United Kingdom

The united kingdom of great britain and northern ireland, commonly known as the united kingdom (uk) or britain, is a sovereign country in europe, off the north-western coast of the continental mainland. it comprises england, wales, scotland, and northern ireland. the united kingdom includes the island of great britain, the north-eastern part of ...

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Featured Dishes from United Kingdom

Side, Snack, Appetizer

Abbot's Gold

Main

Aberdeen angus

Drink

Aberfeldy

Dessert, Sweet

Abernethy biscuits

Sweet caraway biscuits

Side, Snack, Appetizer

Abernethy butter

Side, Snack, Appetizer

Achar

South asian pickles, also known as avalehikā, uppinakaayi, loncha or noncha, achaar (sometimes spelled as aachaar or achar), athāṇu or athāṇo or athāna, khaṭāī or khaṭāin, sandhan or sendhan or sāṇdhāṇo, kasundi, oorugaai or aavakaai, is a pickled food made from a variety of vegetables and fruits preserved in brine, vinegar, edible oils, and various south asian spices. the pickles are popular across the indian subcontinent, with many regional variants.

Side, Snack, Appetizer

Adobo

Adobo or adobar (spanish: marinade, sauce, or seasoning) is the immersion of cooked food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor. the portuguese variant is known as carne de vinha d'alhos. the practice, native to iberia (spanish cuisine and portuguese cuisine), was widely adopted in latin america, as well as spanish and portuguese colonies in africa and asia. in the philippines, the name adobo was given by colonial-era spaniards on the islands to a different indigenous cooking method that also uses vinegar. although similar, this developed independently of spanish influence.

Main

Adobo, Latin American style

Adobo or adobar (spanish: marinade, sauce, or seasoning) is the immersion of cooked food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor. the portuguese variant is known as carne de vinha d'alhos. the practice, native to iberia (spanish cuisine and portuguese cuisine), was widely adopted in latin america, as well as spanish and portuguese colonies in africa and asia. in the philippines, the name adobo was given by colonial-era spaniards on the islands to a different indigenous cooking method that also uses vinegar. although similar, this developed independently of spanish influence.

Main

Adobo, Philippines style

Philippine adobo (from spanish adobar: "marinade," "sauce" or "seasoning" / english: tagalog pronunciation: [ɐdobo]) is a popular filipino dish and cooking process in philippine cuisine that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, garlic, bay leaves, and black peppercorns, which is browned in oil, and simmered in the marinade. it has occasionally been considered the unofficial national dish in the philippines.

Drink

Advocaat

Advocaat or advocatenborrel is a traditional dutch alcoholic beverage made from eggs, sugar, and brandy. the rich and creamy drink has a smooth, custard-like consistency. the typical alcohol content is generally between 14% and 20% abv. its contents may be a blend of egg yolks, aromatic spirits, sugar or honey, brandy, vanilla, and sometimes cream (or condensed milk). notable makers of advocaat include warninks, bols, darna ovo liker, dekuyper (in two varieties), and verpoorten.

Dessert, Sweet

Affogato

An affogato (), more traditionally known as "affogato al caffe" (italian for "drowned in coffee"), is an italian coffee-based dessert. it usually takes the form of a scoop of plain milk-flavored (fior di latte) or vanilla gelato or ice cream topped or "drowned" with a shot of hot espresso. some variations also include a shot of amaretto, bicerin, kahlua, or other liqueur.

Side, Snack, Appetizer

Afternoon tea

Tea (in reference to food, rather than the drink) has long been used as an umbrella term for several different meals. english writer isabella beeton, whose books on home economics were widely read in the 19th century, describes meals of various kinds and provides menus for the "old-fashioned tea", the "at-home tea", the "family tea", and the "high tea".teatime is the time at which this meal is usually eaten, which is mid-afternoon to early evening. tea as a meal is associated with the united kingdom and some commonwealth countries. some people in britain and australia refer to their main evening meal as "tea" rather than "dinner" or "supper", but generally, with the exception of scotland and northern england, "tea" refers to a light meal or a snack. a tea break is the term used for a work break in either the morning or afternoon for a cup of tea or other beverage. the most common elements of the tea meal are the drink itself, with cakes or pastries (especially scones), bread and jam, and perhaps sandwiches; these are the pillars of the "traditional afternoon tea" meals offered by expensive london hotels. other types of both drink and food may be offered at home, under the same name, tea.

Side, Snack, Appetizer

Aglio e olio

Spaghetti aglio e olio (italian for 'spaghetti [with] garlic and oil'; italian: [spaˈɡetti ˈaʎʎo e ˈɔːljo]) is a traditional italian pasta dish from naples. it is a typical dish of neapolitan cuisine and is widely popular. its popularity can be attributed to it being simple to prepare and the fact that it makes use of inexpensive, readily available ingredients that have long shelf lives in a pantry. the dish was once also known as "vermicelli alla borbonica" or also as "vermicelli con le vongole fujute", when in the white version.the dish is made by first lightly sautéing thinly sliced garlic in olive oil, sometimes with the addition of red pepper flakes (dried chilli – in which case its name is spaghetti aglio, olio e peperoncino). the oil and garlic are then tossed with spaghetti cooked in salted water. finely chopped italian parsley is then commonly added as a garnish. although cheese is not included in most traditional recipes, grated parmesan or pecorino cheese can be added, similarly to pasta allo scarpariello. some recipes recommend to add some of the water from cooking pasta to the olive oil to create a sauce, but other recipes recommend simply pouring the oil onto the drained pasta, which doesn't create a sauce.

