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Like it’s cousin, pie and mash, this traditional dish of sausages and mashed potato ensures that every Briton gets the necessary combination of protein and carbohydrate without too much excess of chewing or worry about what kind of organs lie within the meaty part of the meal. Often served with onion gravy and a side serving of English mustard, bangers and mash is a staple dish in many pubs. If the pub you are in is a gastropub then you will be told all about the provenance of the sausages as well as the name of the farmer who grew the spuds. You will then be charged £12.95. Bangers are so called because they are fat sausages that are likely to split open with a bang as they are cooked. You can always tell a good banger chef by his terrible complexion, which should be marked by hundreds of splashes of scalding hot fat emanating from exploding sausages.