English cuisine is filled with interesting regional dishes. The various counties of England all have their specialties and when you spend time in any part of the UK it would be a shame not to try at least one local dish.
The Bedfordshire Clanger is a dish that dates back to the 19th century and is very similar to the traditional Cornish pasty as it used to be. This is a type of dumpling made with a suet crust that features a savoury filling at one end, usually meat with potatoes and vegetables, and a sweet filling such as cooked fruit at the other end.
Lancashire hotpot is a meat stew that includes carrots and onions and is usually served with sliced potatoes spread over the top of it. This savoury dish is often seen on pub lunchtime menus in the north of England but it is very easy to make at home and it is a popular dish during the colder winter months.
Melton Mowbray pork pies are famous all over the country. This is a fairly small cylindrical pie that contains pork meat and jelly made from meat juices. Meat pies like this can only use the name of Melton Mowbray if they are actually made in that town.
Rag pudding is another Lancashire dish. This one originates from the Oldham area. This is a dish of minced meat with onions, served in a suet pastry. This pudding is cooked by either boiling or steaming and can be served with potatoes and vegetables.
The Cornwall area is also famous for a dish known as Stargazy Pie. This is a fish pie with sardines placed so they are sticking out through the crust of the pie, so they are considered to be looking at the stars. This dish originated in the early part of the 20th century.