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Traditional beremeal bannock, as made in Orkney, Scotland. The separated sector is a scone. This is a list of bread products made in or originating from Britain. British cuisine is the specific set of cooking traditions and practices associated with the United Kingdom. Bread prepared from mixed grains was introduced to Great Britain around 3700 ...
A crisp sandwich (in British English and Irish English) is a sandwich that includes crisps as the filling, or on its own (crisps only in bread). [1] In addition to the crisps, any other common sandwich ingredient may be added.
It is best known today as the bread in a breakfast sandwich, [1] [2] but can be eaten as a regular sandwich bap. [ 3 ] The bread is noted for its size being around half a small pan loaf (150–200 g), airy, chewy soft white interior and a distinctive hard crust that is almost burnt on the top.
The Oxford English Dictionary states the term stems from panicium, a Latin word for "baked dough", or from panis, meaning bread. It was first referred to as "bannuc" in early glosses to the 8th century author Aldhelm (d. 709), [1] and its first cited definition in 1562. Its historic use was primarily in Ireland, Scotland and Northern England. [2]
In The Guardian, Tony Naylor recommended using buttered soft white bread and lightly fried chips seasoned with salt and vinegar, and serving the sandwich with a cup of tea. [2] Naylor wrote that the chip butty was a comforting meal and a means to "transport ourselves to a happier, more innocent place".
A stew made from pork meat, including the kidneys, bladder, and liver. Snack box Sneaicbhosca [7] [better source needed] A common menu item at fish-and-chip shops, consisting of chips served in a box with two wings or drumsticks of fried chicken. [citation needed] A "lunch box" includes three pieces of chicken, and a "dinner box" four ...
Doughnut sandwich: United States: A sandwich made with a doughnut instead of bread (can be made with fried chicken, bacon, ham, sausage, cheese, etc.) Dyrlægens natmad: Denmark: Made with a piece of dark rye bread, a layer of leverpostej, topped with a slice of salt beef and a slice of meat aspic, topped with raw onion rings and garden cress ...
In Sussex, a luxurious version of the teacake with added aromatics such as nutmeg, cinnamon and rose water is still sometimes made and called a manchet or Lady Arundel's Manchet. In East Lancashire, the former West Riding of Yorkshire, and Cumbria a teacake is a round bread roll which is cut in half to make sandwiches. They do not usually ...
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