Side, Snack, Appetizer

Aglio olio e peperoncino

Garlic and olive oil with hot peppers, commonly served with pasta

Side, Snack, Appetizer

Aioli

Aioli, allioli or aïoli ( or ; provençal occitan: alhòli [aˈʎɔli] or aiòli [aˈjɔli]; catalan: allioli [ˌaʎiˈɔli]; spanish: alioli [ˌaliˈoli]) is a cold sauce consisting of an emulsion of garlic and olive oil; it is found in the cuisines of the northwest mediterranean, from andalusia to calabria. the names mean "garlic and oil" in catalan and provençal. it is found in the cuisines of the mediterranean coasts of spain (catalonia, the valencian community, the balearic islands, murcia, and eastern andalusia), france (provence), italy (sicily and calabria), and malta. some versions of the sauce are closer to a garlic mayonnaise, incorporating egg yolks and lemon juice, whereas other versions lack egg yolk and contain more garlic. the latter gives the sauce a pastier texture, making it more laborious to produce as the emulsion is harder to stabilise. there are many variations, such as adding lemon juice or other seasonings. in france, it may include mustard. in malta, arjoli or ajjoli is commonly made with the addition of either crushed galletti (a type of cracker) or tomato. like mayonnaise, aioli is an emulsion or suspension of small globules of oil and oil-soluble compounds in water and water-soluble compounds. in spain, purists believe aioli should not include egg, but in france and elsewhere, egg or egg yolk is the usual emulsifier. since about 1990, it has become common in the united states to call all flavored mayonnaises aioli. purists insist that flavored mayonnaise can contain garlic, but true aioli contains garlic and no other seasoning (except salt).

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Ajvar

Ajvar (pronounced: ; cyrillic script: ajвар, aйвар) is a condiment made principally from sweet bell peppers and eggplants. the relish became a popular side dish throughout yugoslavia after world war ii and is popular in southeast europe. homemade ajvar is made of roasted peppers. depending on the capsaicin content in bell peppers and the amount of added chili peppers, it can be sweet (traditional), piquant (the most common), or very hot. ajvar can be consumed as a bread spread or as a side dish. ajvar has a few variations. one variation contains tomato and eggplant. another is made with green bell peppers and oregano. "homemade leskovac ajvar" and "macedonian ajvar" are registered with the world intellectual property organization in order to protect their brand names.

Side, Snack, Appetizer

Albert sauce

Albert sauce is a sauce used principally in british cuisine to enhance the flavour of braised beef. it consists of grated horseradish in a clear bouillon, thickened with cream and egg yolks, and spiced with a little prepared mustard diluted in vinegar.it is commonly believed to be named after prince albert, queen victoria's prince consort. the origin of the name is debated as there is no proof. other etymological theories exist, with some claiming the name originated as early as the 16th century.

Drink

Ale

Ale is a type of beer brewed using a warm fermentation method, resulting in a sweet, full-bodied and fruity taste. historically, the term referred to a drink brewed without hops.as with most beers, ale typically has a bittering agent to balance the malt and act as a preservative. ale was originally bittered with gruit, a mixture of herbs or spices boiled in the wort before fermentation. later, hops replaced gruit as the bittering agent.

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Alfredo sauce

Fettuccine alfredo (italian pronunciation: [fettut'tʃiːne alˈfreːdo]) or fettuccine al burro ("fettuccine with butter") is an italian pasta dish of fresh fettuccine tossed with butter and parmesan (italian: pasta al burro e parmigiano). as the cheese melts, it emulsifies the liquids to form a smooth and rich cheese sauce coating the pasta. the dish is named after alfredo di lelio, who featured the dish at his restaurant in rome in the early to mid-20th century; the "ceremony" of preparing it tableside was an integral part of the dish.the dish became widespread and eventually spread to the united states, where it remains popular. the recipe has changed, and its commercialized version—with heavy cream and other ingredients—is now ubiquitous. in the u.s., it is often served as a main course, sometimes garnished with chicken or other ingredients. in italy, meanwhile, fettuccine al burro is generally considered home cooking, and fettuccine alfredo is widely scoffed at by italian writers.

Drink

Allanwater Brewhouse

Side, Snack, Appetizer

Allioli

Aioli, allioli or aïoli ( or ; provençal occitan: alhòli [aˈʎɔli] or aiòli [aˈjɔli]; catalan: allioli [ˌaʎiˈɔli]; spanish: alioli [ˌaliˈoli]) is a cold sauce consisting of an emulsion of garlic and olive oil; it is found in the cuisines of the northwest mediterranean, from andalusia to calabria. the names mean "garlic and oil" in catalan and provençal. it is found in the cuisines of the mediterranean coasts of spain (catalonia, the valencian community, the balearic islands, murcia, and eastern andalusia), france (provence), italy (sicily and calabria), and malta. some versions of the sauce are closer to a garlic mayonnaise, incorporating egg yolks and lemon juice, whereas other versions lack egg yolk and contain more garlic. the latter gives the sauce a pastier texture, making it more laborious to produce as the emulsion is harder to stabilise. there are many variations, such as adding lemon juice or other seasonings. in france, it may include mustard. in malta, arjoli or ajjoli is commonly made with the addition of either crushed galletti (a type of cracker) or tomato. like mayonnaise, aioli is an emulsion or suspension of small globules of oil and oil-soluble compounds in water and water-soluble compounds. in spain, purists believe aioli should not include egg, but in france and elsewhere, egg or egg yolk is the usual emulsifier. since about 1990, it has become common in the united states to call all flavored mayonnaises aioli. purists insist that flavored mayonnaise can contain garlic, but true aioli contains garlic and no other seasoning (except salt).

Side, Snack, Appetizer

Aloo chop

A croquette is a deep-fried roll originated in the french cuisine consisting of a thick binder combined with a filling, which is then breaded. it is served as a side dish, a snack, or fast food worldwide. the binder is typically a thick béchamel or brown sauce, mashed potatoes, wheat flour or wheat bread. the binder may be mixed with or stuffed with a filling. typical fillings include finely chopped meat, seafood, cheese, rice, mushrooms, and various vegetables, which may be combined with seasonings such as herbs and spices. sweet croquettes may use a pastry cream binder and be filled with fruit.croquettes may also be formed in other shapes, such as disks, ovals, or balls.

