Which North Staffordshire culinary speciality, measuring about 8 to 10 inches in diameter, is usually eaten warm with the likes of grilled cheese, bacon and sausage?
"the Wall"" in Stoke-on-Trent, closed on 25 March 2012; however, there are many small commercial premises who sell oatcakes, either ready to eat, with a filling, or in batches of half a dozen or a dozen for the customer to take home. Larger commercial enterprises exist that sell oatcakes to supermarkets and other large distribution chains. Oatcakes can be a form of fast food. Catering outlets in the area usually offer oatcakes with fillings such as cheese, tomato, onion, bacon, sausage, and egg. They can also be eaten with sweet fillings such as golden syrup, jam or banana, but this"
"pie, fish pie, Lancashire hotpot, scouse, Beef Wellington, steak and kidney pudding, stuffed marrow savoury bacon roll, Somerset pork casserole, Shropshire fidget pie, boiled beef and carrots, rissoles, faggots, liver and bacon in onion gravy, sausage and mash, and toad in the hole. Butchers sell artisanal sausages, which are sometimes made from the meat of pedigree breeds such as Gloucester Old Spot pigs. English sausages generally contain about 70 per cent meat, bread rusk and seasonings. Cumberland, Lincolnshire and Oxford sausages are regional varieties. The best-known types of English ham are from Wiltshire and York. Game dealers sell venison and"
"with a cross-section of about 10 cm square, and cooked. It is sliced about 1 cm thick. Square sausage has no casing, unlike traditional sausages, and must be tightly packed into the mould to hold it together; slices are often not truly square. It is thought that ""Lorne sausage"" is named after the region of Lorne in Argyll; advertisements for 'Lorne Sausage' have been found in newspapers as early as 1896. This was long before comedian Tommy Lorne, after whom the sausage has been said to be named, became well-known. Lorne sausage The lorne sausage, also known as square sausage"
"in blue and green enamel. The Staffordshire Moorlands Pan, is a bronze cooking and serving vessel of ""trulla"" form found in Staffordshire in 2003. It has elaborate Celtic-style enamelled decoration and had a single handle, now broken. The inscription on the bowl lists four forts on Hadrian's Wall. The inscription on the cup is as follows: MAIS COGGABATA VXELODVNVM CAMMOGLANNA RIGOREVALI AELI DRACONIS The four forts listed do not match the first four forts listed on the Rudge Cup and Amiens Skillet. The second fort on the Staffordshire Bowl is Coggabata (Drumburgh), whereas the other two bowls have Aballava (Burgh-by-Sands)"
"Cheddar, Northern cheeses typically use uncooked milk and a pre-salted curd pressed under enormous weights, resulting in a moist, sharp-tasting cheese. Wensleydale, another crumbly cheese, is unusual in that it is often served as a side to sweet cakes, which are themselves well represented in Northern England. Parkin, an oatmeal cake with black treacle and ginger, is a traditional treat across the North on Bonfire Night, and the fruity scone-like singing hinny and fat rascal are popular in the North East and Yorkshire respectively. While a variety of beers are popular across Northern England, the region is especially associated with"
"peas and meat pie remain stereotypical Northern English foods in the national imagination. As a result, there is a concerted effort among Northern chefs to improve the region's image. Some Northern dishes such as Yorkshire pudding and Lancashire hotpot have spread across the UK, and only their names now hint at their origin. Among the Northern delicacies that have achieved Protected Geographical Status are traditional Cumberland sausage, traditional Grimsby smoked fish, Swaledale cheese, Yorkshire forced rhubarb and Yorkshire Wensleydale. The North is known for its often crumbly cheeses, of which Cheshire cheese is the earliest example. Unlike Southern cheeses like"
"Staffordshire oatcake A Staffordshire oatcake is a type of savoury pancake made from oatmeal, flour and yeast. It is cooked on a griddle, ""backstone"" or ""baxton"". The oatcake is a local speciality in the North Staffordshire area of England, specifically Stoke-on-Trent. They are normally referred to as ""Staffordshire oatcakes"" by non-locals, because they were made in and around Staffordshire and Cheshire; locally they are simply called ""oatcakes"". It was once common throughout the Potteries for oatcakes to be sold directly from the window of a house to customers on the street. The last producer in this style, the ""Hole in"
"approximately 15 cm in diameter. The sausage is cut into 1 cm slices and baked. It is not usually served for dinner, but is often eaten for lunch, on a sandwich. It is mainly a seasonal product; as it is a hot and hearty snack, it is only available during the winters. There are several dishes that are often termed ""typically Twents"", although they are not much served today. Examples include ""stip in de pan"" and ""balkenbriej"". Perhaps the best internationally known beverage from Twente is Grolsch lager. Though it is originally from the town of Groenlo which is in"
