Most people would agree that the Brits are known for their love of fine cuisine and unique cooking style. People indeed flock to the UK simply to test the gastronomic delights. It is intriguing to think that many of these dishes stay in the UK and are not exported around the world …. But we like to think that this adds to Britain’s air of mystery.
This month’s vocabulary challenge is to match the dish with its name.

Enjoy : …

	Bubble and squeak
	Spam
	A fry-up
	Crackling
	Spotted dick
	A chip butty
	Toad in the hole
	Trifle
	Pigs in blankets
	Haggis

Answers

Pigs in blankets	British sausages wrapped in bacon for extra protein!
A fry-up	T Traditionally eaten at breakfast, it includes bacon, eggs, sausages, fried tomatoes, mushrooms, baked beans in tomato sauce and black pudding (the equivalent of the French boudin noir). Not to be eaten before working heavy machinery!
Haggis	A Scottish tradition: a sheep’s stomach filled with heart, liver, lungs, onion, oats, suet and spices. Don’t forget to drink a stiff whisky before starting!
Spotted dick	A cake made with suet (the hard fat from beef or lamb) and dried fruit. Very often served with custard. Reportedly, the restaurant staff in the Houses of Parliament, call it Spotted Richard to avoid double entendres.
Toad in the hole	This is made of crèpe batter which is cooked in the oven and filled with sausages. Good pub food!
Spam	A lovely mixture of processed pork shoulder and ham in a tin, mixed with lots of lovely potato, sugar, gelatine and plenty of salt. Very popular during WWII when there was nothing else.
A chip butty	A butty is a British name for a sandwich with, of course, plenty of butter. The chip butty is a must after a long night at the pub.
Bubble and squeak	After a big Christmas dinner, throw all the leftover ingredients together (potatoes, green vegetables, meat), mix them well, fry them in a pan, and throw an egg on top. Yummy
Crackling	Very difficult to reproduce in France, this is the skin and fat that surrounds your pork which is rubbed liberally with oil and salt and then cooked until very crispy.
Trifle	Traditional Christmas dessert. Trifle starts with a layer of cake soaked in alcohol, then jelly, then fruit, then custard (crème anglaise), then whipped cream, then more fruit. The more layers the better. A good trifle makes a schllooop noise when you try to serve a portion.