Main

Aloo gobi

Aloo gobi, alu gobi or aloo gobhi (pronounced [aːlu ɡɔːbʱi]) is a vegetarian dish from the indian subcontinent made with potatoes (aloo), cauliflower (gobhi), and indian spices. it is popular in indian cuisine. it is yellowish in color due to the use of turmeric, and occasionally contains black cumin and curry leaves. other common ingredients include garlic, ginger, onion, coriander stalks, tomato, peas, black pepper, asafoetida and cumin. there are a number of variations and similar dishes. a traditional dish with origins in northern india, it is very popular throughout the country and is also well-known in nepal and pakistan.

Main

Aloo keema

Potato and minced mutton or chicken curry, serve with rice

Side, Snack, Appetizer

Aloo tikki

Aloo tikki, also known as aloo ki tikkia, aloo ki tikki or alu tikki, is a snack originating from the indian subcontinent. in indian, pakistani, and bangladeshi preparation, it is made of boiled potatoes, peas, and various curry spices. aloo means potato in hindi-urdu and marathi, and tikki means a small cutlet or croquette. the dish is served hot along with a side of saunth, tamarind, and coriander-mint sauce, and sometimes dahi (yogurt) or chickpeas. the snack is vegetarian and is an indian equivalent of the hash brown.

Side, Snack, Appetizer

Amatriciana sauce

Sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion. originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine. the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.

Drink

Ampleforth Abbey cider brandy

Side, Snack, Appetizer

Anchovy butter

Made with butter, shallots, anchovies, mint, capers, serve with lamb, pasta, steak, fish, vegetables

Side, Snack, Appetizer

Anchovy cream

Cream sauce with anchovies and garlic

Side, Snack, Appetizer

Anchovy sauce

Serve with pasta, salads, fish, steak, pork chops, seafood

Dessert, Sweet

Angel cake

Angel cake is a type of layer cake that originated in the united kingdom, and first became popular in the late 19th century. made with butter, caster sugar, eggs, vanilla extract, self-raising flour, baking powder, and red and yellow food colouring, it consists of two or three layers of sweet butter cake which are often coloured white, pink and yellow. it is traditionally iced with a thin layer of white icing. to serve, long bars or small rectangular slices are usually cut. the largest recorded angel cake was 1 metre in length and 50 centimetres in width, which was baked in the english town of bakewell.

Drink

Angel Face

The angel face is a cocktail made from gin, apricot brandy and calvados in equal amounts.the cocktail first appears in the savoy cocktail book compiled by harry craddock in 1930.

Main

Anglesey eggs

Mashed potatoes with leeks, cheese and hard boiled eggs, serve with grilled bacon chops

Main

Anglesey oysters

Side, Snack, Appetizer

Anglesey Sea Salt

Sea salt harvested from the menai strait, wales

Side, Snack, Appetizer

Anster

Drink

Aperol Spritz

Bittersweet mixed drink made with prosecco, aperol (bitter aperitif) and club soda, garnished with an orange slice

Dessert, Sweet

Apple cake

Apple cakes are cakes in which apples feature as a main flavour and ingredient. such cakes incorporate apples in a variety of forms, including diced, pureed, or stewed, and can include common additions like raisins, nuts, and 'sweet' spices such as cinnamon or nutmeg. they are a common and popular dessert worldwide, thanks to millennia of apple cultivation in asia and europe, and their widespread introduction and propagation throughout the americas during the columbian exchange and colonisation. as a result, apple desserts, including cakes, have a huge number of variations. apples are also used in other cakes to add moisture and sweetness, often as a partial substitute for refined sugar.

Dessert, Sweet

Apple crumble

Apple crisp is a dessert made with a streusel topping. in the us and canada, it is also called apple crumble, a word which refers to a different dessert in the uk, australia, and new zealand.ingredients usually include cooked apples, butter, sugar, flour, cinnamon, and often oats and brown sugar, ginger, and/or nutmeg. one of the most common variants is apple rhubarb crisp, in which the rhubarb provides a tart contrast to the apples. many other kinds of fruit crisps are made. these may substitute other fruits, such as peaches, berries, or pears, for the apples.

Drink

Apple juice

Apple juice is a fruit juice made by the maceration and pressing of an apple. the resulting expelled juice may be further treated by enzymatic and centrifugal clarification to remove the starch and pectin, which holds fine particulate in suspension, and then pasteurized for packaging in glass, metal, or aseptic processing system containers, or further treated by dehydration processes to a concentrate. due to the complex and costly equipment required to extract and clarify juice from apples in large volume, apple juice is normally produced commercially. in the united states, unfiltered fresh apple juice is made by smaller operations in areas of high apple production, in the form of unclarified apple cider. apple juice is one of the most common fruit juices globally, with world production led by china, poland, the united states, and germany.

Dessert, Sweet

Apple pie

An apple pie is a fruit pie in which the principal filling ingredient is apples. apple pie is often served with whipped cream, ice cream ("apple pie à la mode"), custard or cheddar cheese. it is generally double-crusted, with pastry both above and below the filling; the upper crust may be solid or latticed (woven of crosswise strips). the bottom crust may be baked separately ("blind") to prevent it from getting soggy. deep-dish apple pie often has a top crust only. tarte tatin is baked with the crust on top, but served with it on the bottom. apple pie is an unofficial symbol of the united states and one of its signature comfort foods.

Side, Snack, Appetizer

Applesauce

Apple sauce or applesauce is a purée (not necessarily served as a true sauce) made of apples. it can be made with peeled or unpeeled apples and may be spiced or sweetened. apple sauce is inexpensive and is widely consumed in north america and some parts of europe.a wide range of apple varieties are used to make apple sauce, depending on the preference for sweetness or tartness. formerly, sour apples were used to make savory apple sauce.commercial versions of apple sauce are readily available at supermarkets and other retail outlets.

