Regional Dishes of the UK Place the dish on the right location on the map Cut out the numbered circles or get a thick marker pen
• SC • CR SE OU ES OM U S K E E O A R
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B • C R 1. Scouse 2. Cromer crab cakes
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3. Cornish scone P 4. Haggis, neeps & tatties
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7. Parkin E R 8. Bedfordshire clanger
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Pictures of Regional Dishes
1. Scouse 2. Cromer crab cakes 3. Cornish scone 4. Haggis, neeps & tatties
5 Bara brith 6. Lancashire hotpot 7. Parkin 8. Bedfordshire clanger Answers Haggis, neeps & tatties For Burns Night, New Year or warming winter suppers, the Scottish holy trinity of haggis, swede (‘neeps’) and mashed potato is a spicy, savoury treat. For a veggie haggis, swap lamb for lentils.
Parkin A high tea treat from the North, this sponge cake is a gooey mixture of molasses, oatmeal and ginger. Lancashire hotpot The ‘hot pot’ was usually a cast iron pot left to stew for hours. Tender mutton is joined by onion and sliced potatoes in this meaty stew.
Scouse Who knew Liverpudlians take their nickname from an ancient Norwegian mariner’s stew of lamb, potatoes and carrots? It must be the city’s seafaring roots that led to this meal’s introduction into their kitchens, and hearts!
Bara brith Welsh for ‘mottled bread’, this moist, moreish treat is Wales’s answer to a yummy üųƚĜƋĬŅ±üţFƋűŸā±ƴŅƚųåÚƵĜƋĘ tea, dried fruits and spices. Cromer crab cakes This Norfolk delicacy is often transformed into delicious Ïų±ÆϱĩåŸţųŅĵåųÏų±ÆŸ are known for their plentiful sweet, white meat.
Cornish scone Bedfordshire The big question is – jam or clanger Ïųå±ĵĀųŸƋũFĹŅųĹƵ±ĬĬØģ±ĵ Also known as the Hertfordshire čŅåŸĀųŸƋØƋĘåĹÏųå±ĵرĹÚ clanger, these portable lunches in Devon vice versa. This kept farm workers fuelled up afternoon tea delight has until suppertime with their suet become popular countrywide. cases crammed with meat.