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English Cuisine

English Cuisine

History of English Cuisine

English cuisine has gone down in culinary history as a not very scrupulous cuisine. At the same time, the quality of the ingredients that the British use in their recipes is always carefully selected. Various types of invaders - the Roman Empire, German-Scandinavian tribes - had a significant influence on English cuisine. The daily diet of the British consisted of livestock meat, game, cheese, bread and vegetables and fruits. In this case, the difference between the laconic British cuisine and the cuisines of continental Europe, rich in various herbs and spices, is so fundamental. However, despite the complete lack of culinary imagination, which is what English cuisine is known for, eating traditions in Great Britain are very conservative. Let's take a closer look at what this conservatism consists of: English breakfast starts at 8 a.m., followed by lunch at 1:30 p.m., tea at 5 p.m., which is usually served with raisin buns, and at 7 p.m. the final, full meal. dinner. This schedule is followed not only by local residents, but also by English catering establishments.

English Breakfast and Other English Meals

Breakfast, which starts at 8 am, is characterized by its fundamental difference from the breakfast offered by French cuisine, which is coffee and a bun. The English breakfast begins with a wide variety of fairly simple products - eggs, tomatoes, bacon, tomatoes, and also includes porridge - a thick porridge made from oatmeal. The next item in the English meal is “lunch” - it takes about 30-40 minutes. Usually the British have lunch without excesses. At lunch you can find the simplest recipes of British cuisine - meat, fish combined with vegetables and pudding. There are, perhaps, an endless variety of pudding recipes, both sweet and savory. Moreover, pudding is a kind of culinary calling card of Britain - the English national dish. At 17:00 there is a traditional tea party with pastries, but, unfortunately, it becomes a kind of atavism, despite a fairly well-established British tradition. Dinner follows at 19:00 and involves a meal of various mashed soups with bread and butter. The second courses of an English dinner are no longer surprising with the simplicity of the recipes - these are beef steaks of different levels of roasting, combined with various types of side dishes - potatoes or vegetables.

Borrowed Recipes from English Cuisine

As mentioned earlier, British cuisine often adopted recipes from other nations and combined recipes from the territories that make up the United Kingdom. Therefore, it is worth giving examples of some recipes for regional dishes. This part of the UK - Wales - can delight you with fruit bread, seaweed bread, and cheese toast. Scotland makes the following contribution to the variety of English cuisine https://kashevar.com/en/recipes/britain - shortbread and oatmeal cookies, veal tripe, onion soup with chicken and prunes, beef stewed in beer. Northern Ireland's residents add to the variety with potato-based dishes such as colcannon and champ.

Features of English Cuisine

If we highlight the most general trends, then English cuisine, unlike, for example, French cuisine, does not encourage the use of sauces in recipes. The emphasis is on the taste and preparation of the dish itself. Fried meat dishes are usually slightly undercooked and served rare - these can be beefsteaks, steaks, etc. Soups also occupy a large niche in Britain; as mentioned earlier, soup is always part of dinner. In recipes for English soups you can rarely find a large number of spices, since according to the culinary traditions of Britain they should be in moderation.

English Cuisine and Healthy Food

In conclusion, I would like to note the fact that British residents have an increased craving for healthy food. Yes, there is little specificity in the culinary tradition of Britain, but the British approach established recipes very responsibly. Regarding health, I would like to remind you that the British use a significant portion of vegetables in their recipes.