List of English dishes

This is a list of prepared dishes characteristic of English cuisine. English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but also shares much with wider British cuisine, partly through the importation of ingredients and ideas from North America, China, and India during the time of the British Empire and as a result of post-war immigration.

Ingredients that might be used to prepare these dishes, such as English vegetables, cuts of meat, or cheeses do not themselves form part of this list.

English dishes

Name	Image	First known	Savoury/ Sweet	Region	Description
Bedfordshire clanger		1800s (century)	Savoury and Sweet	Bedfordshire	Suet crust dumpling with a savoury filling one end, sweet filling the other. The savoury filling is usually meat with diced potatoes and vegetables. The sweet filling can be jam, cooked apple or other fruit.
Bangers and mash		410 at latest (Roman Britain: sausages)	Savoury	National	Mashed potatoes and sausages, sometimes served with onion gravy or fried onions.
Chicken tikka masala		1900s (century)	Savoury	National	Pieces of chicken tikka in a spiced creamy sauce
Cobbler		1800s (century), perhaps earlier	Savoury or Sweet	National, from British American colonies	Fruit or savoury (e.g. beef) filling, covered with a scone mixture and baked
Beef Wellington		1939	Savoury	National, from Wellington, New Zealand?	Beef cooked in a pastry crust
Black peas			Savoury	Lancashire	Purple podded peas soaked overnight and simmered until mushy
Black pudding		800BC (in The Odyssey)	Savoury	National	Blood sausage
Bubble and squeak			Savoury	National	Fried mashed potato with cabbage
Cauliflower cheese			Savoury	National	Cauliflower in a thick cheese sauce
Cottage pie, Shepherd's pie	97px	1791	Savoury	National	Meat, minced or in pieces, with mashed potato crust
Cumberland sausage			Savoury	Cumberland	Long sausage
Devilled kidneys			Savoury	National
Faggots		1851	Savoury	Midlands
Fish and chips		1870 approx.	Savoury	National	White fish fillets in batter (or egg-and-breadcrumbs), deep fried with potato chips
Full English breakfast		1861	Savoury	National	A selection of fried foods such as sausages, bacon, eggs, mushrooms, bread, tomatoes; options include kippers, baked beans
Game pie			Savoury	National
Hog's pudding			Savoury	Devon, Cornwall
Jellied eels			Savoury	East End of London
Kippers			Savoury	National	Smoked split herrings
Lancashire hotpot			Savoury	Lancashire	Meat stew with carrots, potatoes, onions
Lincolnshire sausage			Savoury	Lincolnshire
Liver and onion/Liver and bacon			Savoury	National	Pictured is liver and onions
Pasty		1200s (century)	Savoury	Cornwall, National	Pastry shell filled with meat and potatoes
Pease pudding			Savoury	National	Split peas or lentils cooked until soft and thick
Pie and mash			Savoury	National
Ploughman's lunch			Savoury	National	Bread, cheese, apple, pickles
Pork pie		1780s	Savoury	Melton Mowbray, National	Cylindrical pie filled with pork and meat jelly
Potted shrimps		1800s (century) or earlier	Savoury	Lancashire (Morecambe Bay)	Shrimps preserved under melted butter
Rag pudding			Savoury	Lancashire (Oldham)	Minced meat with onions in a suet pastry, which is then boiled or steamed.
Stargazy Pie		1900s (century)	Savoury	Cornwall	Fish pie with sardines poking out of the piecrust, looking at the stars
Steak pies with ingredients such as ale, kidney, oysters, potato and root vegetables		1303	Savoury	National	Meat and gravy in a pastry shell. Steak and kidney pie is a national dish of the United Kingdom.
Steak and kidney pie, see Steak pies
Steak and kidney pudding		1861	Savoury	National	Suet pudding filled with pieces of beef and kidney in thick gravy
Steak and oyster pie, See Steak pies
Stottie cake			Savoury	North East England	Heavy flat bread
