The Taste of Britain
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Оглавление
Hugh Fearnley-Whittingstall. The Taste of Britain
Contents
Foreword
Preface
Regions
South West England. Dittisham Plum
Bath Cheese
Baydon Hill Cheese
Beenleigh Blue Cheese. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Cheddar Cheese
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Clotted Cream and Clotted-Cream Butter. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Cornish Yarg Cheese. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Curworthy Cheese. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Dorset Blue Vinney Cheese. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Double Gloucester Cheese. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Single Gloucester Cheese. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Sharpham Cheese. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Vulscombe Cheese. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Whey Butter. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Elver. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Smoked Mackerel. DESCRIPTION:
HISTORY
TECHNIQUE:
REGION OF PRODUCTION:
Bath Chaps. DESCRIPTION:
HISTORY
TECHNIQUE:
REGION OF PRODUCTION:
Bradenham Ham (Fortnum Black Ham) DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Brawn. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Cornish Pasty. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
COMPARE WITH:
Devon Cattle. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Devonshire Ham. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Dorset Horn Sheep. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Gloucestershire Old Spots Pig. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Gloucester Sausage. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Hog’s Pudding. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Mendip Wallflsh. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Wiltshire Bacon. DESCRIPTION:
FLAVOUR: A MILD CURE. HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
COMPARE WITH:
Apple Cake. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Bath Bun. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Bath Oliver. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Blueberry Pie (Double-Crust Fruit Pie) DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Colston Bun. DESCRIPTION:
FLAVOUR: SWEET, WITH LEMON AND SPICE. HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Cornish Fairing. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Cornish Heavy Cake. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Cornish Saffron Cake. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Devonshire Split. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Dorset Knob. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
COMPARE WITH:
Dough Cake. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
COMPARE WITH:
Easter Biscuit. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Mothering Bun. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Oldbury Tart. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Sally Lunn. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Cider (West Country) DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Plymouth Gin. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Shrub. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Sparkling Cider. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Original Urchfont Chilli Mustard. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Tewkesbury Mustard. DESCRIPTION:
FLAVOUR IS SHARP WITH A SWEET, DISTINCT HORSERADISH AFTERTASTE. HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Channel Islands. Jersey Royal Potato. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Channel Island Milk and Channel Island Butter. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Guernsey Gâche. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Black Butter. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
South England. Blueberry (High Bush) DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Borage. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Cherry. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Cox’s Orange Pippin. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Egremont Russet Apple. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Lord Derby Apple. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Samphire. DESCRIPTION:
ROCK SAMPHIRE IS MORE PINNATE, GROWING ON ROCKY CLIFFS AND SLOPES BY THE COAST. HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Watercress. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Sussex Slipcote Cheese. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Bedfordshire Clanger. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
COMPARE WITH:
Berkshire Pig. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Chitterlings. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Oxford Sausage. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Cottage Loaf. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Isle of Wight Doughnut. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Cider Cake. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Lardy Cake. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
COMPARE WITH:
DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Elderflower Cordial. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Single-Variety Apple Juice. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
South East England. Blenheim Orange Apple. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Grenadier Apple. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Kentish Cobnut. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Leveller Gooseberry. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
COMPARE WITH:
DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Strawberry (Royal Sovereign) DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Victoria Plum. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Carolina Cheese. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Wellington Cheese. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Jellied Eels. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Oyster. DESCRIPTION:
WHITSTABLE OYSTERS ARE SLOW-GROWING WITH HEAVY SHELLS; THEY MAY WEIGH UP TO 240G AND BE UP TO 11CM LONG. HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
COMPARE WITH:
Patum Peperium. DESCRIPTION:
HISTORY:
REGION OF PRODUCTION:
