Eduqas GCSE Food Preparation and Nutrition: Student Book

108 CORE KNOWLEDGE THE UNITED KINGDOM England Many typically English dishes are found throughout the country as a whole, such as roast beef and Yorkshire pudding, fish and chips and steak and kidney pie. Others come from specific areas of England and are known as regional foods. History The foods we eat in 21 st century England have long been influenced by the history of our country. From as far back as Roman and Norman invasions to the more recent world wars in the 20 th century, all have left their mark. Ingredients such as spices, sugar and the humble potato together with colonial influences such as Indian curries have all influenced the types of foods we eat. The importance of celebrations and festivals such as Christmas and Easter has developed well established traditions and foods such as roast turkey at Christmas, pancakes on Shrove Tuesday, hot cross buns and fish at Easter and jacket potatoes on Bonfire night are often part of English food culture. Throughout England today there is continued interest in traditional foods, recipes and cooking, using wherever possible locally produced, seasonal foods. Geography The physical geography within England varies and influences the crops and livestock that can be grown and reared. The land varies from rolling hills and fields to lakes and mountains to wetlands and marshes. As an island we are able to source food from the surrounding seas, giving us fish and seafood which make an important contribution to our diets. Some typical ingredients Vegetables – potato, swede, leek, onion, root vegetables such as carrot and parsnip Fruit – apples, pears, rhubarb, soft fruits e.g. raspberries, gooseberries and blackberries Fish – haddock, mackerel, herring, eels Seafood – oysters, prawns and shrimps Cheese – a large range of regional cheeses from the famous Cheddar, Cheshire and Stilton to the less well known Stinking Bishop and Garstang Blue Poultry and game – chicken, turkey, duck, venison, guinea fowl, hare, rabbit, pheasant Meats – beef, lamb and pork: made into hams, bacon, sausages, offal including liver and kidneys and black pudding