Suet pudding		1714	Savoury or sweet	National	Steamed pudding made with flour and suet, with meat or fruit mixed in
Sunday roast		1700s (century)	Savoury	National	Roast beef 1700s, Yorkshire pudding (1747), roast potatoes, vegetables. Roast beef with Yorkshire pudding is a national dish of the United Kingdom.
Roast lamb with mint sauce			Savoury	National
Roast pork with apple sauce			Savoury	National
Shepherd's pie, see Cottage pie
Toad-in-the-hole		1747; 1788 1891	Savoury	National	Sausages cooked in a tray of batter
Welsh rarebit			Savoury	National	Melted cheese on toast
Yorkshire pudding		1747	Savoury	National	Souffle batter baked in very hot oven.
Game pie			Savoury	National
Panackelty			Savoury	North East England	Slow-baked meat and root vegetables
Parmo	97px		Savoury	Middlesbrough	Chicken or other cutlet in breadcrumbs
Scouse		1706	Savoury	Liverpool and other seaports, from Northern Europe	Lamb or beef stew with potatoes, carrots and onions, cf Norwegian lapskaus
Apple pie		1390	Sweet	National	A pie crust, whether all round or only on top, with a filling of sweetened apple
Bakewell tart		1900s (century)	Sweet	Derbyshire	Pastry shell filled with almond-flavoured sponge cake on a thin layer of jam. Developed from 1826 Bakewell pudding
Banoffee pie			Sweet	Hungry Monk Restaurant, East Sussex	Pastry shell filled with bananas, cream and toffee
Battenberg Cake			Sweet	National
Bread and butter pudding			Sweet	National
Christmas pudding			Sweet	National
Crumble			Sweet	National
Eccles cake		1793	Sweet	Greater Manchester	Flaky pastry with butter and currants
Eton Mess		1800s (century)	Sweet	Berkshire (Eton College)
Eve's pudding			Sweet	National
Fool			Sweet	National
Gypsy tart			Sweet	National
Cornish Hevva Cake			Sweet	Cornwall
Jam Roly-Poly			Sweet	National
Knickerbocker glory		1920s	Sweet	National; possibly from New York	Ice cream sundae in a tall glass, often with nuts, fruits, meringue, and chocolate sauce; served with whipped cream and a glace cherry
Lardy cake			Sweet
Madeira cake			Sweet	National
Mince pie			Sweet	National	Usually small pastry shells filled with sweet mincemeat; since Early Modern times actual meat omitted
Parkin			Sweet
Pound cake			Sweet	National
Queen of Puddings			Sweet	National
Saffron cake			Sweet	National
Scones			Sweet	National, from Scotland	Small bread-like cakes often with raisins
Spotted dick		1800s (century)	Sweet	National	Pudding with suet pastry and dried vine fruits, usually served with custard
Sticky toffee pudding			Sweet	National
Summer pudding			Sweet	National
Sussex Pond Pudding			Sweet
Syllabub			Sweet	National	Cold dessert made with cream, alcohol and sugar, often with citrus flavouring
Trifle			Sweet	National	Cold dessert with varied ingredients, often sponge fingers and fortified wine, jelly, custard, and whipped cream, usually in layers
Treacle tart			Sweet	National	Pastry shell filled with thick sweet treacle mixture
Victoria Sponge Cake			Sweet	National

See also

• List of English cheeses

Sources

• Ayrton, Elisabeth (1974) The Cookery of England: being a collection of recipes for traditional dishes of all kinds from the fifteenth century to the present day, with notes on their social and culinary background. London: Andre Deutsch.
• Ayrton, Elisabeth (1980) English Provincial Cooking. London: Mitchell Beazley.
• Grigson, Jane (1974) English Food. London: Macmillan. Enlarged edition 1979 (ISBN 0-333-26866-0); later editions Ebury Press with foreword by Sophie Grigson.
• Dickson Wright, Clarissa (2011) A History of English Food. London: Random House. ISBN 978-1-905-21185-2.
• Hartley, Dorothy (1954) Food in England. London: Macdonald (reissued: London: Little, Brown, 1996, ISBN 0-316-85205-8)
• Lehmann, Gilly (2003) The British Housewife. Totnes: Prospect Books.
• Panayi, Panikos (2010 [2008]) Spicing Up Britain. London: Reaktion Books. ISBN 978-1-86189-658-2.