Dessert, Sweet

Apple sponge

Stewed apples with sponge cake top

Dessert, Sweet

Apple turnover

A turnover is a type of pastry made by placing a filling on a piece of dough, folding the dough over, sealing it, and then baking it. turnovers can be sweet or savoury and are often made as a sort of portable meal or dessert. they are often eaten for breakfast. it is common for sweet turnovers to have a fruit filling and be made with a puff pastry or shortcrust pastry dough and covered with icing; savoury turnovers generally contain meat and/or vegetables and can be made with any sort of dough, though a kneaded yeast dough seems to be the most common in western cuisines. they are usually baked, but may be fried. savoury turnovers are often sold as convenience foods in supermarkets. savoury turnovers with meat or poultry and identified as a turnover in the united states (for example, "beef turnover" or "cheesy chicken turnover") have to meet a standard of identity or composition and should contain a certain amount of meat or poultry.

Drink

Arabica coffee

Coffea arabica (), also known as the arabic coffee, is a species of flowering plant in the coffee and madder family rubiaceae. it is believed to be the first species of coffee to have been cultivated and is currently the dominant cultivar, representing about 60% of global production. coffee produced from the less acidic, more bitter, and more highly caffeinated robusta bean (c. canephora) makes up most of the remaining coffee production. the natural population of coffea arabica are restricted to the forests of south ethiopia and yemen. coffea arabica is called ‏بُنّ‎ (būnn) in arabic.

Drink

Arabic coffee

Arabic coffee is a version of the brewed coffee of coffea arabica beans. most arab countries throughout the middle east have developed distinct methods for brewing and preparing coffee. cardamom is an often-added spice, but it can alternatively be served plain or with sugar. there are several different styles to brewing the coffee depending on the preference of the drinker. some methods keep the coffee light whereas others can make it dark. arabic coffee is bitter, and typically no sugar is added. it is usually served in a small cup that is adorned with a decorative pattern, known as a finjān. culturally, arabic coffee is served during family gatherings or when receiving guests. arabic coffee is ingrained within middle eastern and arab culture and tradition, and is the most popular form of coffee brewed in the middle east. it originated in the middle east, beginning in yemen and eventually travelling to mecca (hejaz), egypt, the levant, and then, in the mid-16th century, to turkey and from there to europe where coffee eventually became popular as well. arabic coffee is an intangible cultural heritage of arab states confirmed by unesco.

Side, Snack, Appetizer

Arbroath Smokie

The arbroath smokie is a type of smoked haddock, and is a speciality of the town of arbroath in angus, scotland.

Breakfast

Arbroath toasties

The united kingdom of great britain and northern ireland, commonly known as the united kingdom (uk) or britain, is a country in western europe, off the north-western coast of the continental mainland. it comprises england, scotland, wales and northern ireland. the united kingdom includes the island of great britain, the north-eastern part of the island of ireland, and many smaller islands within the british isles. northern ireland shares a land border with the republic of ireland; otherwise, the united kingdom is surrounded by the atlantic ocean, the north sea, the english channel, the celtic sea and the irish sea. the total area of the united kingdom is 242,495 square kilometres (93,628 sq mi), with an estimated 2023 population of over 68 million people. the united kingdom has evolved from a series of annexations, unions and separations of constituent countries over several hundred years. the treaty of union between the kingdom of england (which also included wales) and the kingdom of scotland in 1707 resulted in their unification to become the kingdom of great britain. its union in 1801 with the kingdom of ireland created the united kingdom of great britain and ireland. most of ireland seceded from the uk in 1922, leaving the present united kingdom of great britain and northern ireland, which formally adopted its name in 1927. the nearby isle of man, guernsey and jersey are not part of the uk, being crown dependencies, but the british government is responsible for their defence and international representation.the uk became the world's first industrialised country and was the foremost power during the 19th and early 20th centuries, a period of unchallenged global hegemony known as "pax britannica". the 14 british overseas territories are the last remnants of the british empire which, at its height in the 1920s, encompassed almost a quarter of the world's landmass and population, and was the largest empire in history. a part of the core anglophonic world, british influence can be observed in the language, culture, legal and political systems of many of its former colonies.the united kingdom is a constitutional monarchy and parliamentary democracy. its capital and largest city is london, the capital of england, a global city and financial centre with a metropolitan population of over 14 million people. edinburgh, cardiff and belfast are the national capitals of scotland, wales and northern ireland respectively. other major cities include birmingham, manchester, leeds, glasgow and liverpool. scotland, wales, and northern ireland have their own devolved governments, each with varying powers.the uk has the world's sixth-largest economy by nominal gross domestic product (gdp), and the tenth-largest by purchasing power parity. it is a recognised nuclear state and is ranked fourth globally in military expenditure. the uk has been a permanent member of the united nations security council since its first session in 1946. it is a member of the commonwealth of nations, the council of europe, the g7, the oecd, five eyes, nato and aukus. the uk is set to join the cptpp, a major trade bloc in the indo-pacific, after negotiations regarding its accession concluded in march 2023. it was a member state of the european communities (ec) and its successor, the european union (eu), from its accession in 1973 until its withdrawal in 2020 with a free trade deal.

Main

Arctic char

The arctic char or arctic charr (salvelinus alpinus) is a cold-water fish in the family salmonidae, native to alpine lakes, as well as arctic and subarctic coastal waters in the holarctic.

Dessert, Sweet

Arctic roll

An arctic roll is a british ice cream cake made of vanilla ice cream wrapped in a thin layer of sponge cake to form a roll, with a layer of raspberry flavoured sauce between the sponge and the ice cream.

