- Fish and chips – a classic British dish consisting of deep-fried battered fish and chips (thick-cut fried potatoes). It is usually served with salt and vinegar and eaten with the hands, wrapped in newspaper.
- Bangers and mash – a dish made of sausages (bangers) served with mashed potatoes. It is often served with gravy and onions.
- Roast beef and Yorkshire pudding – a traditional Sunday lunch consisting of roast beef, roasted potatoes, and a Yorkshire pudding (a savory pastry made from a batter of eggs, flour, and milk).
- Ploughman’s lunch – a cold meal consisting of cheese, pickled onions, pickle, and bread. It is often served with a side of lettuce or pickled beetroot.
- Beef Wellington – a dish consisting of a filet of beef coated in pâté and wrapped in puff pastry. It is baked in the oven and served hot.
- Cornish pasty – a savory pastry filled with diced meat, vegetables, and potatoes. It is traditionally associated with Cornwall and was originally a portable meal for miners.
- Toad in the hole – a dish made of sausages baked in a Yorkshire pudding batter. It is often served with gravy and vegetables.
- Black pudding – a type of blood sausage made from pork fat, pig’s blood, and oatmeal. It is a traditional component of a full English breakfast.
- Bubble and squeak – a dish made of leftover potatoes and vegetables, fried together in a pan. It is often served as a side dish.
- Haggis – a traditional Scottish dish made of sheep’s offal (internals), mixed with oatmeal, onions, and spices, and traditionally encased in the sheep’s stomach.
- Cullen skink – a Scottish soup made of smoked haddock, potatoes, and onions. It is a thick and creamy soup, traditionally served as a starter.
