Menu: An English Butchers' Banquet
In rural England, pork pies, sausages, and proper roast dinners are a way of life. This hearty menu, inspired by Beth Kracklauer's Issue 141 story Butchers' Banquet, on the food traditions of Lincolnshire Wolds, England, is perfect for a late October meal with friends. With meat pies, bubble and squeak, and pease pudding, it has all the British charm you could hope for. Pull on your thickest sweaters, and be sure to have plenty of cider and stout on hand!
The Menu
- English Pork Pie
- A Selection of English cheeses
- Plum Bread
- Bubble and Squeak
- Pease Pudding
- Steak and Stilton Pies
- Lemon Drizzle Cake
More About This Menu
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English pork pie is traditionally served cold, with a dollop of English mustard.
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Some of our favorite English cheeses are available online at Murray's Cheese Shop. Try serving with sliced local apples, chutney, or Branston Pickle for an authentically English pairing.
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For more classic recipes from Lincolnshire Wolds, see our recipe gallery »
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While we think British ales are delicious on their own, we also recommend trying a shandygaff, or British ale mixed with strong ginger beer.
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If lemon drizzle cake doesn't entice you, see our collection of British desserts for more ideas.
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