For today’s instalment of the Sykes Cottages blog, we’ve decided to delve into the world of great British food. For some reason our neighbours over on the continent seem to look down on our cuisine, so here at Sykes we’ve decided to try and come up with a selection of traditional British dishes that we think best showcases our grub. We’ve picked out three, one for each of breakfast, lunch and dinner, in order to make up a menu for the perfect day of British nosh; why don’t you take a look and see what you think.
Smoked fish, rice, curry powder and hard boiled eggs, doesn’t exactly sound like your typical breakfast dish now does it? Well that’s exactly what kedgeree is! Starting off life on the Indian subcontinent as the rice and lentil dish of Khichari, it quickly became a favourite of the British living in colonial India. Over the years they gradually added ingredients that were a bit more familiar to the British palate and the name was eventually Anglicised into the kedgeree that we know today. The dish was so popular with those serving in the Raj that it was brought back when they returned home and became a breakfast staple in Victorian Britain.
For lunch we’re heading over to Wales and the classic dish of Welsh Rarebit. Although the name might suggest otherwise to the unknowing, there isn’t actually any rabbit present in the dish. Instead, a proper Rarebit is made up of a savoury, cheese-based sauce and toasted bread. Various additional ingredients are often added to the sauce to give that little bit extra, from mustard to cayenne pepper, Worcestershire sauce to paprika and even a bit of beer!
Now we couldn’t really write a piece about classic British dishes without taking a trip north of the border for a spot of haggis! This archetypal Scottish dish is mainly reserved for special occasions such as Burns Night (where it even has a poem read for it), although in recent times it has seen something of a renaissance that has put it back on the everyday dining table. Made using minced sheep’s pluck (I wouldn’t read too much into this if I were you!) packed into casing, a haggis is normally either simmered or cooked in an oven until piping hot and served up with “neeps and tatties”. However, if you’re looking to try out something different you’ll want to take a look at this collection of recipes.
So there you have it, the perfect selection of dishes for you to rustle up in order to celebrate some of the best British grub. We’d love to know if you decided to try and put together any of the dishes, just make sure that you send us a picture over Facebook or Twitter so that we can have a little nosey!