Drink

Ardbeg

Side, Snack, Appetizer

Armagh Bramley Apples

Malus domestica (bramley's seedling, commonly known as the bramley apple, or simply bramley, bramleys or bramley's) is a cultivar of apple that is usually eaten cooked due to its sourness. the variety comes from a pip planted by mary ann brailsford. the concise household encyclopedia states, "some people eat this apple raw in order to cleanse the palate, but bramley's seedling is essentially the fruit for tart, pie, or dumpling." once cooked, however, it has a lighter flavour. a peculiarity of the variety is that when cooked it becomes golden and fluffy. vitamin c 15mg/100g.

Side, Snack, Appetizer

Arrabbiata sauce

Arrabbiata sauce, or sugo all'arrabbiata in italian (arabbiata in romanesco dialect), is a spicy sauce for pasta made from garlic, tomatoes, and dried red chili peppers cooked in olive oil. the sauce originates from the lazio region, and particularly from the city of rome.

Drink

Atholl brose

Atholl brose (or athol brose, athole brose) is a scottish drink obtained by mixing oatmeal brose, honey, whisky, and sometimes cream (particularly on festive occasions). atholl brose has also become an alternative name for the dessert cranachan, which uses similar ingredients. according to legend the drink is named after the 1st earl of atholl (of the 8th creation), who suppressed a highland rebellion in 1475 by spiking the rebel leader's well with atholl brose, leading to an inebriated enemy and the rebel leader's capture.

Side, Snack, Appetizer

Au jus

Au jus (french: [o ʒy]) is a french culinary term meaning "with juice". it refers to meat dishes prepared or served together with a light broth or gravy, made from the fluids secreted by the meat as it is cooked. in french cuisine, cooking au jus is a natural way to enhance the flavour of dishes, mainly chicken, veal, and lamb. in american cuisine, the term is sometimes used to refer to a light sauce for beef recipes, which may be served with the food or placed on the side for dipping.

Side, Snack, Appetizer

Avgolemono

Avgolemono (greek: αυγολέμονο or αβγολέμονο literally egg–lemon) is a family of sauces and soups made with egg yolk and lemon juice mixed with broth, heated until they thicken. they are found in greek, arab, sephardic jewish, turkish, balkan and jewish-italian cuisine. in sephardic jewish cuisine, it is called agristada or salsa blanco, and in jewish-italian, bagna brusca, brodettato, or brodo brusco. in arabic, it is called tarbiya or beida bi-lemoune 'egg with lemon'; and in turkish terbiye. it is also widely used in balkan cuisine.

Drink

Aviation

The aviation is a cocktail made with gin, maraschino liqueur, crème de violette and lemon juice. some recipes omit the crème de violette. it is served straight up, in a cocktail glass.

Breakfast

Avocado toast

Avocado toast is a type of open sandwich consisting of toast with mashed avocado, and any of a variety of spices and flavorful ingredients. the most popular are usually salt and black pepper, sometimes lemon juice or other citrus, while others include olive oil, hummus, vinegar, red pepper flakes, feta, duqqa and tomato. avocado toast became a food trend of the 2010s. it has appeared on café menus since at least the 1990s. following avocado toast's elevation to trend status, the act of ordering avocado toast at a café was criticized as a symbol of frivolous spending.

Side, Snack, Appetizer

Ayrshire Dunlop

Dunlop is a mild cheese or 'sweet-milk cheese' from dunlop, east ayrshire, scotland. it resembles a soft cheddar cheese in texture. though it fell out of popularity some time after the end of the second world war, it is now appreciated for its value in various recipes and for eating on its own or with a dram of whisky. a strong link exists with robert burns as related by his family's friend jessie lewars who related that "when he chanced to come home and find no dinner ready, he was never in the least irritated, but would address himself with the greatest cheerfulness to any makeshift set before him. they generally had abundance of good dunlop cheese, sent them by their ayrshire friends. the poet would sit down to bread and cheese, with his book by his side and seem to the casual visitor as happy as a courtier at the feast of kings."

Side, Snack, Appetizer

Ayrshire New Potatoes

Potatoes grown in south ayrshire, scotland

Drink

B-52

The b-52 (also b52 or bifi or bifty) cocktail is a layered shot composed of a coffee liqueur (kahlúa), an irish cream (baileys irish cream), and a grand marnier (in later versions replaced with triple sec or cointreau). when prepared properly, the ingredients separate into three distinctly visible layers (due to their relative densities).

Dessert, Sweet

Babka

A babka is a sweet braided bread which originated in the jewish communities of poland and ukraine. it is popular in israel (often referred to as simply a yeast cake: עוגת שמרים) and in the jewish diaspora. it is prepared with a yeast-leavened dough that is rolled out and spread with a filling such as chocolate, cinnamon, fruit, or cheese, then rolled up and braided before baking.

Drink

Bacardi Cocktail

The bacardi cocktail is a cocktail made primarily with bacardi superior. it is served as a "pre-dinner" cocktail.

Side, Snack, Appetizer

Back bacon

Back bacon is a cut of bacon that includes the pork loin from the back of the pig. it may also include a portion of the pork belly in the same cut. it is much leaner than side bacon made only from the pork belly. back bacon is derived from the same cut used for pork chops. it is the most common cut of bacon used in british and irish cuisine, where both smoked and unsmoked varieties of bacon are found.

Breakfast

Bacon

Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. it is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the bacon, lettuce, and tomato sandwich (blt)), or as a flavouring or accent (as in bacon bits in a salad). bacon is also used for barding and larding roasts, especially game, including venison and pheasant, and may also be used to insulate or flavour roast joints by being layered onto the meat. the word is derived from the proto-germanic *bakkon, meaning "back meat". meat from other animals, such as beef, lamb, chicken, goat, or turkey, may also be cut, cured, or otherwise prepared to resemble bacon, and may even be referred to as, for example, "turkey bacon". such use is common in areas with significant jewish and muslim populations as both religions prohibit the consumption of pork. vegetarian bacons such as "soy bacon" also exist.