Smoked Salmon (London cure) DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
COMPARE WITH:
DESCRIPTION:
THE MEAT IS BROWNISH-YELLOW, FLAVOURFUL AND CHEWY; THEY ARE SOLD BY WEIGHT OR IN PRE-WEIGHED PORTIONS. THERE ARE SIGNIFICANT DISPARITIES OF SIZE BETWEEN WHELKS FROM DIFFERENT AREAS AROUND THE BRITISH COAST. HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Whitebait. DESCRIPTION:
FLAVOUR: WHITEBAIT ARE VALUED AS MUCH FOR THEIR CRUNCHY TEXTURE AS THEIR FLAVOUR, WHICH, WHILST MILDLY FISHY, IS MASKED BY THE FLAVOUR OF HOT FAT DURING FRYING AND THE LEMON JUICE WITH WHICH MOST PEOPLE SEASON THE DISH JUST BEFORE EATING IT. HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Aylesbury Duck. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Romney Sheep. DESCRIPTION:
HEAVY-BODIED SHEEP WITH GOOD CONFORMATION. MEAT IS DARK, WELL-FLAVOURED, CLOSE-TEXTURED. HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Southdown Sheep. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Sussex Cattle. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Sussex Chicken. DESCRIPTION:
WELL-FLAVOURED, WHITE FLESH WITH A JUICY, SUCCULENT TEXTURE. THERE ARE SEVERAL VARIETIES DISTINGUISHED BY THE COLOUR OF THEIR PLUMAGE, WITH PALE FEATHERS GENERALLY BEING FAVOURED IN THE LAST 100 YEARS. HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Chelsea Bun. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Huffkin. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Bread Pudding. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Ginger Cake. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Maids Of Honour. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Bittermints. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Bitter Beer (Kent) DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Flag Porter. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Imperial Russian Stout. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Sloe Gin. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Anchovy Sauce. HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Chelsea Physic Garden Honey. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Cumberland Sauce. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Mushroom Ketchup. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
East Anglia. Bramley’s Seedling Apple. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Cambridge Gage. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Careless Gooseberry. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Conference Pear. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
D’Arcy Spice Apple. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Norfolk Beefing Apple. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Parsnip. DESCRIPTION:
FLAVOUR: SWEETISH. HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Buckling. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Cockle (Stiffkey Blues) DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
COMPARE WITH:
Crab (Cromer) DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
COMPARE WITH:
DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
COMPARE WITH:
DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Red Herring. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Smoked Sprats. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Yarmouth Bloater. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Newmarket Sausages. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Norfolk Black Turkey. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Suffolk Ham. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Suffolk Sweet-Cured Bacon. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
COMPARE WITH:
DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Norfolk Knob. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
COMPARE WITH:
DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Cider (Eastern Tradition) DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Old Ale (East Anglia): Strong Suffolk. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
COMPARE WITH:
DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Colman’s Mustard. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Maldon Sea Salt. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Medlar Jelly. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Sea Lavender Honey. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
COMPARE WITH:
East Midlands. Good King Henry. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Seakale. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Derby Cheese. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Leicester Cheese. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Stilton Cheese. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Faggot. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Haslet. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Lincoln Red Cattle. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Lincolnshire Sausages. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Lincolnshire Stuffed Chine. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Melton Mowbray Pork Pie. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Pork Pie. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Spiced Beef. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Ashbourne Gingerbread. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Grantham Gingerbread. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Bakewell Pudding. DESCRIPTION:
HISTORY:
PRODUCTION: There are 3 producers in Bakewell but it is now manufactured throughout the country. The Bakewell recipes are trade secrets. REGION OF PRODUCTION:
Lincolnshire Plum Bread. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Melton Hunt Cake. DESCRIPTION:
HISTORY:
REGION OF PRODUCTION:
Marmite. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
West Midlands. Asparagus (Evesham) DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Black Currant. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Black Worcester Pear. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Pershore Plum. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Worcester Pearmain Apple. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Hereford Hops Cheese. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Fidget Pie. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Old Horned Hereford Cattle. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Scratchings. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Tamworth Pig. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Banbury Cake. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Market Drayton Gingerbread. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Pikelet. DESCRIPTION:
A WELSH PIKELET, BOUGHT IN SWANSEA MARKET, IS THE SAME DIAMETER BUT THICKER (10-15MM) AND HEAVIER (75G) HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
COMPARE WITH:
DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Simnel Cake. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Staffordshire Oatcake. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Toffee Apples. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Banks’s Mild. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Bitter Beer (Burton-Upon-Trent): Marston’s Pedigree. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
COMPARE WITH:
DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Indian Pale Ales (I.P.A.): Worthington White Shield. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Perry. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Worcestershire Sauce. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Wales. Glamorgan Sausage. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Laverbread. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Caerphilly Cheese. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Cockle (Penclawdd) DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
COMPARE WITH:
Mussel (Wales) DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
COMPARE WITH:
DESCRIPTION:
SEWIN TAKEN IN NETS ARE ALWAYS IN EXCELLENT CONDITION, WITH FIRM FLESH. HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Welsh Bacon. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
COMPARE WITH:
DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Welsh Ham. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Welsh Mountain Sheep. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Aberffraw Cake. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Bara Brith. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Bara Planc. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Crusty Swansea. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Welsh Cake. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Welsh Pancake. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Welsh Plate Cake. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Isle of Man. Kipper (Manx) DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
COMPARE WITH:
DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
COMPARE WITH:
Manx Loghtan Sheep. DESCRIPTION:
HISTORY:
TECHNIQUE:
PRODUCTION: Some pure-bred Manx Loghtan meat reaches the market every year, but the quantity is not great, perhaps a few hundred lambs on the Isle of Man. Since the inauguration of a pedigree registration scheme, numbers have started to recover, and there are a few large flocks kept on the Isle of Man, including 3 owned by the Manx Museum. About 80 breeders in mainland Britain keep examples of the sheep. REGION OF PRODUCTION:
North West England. Damson. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Black Peas. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Cheshire Cheese. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Cumberland Rum Butter. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Lancashire Cheese. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Ribblesdale Cheese. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Char (Windermere) DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Potted Shrimps. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Shrimp (Morecambe Bay) DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Herdwick Sheep. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Black Pudding. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Cowheel. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Cumberland Ham. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Cumberland Sausage. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Cumbria Air Dried Ham. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Herdwick Macon Ham. DESCRIPTION:
HISTORY:
TECHNIQUE. A local sheep breed, the Herdwick, provides the meat. They are killed at 2-3 years. Crossbred sheep are used to provide larger hams. The hams remain in a dry cure of spiced salt for about 3 weeks. They are cold-smoked over oak and juniper, then matured for 8 months. REGION OF PRODUCTION:
Pressed Beef. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Tripe. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
COMPARE TO:
DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Chorley Cake. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Cumberland Rum Nicky. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Eccles Cake. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Goosnargh Cake. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Grasmere Gingerbread. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Hawkshead Wig. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Kendal Pepper Cake. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Ormskirk Gingerbread. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Blackpool Rock. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Cough Candy. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Fisherman’s Friends. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Kendal Mint Cake. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Tizer. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Vimto. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Pickled Damson. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Taylor’s Original Prepared English Mustard. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
North England. Dock Pudding. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Rhubarb (Forced) DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Ribston Pippin. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Coverdale Cheese. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Swaledale Cheese. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Wensleydale Cheese. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Denby Dale Pie. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Elder. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Middle White Pig. DESCRIPTION:
HISTORY
TECHNIQUE:
REGION OF PRODUCTION:
Polony. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
