Foods exclusive to your area.

Of the 3 areas that I've lived in there have been 3 different names for a bread bun: muffins; oven bottoms and barm cakes. All from NW areas. Are there any other local names across the UK for these?

Thanks paddyann my mother used roast beef on the occasions we had that for Sunday lunch. She also I remember used a lot of onions.

Lincolnshire sausages, chine (a cooked ham with parsley running through it) which is traditionally served with raspberry vinegar apparently, Plum loaf, Poachers cheese. We also have Dambusters cheese (after 617 squadron).

Yorkshire Parkin.

Bloody eels

Oysters from Mersea Island

Can I claim bubble and squeak for South East London because I can't think of anything else?

Hendo’s is the very relish that I referred to in my post, Nellie. And yes the city does take it seriously. My son in law’s firm had an important anniversary a couple of years ago and ordered an anniversary edition of Henderson’s Relish to be sent to their clients! However, I have a sneaking feeling that in recent years, they have altered the recipe because it is not quite as rich and dark as it used to be. It is the subject of considerable debate among aficionados!

Staffordshire Oatcakes. a sort of Oat pancake. They do go up the "M6 corridor" to Manchester and Lancashire.
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Then there is Hendersons relish Essentially a Sheffield version of Worcester sauce.
Knowledge of Henderson's is so limited outside Yorkshire that Lewisham MP Jim Dowd misunderstood it as a copy of the anchovy-based Lea and Perrins and described it as "parasitic packaging" in an attempt to pass off one sauce as another.
,Later, he was corrected by comments from Sheffield MPs Paul Blomfield and Nick Clegg. Dowd later toured the Henderson's factory in a peace-making gesture.

Sheffield is VERY VERY serious about its Hendersons Relish. Mock it at your peril.

Oh I don't think pikelets and crumpets are the some. Crumpets are thicker more puffy things and pikelets as husband cooks them are flatter, more like small pancakes.
I suppose the only food local to here east London is eel pie and mash. There is a shop in the High Street that sells it.

Butteries/rowies from NE Scotland. www.scottishrecipes.co.uk/butteries.php

Devon splits, from the West Country.

Doncaster butterscotch. I don’t know if they still make it, but my father used to bring it back for me when he went to the races!

Charleygirl this is the recipe using square sausage ,you can use cooked leftover roast beef or corned beef or even mince .My mum always used sausage .

Place onions, sausages, potatoes and stock cube into a large pot. Cover with water and bring to the boil.
Lower the heat and simmer for 1 to 1 1/2 hours or until potatoes are starting to break up. ...
The dish is ready when everything is soft and the sauce is thick.
you can vary the amount of each ingredient to suit,I like loads of onions in mine

I bought a pack of oatcakes yesterday in Chesterfield, Hilltopgran. Looking forward to eating one with my Sunday breakfast!

Bakewell Pudding, a secret receipe only available in Bakewell very different to Mr k's version of a Bakewell tart!
Pikelets are larger and thiner than crumpets and round here have currants in. Staffordshire oatcake is like a large pancake made with oatmeal, makes a great savory meal or served with traditional breakfast of eggs and bacon. In the Potteries there are Oatcake shops. Derbyshire Oatcakes are thicker than the Staffordshire ones but otherwise similar. They are often sold in butchers shops.

The pikelets are indeed the same as crumpets, but where crumpets are cooked in a ring, which gives them their characteristic shape, a pikelet is a sort of freeform version of it. They are the same size, but thinner. When I was young, pikelets and oatcakes were sold house to house, usually at the weekend, by a man with a basket covered in a red check cloth.

Oh, and cawl

Laver bread, cockles, Welsh cakes and a bit further afield, Glamorgan sausage and Caerphilly cheese.

Crumpets and pikelets are the same thing.

Hull and East Riding
Patty....a mixture of mashed potatoes and herbs (each chippie had his own recipe) dipped in batter or breadcrumbs and deep fried. Gorgeous on it's own but even better in a buttered plain cake (bread cake).

Fish and chips with mint sauce.

Sally Lunn..a sort of large iced teacake ring which can be split into portions. Slice each portion in half and spread with butter.

West Yorks
Pie and peas....warm pork or corned beef pie with mushy peas and mint sauce.

Greyduster - my Yorkshire Mum, who moved to London when she married my Dad, used to buy what she called pikelets but I think they were what we now call crumpets - or are pikelets different?

Proper meat and potato pie, for which nothing else will do but a special local brand of relish made to a secret recipe! Curd cheese tarts; oatcakes for breakfast, fried in bacon fat; pikelets; Fat Rascals, and of course, Yorkshire pudding.

I live in NW London so I think that it is chicken Jalfrezi here to mention one!

Paddyann have you got a recipe for stovies please? My mother used to make it but I cannot remember how.

When I was young in London the eel man used to come round the pubs in the late evening, so jellied eels! Much nicer than they sound and served in a small individual pot. I can't remember what they cost as most likely the boyfriend paid!

My Yorkshire Gran used to make small Yorkshire puddings with golden syrup for pudding. Or apple pie and cheese.

Ooh yes - I remember stottie cake!