Main

Bacon and cabbage

Bacon and cabbage (irish: bagún agus cabáiste) is a dish traditionally associated with ireland. the dish consists of sliced back bacon boiled with cabbage and potatoes. smoked bacon is sometimes used. the dish is served with the bacon sliced, and with some of the boiling juices added. another common accompaniment to the dish is white sauce, which consists of flour, butter and milk, sometimes with a flavouring of some sort (often parsley).

Main

Bacon butty

A bacon sandwich (also known in parts of the united kingdom and new zealand as a bacon butty, bacon bap or bacon sarnie, and in parts of ireland as a rasher sandwich) is a sandwich of cooked bacon between bread that is optionally spread with butter, and may be seasoned with ketchup or brown sauce. it is generally served hot. in some establishments the sandwich will be made from bread toasted on only one side, while other establishments serve it on the same roll as is used for hamburgers. bacon sandwiches are an all-day favourite throughout the united kingdom and the republic of ireland. they are often served in british cafes and delis, and are anecdotally recommended as a hangover cure.

Side, Snack, Appetizer

Bacon jam

Bacon jam is a bacon-based relish, similar to the austrian starter verhackertes. it is made through a process of slow cooking the bacon, along with onions, vinegar, brown sugar and spices, before mixing in a food processor. in 2015, martin and suzie cowley of wales claimed to have invented bacon jam, however, chef mike oraschewsky stated they started making bacon jams since 2013.bacon jam, like fruit jams, requires a certain level of sugars to be officially labelled 'jam'.

Main

Bacon pudding

Rolled pastry filled with bacon pieces

Breakfast

Bacon roll

A bacon roll is either: a bacon wrapped food comprising a roll made of bacon with various fillings inside it a bacon sandwich comprising a roll sandwiching bacon inside it

Main

Bacon sandwich

A bacon sandwich (also known in parts of the united kingdom and new zealand as a bacon butty, bacon bap or bacon sarnie, and in parts of ireland as a rasher sandwich) is a sandwich of cooked bacon between bread that is optionally spread with butter, and may be seasoned with ketchup or brown sauce. it is generally served hot. in some establishments the sandwich will be made from bread toasted on only one side, while other establishments serve it on the same roll as is used for hamburgers. bacon sandwiches are an all-day favourite throughout the united kingdom and the republic of ireland. they are often served in british cafes and delis, and are anecdotally recommended as a hangover cure.

Breakfast

Bagel

A bagel (yiddish: בײגל, romanized: beygl; polish: bajgiel; also spelled beigel) is a bread roll originating in the jewish communities of poland. it is traditionally shaped by hand into a roughly hand-sized ring from yeasted wheat dough that is first boiled for a short time in water and then baked. the result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior. bagels are often topped with seeds baked on the outer crust—traditional choices include poppy and sesame seeds—or with salt grains. different dough types include whole-grain and rye. the basic roll-with-a-hole design, hundreds of years old, allows even cooking and baking of the dough; it also allows groups of bagels to be gathered on a string or dowel for handling, transportation, and retail display.the earliest known mention of a boiled-then-baked ring-shaped bread can be found in a 13th-century syrian cookbook, where they are referred to as ka'ak. bagel-like bread known as obwarzanek was common earlier in poland as seen in royal family accounts from 1394. bagels have been widely associated with ashkenazi jews since the 17th century; they were first mentioned in 1610 in jewish community ordinances in kraków, poland.bagels are now a popular bread product in north america and poland, especially in cities with a large jewish population. bagels are also sold (fresh or frozen, often in many flavors) in supermarkets.

Side, Snack, Appetizer

Bagoong

Bagoóng (tagalog pronunciation: [bɐɡuˈoŋ]; buh-goo-ong) is a philippine condiment partially or completely made of either fermented fish (bagoóng) or krill or shrimp paste (alamáng) with salt. the fermentation process also produces fish sauce known as patís.the preparation of bagoóng can vary regionally in the philippines.

Side, Snack, Appetizer

Baguette

A baguette (; french: [baɡɛt] (listen)) is a long, thin type of bread of french origin that is commonly made from basic lean dough (the dough, though not the shape, is defined by french law). it is distinguishable by its length and crisp crust. a baguette has a diameter of about 5 to 6 centimetres (2–2+1⁄2 inches) and a usual length of about 65 cm (26 in), although a baguette can be up to 1 m (39 in) long. in november 2018, documentation surrounding the "craftsmanship and culture" of making this bread was added to the french ministry of culture's national inventory of intangible cultural heritage. in 2022, the artisanal know-how and culture of baguette bread was inscribed to the unesco intangible cultural heritage lists.

Main

Baingan bharta

Baingan bharta or baigan chokha (mashed eggplant) is an indian dish prepared by mincing grilled eggplant (baingan) and mixing it with tomato, onion, herbs and spices. grilling the eggplant over charcoal or direct fire infuses the dish with a smoky flavour. mashed eggplant is then mixed with cooked chopped tomato, browned onion, ginger, garlic, cumin, fresh cilantro (coriander leaves), chili pepper, and mustard oil or a neutral vegetable oil. traditionally, the dish is often eaten with flatbread (specifically roti or paratha) and is also served with rice or raita, a yogurt salad. in bihar and uttar pradesh, it is served hot with litti or baati.in india, pakistan and bangladesh, baingan bharta is part of popular cuisine. in india, it is made in various regional styles, with ingredients varying from one region to another.

Side, Snack, Appetizer

Bajan pepper sauce

Bajan pepper sauce is a barbadian-style hot sauce condiment made from hot peppers. it is similar to cajun-style hot sauce and is traditionally applied in local barbadian cuisine including meat, poultry, and fish. the principal traditional ingredients of bajan pepper sauce are scotch bonnet peppers, mustard, and vinegar, with smaller amounts of cooking oil, onions, hot peppers, black pepper, and turmeric. other varieties contain a small amount of sea water or alcohol for taste variety.