York Ham. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Fat Rascal. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Muffin. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Ripon Spice Cake. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Suet Cake. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Wilfra Tart. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Whitby Gingerbread. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Whitby Lemon Bun. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Yorkshire Curd Tart. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Yorkshire Mint Pasty. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Yorkshire Oatcake. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Yorkshire Parkin. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Yorkshire Teacake. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Coltsfoot Rock. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Lily Of The Valley Creams. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Pontefract Cakes. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Treacle Toffee. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Bitter Beer (Tadcaster): Samuel Smiths Old Brewery Strong Pale Ale. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Black Beer. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Dandelion And Burdock. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Oatmeal Stout. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Old Peculier. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Raspberry Vinegar. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Yorkshire Relish. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
North East England. Pease Pudding. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Cotherstone Cheese. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Kipper (Craster) DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
COMPARE WITH:
Kipper (Whitby) DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Pig’s Trotters. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Stotty Cake. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Berwick Cockles. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Black Bullets. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Brown Ale (North East): Newcastle Brown Ale. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Fentiman’s Ginger Brew. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Mead: Lindisfarne Mead. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
South Scotland: East, South, Central & Borders. Kale. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Leek (Scotland) DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Raspberry (Scottish) DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Swede-Turnip. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Tomato (Clyde Valley) DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Vegetarian Haggis. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Ayrshire Milk. HISTORY:
REGION OF PRODUCTION:
Dunlop Cheese. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Dunsyre Blue Cheese. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Kelsae Cheese. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Lanark Blue Cheese. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Italian (Tally’s) Ice-Cream. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Arbroath Smokie. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Finnan Haddock. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Smelt. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Ayrshire Bacon. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
COMPARE WITH:
Cheviot Sheep. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Forfar Bridie. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
COMPARE WITH:
Galloway Cattle. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Dundee Cake. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Glasgow Roll. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Puggie Bun. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Selkirk Bannock. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Softie. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Black Bun. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Border Tart. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Cumnock Tart. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Kirriemuir Gingerbread. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Parkin Biscuit. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
COMPARE WITH:
Paving Stone. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Raggy Biscuit. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Edinburgh Rock. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Hawick Balls. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Jeddart Snails. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Moffat Toffee. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Starry Rock. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Ginger Wine. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Scottish Cask-Conditioned Beer Or Ale. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Irn-Bru. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Dundee Marmalade. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
North Scotland: North, West, & Highlands & Islands. Dulse. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Caboc Cheese. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Orkney Farmhouse Cheese. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Air-Dried Salted Fish. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Kipper (Scottish Cure) DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
COMPARE WITH:
Mussel (Scotland) DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
COMPARE WITH:
Oyster (Scotland) DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
COMPARE WITH:
Scallop (Scotland) DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
COMPARE WITH:
Spoot. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Aberdeen-Angus Cattle. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Mealie Pudding. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
North Ronaldsay Sheep. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Red Deer Venison. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Reestit Mutton. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Shetland Sassermeat. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Shetland Sheep. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Smoked Game. HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Soay Sheep. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Aberdeen Rowie. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Beremeal Bannock. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Scottish Oatcake. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Water Biscuit. DESCRIPTION:
