English cuisine is shaped by the country's temperate climate, its island geography and its history. The latter includes interactions with other European countries, and the importing of ingredients and ideas from places such as North America, China and India during the time of the British Empire and as a result of post-war immigration.

As a result, traditional foods with ancient origins, such as bread and cheese, roasted and stewed meats, meat and game pies, and freshwater and saltwater fish, are now matched in popularity by potatoes, tomatoes and chillies from the Americas, spices and curries from India and Bangladesh, and stir-fries based on Chinese and Thai cooking.

Ingredients

• 1/2 lb. pork sausage
• all-purpose flour for coating
• 1 tablespoon chopped fresh chives
• 1 egg, beaten
• salt & pepper
• 1-1/2 cup fresh white breadcrumbs
• 8 hard boiled eggs

Instructions
Mix sausage with chives, salt and pepper. Divide into 4 equal portions . On floured surface, flatten each piece into a 2-inch (or 4-inch) circle. Shell eggs and dust with flour. Put beaten egg into one dish and bread crumbs into another. Place egg on a circle of sausage and mould it around the egg, sealing seams well. Roll each in beaten egg first then breadcrumbs. Heat vegetable oil to 360 degree. Deep fry eggs 3-4 min. (or 5-6 min. for chicken eggs) until golden brown. Drain well on paper towels until cool

Ingredients

• 2 lb of fresh cod fillets
• 6 fl.oz milk
• Half level teaspoon of caster sugar
• 4 oz of plain white flour
• 2 tablespoons of plain white flour
• 2lb of Potatoes
• 1 level teaspoon of dried yeast
• Freshly ground pepper & salt
• Half a level teaspoon of salt
• Vinegar

Instructions
To Make Batter:(1-7)

1. Warm the milk and pour into bowl
2. Add the sugar and dissolve
3. Blend in yeast, cover and leave to stand at room temp., for 6/7 min until mixture becomes frothy
4. Sift flour and salt into a bowl, make a well in the center
5. When yeast mixture is ready add to well and mix
6. Whisk or beat until batter is smooth
7. Cover and leave to stand for 30 minutes
8. Peel potatoes and cut into thick chips
9. Wash under cold tap and pat dry with towel
10. Heat a deep fat frying pan or chip pan
11. Test oil by placing one chip in pan when chip rises oil is ready
12. Place chips in oil (in batches if necessary) cook until golden brown, turn onto hot plate and cover
13. Allow the temperature of the oil to cool slightly
14. Mix 2 teaspoons of flour with a pinch of salt and pepper, and coat fish
15. Stir batter and dip the fish into it, lift out and let excess batter drip off
16. Carefully lower fish into the hot oil and cook for 4-5 minutes until golden brown
17. Remove and pat well to remove excess fat

Garnish: Fish with slice of lemmon,
Season: Chips with salt and vinegar to taste

Ingredients

• 4 Eggs medium size
• 9 oz (250g) of Margarine/Butter
• 9 oz (250g) of Castor Sugar
• 9 oz (250g) of Self Raising Flour
• Half a teaspoon of Vanilla Essence
• Strawberry Jam
• Half a pint (285ml) of Fresh Double Cream
• 1 teaspoon of Caster Sugar

Instructions

1. Preheat the oven to (190 C), (375 F), (Gas Mark 5)
2. Grease and flour the bottoms of two Sandwich tins (21.5 cm 8.5 inchs in diameter.
3. Put the Margarine in a bowl and beat until it is soft and creamy
4. Add in sugar and continue to beat until the mixture is light and fluffy.
5. Beat in eggs one at a time and mix very thoroughly
6. Add in vanilla essence and mix
7. Sift in the flour slowly, folding into the mixture with a metal spoon
8. Divide the mixture equally between the two sandwich tins
9. Place in center of oven and bake for 30 minutes until sponge is well risen
10. Remove from oven and allow to cool for 5-10 minutes in the tin
11. Remove from tin, and allow to cool down fully
12. When sponge is cold take one and turn it upside down on a serving plate
13. Spread evenly with Jam, and place whisked cream on top
14. Cover with second sponge, and sprinkle with caster sugar.

Ingredients

• 4 cups tomato juice
• 2 teaspoon(s) cornflour dissolved in a little cold water
• 1 teaspoon(s) roasted cumin seed powder
• 1 teaspoon(s) ginger - garlic paste
• 1 tablespoon(s) milk
• salt and pepper to season.

Instructions
Combine all the ingredients in a vessel except for milk and bring to a boil on medium flame. Let it simmer on low heat for about 4 minutes. Add the milk and let it simmer again on low heat for about 3 minute(s). Serve hot with: croutons or bread stick

Ingredients

• 1 pound All-purpose or bread flour
• 1 teaspoon Salt
• 1 1/2 tablespoons Dry yeast
• 1 teaspoon Sugar
• 8 fluid ounces Warm milk and water
• 2 ounces Butter, melted

Instructions
Sift the flour and salt into a bowl and leave in a warm place. Dissolve the yeast and sugar in 1/4 pt of the warm milk and water. Leave to froth, then mix in the fat. Stir all the liquid into the warm flour and beat well until smooth and elastic. Cover and prove in a warm place for 50 minutes or until doubled in bulk. Turn onto a well-floured board and knead, working a little more flour if necessary to make the dough easier to shape. Round up the dough, roll into a thick sausage shape and (using the sharpest knife you have) slice into 8 to 10 portions, each about 1 1/2 ~ 1 3/4 inch thick. Shape each one into a round with straight sides. Put onto a greased baking sheet. Cover (I use greased plastic wrap) and put in a warm place to prove for 30-40 minutes or until springy to the touch. Leave room for expansion and be careful not to over-prove, as the muffins will get flabby and lose their shape. Warm and grease the bakestone lightly. Lift the muffins carefully onto the bakestone and cook over very moderate heat for 8-10 minutes until pale gold underneath. Turn and cook the other side. Wrap in a cloth and keep warm if cooking in batches. To serve, insert a knife in the side, pull the top and bottom slightly apart, and insert slivers of butter.