British fish and chips pairs crisp beer-battered cod or haddock with twice-fried thick-cut chips, served immediately with malt vinegar and optional mushy peas or tartare sauce.

Traditional shepherd's pie is a savoury minced-lamb filling under a browned mashed-potato crust; the lamb distinguishes it from beef-based cottage pie.

Bangers and mash is a British pub classic of browned pork sausages, creamy mashed potatoes and a generous onion gravy.

A British Sunday roast centres on rested roast beef, crisp potatoes cooked in dripping, seasonal vegetables, Yorkshire puddings and gravy made from the roasting juices.

A full English breakfast is a cooked plate of eggs, back bacon, pork sausages, beans, mushrooms and tomatoes, usually with toast or fried bread and optional black pudding.

A traditional Cornish pasty encloses raw chunks of beef skirt, potato, swede and onion in a D-shaped pastry with a robust side crimp.

Beef Wellington wraps seared beef fillet, mushroom duxelles and often prosciutto in crisp puff pastry while keeping the beef rosy and tender.

A ploughman’s lunch is a cold British plate of mature cheese, crusty bread, pickle, pickled onion and fresh apple, with simple additions such as celery or ham.

Yorkshire puddings are tall, crisp-edged British batter puddings baked in smoking-hot beef dripping and served with roast meat and gravy.

Bubble and squeak fries leftover potato and cooked cabbage or Brussels sprouts into a browned, savoury cake—a traditional British use for roast-dinner leftovers.

Lancashire hotpot slowly braises lamb or mutton with onions beneath overlapping potato slices, which are uncovered at the end to form a crisp golden lid.

Sticky toffee pudding is a moist British date sponge served warm with a separate buttery brown-sugar and double-cream toffee sauce.

Steak and kidney pie encloses a long-simmered beef-and-kidney filling in pastry, with ale, stock and onions producing a dark savoury gravy.

This traditional British raised pork pie uses a sturdy hot-water lard crust, a coarsely chopped seasoned pork filling and savoury pork-stock jelly added after baking.

British minted pea soup is a bright, smooth soup of peas, softened leek or onion, stock and fresh mint, finished with cream only if desired.

Eton mess folds crushed meringue and lightly macerated strawberries through softly whipped cream just before serving, preserving a contrast of crisp, soft and juicy textures.

British cheddar scones are tender savoury rounds made with cold butter, mature cheddar and a light touch when mixing, ideal warm with butter.

A Scotch egg encloses a boiled egg in seasoned sausage meat, then coats it in flour, egg and breadcrumbs before frying until crisp and fully cooked.

Treacle tart fills a shortcrust pastry case with warm golden syrup, fresh breadcrumbs and lemon, producing a chewy, fragrant British dessert traditionally served with custard or cream.

British chicken tikka masala combines charred yogurt-marinated chicken tikka with a smooth spiced tomato and cream sauce, reflecting the United Kingdom's British-Indian restaurant tradition.