Before we had the likes of Jamie Oliver and Heston Blumenthal to fly the Great British food flag, the most famous UK food export was probably the quintessential Afternoon Tea. However, traditional UK fayre once dismissed globally as stodgy and really quite odd, has been given a new lease of life. Here’s a little quiz to test your knowledge of Britain’s food oddities.
Q 1: Haggis
On which famous Scottish night does this highland delicacy take centre-stage? Click for the answer
Q 2: Bubble & Squeak
What’s the squeak? Answer
Q 3: Mushy Peas
Particularly in the North of England, these luminous lovelies are an accompaniment to which British staple? Answer
Q 4: What are these?
Q 5: Cullen Skink
Any idea what this is?! Answer
Q 6: Parson's Nose
What is the parson and what is the nose? Answer
Q 1: Burns Night Back to Questions
In celebration of the Scottish poet Robert – ‘Robbie’ Burns – this night of revelry takes place on the poet’s birthday - 25 January. Typical nights involve a lot of Scotch Whiskey and a Haggis. Haggis is a combination of Sheep offal, tastily wrapped in the animal’s stomach and simmered for roughly 3 hours. On Burn’s Night it is custom to ‘address’ the haggis when it enters the room. Robert Burns wrote the poem Address to a Haggis which is recited before the meal is served. Q 2: Fried cabbage (or any green vegetable). The bubble is mashed potato. Back to Questions
The name for this thrifty dish derives from what – should – happen when it’s cooking. Apparently if cooked correctly, the sides should bubble and you will hear the occasional ‘squeak’ when the air escapes. Q 3: Fish and Chips Back to Questions
Did you know: Queen of pop Madonna loves mushy peas? After living in England for years, Madonna has declared a love of various British delicacies such as bangers & mash and sticky toffee pudding. But not custard, she does not like custard. Q 4: Roasted Pig Snouts Back to Questions Championed as part of the ‘nose to tail’ eating trend, offal has been proudly reclaimed by the British food revival. Q 5: A thick Scottish soup made from smoked haddock, potatoes and onions Back to Questions
The name stems from the town in which it originates – ‘Cullen’ - in the North East of Scotland and the Gaelic word for soup - 'skink' Q 6: Well, the parson is the bird (usually chicken or turkey) and the nose is the tail. Back to Questions
This piece of meat is very fatty and is considered by some as a delicacy, where others may deem it a tad greasy. The name derives from the English notion that a Parson may have held his nose in the air, much like the upturned carriage of a chicken’s tail.