HISTORY:
REGION OF PRODUCTION:
Heather Ale. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Silver Birch Wine. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Beremeal. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Rowan Jelly. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Peasemeal. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Scotland: Countrywide ‘Floury’ Potatoes. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Tayberry, Tummelberry. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Crowdie Cheese. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Scottish Cheddar Cheese. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Crab (Scotland) DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
COMPARE WITH:
Lobster (Scotland) DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Salmon (Scotland) DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Smoked Eel. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Smoked Salmon (Scotland) DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
COMPARE WITH:
Beef Shorthorn. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Haggis. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Highland Cattle. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Jellied Tripe. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
COMPARE WITH:
Lorne Sausage. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Potted Hough. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Scotch Pies. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Abernethy Biscuit. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Bap. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Clootie Dumpling. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Petticoat Tails. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Scone. DESCRIPTION:
POTATO SCONES: A FARL (TRIANGULAR) SHAPE IS MOST COMMON, BUT THEY ARE OCCASIONALLY ROUND, 100-150MM ACROSS, ABOUT 5MM THICK. THEY ARE MOTTLED ON THE SURFACE, CREAM OR WHITE INSIDE; THEIR FLAVOUR IS UNSWEETENED, SALTY, REDOLENT OF POTATO AND THEIR TEXTURE IS SMOOTH. HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Scottish Cookie. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Scottish Crumpet. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Scottish Pancake. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Shortbread. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Square Loaf. DESCRIPTION:
HISTORY:
REGION OF PRODUCTION:
Mixed Boilings. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Tablet. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Grain And Blended Whisky. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Malt Whisky. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Heather Honey. DESCRIPTION:
HISTORY:
TECHNIQUE:
PRODUCTION:
REGION OF PRODUCTION:
Oatmeal. DESCRIPTION:
HISTORY:
TECHNIQUE:
REGION OF PRODUCTION:
Britain: Nationwide. Blackberry. DESCRIPTION:
HISTORY:
TECHNIQUE:
Alexanders. DESCRIPTION:
HISTORY:
TECHNIQUE:
Nasturtium. DESCRIPTION:
HISTORY:
TECHNIQUE:
Spearmint. DESCRIPTION:
HISTORY:
TECHNIQUE:
Sweet Cicely. DESCRIPTION:
HISTORY:
TECHNIQUE:
Mutton. HISTORY:
TECHNIQUE:
Goose. DESCRIPTION:
HISTORY:
TECHNIQUE:
Grey Partridge. DESCRIPTION:
HISTORY:
TECHNIQUE:
Gulls’ Eggs. DESCRIPTION:
HISTORY:
TECHNIQUE:
Red Grouse. DESCRIPTION:
HISTORY:
TECHNIQUE:
Game Pie. DESCRIPTION:
HISTORY:
TECHNIQUE:
Potted Meat. DESCRIPTION:
HISTORY:
TECHNIQUE:
Steak and Kidney Pie. DESCRIPTION:
HISTORY:
TECHNIQUE:
Steak and Kidney Pudding. DESCRIPTION:
HISTORY:
TECHNIQUE:
Venison Pie. DESCRIPTION:
HISTORY:
TECHNIQUE:
Dripping. DESCRIPTION:
HISTORY:
TECHNIQUE:
Suet. DESCRIPTION:
HISTORY:
TECHNIQUE:
Hot Cross Bun. DESCRIPTION:
HISTORY:
Brandy Snap. DESCRIPTION:
HISTORY:
TECHNIQUE:
Cheese Straw. DESCRIPTION:
HISTORY:
TECHNIQUE:
Christmas Pudding. DESCRIPTION:
HISTORY:
TECHNIQUE:
Madeira Cake. DESCRIPTION:
HISTORY:
TECHNIQUE:
Rich Fruit Cake. DESCRIPTION:
HISTORY:
TECHNIQUE:
Seed Cake. DESCRIPTION:
HISTORY:
TECHNIQUE:
Treacle Tart. DESCRIPTION:
HISTORY:
TECHNIQUE:
Butterscotch. DESCRIPTION:
HISTORY:
TECHNIQUE:
Fudge. DESCRIPTION:
HISTORY:
TECHNIQUE:
Humbugs. DESCRIPTION:
HISTORY:
TECHNIQUE:
Earl Grey Tea. DESCRIPTION:
HISTORY:
TECHNIQUE:
Elderberry Cordial. DESCRIPTION:
HISTORY:
TECHNIQUE:
Gooseberry Wine. DESCRIPTION:
HISTORY:
TECHNIQUE:
Sweet Stout. DESCRIPTION:
HISTORY:
TECHNIQUE:
Apple Chutney. HISTORY:
TECHNIQUE:
Curry Powder. DESCRIPTION:
HISTORY:
TECHNIQUE:
Gooseberry And Elderflower Jam. DESCRIPTION:
HISTORY:
TECHNIQUE:
Horseradish Sauce. DESCRIPTION:
HISTORY:
TECHNIQUE:
Lemon Curd. DESCRIPTION:
HISTORY:
TECHNIQUE:
Mincemeat and Mince Pies. DESCRIPTION:
HISTORY:
TECHNIQUE:
Mint and Apple Jelly. HISTORY:
TECHNIQUE:
Mint Sauce. DESCRIPTION:
HISTORY:
TECHNIQUE:
Piccalilli. DESCRIPTION:
HISTORY:
TECHNIQUE:
Pickled Onion. DESCRIPTION:
HISTORY:
TECHNIQUE:
Pickled Walnut. DESCRIPTION:
HISTORY:
TECHNIQUE:
Rhubarb and Ginger Jam. DESCRIPTION:
HISTORY:
TECHNIQUE:
Enjoying British Food. A British Cheeseboard. CHEESES:
BISCUITS FOR CHEESE:
APPLES FOR CHEESE:
A Picnic Hamper. SAVOURY:
BREADS AND BISCUITS:
SEASONING:
SWEET:
FRUITS AND VEGETABLES:
DRINKS:
An Afternoon Tea
FOR SPREADING:
CAKES AND TEABREADS:
A Christmas Hamper. SAVOURY:
SWEET:
SEASONING:
DRINKS:
Address Book Trade Associations and Interest Groups
Fruit
Vegetables
Dairy Produce
Fish & Seafood
Meat
Breads
Griddle-breads, biscuits & Puddings
Cakes & Pies
Confectionery
Aromatics & Condiments
Flours
Fats
Beverages
Bibliography
Acknowledgements
Index
About the Author
Copyright
About the Publisher
Отрывок из книги
The Taste
of Britain
.....
UNCOOKED, FRESH PORK SAUSAGE, WEIGHING 75-100G - LARGER THAN OTHER FRESH SAUSAGES; PALE PINK; SHORT LINKS; GOOD, RICH FLAVOUR, WITH HERBS.
Many Gloucester butchers include ‘Gloster sausages’ in their display. No early references have been located, but oral tradition is that they have been made for as long as anyone can remember. One factor in their excellence is the distinctive pig, Gloucestershire Old Spots. This produces fine fresh pork, hence also sausages. In a letter dated 1766, the Georgian man of fashion, Gilly Williams, wrote to his friend George Selwyn anticipating a meeting near the city. ‘We shall eat Gloucester chine together,’ he mused. Here, at least, there is a conjunction of Gloucester and pork that goes back a while.
.....