Breakfast

Baked beans

Baked beans is a dish traditionally containing white beans that are parboiled and then, in the us, baked in sauce at low temperature for a lengthy period. in the united kingdom, the dish is sometimes baked, but usually stewed in sauce. canned baked beans are not baked, but are cooked through a steam process.baked beans occurred in native american cuisine, and are made from beans indigenous to the americas. it is thought that the dish was adopted and adapted by english colonists in new england in the 17th century and, through cookbooks published in the 19th century, spread to other regions of the united states and into canada. however, the connection to native american cuisine may be apocryphal, as legumes such as broad beans and lentils prepared in various sauces had been established in european cuisine long before the middle ages. today, in the new england region of the united states, a variety of indigenous legumes are used in restaurants or in the home, such as jacob's cattle, soldier beans, yellow-eyed beans, and navy beans (also known as native beans).originally, native americans sweetened baked beans with maple syrup, a tradition some recipes still follow, but some english colonists used brown sugar beginning in the 17th century. in the 18th century, the convention of using american-made molasses as a sweetening agent became increasingly popular to avoid british taxes on sugar. boston baked beans use a sauce prepared with molasses and salt pork, a dish whose popularity has given boston the nickname "beantown".today, baked beans are served throughout the united states alongside barbecue foods and at picnics. beans in a brown sugar, sugar, or corn syrup sauce (with or without tomatoes) are widely available throughout the united states. bush brothers are the largest producer. after the american revolutionary war, independence day celebrations often included baked beans.canned baked beans are used as a convenience food; most are made from haricot beans in sauce. they may be eaten hot or cold, and straight from the can, as they are fully cooked. h. j. heinz began producing canned baked beans in 1886. in the early 20th century, canned baked beans gained international popularity, particularly in the united kingdom, where they have become a common part of an english full breakfast.

Side, Snack, Appetizer

Baked beans

Baked beans is a dish traditionally containing white beans that are parboiled and then, in the us, baked in sauce at low temperature for a lengthy period. in the united kingdom, the dish is sometimes baked, but usually stewed in sauce. canned baked beans are not baked, but are cooked through a steam process.baked beans occurred in native american cuisine, and are made from beans indigenous to the americas. it is thought that the dish was adopted and adapted by english colonists in new england in the 17th century and, through cookbooks published in the 19th century, spread to other regions of the united states and into canada. however, the connection to native american cuisine may be apocryphal, as legumes such as broad beans and lentils prepared in various sauces had been established in european cuisine long before the middle ages. today, in the new england region of the united states, a variety of indigenous legumes are used in restaurants or in the home, such as jacob's cattle, soldier beans, yellow-eyed beans, and navy beans (also known as native beans).originally, native americans sweetened baked beans with maple syrup, a tradition some recipes still follow, but some english colonists used brown sugar beginning in the 17th century. in the 18th century, the convention of using american-made molasses as a sweetening agent became increasingly popular to avoid british taxes on sugar. boston baked beans use a sauce prepared with molasses and salt pork, a dish whose popularity has given boston the nickname "beantown".today, baked beans are served throughout the united states alongside barbecue foods and at picnics. beans in a brown sugar, sugar, or corn syrup sauce (with or without tomatoes) are widely available throughout the united states. bush brothers are the largest producer. after the american revolutionary war, independence day celebrations often included baked beans.canned baked beans are used as a convenience food; most are made from haricot beans in sauce. they may be eaten hot or cold, and straight from the can, as they are fully cooked. h. j. heinz began producing canned baked beans in 1886. in the early 20th century, canned baked beans gained international popularity, particularly in the united kingdom, where they have become a common part of an english full breakfast.

Main

Baked chicken

Roast chicken is chicken prepared as food by roasting whether in a home kitchen, over a fire, or with a rotisserie (rotary spit). generally, the chicken is roasted with its own fat and juices by circulating the meat during roasting, and therefore, are usually cooked exposed to fire or heat with some type of rotary grill so that the circulation of these fats and juices is as efficient as possible. roast chicken is a dish that appears in a wide variety of cuisines worldwide.

Main

Baked ham

Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. as a processed meat, the term "ham" includes both whole cuts of meat and ones that have been mechanically formed. ham is made around the world, including a number of regional specialties, such as westphalian ham and some varieties of spanish jamón. in addition, numerous ham products have specific geographical naming protection, such as prosciutto di parma in europe, and smithfield ham in the us.

Side, Snack, Appetizer

Baked potato

A baked potato, known in some parts of the united kingdom (though not generally scotland) as a jacket potato, is a preparation of potato. it may be served with fillings, toppings or condiments such as butter, cheese, sour cream, gravy, baked beans, and even ground meat or corned beef. some varieties of potato, such as russet and king edward, are more suitable for baking than others, owing to their size and consistency. despite the popular misconception that potatoes are fattening, baked potatoes can be part of a healthy diet.

Main

Baked salmon

Salmon () is the common name for several commercially important species of euryhaline ray-finned fish from the family salmonidae, which are native to tributaries of the north atlantic (genus salmo) and north pacific (genus oncorhynchus) basin. other closely related fish in the same family include trout, char, grayling, whitefish, lenok and taimen. salmon are typically anadromous: they hatch in the gravel beds of shallow fresh water streams, migrate to the ocean as adults and live like sea fish, then return to fresh water to reproduce. however, populations of several species are restricted to fresh water throughout their lives. folklore has it that the fish return to the exact spot where they hatched to spawn, and tracking studies have shown this to be mostly true. a portion of a returning salmon run may stray and spawn in different freshwater systems; the percent of straying depends on the species of salmon. homing behavior has been shown to depend on olfactory memory.salmon are important food fish and are intensively farmed in many parts of the world, with norway being the world's largest producer of farmed salmon, followed by chile. they are also highly prized game fish for recreational fishing, by both freshwater and saltwater anglers. many species of salmon have since been introduced and naturalized into non-native environments such as the great lakes of north america, patagonia in south america and south island of new zealand.

