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This is a list of prepared dishes characteristic of English cuisine.English cuisine encompasses the cooking styles, traditions and recipes associated with England.It has distinctive attributes of its own, but also shares much with wider British cuisine, partly through the importation of ingredients and ideas from North America, China, and the Indian subcontinent during the time of the British ...
An unsweetened variation of British piccalilli is found in Cyprus (including northern Cyprus). It is without baby onions, with a milder mustard sauce, and with the addition of carrot pieces. Piccalilli is known in Cyprus as πίκλα (pikla) in Cypriot Greek, and bikla in Cypriot Turkish. It is served as a condiment, and occasionally as a meze ...
Brown sauce is a condiment commonly served with food in the United Kingdom and Ireland. It is normally dark brown in colour. The taste is either tart or sweet with a peppery taste similar to that of Worcestershire sauce. Commercial sauces are a blend of tomatoes, malt vinegar, molasses, dates, spices and tamarind. [citation needed]
A ploughman's lunch is an originally British cold meal based around bread, cheese, and fresh or pickled onions. [1] Additional items can be added, such as ham, green salad, hard boiled eggs, and apple, and usual accompaniments are butter and a sweet pickle such as Branston. [2] As its name suggests, it is most commonly eaten at lunchtime.
A condiment is a supplemental food (such as a sauce or powder) that is added to some foods to impart a particular flavor, enhance their flavor, [1] or, in some cultures, to complement the dish, but that cannot stand alone as a dish. The term condiment originally described pickled or preserved foods, but now includes a great variety of ...
Pages in category "British condiments" The following 34 pages are in this category, out of 34 total. This list may not reflect recent changes. A. Albert sauce;
Gentleman's Relish, also known as Patum Peperium (meaning "pepper paste" in Latin), is a British commercial brand of anchovy paste created in 1828 by John Osborn. [1] It is a savoury paste with a salty and slightly fishy taste, and contains salted anchovies (minimum 60%), butter , herbs and spices .
British food as a result gained an international reputation as bland, soggy, overcooked, and visually unappealing. [177] Rationing helped to spur innovation in recipes as food shortages compelled creativity. The natural sweetness of carrots, a vegetable whose consumption was promoted by the government, were favoured as an alternative to sugar.
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