United Kingdom

A British comfort dish of pan-fried or grilled pork sausages served atop buttery mashed potatoes and finished with a rich, dark onion gravy.

Tinned haricot beans in a seasoned tomato sauce, heated and ladled over buttered slices of freshly toasted bread — Britain's defining convenience comfort dish.

A British baked dessert of overlapping butter-spread bread slices layered with dried fruit, soaked in a sweetened egg-and-milk custard, and baked until the custard is just set and the exposed top crusts are golden and crisp.

Marinated chicken pieces grilled to a char (tikka) then simmered in a smooth, cream-enriched, mildly spiced tomato sauce.

A Scottish soup of chicken (traditionally an older fowl) slow-simmered with plenty of leeks and thickened with pearl barley or rice.

A hand-sized, D-shaped baked shortcrust pastry filled with raw layers of beef skirt, sliced potato, swede, and onion, sealed with a rope crimp along the top ridge and baked until the filling self-steams inside the crust.

A British baked dish of minced beef cooked down in a savory onion-and-carrot gravy, topped with a thick layer of buttery mashed potato and browned in the oven until golden.

A thick, creamy Scottish chowder from the fishing village of Cullen, Moray, built on undyed smoked haddock poached in whole milk, with potato and onion as the only other essential components.

A small round flaky-pastry cake filled with spiced buttery currants, glazed and slashed on top, from Eccles in Lancashire.

A British dessert consisting of crushed meringue folded with lightly sweetened whipped cream and fresh strawberries.

Deep-fried white fish in a light carbonated batter served alongside thick-cut deep-fried potato chips, seasoned at the table with malt vinegar and salt.

A plated British breakfast of simultaneously cooked and assembled components — back bacon, fried or scrambled eggs, pork sausages, baked beans, grilled tomato, toast, and black pudding — served hot on a single plate.

A Scottish savory pudding of minced sheep offal — heart, liver, and lungs — bound with pinhead oatmeal, suet, and onion, seasoned with pepper and spice, and traditionally simmered inside a cleaned sheep's stomach.

An Anglo-Indian breakfast of flaked smoked fish folded through curry-spiced rice with boiled egg.

A cold British pub plate of crusty bread, cheddar, pickle, pickled onion, and apple, assembled rather than cooked.

A British main course built around a roasted joint of beef, lamb, pork, or chicken, accompanied by roast potatoes, a baked Yorkshire pudding, seasonal vegetables, and a gravy made from meat juices.

A British afternoon snack of split, lightly sweet baked scones served with clotted cream and fruit jam, the heart of the cream tea.

A whole boiled egg encased in seasoned sausage meat, coated in breadcrumbs and deep-fried (or baked) until the shell is crisp and golden.

A baked savory casserole of minced lamb in gravy with vegetables, topped with mashed potato that is browned in the oven.

A traditional British steamed suet pudding studded with dried currants or raisins (the 'spots'), served hot with custard.

A British steamed pudding of suet pastry encasing chunks of beef and kidney in rich gravy, cooked slowly until the filling is meltingly tender.

A moist British steamed or baked sponge cake made with chopped dates, drenched in a warm toffee (butterscotch) sauce and served with cream or custard.

A British dish of pork sausages baked in a Yorkshire-pudding batter until the batter puffs and crisps around the meat.

An English layer cake of two equal butter sponges sandwiched with strawberry or raspberry jam, often with whipped or buttercream filling, dusted with sugar.

Small spiced, currant-studded scone-cakes cooked on a griddle rather than baked, dusted with sugar.

A British savoury of a thick, seasoned melted-cheese sauce flavoured with mustard, ale and Worcestershire sauce, spread on toasted bread and grilled until bubbling.

A baked batter of eggs, flour, and milk poured into smoking-hot beef dripping so it puffs dramatically into a crisp-walled, hollow-centred pudding.