INTRODUCTION English cuisine is shaped by the country's temperate climate, its geography, and its history. The latter includes interactions with other European countries, and the importing of ingredients and ideas from places such as North America, China, and India during the time of the British Empire and as a result of post-war immigration. Traditional meals have ancient origins, such as bread and cheese, roasted and stewed meats, meat and game pies, boiled vegetables and broths, and freshwater and saltwater fish. The 14th century English cookbook, the Forme of Cury, contains recipes for these, and dates from the royal court of Richard II.
Traditions and holidays There is no other nation that clings to the past with the tenacity of the British. The British have a sense of the continuity of history. They love to go through their ancient ceremonies as they have always performed them, with the consciousness that they are keeping faith with their ancestors, that they are maintaining the community they have created. The British don’t often change their manner of carrying out official acts, and if they ever do, the new method at once becomes a tradition.
New Year's Day
Easter Monday The special dishes It's traditional to bake a simnel cake or hot cross buns for Easter.
Roast lamb Roasted spring lamb is traditionally served at Easter.
Christmas Day The special dishes Christmas pudding is a type of pudding traditionally served on Christmas Day (December 25) as part of the Christmas dinner. It has its origins in medieval England, and is sometimes known as plum pudding or Christmas Pudding. The pudding is composed of many dried fruits. Held together by egg and suet, sometimes moistened by treacle or molasses.
Christmas Turkey Turkey is the traditional Christmas dinner.
Christmas eggnog Eggnog, or egg nog, is a sweetened dairy-based beverage traditionally made with milk and/or cream, sugar, and whipped eggs (which gives it a frothy texture). Brandy, rum, whisky, bourbon, vodka, or a combination of liquors are often added.