A FOOD TRADITION
English cuisine
A diverse cooking tradition shaped by English regional produce, hearty savoury dishes, pies, puddings, baked goods, and classic desserts.
Dishes linked to this cuisine
25–36 of 42
Potted shrimp
A traditional English preparation of small brown shrimp preserved beneath a layer of spiced butter and served chilled or cool.
Rice Pudding
Palestinian rice pudding is a sweet milk-based dessert made by simmering rice with cow milk and sugar until creamy.
Roast beef and Yorkshire pudding
Roasted beef is served with a baked Yorkshire pudding made from a savory wheat-flour batter.
Sally Lunn bun
A large, soft English enriched yeast bun made with wheat flour, dairy, butter, and often egg.
Sausage roll
A rolled sheet of wheat pastry enclosing seasoned sausage meat and baked until crisp and golden.
Scotch egg
A boiled egg encased in seasoned pork sausage meat, coated with wheat-based flour and breadcrumbs, and fried or baked until browned.
Scotch woodcock
An open-faced savory toast topped with anchovy paste and softly scrambled eggs, typically finished with butter.
Shepherd's pie
A baked English casserole of seasoned minced lamb and vegetables covered with mashed potato and served hot.
Spotted dick
A steamed English suet pudding made with wheat flour, dried fruit, sugar, and milk, traditionally served warm.
Stargazy pie
A Cornish-style baked pie containing pilchards or sardines, eggs, potatoes, and onion beneath a wheat pastry crust, with fish heads traditionally projecting through the top.
Steak and kidney pie
A baked English pie filled with beef steak and kidney in a savory gravy beneath or within a wheat-based pastry crust.
Steak and kidney pudding
A steamed suet pastry pudding enclosing diced beef and kidney in a rich onion and beef gravy.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.