English cuisine is not exactly the most diversified. Tradition in it is so strong that the English can eat the same thing for breakfast every day without wanting to change it.
Meat, fish and vegetables are the basis for English dishes. For soups and sauces, various types of cheeses are used - cheddar, Gloucester, as well as Stilton. Spices and sauces are present in minimal amounts.
Broths and cream soups are among the most widely used soups. The meat is traditionally cooked a l'anglaise - with blood. Once the meat is baked, pink juices spill out when pierced with a fork - this is what "a l'anglaise" means. Roast beef and steak are true English dishes.
Roast mutton thighs and liver pâtés are immensely popular in England. Let us also not forget the amazing English culinary invention - sandwiches.
Pudding, which is traditional for the English, can be prepared as a main dish if it includes meat, or as a dessert if it is sweet. Yorkshire pudding is the most popular. English homemakers bake various pies and all sorts of sweets.
But pie is the trademark of English cuisine. It can also be made salty or sweet. Apple pie is a classic, as well as meat pie.
To make an English pie with meat you will need 10.5 oz of puff pastry, 28 oz of beef, 1 onion head, 2 carrots, celery, 1 parsnip root, 1 2/3 cups of canned tomatoes, 1 egg, 3 tablespoons of oil, parsley, salt and black pepper.
Dice the meat and fry, add in the onions for another 3 - 4 min. Also fry the chopped carrots, celery and parsnip.
Add in the tomatoes, close with a lid and stew for about 2 hours on a slow fire. Then throw in the parsley, salt, black pepper and distribute the entire mixture into a baking form, laid out with half the puff pastry beforehand.
Smear egg on the edges of the baking form and cover with puff pastry, that has also been smeared with egg. Bake the pie for about 20 - 25 min. at 356°F (180 °C).