Any discussion about food in Britain is incomplete without Lea and Perrins, a sauce nobody outside Britain knows how to pronounce! Of course, we’re talking about Worcestershire sauce. In 1835, a pair of brilliant chemists from Worcester, Lea and Perrins, concocted this marvelous sauce.
Fast forward to today, and it has become a quintessential item in British kitchens – the unofficial national condiment or marinade. The Brits have taken their love for Lea and Perrins to new heights by slathering it on their toast. Think grilled British cheddar on a slice of toasted bread with a splash of Worcestershire sauce. We don’t know how to feel about this one.
Batter on Everything
If you haven't already noticed, the Brits have a soft spot for the batter. They make everything with it. And we mean everything. Some of the batter-fried stuff you can find in the country is mindblowing. You have the usual suspects first.
From scraps to the ubiquitous fish and chips – fried in batter all the way through. Traditional batter typically consists of flour mixed with a small amount of vinegar and water, but why stop there? The Brits coat various food items in batter besides fish. These items can include battered Mars Bars (yes, the chocolate bar) and battered sausages.
Corned Beef on a Sandwich
Across the pond in Britain, "corned beef" takes on a different meaning. Nobody should be surprised about that by now! Corned beef refers to minced meat mingling with a hint of gelatin. Yup. Forget everything you know about corned beef, and toss it out the window. This is nothing like the slow-cooked beef brisket we know and love.
And how do our British friends prefer to eat their corned beef? Sandwiched between two slices of bread, of course! They even have a different moniker for it called "bully beef." Let’s not even try and unravel that one, lest we venture into a world even stranger than this.
Before this conversation gets hijacked by Potterheads, Rumbledethumps isn’t a character from the wizarding world. It’s a delightful casserole from Scotland, is what it is! The dish sounds like a mouthful but is quite delicious. It’s made from leftover cabbage generously coated in butter. You top it with a generous layer of cheese.
Consider this a Scottish twist on the beloved British classic, Bubble, and Squeak, made from fried leftover vegetables. Rumbledethumps might not possess magical powers, but it has the ability to make your sorrows go away. Good enough for us and for most other people, we reckon.
Pease pudding comes from northeast England; of course, it’s not pudding. It’s actually a savory dish that goes with cooked meats – most often, boiled ham or gammon (a cured hind leg of pork, for the uninitiated). To make pease pudding, yellow split peas are cooked until they transform into a delightful, soft, paste-like consistency.
If you happen to have some leftover pease pudding, don’t worry. You can give it new life by frying it. Pease pudding is somewhat similar to mushy peas, another favorite in Britain. But you can’t fry mushy peas. Pease pudding – 1, Mushy Peas – Never.