Foods exclusive to your area.

Icecream vendors in Whitby sell a local speciality called a lemon top which is an icecream cornet with a dollop of lemon sorbet on the top. Lovely!

It is indeed oldgoat! I've had a lemon top at Whitby, on a scorching hot summer's day and was the most wonderfully cooling thing you could imagine. Gorgeous!

As a Lancashire child, I grew up with Lancashire hotpot (and hotpot suppers at in village events where everyone contributed a dish of it). Fierce disagreements about the exact composition, but generally a combination of lamb, onions and potatoes, sometimes carrots, with a layer of crispy potato slices on top. Heretics added a pastry lid. Parkin, Goosnargh cakes (a rich shortbread type, often with caraway), meat and potato pies, butter pies (just potato inside), parched peas on bonfire night.

I used to live near Bath- Bath chitterlins (think pig intestines)
I was introduced to those delights just the other week - 'chittlins' as they are known in Bristol! Thank goodness they were not offering them to me to eat.

Round here (Black Country) Pikelets are not drop scones or scotch pancakes, or muffins or crumpets... They are those things sold in packs of six with holes in that the butter runs through when you're eating them. About 1cm thick and springy in texture. Thems pikelets!

That's right blinko That's what we called pikelets in darkest Gloucestershire.

Sunday mornings in the Potteries-oat cakes for breakfast eaten with bacon, cheese or eggs. After church as a child, bought them still warm,carried them like a poultice on my chest.
Still buy them when I go back to Staffordshire.

All I can come up with for my county are Cooper's Oxford marmalade, Oxford Blue cheesegg and Banbury cakes ( elongated Eccles cakes with pointy ends).

I don't know where 'cheesegg' came from! I typed 'Oxford Blue Cheese'.

Talking of cheese, I can remember my mother frying Lancashire cheese along side bacon and egg. Another fry-up favourite was tomato sausage with the addition of fresh or tinned tomatoes fried in the fat that came out of the sausage, often with a sprinkle of sugar for the flavour and the whole lot poured over 2 or 3 slices of white bread. I have always been stick thin with a low cholesterol count and I put it down to my body learning to cope with large amounts of fat from a young age!

My mother used to fry Cheddar cheese in the bacon fat too; sometimes the baked beans went into the bacon fat instead to give them some 'taste'.

Eternal pork pies - big greasy lumps of fat and gristle and gone off cheese otherwise known as Stilton. BUT as the local economy is built on this and it must be said Pedigree chum, I suppose I shouldn't complain.