A hard-boiled egg encased in sausage and bread crumbs and then deep-fried may seem like a product of modern pub culture, but the Scotch egg was invented by London department store Fortnum & Mason in 1738.
This traditional Lancashire pork pie recipe is typically served cold, often with a dollop of English mustard.
Onion gravy is a delicious match for this comforting dish of sausages baked in a Yorkshire pudding batter.
This beloved British sandwich uses a meaty cut of pork from the loin of the pig, commonly referred to in North America as back bacon.
Smoky bacon combined with rich, pungent stilton makes these cheesecakes extraordinary.
A country-style terrine topped with autumnal fruit jelly.
Easy and delicious, this quick-to-make recipe is typical of Nigella Lawson's no-nonsense, breezy approach to food.
Smoked pork chops may be substituted for bacon chops.
At the Sir Loin, head chef Clifford Pierre makes this dish with tender Dutch calf's liver and serves it with creamed (i.e., puréed) potatoes.
You may not have a summer cottage in the hills of Britain, but you can still go on holiday with this menu for a pastoral English luncheon.
Does Not Apply