True Britons, when roasting a leg of lamb, cut the meat off the bones and cook broths from what's left. A thrifty, economical custom.
The basis of every dish is food of local origin — whatever is grown in the island's gardens and farms. The island is small, so they eat everything as fresh as possible, straight from the bed and the slaughterhouse. They value natural flavors and aromas, so spices only set off and highlight the basic makeup of a dish.
The staple food here is French fries, fried fish (there's plenty of seafood here), and casseroles of mashed potato and minced meat (called shepherd's pie). And the establishments are even named for it — fish & chips. They also know well how to make roast beef, vegetable, meat and apple pies, cucumber sandwiches, eggs with bacon, and oatmeal (unsweetened, sweet, or with meat).
Some dishes are borrowed from neighbors or the colonies. Indian masala chicken has long since become the property of British cooks. They also gladly use the recipe for Scotch eggs. A boiled egg is wrapped in minced meat and cooked in butter, coated in breadcrumbs.
English breakfast recipes are oatmeal, eggs, mushrooms, beans, sausages, omelets and pâtés. For lunch — light sandwiches to snack on, a slice of ham or chicken. Dinner is soup (mostly puréed soup), a slice of bread and butter, and a steak with vegetable salad or potatoes. There are almost no sauces in this cuisine. There is mustard.
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