10 suggestions for "food"
Alban Bun14th-century precursor to the hot cross bun, produced at St Albans Cathedral in Hertfordshire.
Bedfordshire clangerSuet-crust dumpling consisting of a meat and vegetable filling at one end and a sweet filling at the other.
Eccles cakeNamed after the town in Lancashire where it was first made, the Eccles cake is a confection made of flaky pastry filled with currants.
Eton MessTraditional English dessert consisting of a mixture of strawberries or other berries, broken meringue and whipped cream.
Manchester TartVariation on a Victorian recipe for Manchester pudding, first recorded by Mrs Beeton.
Penny lickGlass container in which ice cream was sold by 19th-century street vendors.
Rag puddingSavoury dish once popular in the mill towns of northwest England.
Red Windsor (cheese)Pale cream English cheddar-style cheese made from pasteurised cow's milk marbled with a blend of port and brandy.
Salade niçoiseSalad that originated in the French city of Nice, traditionally made of tomatoes, hard-boiled eggs, Niçoise olives and anchovies, dressed with olive oil.
Woolton pieVegetable pie introduced during the meat rationing in Britain during the Second World War.
Salad that originated in the French city of Nice, traditionally made of tomatoes, hard-boiled eggs, Niçoise olives and anchovies, dressed with olive oil.
Named after the town in Lancashire where it was first made, the Eccles cake is a confection made of flaky pastry filled with currants. 
Any kind of roasted and crushed cereal moistened by being mixed with water or milk. 
