What is your fav British meal

[jec]

I love faggotts:D

with mash and mushy peas! mmmm

[David 8]

i'm sure that's how they are meant to be made,but i doubt mr brains faggots are made that way now.still nice though:)

Surley they ain't faggots then though :confused:

[jason]

but brains "balls of offal" wouldn't sell very well

[Johnny50]

Either way i rekon i'll give them a miss.

[texasjohn]

Great british fry up, or in a bap.

'hand made' Pasties and pies.

Fish and chips.

Yum. I'm off up the takeaway now (Indian though)

[MissKia]

Either way i rekon i'll give them a miss.

I'll second that LOL

[jason]

The best-known commercial brand is Mr Brain's Faggots, a frozen food product available in Britain and Ireland, which is made up of liver and onions rolled into meatballs and served in a sauce. These faggots differ significantly from the traditional recipe

so that's why i like them so much,just liver and onions in a ball.(see my other favourites )

[heresmo]

Has anyone mentioned "fly sandwiches", i.e. Garibaldi biscuits? Not exactly chocolate fudge cake.

Dunno what it is about them. Maybe it's because they are made in strips? Dunno if they'd work if indivually wrapped? :rubchin:

Mo

['daiking']

beans on toast - obviously not the tastiest thing you could ever eat but so simple and always completely satisfying.

Are Garibaldis, aka dead fly biscuits, British? Loved them and fig rolls as a kid.

[heresmo]

Are Garibaldis, aka dead fly biscuits, British? Loved them and fig rolls as a kid.

Mmmm! Fig rolls and custard. Well pretty much anything under custard actually...

Mo

Ooops! Did we invent custard? Don't know.

[BigW]

Mmmm! Fig rolls and custard. Well pretty much anything under custard actually...

Mo

Ooops! Did we invent custard? Don't know.

Found this info and it may be between the english and french so I would give you that one

Custard comes from the Anglo-Norman word crustade, which in turn goes back to the Old French crouste meaning ‘crust’. A custard was originally an open pie of meat or fruit (the name referred to the pie’s pastry shell or crust). The filling included stock or milk, often thickened with eggs.

By around 1600 the term had become used for a dish in its own right, made of eggs beaten into milk and cooked.