The UK's favourite foods: North East England
Our culinary trip around the UK continues in the North East of England - take a look at our favourites and vote for yours.
We’re now three weeks into our poll to find the UK’s favourite foods, and after Scotland and Central regions, this week we’ve hit the North East.
Here's a reminder of what we’re doing. Each week we nominate five foods from a different part of the UK, roughly aligned with The Great British Menu episodes. We think these foods are either quintessentially linked to the area through history, or they are more modern staples that began in that region, with many subsequently spreading in popularity throughout the rest of the isles.
We’ll then invite you to vote for your favourite of our choices – and disagree vehemently with what we've come up with in the Comments section. Voting will remain open for each region until May 29. Then the top choice from each region will go forward into a national vote to decide the UK’s favourite food.
Our Great North Eastern foods
The Great British Menu’s version of ‘North East’ includes Yorkshire as well as Tyneside and Northumberland, so we’ll cast our net wide too.
Forced Rhubarb
The ‘rhubarb triangle’ is drawn between the towns of Wakefield, Morley and Rothwell in Yorkshire; read more about it here. In the kitchen you can use it in a number of ways - it even works with oily fish - , but we think a fool is one of the best recipes.
Wensleydale Cheese
The cheese much beloved of Wallace and Gromit, Wensleydale has a soft milky taste despite 14 months of ageing. There’s a slightly sour flavour too.
Yorkshire Pudding
A dead cert surely? These big fluffy golden pillows compliment roast beef like nothing else. However, you can use them in other ways too - we’ve a recipe for sweet Yorkshire pudding and toad in the hole, as well as the classic version.
Pease Pudding
Dolloped on a fresh stottie roll along with perhaps a slice of ham, this is the dish to get a true Geordie’s juices flowing. Made from slow-cooked split yellow peas, the addition of a smoked ham hock and onion adds extra depth.
Parkin
Sticky, with a fiery snap of ginger, this cake is traditionally eaten around Bonfire night. True they make a version in Lancashire, but folk t’other side of the hills prefer their own version. Here’s a recipe.
Cast your vote
Do you agree with our choices? What should have been nominated? Have your say in the Comments section.
More tasty morsels
The UK's favourite foods: Scotland
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