1. BRITISH CUISINE
• HERITAGE OF COOKING TRADTION AND PRACTICES
• FOCOUS MORE ON HIGH QUALITY USE OF LOCAL
INGREDIENTS

2. GEOGRAPHICAL REGIONS
• UK COMPRISES OF SCOTLAND, NORTHERN IRELAND, WALES AND
ENGLAND
• LIES BETWEEN NORTH ATLANTIC OCEAN AND NORTH SEA
• BORDERS FRANCE AND GERMANY ON ITS SOUTH AND IS SEPRATED
BY FAMOUS ENGLISH CHANNEL
• SURROUNDED BY FOUR WATER BODIES-
THE ENGLISH CHANNEL ON THE SOUTH
THE IRISH SEA AND THE ATLANTIC OCEAN ON THE WEST
NORTH SEA ON THE EAST
• THE COUNTRYSIDE HAS LUSHY GREEN MEADOWS, IS RENDERED
FERTILE BY RIVER FLOWING INTO THE RIVER

4. CUISINES OF THE UK
SCOTTISH CUISINE
• CLOSE NEIGHBOUR TO THE SCANDINAVIAN COUNTRIES- INFLUENCE
• RELIES HEAVILY ON THE LOCAL PRODUCE
• SPECIALITIES OF THIS CUISINE ARE SCOTH BROTH, HAGGIS, SCOTTISH
SALMON AND SCOTCH WHISKEY
IRISH CUISINE
• DEVLOPED IN IRELAND
• TEMPERATE CLIMATE THAT IS SUITED FOR GROWING CROP AND
VEGTABLES
• SPECIALITIES OF THIS CUISINE ARE IRISH STEW, FISH AND CHIPS, BLACK
PUDDING SAUSAGE

5. CUISINES OF UK
WELSH CUISINE
• WELSH IS POPULAR FOR ITS SEAFOOD AND LAMB DISHES
• ROAST LEG OF LAMB SERVED WITH MINT SAUCE IS TRADITIONAL
WELSH DISH
• FAMOUS SHEPHERD’S PIE ORIGINATED IN WALES
ENGLISH CUISINE
• ASSOCIATED WITH ENGLAND
• INFLUENCED BY FOREIGN INGREDIENTS AND COOKING STYLES
• LONDON IS THE MELTING POT OF CULTURES

6. POPULAR INGREDIENTS
• STILTON CHEESE: BLUE CHEESE-STRONG SMELL AND TASTE-PDO
STATUS(PROTECTED DESIGNATION OF ORIGIN). MADE FROM COW MILK.
AGED FROM 2-3 MONTHS
• RED LEICESTER: HARD CHEESE-AGED BETWEEN 5 AND 9 MONTHS-NUTTY
TASTE
• CHEDDAR CHEESE: HARD CHEESE-AGED BETWEEN 3 MONTHS AND 5 YEARS-
MELTS WHILE COOKING
• GLOUCESTER: COW MILK-SEMI HARD CHEESE-AGED FOR ATLEAST 9 MONTHS
• DERBY: MEDIUM HARD CHEESE FROM COW MILK
• LANCASHIRE: COW MILK-AGED BETWEEN 1 MONTHS TO 2 YEARS-PDO
CERTIFIED
• SWEDE: YELLOW TURNIP-ROOTED VEGETABLES
• PARSNIP: RELATED TO THE CARROT FAMILY-SERVED IN SOUPS OR AN
ACCOMPANIMENT TO MEAT

7. STILTON CHEESE CHEDDAR CHEESE SWEDE
ENGLISH CUCUMBER
WHITE HORSERADISH

8. • SKIRRET: ROOT VEGETABLE RESEMBLE LIKE SWEET POTATO
• ENGLISH CUCUMBER: LONG CUCUMBER OF DARK GREEN COLOUR. USED IN
SALADES AND SANDWICHES
• WHITE HORSERADISH: PUNGENT ROOT EATEN WITH COLD CUTS AND PICKLED
FISH
• HP SAUCE: TABLE CONDIMENT SAUCE -PROPRIETARY SAUCE MADE BY
TOMATOES, DATES, TARAMIND EXTRACT, SWEETNERS AND SPICES
• WORCESTERSHIRE SAUCE: TABLE CONDIMENT- PROPRIETARY- IT IS THIN, DARK
BROWN AND PUNGENT WITH VISIBLE SEDIMENTS
• ENGLISH MUSTARD: PREPARED FROM BROWN AND WHITE MUSTARD SEEDS
• CLOTTED CREAM: SMOOTH CREAM THAT CONTAIN 55 PERCENT OF BUTTER
FAT.MADE FROM HIGH QUALITY AND HIGH FAT CONTENT MILK FROM JERSEY
COWS
• HADDOCK: FOUND IN NORTH ATLANTIC OCEAN- IT IS COMMONLY USED TO MAKE
FUSH AND CHIPS
• DOVER SOLE: FLAT FISH FOUND IN EURPEAN WATER-EXPENSIVE-OFTEN GRILLED
OR PAN FRIED-VERY SOFT AND SWEET IN TASTE

