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Brits have been eating fish and chips since the 19th century.  This is street food, best eaten with the fingers, which used to be served wrapped in a piece of white paper and newspaper.

These days the local chip shop or ‘chippie’ is more likely to hand it over in a polystyrene dish and with a little wooden fork. The fish, usually cod, haddock or plaice, is dipped in batter and deep-fried; the chips are cut thicker than French fries (more like American ‘home fries’) and deep fried twice: once to cook the potato; second to crisp up the outside.  Eat sprinkled liberally with salt and malt vinegar, and as an accompaniment perhaps a pickled egg or onion, a giant pickled cucumber called a ‘wally’ or some curry sauce.

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http://www.bbcamerica.com/anglophenia/2014/08/15-british-beers-americans-try

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I've used this delicious recipe for about 29 years. They are very good . . . much better than any store-bought English Muffins I've ever had.

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https://www.historic-uk.com/CultureUK/History-of-British-Food/

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http://www.artwine.com.br/artigos-e-reportagens/412/vinhos-ingleses-uma-visao-abrangente

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20 Sunday Dinner Ideas With Easy Recipes

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Don't know what to cook for Sunday dinner? Try making a recipe from our list of easy Sunday dinner ideas that everyone in the family will love.

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The BBC Good Food cookery team show you how to make a pork pie using traditional hot water crust pastry and jelly - perfect for a summer picnic.

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What Is an English Roast Cut of Meat?        English roast comes from the beef chuck or shoulder area. Along with "English roast," it's known by a variety of names, including cross rib roast, Boston cut, beef chuck cross rib pot roast, English cut roast, thick rib roast and bread and butter cut. It suits braising, stewing and any long, slow cooking method that keeps the meat moist and tender.

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What Is an English Roast Cut of Meat?        English roast comes from the beef chuck or shoulder area. Along with "English roast," it's known by a variety of names, including cross rib roast, Boston cut, beef chuck cross rib pot roast, English cut roast, thick rib roast and bread and butter cut. It suits braising, stewing and any long, slow cooking method that keeps the meat moist and tender.

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Perfect bread cake with fruits or chip shows , in the England its baked before the afteroom tea.

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8 oz/220g soft butter

4 oz/110g soft, dark brown sugar

2oz / 55g black treacle/molasses

7oz / 200g golden syrup/ corn syrup

5oz/ 120g medium oatmeal

7 oz/ 200g self raising flour

1 tsp baking powder

4 tsp ground ginger

2 tsp nutmeg

1 tsp mixed spice

2 large eggs, beaten

2 tbsp milk

PREPARATION

1. Heat the oven to 275°F/140°C/gas 1 Grease an 8" x 8"/ 20cm x 20cm square cake tin. In a large heavy-based saucepan melt together the butter, sugar, treacle, golden syrup over a gentle heat. Do not allow the mixture to boil, you simply need to melt these together. In a large, spacious, baking bowl stir together all the dry ingredients. Gradually add the melted butter mixture stirring to coat all the dry ingredients and mix thoroughly. Gradually, beat in the eggs a few tablespoons at a time. Finally add the milk and again stir well. Pour the mixture into the prepared tin and cook for 1½ hours until firm and set and a dark golden brown. Remove the parkin from the oven and leave to cool in the tin. Once cool store the Parkin in an airtight tin for a minimum of 3 days if you can resist eating it, you can even leave it up to a week before eating and the flavors really develop and the mixture softens even further and become moist and sticky. The Parkin will keep up to two weeks in an airtight con

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Ingredients

175g/6oz strong white flour

175g/6oz plain flour

2 x 7g sachets instant yeast

1 tsp caster sugar

350ml/12fl oz warm milk

150-200ml/5-7fl oz warm water

½ tsp bicarbonate of soda

1 tsp salt

sunflower oil for cooking

Method

1. Weigh the flours in to a bowl. Add the yeast and stir through the flour.

2. Dissolve the sugar in the warm milk and pour onto the flour. Using a wooden spoon beat until you have a smooth batter. This will take 3-4 minutes and is hard work, but is essential to produce the holes in the crumpets.

3. Cover and leave for at least 20 minutes and up to an hour. The batter will rise and then begin to fall. You will see marks on the side of the bowl where the batter was before it dropped.

4. Mix the bicarbonate of soda and salt with the warm water and beat it into the batter. Add about ¾ of the water and keep adding it until you get a double cream consistency. Cover and rest for 20 minutes.

5. Heat a flat griddle or heavy based pan. Lightly grease the inside of four metal crumpet rings. Lightly grease the griddle. Sit the rings on the griddle over a medium heat.

6. Drop two dessert spoons of mixture into each ring. After 4-5 minutes bubbles should appear and the surface should be set. Carefully turn the crumpets in their rings and cook for a further three minutes.

7. Serve immediately or leave to cool and then toast before eating with plenty of butter.

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When the English pointers make 5pm, it's time to stop what you're doing to enjoy a nice cup of tea and a biscuit or croissant. This tradition has existed in the country since 1662, but has fallen in the grace of the people since the nineteenth century because of a starving duchess. Since then, the habit has left the bourgeois exclusivity and is practiced by the whole population ... And at any time!

https://www.historic-uk.com/CultureUK/Afternoon-Tea/

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Ingredients
Serves: 3

1 1/2 cup (300 g) of sugar
1 tablespoon water
3 cups (370 g) fresh raspberries
6 slices of white bread, preferably not very fresh
1 cup whipped cream
Method of preparation
Preparation: 20mins> Cooking: 10mins> Extra time: 8 hours in the refrigerator> Ready in: 8horas30mins

In a pan make a syrup by mixing the sugar, water and raspberry. Stir the syrup carefully so that the raspberry does not break. Keep the syrup on the fire until it is hot and the sugar dissolved. Let it cool a little.
Using 5 slices of bread, cover a round glass bowl with a 1 liter capacity. Pour the raspberry syrup over the bread and top with the remaining slice of bread.
Cover the bowl with PVC film for cooking. Put a weight on the plastic film (for example a can of corn or a book). Leave in the refrigerator overnight.
When it is time to serve, remove the PVC film and unmold the pudding on a cake plate. Serve cold, accompanied by whipped cream.

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The two most famous British cheeses are Cheddar and Stilton. Cheddar takes its name from the West Country’s Cheddar Gorge caves where it was once stored. It’s a hard, yellow cheese with a  Top 10 UK foods - British Foods: British cheesenutty flavour and often enjoyed in sandwiches, grilled on toast or eaten with a hunk of bread, salad and chutney in pubs as a ‘ploughman’s lunch’. Stilton, on the other hand, is traditionally eaten after a formal meal with a glass of port. Made in north of England, it’s a creamy pale cheese with blue veins radiating from the centre of its famous cylindrical shape. Other cheeses to look out for include the Welsh Caerphilly, Wensleydale, Red Leicester, Double Gloucester and Cornish Yarg.