It's rare to find British dishes on a top ten list of must try foods by cuisines. But despite the lack in worldwide popularity, British cuisine is rich in history, tradition, culture and overall strange recipes that are musts for cooks in the kitchen.
Toad in the hole
Sunday family suppers will never be the same with this popular English dish that has been a staple for centuries. Yorkshire pudding batter, sausage, vegetables and onion gravy, what more could you ask for in a comfort food?
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Stottie cake
Now, this is a hearty sandwich! Bring back the classic heavy bottom Northern English bread favourite with this heavy, doughy bread packed with soul-warming dish. Stottie cakes make for the ultimate hunger satiating food, especially when filled with eggs, bacon, ham or sausage.
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Haggis
With offals trending worldwide, this national Scottish dish sure packs in all the sheep innards. Talk about organic food, learn how to make this organ trio of lungs, liver and heart.
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Rumbledethumps
This dish might have an unusual name, but it is the ideal peasant meal to cook when on a tight budget. A healthy, hearty and vegetarian specialty, it's a mix of cabbage, potatoes and onions that will always be a perfect go-to recipe.
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Saffron buns
A Cornish cuisine speciality, this bright yellow-coloured treat, flavoured with saffron, can be eaten on special holidays or with afternoon tea.
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Sussex Pond Pudding
Go fishing in a pond of citrus caramelised sauce. Rich, decadent and creamy, Sussex Pond Pudding's sweet, bright and citrus flavours are quite hard to resist. Lemon, sugar, butter and flour, it's simple to make with delicious results.
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Deep-fried Mars bar
You thought chocolate bars couldn't get any better until some Scottish geniuses came up with this magnificent treat: frozen Mars bars, battered and deep fried. Learn how to make this overindulgent treat at home.
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Scotch egg
The type of food where one batch just simply isn't enough, learn how to fry up these hot, crispy Scotch eggs that always should make an appearance at the picnic or breakfast table.
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Cumberland pie
Shepherd's pie cumbersome little sister, Cumberland pie calls for only a few simple and inexpensive recipes: beef, vegetable and potatoes. Impress the family at your next Sunday supper with this savoury pie that always satisfies.
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Ecclefechan tart
Similar to a pecan pie, revive this Scottish Christmas delicacy by making your own dried fruit pack tart at home, which is bound to rival Sainsburys' version.
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Cullen skink
Scotland's rendition of a stew or chowder, Cullen Skink has quickly become the ultimate Scottish winter comfort food. Packed with fresh smoked haddock, potatoes and onions, warm up with this heart warming hearty soup.
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Bedfordshire Clanger
A beefy main course and a sweet pudding all rolled up into one pastry dough wrapper -- now that's what we call killing two birds with one stone. A traditional Bedfordshire dish, also known as a Clanger, one side is packed with minced meat, potatoes and vegetables while the other end is filled with sweet apple or jam.
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Cranachan
Scotland's finest in a tall parfait glass. Sweet, bright red raspberries, double cream, sugar, oatmeal, honey and whisky, it's hard to beat such a simple and traditional no-bake recipe.
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Chicken parmo
Some may consider it just drunk food, others a greasy pub snack, but we like to think of cheesy and fried chicken parmo as an all around comfort food.
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Black bun
Scotland’s version of fruit cake, this holiday time cheerful Hogmanay pudding is filled with a mix of dried fruits and nuts, and covered entirely with pastry dough. Make sure to prep this cake early, it needs to be cooked at least two weeks prior to the holiday festivities.
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Lucky tattie
Cassis flavoured insides, cinnamon dusted outside, lucky tatties are an old-time beloved Scottish favourite. Also known as lucky potatoes, back in the day these sweet treats used to be every kid's best friend since it contained a small charm inside.
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Stargazy pie
What sparks your appetite more than a sea of fish heads swimming in a savoury baked egg and potato pie? A Cornish tradition, don't be frightened by the protruding pilchard heads (and sometimes tails) through the crust, they are just gazing skyward, waiting to be devoured.
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