"frying and stuffing into poultry or other meats is sold as ground, spiced meat without casing. Battered sausage, consisting of a sausage dipped in batter, and fried, is sold throughout Britain from Fish and Chip shops. In England, the saveloy is a type of pre-cooked sausage, larger than a typical hot-dog, which is served hot. A saveloy skin was traditionally colored with bismarck-brown dye giving saveloy a distinctive bright red color. A thin variety of sausage, known as the chipolata is often wrapped in bacon and served alongside roast turkey at Christmas time and are known as Pigs in a"
"did not specify the type of cheese to be used. In 2005, a campaign began to register the Glamorgan sausage under the European Union geographical indications and traditional specialities scheme. This would have resulted in only Glamorgan sausages that were made in Glamorgan being labelled as such. The move was led by Greta Watts-Jones, who runs the Cwrt Newydd company in Cowbridge, which was the only major manufacturer in the area. Her main competitor, Cauldron Foods, is based in Bristol, England. This protection had previously been extended to Welsh lamb and beef. The vote to gain this status, alongside Caerphilly"
"salt, pepper and marjoram. Other regions feature ths spice as well e.g. in the region of Western Mainfranken, a thumb-thick and twelve centimeter long Brawurst is eaten either alone or in pairs. In the area of Hof the small and much leaner ""Hofer Bratwurst"" is very popular and usually eaten in pairs. The city of Kulmbach features a similar sausage which, in comparison to the variety from Hof, contain a much higher share of veal. Another specialty which is only available in the area of Coburg is the ""Coburger Bratwurst"" which is similarly thick and coarse as the ""Nürnberger"" but"
"the grilling process. Usually, a Thuringian sausage is presented in a cut-open roll and served with mustard. For the people of Thuringia, grilled Thuringian sausage is not merely the local cuisine. The grill is at the very core of Thuringian culture. Mostly beer instead of water is used to cool the grill, and the type of grill is a matter of doctrine. Mustard, preferably local, is the traditional condiment. Most commonly used is ""Born mustard"" from a local food company in Erfurt. In some regions (e.g. Sonneberg) the usage of any relish - even mustard - is a strict taboo."
"garlic. The sausage is usually around two inches in diameter. Hog's pudding Hog's pudding is a type of sausage produced in Cornwall and parts of Devon. Some versions of the recipe comprise pork meat and fat, suet, bread, and oatmeal or pearl barley formed into the shape of a large sausage - also known as 'Groats pudding' and are very similar to a white pudding, whereas others versions of the recipe contain a high percentage of offal such as lung and liver and can more accurately be described as a sort of West Country haggis. It is much spicier than"
"and another museum on Hadrian's Wall. The Staffordshire Moorlands Pan, although lacking its handle and base, is an extremely well preserved enamelled and inscribed bronze (strictly speaking, ""copper alloy"") vessel for cooking and serving food, decorated in a Celtic style. (The Celtic peoples of the Roman period made more use of enamel on metal than other parts of the Empire.) It weighs 132.5 g, and is 47 mm high with a maximum diameter of 94 mm, and is 54 mm around the outside of the base. The decoration consists of ""eight roundels, with eight pairs of intervening hollow-sided triangles. Each"
"consists of layers of bacon, corned beef and onions topped with either sliced or mashed potatoes. The Northumberland version, pan haggerty, comprises potatoes, onions and cheese baked in a baking dish, while ""panackelty"", in the Sunderland region, comprises leftover meat cooked slowly with leftover root vegetables made in a slow cooker or served in casserole dish left in the oven to simmer and if short of ingredients from night before would usually add more fresh root vegetables a tin of corned beef and sliced potatoes added on top. The dish is also sometimes cooked in a frying pan, or made"
"and fried, often with bacon. Champ is a made with potatoes when they are mashed with milk and chopped scallions are added. Dulse is a seaweed snack food. Originally, it was harvested by fishermen for income supplementation when fishing was meager. Pasties are made from a mixture of sausage meat, onions, and mashed potato, shaped like a burger and spiced with black pepper. They can be ordered battered from most chip shops. The best known traditional dish in Northern Ireland is the Ulster fry. An Ulster fry, although not originally particularly associated with breakfast time, has in recent decades been"
