Full English breakfast

Pork sausages

Bacon

Cooked mushrooms 

Tomatoes (fried or grilled)

A slice of black pudding

Eggs fried  (sunny side up!),  scrambled or poached

Fried bread or toast

Baked beans

Jam, marmalade

Tea (of course) or coffee, orange juice…

NB: Very few people in the UK eat a “full breakfast” every day. They usually have tea / coffee and toast, or cereals, etc.

Welsh rarebit

50g flour

50g butter

250ml beer

250 cheddar, grated

2tsp English mustard

2tbsp Worcestershire sauce

Black pepper

4 large slices bread

In a small saucepan, melt the butter and make a roux with the flour. Stir in the beer by degrees, until you have a thick sauce.

Add the grated cheese and stir until melted.

Mix in the mustard and the Worcestershire sauce, season with black pepper.

Toast and butter the bread, then put the mixture on each slice.

Cook under a hot grill for a few minutes.

Fish and chips

Potatoes

1 ½ cups flour

2tbsp corn starch

1tsp salt

½ tsp baking powder

1 cup light beer

680g haddock filets, cut in half lengthwise

Salt, pepper, oil

For the fish:

In a bowl put the flour, the corn-starch, the salt, the baking powder. Gradually add the beer.

Season the fish pieces with salt and pepper, dredge with flour.

Dip each piece in the batter. Fry for about 5 minutes.

Scones

200g flour

60g caster sugar

50g sultanas

50g butter

15g baking powder

Salt

12 /15 cl milk

Beaten egg (to glaze)

Jam and clotted cream (to serve)

Heat the oven to 220°C.

Put the flour into a bowl with 1/4tsp salt and baking powder, then mix.

Add the butter, rub in with your fingers until the mix looks like fine crumbs.

Add 60g sugar and 50g sultanas.

Heat the milk until warm (not hot), make a well in the dry mix, then add the liquid. Mix.

Pat into a round about 3cm deep. Use a glass to plunge into the dough and make scones.

Brush the top with a beaten egg or milk.

Arrange on the hot baking tray and bake for about 10/12 minutes until risen and golden on top.

Eat just warm, topped with jam and clotted cream!

Apple crumble

For the crumble

300g flour

Pinch of salt

175g brown sugar

200g unsalted butter at room temperature

For the filling

450g apples (peeled, cored and cut)

50g brown sugar

1tbsp flour

1 pinch cinnamon

Preheat the oven to 180C

Place the flour, salt and sugar in a large bowl and mix well. Add the butter, rub until the mixture resembles breadcrumbs.

Place the fruit in a large bowl and sprinkle over the sugar, flour and cinnamon. Stir well.

Butter a 24cm ovenproof dish. Spoon the fruit mixture into the bottom, then sprinkle the crumble mixture on top.

Bake for 40–45 minutes until the crumble is browned.

Serve with thick cream or custard.

Custard

200ml double cream

700ml whole milk

4 egg yolks

3tbsp cornflour

100g caster sugar

1tsp vanilla extract

Put the cream and milk in a saucepan and bring to just below boiling point.

Whisk the yolks in a bowl with cornflour, sugar, vanilla.

Gradually pour the hot milk mixture onto the sugar mixture, whisking.

Put back the mixture into the saucepan and heat gently, stirring with a wooden spoon, until the custard is thickened. Eat hot or cold.