10 bizarr angol étel … te megennéd őket?

People often joke about British food, saying it doesn’t taste good or looks strange. Some dishes have funny names, like “Toad in the Hole” or “Spotted Dick”.  In 2005, French President Jacques Chirac even said that British food was terrible. But in 2012, three British restaurants were ranked in the top 15 of the world’s best – more than France! Here are ten British foods that might look or taste strange.

Bubble and Squeak

Bubble and Squeak is a traditional British dish made from leftover vegetables, usually from a Sunday roast. The main ingredients are potatoes and cabbage, though people often add carrots, Brussels sprouts, or other vegetables. The name comes from the sound it makes while cooking – “bubble” from the boiling of the ingredients and “squeak” from the sizzling in the pan. The vegetables are mashed together, shaped into patties or fried in a pan until crispy and golden brown. It’s a simple but delicious way to use up leftovers, and it’s often served with eggs or cold meats for breakfast. In Scotland, it’s called rumpledethumps, but ask for colcannon in Ireland.

Scotch Egg

A Scotch Egg is a tasty British snack that consists of a boiled egg wrapped in sausage meat, coated in breadcrumbs, and then deep-fried or baked until golden and crispy. The result is a delicious combination of textures – the soft egg inside, the flavorful sausage layer, and the crunchy outer crust. It’s often eaten cold and makes a great picnic food or pub snack. Some variations use runny yolks for a richer flavor, and others add spices or herbs to the sausage mixture.

OLVASD EL A RECEPTET: ITT

A britek Stefánia vagdaltja, a Scotch Egg, azaz a skót tojás, aminek az égvilágon semmi köze a skótokhoz. Ki ne hallott volna az egyik legtipikusabb brit étel nem más, mint a Scotch Egg, ami magyarul skót tojás néven vonult be a köztudatba, azonban semmi köze a skótokhoz.Ez a főtt tojást tartalmazó óriás fasírtgolyó már a 19. század elején megjelent brit szakácskönyvekben, azonban akkoriban még egy kicsit máshogy készült: nem volt panírozva, sőt, a 18. századi első verziókat még nem is hússal, hanem halpasztával vonták be. A húsos verzió is inkább kolbászhús volt és nem „sima” darálthús.De miért Scotch Egg a neve, hiszen nyelvtanulóként tudjuk, hogy a skót szót angolul úgy mondják, hogy Scottish, a Scotch szó pedig általában a skót whiskey-re utal.

A scotching szó egy konyhai folyamatot jelenet (ez az eredeti forrásokból ki is derül), egyes források szerint azt jelenti, hogy szardellával vagy hússal bevonni valamit (jelen esetben a tojást), illetve felmerült még annak a lehetősége is, hogy a 19. században a tartósítás végett a tojásokat mészporos vízbe mártották (elviekben a mész eltömíti a tojás pórusait és fertőtlenít, a víz pedig elzárja az oxigéntől), és ezt a folyamatot is valószínűleg scotching-ként hívták.

Black Pudding

Black Pudding is a traditional British and Irish blood sausage. It’s made from pork blood, fat, and oats or barley, then seasoned with spices and herbs. The mixture is stuffed into a casing and cooked, usually by boiling or steaming, before being sliced and fried or grilled.

Chip Butty

A Chip Butty is a simple but beloved British sandwich made with thick-cut fries (chips) stuffed between two slices of soft white bread, often buttered. Some people add condiments like ketchup, mayonnaise, or brown sauce to enhance the flavor. It’s a comforting, carb-heavy snack that’s especially popular in the north of England and is often enjoyed at chip shops or pubs. The combination of crispy fries and fluffy bread creates a satisfying texture, making it a nostalgic treat for many Brits.

Mushy Peas

Mushy Peas are a classic British side dish made from dried peas that are soaked overnight, then boiled and mashed until soft and creamy. They have a slightly sweet and earthy flavor and are often seasoned with salt, pepper, and sometimes a bit of butter or mint. They’re most commonly served with fish and chips, adding a comforting texture alongside the crispy battered fish and fries. Mushy peas might not sound glamorous, but they’re a beloved part of traditional British cuisine!

Jellied Eels

Jellied Eels are a traditional British dish, especially popular in East London. They consist of chopped freshwater eels that are boiled in a spiced stock, which naturally thickens into a jelly-like texture as it cools.The dish dates back to the 18th century when eels were plentiful in the River Thames and provided an affordable, nutritious meal for working-class Londoners. The flavor is mild yet slightly fishy, with a hint of the spices used in the cooking process. Jellied eels are often served cold, accompanied by vinegar or eaten alongside pie and mash.

Stargazy Pie

Yorkshire Pudding

Haggis

Chip Butty

Mince Pies

Mushy Peas

Black Pudding

Jellied Eels

Scotch Egg

Bubble and Squeak

Stargazy Pie

Mince Pies

Mince Pies are a traditional British pastry, often enjoyed during the Christmas season. Despite the name, they don’t contain meat – instead, they are filled with a sweet mixture called “mincemeat,” which is made from dried fruits, spices, sugar, and sometimes a bit of alcohol like brandy or rum. The pastry is buttery and crumbly, perfectly complementing the rich, spiced filling. Mince pies have been a holiday favorite in Britain for centuries, dating back to medieval times when they originally contained actual minced meat along with fruit and spices.

Yorkshire Pudding

Yorkshire Pudding is a classic British dish made from a simple batter of flour, eggs, milk, and salt. Despite the name, it’s not a dessert – it’s a savory side dish, often served with a Sunday roast, especially alongside roast beef. The batter is poured into a hot, oiled baking tray or individual molds and baked at a high temperature. This causes the pudding to rise and become crispy on the outside while staying soft and airy inside. The result is a golden, fluffy, and slightly crispy delight that pairs perfectly with gravy. Yorkshire pudding can also be used to make “Toad in the Hole”,  where sausages are baked inside the batter.

Stargazy Pie

Stargazy Pie is a unique and eye-catching Cornish dish, traditionally made with pilchards (a type of fish), potatoes, eggs, and a rich, buttery pastry crust. What makes it truly distinctive is the way the fish are arranged – their heads poke out of the pie, seemingly “gazing” up at the stars! This unusual presentation isn’t just for decoration! It’s meant to let the oils and flavors from the fish flow back into the pie, enriching the filling. The dish originates from the village of Mousehole in Cornwall, where it’s eaten during the Feast of St. Tom Bawcock, a celebration honoring a fisherman who, according to legend, saved the town from starvation.

Haggis

Haggis is Scotland’s most famous traditional dish, known for its bold flavors and hearty ingredients. It’s a type of savory pudding made from sheep’s heart, liver, and lungs, mixed with onions, oatmeal, suet, spices, and salt. The mixture is then traditionally cooked inside a sheep’s stomach, though modern versions often use artificial casings. Despite its unusual ingredients, haggis has a rich, earthy flavor and a slightly crumbly texture. It’s commonly served with “neeps and tatties” (mashed turnips and potatoes) and a dram of whisky, especially on Burns Night, a Scottish celebration honoring the poet Robert Burns. It might sound intimidating, but many people who try it end up loving its deep, comforting taste.

British cuisine is full of surprises, blending history, tradition, and unexpected flavors. While some dishes may seem strange at first, many have deep cultural significance and unique tastes that make them beloved by locals. Whether it’s the comforting simplicity of a chip butty or the bold flavors of haggis, these foods showcase Britain’s culinary diversity. So, next time you come across one of these dishes, why not give it a try? You might just discover a new favorite!