"Panackelty Panackelty (also spelt panacalty, panaculty, panackerty '""panaggie'"" or abbreviated as panack) is a casseroled dish, traditional throughout the northeast of England and especially associated with Sunderland and County Durham consisting of meat (mainly corned beef) and root vegetables (mainly potatoes, onions and carrots) left to bake throughout the day in an oven pot on low heat or cooked slowly on a low heat in a pan, hence the name PANacalty. The dish exists in a number of local variations that differ in name, meat and vegetable content. Around the Humber estuary a version is known as pan aggie and"
"in a large pan and served as a soup, which allows it to be left on the hob and later reheated. Panackelty Panackelty (also spelt panacalty, panaculty, panackerty '""panaggie'"" or abbreviated as panack) is a casseroled dish, traditional throughout the northeast of England and especially associated with Sunderland and County Durham consisting of meat (mainly corned beef) and root vegetables (mainly potatoes, onions and carrots) left to bake throughout the day in an oven pot on low heat or cooked slowly on a low heat in a pan, hence the name PANacalty. The dish exists in a number of local"
"prized for their often very strong taste. Most towns and various villages have their own variety of this sausage. The region also produces the traditional smoked sausages, of which (""Gelderse"") ""rookworst"" is the most renowned. These sausages traditionally have been smoked over wood chips, and are served after they have been boiled in water. The sausage contains a lot of fat and is very juicy. Larger sausages are often eaten alongside ""stamppot"", ""hutspot"" or ""zuurkool"" (sauerkraut); whereas smaller ones are often eaten as a street food. The provinces are also home to rye bread (a kind of Pumpernickel) and many"
"1833, with R. White's Lemonade sold in 1845. Sausages are commonly eaten as bangers and mash, in sausage rolls or as toad in the hole. Lancashire hotpot is a well-known stew. Popular cheeses include Cheddar and Wensleydale. Sweet British dishes include scones, apple pie, mince pies, spotted dick, Eccles cakes, pancakes, sponge cake, trifle, jelly, custard, sticky toffee pudding, Tunnock's teacake, and Jaffa cakes; the best-selling cake in the UK. Marmalade is a popular British spread for toast or sandwich: a spread famous for its association with Paddington Bear, a beloved bear in UK culture that featured in the critically"
"Parmo The Parmo or Teesside Parmesan is a breaded cutlet dish originating in Middlesbrough and a popular item of take-away food in the North East of England. Similar to a schnitzel, it traditionally consisted of pork in breadcrumbs topped with a white béchamel/Parmesan sauce and, despite the name, usually Cheddar cheese; there are many variations, including non-pork cutlets. The Teesside version differs from the Italian Parmesan which is made with veal and uses Gruyère cheese instead of béchamel sauce. The parmo is said to have been created by Nicos Harris, a chef with the American army in World War II."
"Stuffed chine Stuffed chine is a traditional dish of salt pork filled with herbs, typically parsley, associated with the English county of Lincolnshire. The neck chine, a cut of a pig taken from between the shoulder blades, is preserved in brine. The meat is then deeply scored and lots of chopped parsley and other ingredients are stuffed into the cuts. The other ingredients are normally kept secret but an 1894 recipe from the ""Grantham Journal"" recommended, in addition to parsley, 'a little thyme, mint, pot marjoram, young cabbage leaves and lettuce'. The dish is simmered slowly, then served sliced cold,"
"schwoughksie squash (pronounced ""shwooxie squash""), especially if grown in the Poughkeepsie, New York, area. Patty pan squash comes in yellow, green, and white varieties. The squash is most tender when relatively immature; it is generally served when it is no more than two to three inches in diameter. In fine cuisine, its tender flesh is sometimes scooped out and mixed with flavorings, such as garlic, prior to reinsertion; the scooped-out husk of a patty pan also is sometimes used as a decorative container for other foods. Pattypan is a good source of magnesium, niacin, and vitamins A and C. One"
"county. Stilton and Red Leicester cheeses and the pork pie are the three most famous contributions to English cuisine from Leicestershire. Leicestershire food producers include Claybrooke mill, one of the very few commercially working watermills left in Britain producing a range of over 40 flours; meat from rare and minority breeds from Brockleby's; and Christmas turkey and goose from Seldom Seen Farm. Two dairies produce Red Leicester cheese in the county, Long Clawson and the Leicestershire Handmade Cheese Company. All-natural non-alcoholic fruit cordials and pressed drinks are made by Belvoir Fruit Farms and sold in supermarkets across Britain. Swithland Spring"
"Salt, Staffordshire Salt is a compact village three miles northeast of Stafford, England situated half a mile southwest of the A51 trunk road and lying on elevated ground above the western side of the Trent valley. Population details as taken under the 2011 census are found under Seighford. The village has an ancient public house with a thatched roof, The Hollybush Inn, dating from the 17th century, reputedly much older, and a village hall. The village church is dedicated to St James the Great and was built on land donated by the Earl of Shrewsbury and largely paid for by"
