When most people think of British food, they imagine roast dinners, fish and chips, or a full English breakfast. But beyond the pub classics and afternoon tea, the UK has a treasure trove of lesser-known traditional dishes — each with its own history, charm, and a dash of quirkiness.
This week’s Food Monday celebrates the flavours that make each nation unique — from the creamy to the comforting, the legendary to the downright curious.
🐟 England – Stargazy Pie (Cornwall)
This one takes some planning, as it’s only served on 23rd December at The Ship Inn in the Cornish village of Mousehole. The story goes that local fisherman Tom Bawcock braved stormy seas one winter to bring home fish when the village was starving. His heroic catch of pilchards and sardines was baked into a pie with eggs, potatoes, and leeks — fish heads poking out of the crust to “gaze at the stars.”
It’s definitely a dish that makes you pause before digging in — I’m not quite used to my dinner looking back at me! Still, the story and the celebration that continues to this day make it one I’d love to experience firsthand.
🥣 Scotland – Cullen Skink (Moray Coast)
Scotland really does love a cooking competition! Just like the Scotch pie, Cullen Skink even has its own annual contest to crown the best bowl. Originating in the coastal town of Cullen, this thick, creamy soup of smoked haddock, potatoes, and onions dates back to the 1890s.
It was originally a way to stretch ingredients during hard times — the word “skink” actually comes from Old Scots for “shin of beef” or “broth.” When beef became too costly, locals used smoked haddock instead, creating a hearty, flavourful alternative.
You can even buy it tinned in Scottish supermarkets, though I’d prefer to enjoy it the old-fashioned way — freshly made on a cold, misty afternoon in a coastal café.
🧀 Wales – Welsh Rarebit
Despite visiting Wales many times, I’ve somehow never tried Welsh Rarebit — or as it was once known, caws pobi. Essentially it’s “fancy cheese on toast,” but with a rich, savoury sauce of melted cheese, mustard, and ale (or milk).
In the 1700s, the name “Welsh Rabbit” became popular — likely a joke by the English implying the Welsh couldn’t afford meat. Eventually, it evolved into “rarebit.” Today, it’s considered a national treasure with its own day of celebration — September 3rd, when restaurants across Wales showcase their best versions.
Simple as it sounds, I’m curious to see how this comforting dish compares to the quick cheese toasties I make at home!
🥔 Northern Ireland – Champ
A true comfort classic, champ is mashed potatoes mixed with spring onions, butter, and milk — often served with sausages, bacon, or a fried egg. It’s a humble dish that dates back to times when ingredients were scarce but resourcefulness ran high.
Some older recipes even replaced the onions with stinging nettles! You don’t see that version much now, though if Erika and I take a foraging course someday, I might just give it a go. Add a perfectly runny egg on top, and I can already picture the result — rustic and comforting in every bite.
✨ The Final Bite
Each of these dishes tells a story of creativity born from necessity — how everyday people turned simple ingredients into food that nourished both body and soul. From Cornwall to the Highlands, from the Welsh hills to the fields of Ulster, these meals remind me why food is one of the best ways to explore culture.
Next time I’m tempted to order my usual comfort food, I’ll try to be brave enough to taste something new — even if it’s looking back at me!
Couch Potato to World Getter 
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