9. DOVER SOLE
HADDOCK

10. SPECIALITY CUISINES
• FISH AND CHIPS: BATTER FRIED SERVED WITH FRENCH FRIES AND POTATO CHIPS
• STEAK AND KIDNEY PIE: MIXTURE OF DICED BEEF AND KIDNEYS-BRAISED-
ENCASED IN SHORTG CRUST PASTE DOUGH ABD BAKED
• SHEPHERD’S PIE: MINCED MEAT COOKED WITH SEASONING AND HERBS IS PUT IN
OVEN PROOF CASSEROLE. MASHED POTATO PIPED OVER AND SLIGHTLY BAKED
• BANGERS AND MASH: CUMBERLAND SAUSAGE GRILLED SERVED ON THE BED OF
MASHED POTATO AND SERVED WITH RICH ONION GRAVY
• BUBBLE AND SQUEAK: LEFTOVER VEGETABLE MINCED OR MASHED SEASONED
AND THEN SHAPED IN THE FORM OF SMALL PATTIES AND PAN FRIED
• HAGGIS: STUFFED STOMACH OF SHEEP WITH MINCED LAMB, OFFAL SUCH AS
LIVER AND HEART, CHOPPED ONIONS, EGG AND SPICES AND SIMMERD FOR 3
HOUR. SERVED ALONG WITH FRIED POTATOES, VEGETABLES AND SCOTCH
WHISKEY
• CORNISH PASTRY: MARINATED MEAT IS ROLLED OUT IN SHORT CRUST PASTRY-
FOLDED INTO HALF AND BAKED

12. • YORKSHIRE PUDDING: SAVOURY DISH MADE FROM FERMENTED BATTER
OF FLOUR-POURED IN MOULD THAT HAS HOT SUET AND BAKED
• WELSH RAREBIT: SPREADING A MIXTURE OF MASHED CHEESE, SEASONED
WITH MUSTARD AND SOME W SAUCE AND GRATINATED UNDER A HOT
GRILL
• TOAD IN THE HOLE: MADE BY COOKING SAUSAGES IN THE YORKSHIRE
PUDDING BATTER EATEN WITH ROASTED ONION GRAVY
• ROAST BEEF: BEEF CUT MARINJATED AND ROASTED TO MEDIUM DONE,
SERVE SLICED WITH ROAST GRAVY
• CHICKEN TIKKA MASALA: NATIONAL DISH OF ENGLAND-CHICKEN
MARINATED AND COOKED IN TOMATO-BASED GRAVY
• LANCASHIRE HOTPOT: MADE FROM MUTTON OF LAMB, SLICED ONION
AND SLICED POTATOES PREPARED CAST IRON CASSEROLE COVERED WITH
STOCK AND SLOWLY COOKED OVEN FOR 10-12 HOURS
• CUMBERLAND SAUSAGE: LONG ROPE SHAPE SAUSAGES-COUNTRY STYLE
FORCEMEAT OF PORK AND FAT
• BACON ROLY POLY: MIXTURE OF ONIONS, LEEKS ANED BACON SEASONED
WITH PEPPER AND HERBS-SPREAD OVER THE PASTRY AND ROLLED-
WRAPED IN ALUMINIUM FOIL AND STEAMED- FOIL REMOVED AND BAKED

13. • SCONES: QUICK BREAD FROM SCOTLAND. LEAVENED WITH BAKING
POWDER
• KEDGEREE: ANGLO-INDIAN DISH MADE WITH RICE AND LENTILS
• FLAPJACK: CRISP COOKIES MADE FROM BUTTER,SUGAR AND GOLDEN
SYRUP THAT ARE BOILED OATS ARE ADDED TO THE MIXTURE AND BAKED
• BREAD AND BUTTER PUDDING: PREPARED FROM LEFT OVER BREAD.
CUSTARD PREPARED WITH EGGS, SUGAR AND MILK IS POURED OVER THE
TOP AND ALLOWED TO SOAK UP AND THEN BAKED
• SIMNEL CAKE: CAKE COVERED WITH MARZIPAN AND GRILLED UNDER A
GRILLER TILL IT GETS A TOASTED TEXTURE
• FRUIT TRIFLE: MADE BY SANDWICHING VANILLA SPONE CAKE WITH MIXED
FRUIT JAM AND ARE CUTTED INTO SMALL PIECES AND IS DECORATED WITH
ICING
• DUNDEE CAKE: RICH CAKE FROM SCOTLAND. CANIED FRUITS, ALMONDS
AND OTHER NUTS ARE ADDED AND DECORATED WITH BLANCED WITH
PEELED ALMONDS

14. THANK YOU
COMPILED BY
CHEF MOHD ABDULLAH
ALUMNI IHM HAJIPUR