"the traditional condiment in the northern rural areas of the United Kingdom where wild cranberries grow. In the south and in urban areas, where cranberries until recently were difficult to obtain, bread sauce was used in its place, but the availability of commercial cranberry sauce has seen a rise in its popularity in these areas too. Sometimes sausage meat, cocktail sausages or liver wrapped in bacon is also served (known as bacon rolls or ""pigs in blankets""). Especially during holiday seasons, stuffing, also known as dressing, is traditionally served with turkey. There are many varieties: oatmeal, chestnut, sage and onion"
"quantity and quality of gastropubs and restaurants. There are currently two Michelin star restaurants in Northern Ireland, both of which specialise in traditional dishes made using local ingredients. Northern Irish cuisine received international attention in March 2018 when it was reported that Prince Harry and Meghan Markle had Irish stew and sausage with champ for lunch at the Crown Liquor Saloon, during a tour of Belfast. Ardglass potted herring is found in butcher's shops and fish traders. It is herring that is marinated in vinegar, rolled with bay leaf and baked with breadcrumbs. Potato bread a flat bread prepared with"
"bait shop, offers both breakfast and lunch six days a week and is closed on Sundays. The menu now includes diner staples including hamburgers, hot dogs, and no-bean chili plus Southern specialties like Brunswick stew, slaw dogs, and fried bologna biscuits. The diner has its own special language for ordering some items. For example, a ""hamburger with cheese"" is a ground beef patty with mustard and onions on a square bun while a ""cheeseburger"" is a ground beef patty plus lettuce, tomato, and mayonnaise on a round bun. A bowl with equal portions of chili and Brunswick stew is ordered"
"hole. Lancashire hotpot is a well-known stew originating in the northwest. Some of the more popular cheeses are Cheddar, Red Leicester, Wensleydale, Double Gloucester and Blue Stilton. Many Anglo-Indian hybrid dishes, curries, have been created, such as chicken tikka masala and balti. Traditional English dessert dishes include apple pie or other fruit pies; spotted dick – all generally served with custard; and, more recently, sticky toffee pudding. Sweet pastries include scones (either plain or containing dried fruit) served with jam or cream, dried fruit loaves, Eccles cakes and mince pies as well as a wide range of sweet or spiced"
"Stuffed ham Stuffed ham is a variety of ham in which cabbage, kale, onions, spices and seasonings are chopped and mixed, then stuffed into deep slits slashed in a whole corned or smoked ham. Stuffed ham is believed to have originated in Southern Maryland, specifically in St. Mary's County, and remains popular in that region to this day. Typically the ham has a distinctively spicy flavor due to added seasoning. Recipes vary widely, since they are traditionally passed down from one family member to another. In 1997, improperly prepared stuffed ham served at the Our Lady of the Wayside Catholic"
"Cottage cheese is also used as one of the fillings in a pastry called ""štrukli"". Some of the other traditional foods of the region include a type of pasta called ""mlinci"", white and black sausages, known as ""čurke"", which is served with sour cabbage, as well as other dried or otherwise preserved meat, such as ""meso z tiblice"", which is stored in a small, usually wooden barrel called ""tiblica"". There are also some vegetable dishes, while the production of wine is ubiquitous in the hilly landscape of the region's northwest. The diet of the region is part of the Croatian"
"and have a meat content of at least 80%. It must include seasoning and be sold in a long coil. However, sausages not meeting these criteria are sold as Cumberland sausages (without claiming PGI). Cumberland sausage recipes The English Breakfast Society Guide to the British Sausage Cumberland sausage Cumberland sausage is a form of sausage that originated in the ancient county of Cumberland, England, now part of Cumbria. They are traditionally very long, up to 21 inches (50 cm), and sold rolled in a flat, circular coil, but within western Cumbria they are more often served in long curved lengths."
"croustade and stew. Crabs and lobsters can be bought at Swansea Market. The cock lobster is best used for salads, as it has large claws containing succulent meat. Hen lobster is better for dishes with sauces, as the roe inside gives great depth to the flavour of sauces. North Gower is famous for cockles. Families from the villages of Crofty and Penclawdd have been working the cockle beds of the Burry Inlet for generations. The cooked cockles are then sold in Swansea and are one of the specialities of Swansea Market Cockles are removed from the sand when the beds"