England - Fish and Chips

There’s not another meal that represents England like fish and chips. Lazing on a sunny beach with family or friends with the sand between your toes eating a box of fish and chips is a perfect day to some people. Many types of fish are used, the most common being cod, haddock and place.

Wales - Cawl Stew
A traditional hearty Welsh stew, made with meat and vegetables boiled in water. There are many variations in the ingredients used in the stew - traditionally beef is used but pork is another variant with bacon often used to add different flavors. Leeks, potatoes, carrots, celery, onion, parsnips and turnips are the usual vegetables used. When served, bread is often use to accompany the cawl to soak up the broth. The word cawl was used in the 14th century and means ‘to mess it up’.

If ya can’t beat ‘em, eat ‘em.

Scotland - Haggis
Now, haggis may not seem like the most appealing meal, with the main ingredients being offal (lungs, heart, liver), onion, suet, oatmeal, spices, salt and pepper, all boiled in a sheep’s stomach, but it’s deliciosu. When served, the haggis is accompanied with neeps and tatties (swede, turnip and potatoes mashed with a dram of whisky). The first recipe for haggis was made in 1430.

Ireland - Boxty
A simple potato cake made from grated potato, egg, buttermilk, salt, pepper and baking soda, simply fried in a griddle pan and often served with other meals such as beef. A poem was written about boxty: ‘Boxty on the griddle, Boxty in the pan, If you can’t make boxty, You’ll never get a man’.

Hot!-Hot!

Italy - Pizza
Italians only need 4 ingredients and a stone oven to make the perfect pizza: dough, San Marzano tomatoes grown in Campania, fresh basil and water buffalo mozzarella. The dough is made from Italian wheat flour, natural Neapolitan yeast, salt and water, always kneaded by hand or mixed very slowly with a mixer. As soon as the pizza base is formed, the toppings go on then the pizza is baked for 60-90 seconds in a stone or brick oven. The ovens are a blistering 485 °C to cook the pizza without destroying the delicate fragrant taste of the basil. The Neapolitan pizza topping symbolizes the Italian flag’s green, white and red.

Spain - Paella
Cooked in a giant pan, paella is a mix of spices, seafood, rice, stock and sometimes meat (chicken). Calasparra rice is used by most chefs, as well as good olive oil and saffron. There are many variants of paella. Valencian paella has snails and peppers and beans. Prawns and other seafood such as clams and mussels are placed on top of the cooked rice and fish to steam under a lid. Paella is served hot with wedges of lemon.

Oh yes!

Greece - Moussaka
This Greek meal is made by layering sautéed aubergine, potato, garlic, meat (traditionally lamb), herbs, spices, seasoning and finished with a béchamel sauce poured on top. The veggies used can be replaced with other vegetables. Some countries pour egg custard on top, but béchamel is traditionally used. After each ingredient is cooked and layered, the sauce is poured on top and baked. Moussaka is eaten luke warm but can be eaten straight from the oven.

France - Frog legs/ Escargot (Snails)
The French are known for the unusual ingredients they use. Escargot are commonly cooked with garlic butter and served in the shell. Frog legs are traditionally eaten in Dombes and Lyon, and are cooked with garlic and parsley butter and served with salad or rice.

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