Dessert, Sweet

Bakewell tart

A bakewell tart is an english confection consisting of a shortcrust pastry shell beneath layers of jam, frangipane, and a topping of flaked almonds. it is a variant of the bakewell pudding, closely associated with the town of bakewell in derbyshire.

Dessert, Sweet

Balmoral shortbread

Shortbread or shortie is a traditional scottish biscuit usually made from one part white sugar, two parts butter, and three to four parts plain wheat flour. unlike many other biscuits and baked goods, shortbread does not contain any leavening, such as baking powder or baking soda. shortbread is widely associated with christmas and hogmanay festivities in scotland, and some scottish brands are exported around the world.

Main

Balti curry

A balti or bāltī gosht (urdu: بالٹی گوشت, hindi: बाल्टी गोश्त) is a type of curry served in a thin, pressed-steel wok called a "balti bowl". the name may have come from the metal dish in which the curry is cooked, rather than from any specific ingredient or cooking technique. balti curries are cooked quickly using vegetable oil rather than ghee, over high heat in the manner of a stir-fry, and any meat is used off the bone. this combination differs sharply from a traditional one-pot indian curry which is simmered slowly all day. balti sauce is based on garlic and onions, with turmeric and garam masala, among other spices.balti gosht is eaten in north india and some parts of pakistan, as well as other parts of the world, such as great britain. the food seems to have arrived in england in birmingham in 1971; sources suggest that it might have originated from baltistan in the northern part of the region of pakistan, but the exact origin is still unclear.

Main

Balti pie

Breakfast

Banana bread

Banana bread is a type of sweet bread made from mashed bananas. it is often a moist and sweet quick bread but some recipes are yeast raised.

Dessert, Sweet

Banana cake

A banana cake is a cake prepared using banana as a primary ingredient and typical cake ingredients. it can be prepared in various manners, including as a layer cake, as muffins and as cupcakes. steamed banana cake is found in chinese, malaysian, indonesian and vietnamese cuisine. in the philippines, the term "banana cake" refers to banana bread introduced during the american colonial period of the philippines.

Side, Snack, Appetizer

Banana ketchup

Banana ketchup (or banana sauce) is a popular philippine fruit ketchup condiment made from banana, sugar, vinegar, and spices. its natural color is brownish-yellow but it is often dyed red to resemble tomato ketchup. banana ketchup was first produced in the philippines during world war ii due to a wartime shortage of tomatoes but a comparatively high production of bananas.

Dessert, Sweet

Banbury cake

A banbury cake is a spiced, oval-shaped, currant-filled pastry. since the mid-1800s banbury cakes have grown more similar to eccles cake but the earlier versions of banbury cakes are quite different from the modern pastry. besides currants, the filling typically includes mixed peel, brown sugar, rum, and nutmeg. banbury cakes are traditionally enjoyed with afternoon tea. once made and sold exclusively in banbury, england, banbury cakes have been made in the region to secret recipes since 1586 and are still made there today, although not in such quantity. the cakes were once sent as far afield as australia, the east indies and america, normally in locally-made wickerwork baskets. they were sold at rail station refreshment rooms in england.banbury cakes were first made by edward welchman, whose shop was on parsons street. documented recipes were published by gervase markham (in the english huswife, 1615, pages 75–76) and others during the 17th century. these recipes generally differ greatly from the modern idea of a banbury cake; later recipes are more similar to tarts or turnovers than cakes. an elizabethan recipe includes flavourings such as musk and rosewater that would not be commonly seen in a modern preparation.queen victoria was presented with banbury cakes on her journey from osborne to balmoral each august. the notorious 19th century refreshment rooms at swindon railway station sold "banbury cakes and pork pies (obviously stale)". in the novel by norman collins, london belongs to me, set in 1939, connie eats a banbury cake at victoria station.

Main

Bangers and mash

Bangers and mash, also known as sausages and mash, is a traditional british dish consisting of sausages and mashed potato. it may consist of one of a variety of flavoured sausages made of pork, lamb, or beef. the dish is usually served with onion gravy, but may also include fried onions and peas. this dish, even when cooked at home, may be thought of as an example of pub grub, meaning it is relatively quick and easy to make in large quantities.in 2009, the dish was listed as britain's most popular comfort food in a survey commissioned by tv channel good food.

Breakfast

Bannock

Bannock is a variety of flatbread or quick bread cooked from flour, typically round, which is common in scotland and other areas in the british isles. a bannock is usually cut into sections before serving.

Side, Snack, Appetizer

Bannock

Bannock is a variety of flatbread or quick bread cooked from flour, typically round, which is common in scotland and other areas in the british isles. a bannock is usually cut into sections before serving.

Dessert, Sweet

Banoffee pie

Banoffee pie is a british dessert pie made from bananas, whipped cream and a thick caramel sauce (made from boiled condensed milk, or dulce de leche), combined either on a buttery biscuit base or one made from crumbled biscuits and butter. some versions of the recipe also include chocolate, coffee or both. its name, sometimes spelled "banoffi", combines the words "banana" and "toffee".

Breakfast

Bap

Large roll, ideal for meat sandwiches made with kippers, sausage, ham, bacon, pork, roast beef

Side, Snack, Appetizer

Bap

Large roll, ideal for meat sandwiches made with kippers, sausage, ham, bacon, pork, roast beef

Side, Snack, Appetizer

Bara brith

Bara brith is a traditional welsh tea bread flavoured with tea, dried fruits and spices. a decrease in its popularity led to supermarket morrisons removing it from their shelves in 2006, and a year later a survey showed that 36% of teenagers in wales had never tried it. it has been subsequently championed by celebrity chefs such as bryn williams. several variations on bara brith have been made, including changing it into a chocolate and into ice cream.

Side, Snack, Appetizer

Bara sinsir

Welsh gingerbread

Side, Snack, Appetizer

Barkham Blue

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