Check out our top 10 typically English recipes to celebrate St George's Day.
What better way to celebrate St George’s Day than with a mini toad in the hole (pictured above)? Fresh sage, cider and three sausage halves go into each portion – remember to rest your Yorkshire pud batter for half an hour to ensure fluffy results.
The best of England shoved inside a sandwich. The bacon, bubble and cheese butty oozes with roast dinner leftovers, melting cheddar cheese and crispy bacon, and is best eaten with lashings of tomato ketchup and mustard.
Roasting any huge hunk of meat is a very English thing to do, but a whole roast chicken is definitely one of this country’s favourites, though it does cause family arguments over who gets which bits! Mary Berry uses slices of lemon and onion to keep hers moist, and stuffs it with apple, lemon zest and breadcrumbs.
Stews are the backbone of British cuisine. With or without meat, they're fantastic. What you do need is a decent stock, so if you've made a roast the night before (see the last recipe) it's the perfect use of all those juices. Vegetarians can collect odds and ends through the week: carrot tops, onion ends and so on and freeze them, then boil them up to make a stock with a few herbs.
White, flaky fish in golden, glistening batter, accompanied by fat, vinegar-dowsed chips… we all love fish and chips. Mitch Tonks serves his the classic way, with a homemade tartare sauce (very easy to make) and a squeeze of lemon.
The perfect TV dinner, and ham, egg and chips doesn’t have to be greasy. Gizzi Erskine makes hers ‘healthy’ by baking potato cubes, carved ham and vine tomatoes in a little olive oil and smoked paprika.
Perfect for a picnic, and what the Cornish miners used to eat every day, pasties are a huge part of our history and are loved all over the country. Andy Bates sticks to the traditional recipe of swedes, beef and potato. You really can't go far wrong with a pasty.
So easy but so rewarding. In fact, it's so good, people are still arguing over who developed the recipe in the first place! No matter who it really was, you can't go far wrong sinking your spoon through a soft scoop of ice cream and into the warm soft sponge and sticky toffee sauce.
Is this THE most British pudding of them all? It may have been invented by a bunch of public schoolboys, but Eton Mess works wonders for us all. Eric Lanlard uses mascarpone and fresh raspberries along with a surprise ingredient: strawberry popping candy.
The reason why we love stale bread. Gary Rhodes, who credits his mum for his love of cooking, suggests making his classic bread and butter pudding – bread, butter, vanilla, double cream and sultanas – for a Mother’s Day treat.
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