Foods exclusive to your area.

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.

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'.

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!

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

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).

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.

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

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!

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.

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.

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!

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!

gadaboutgran My Mum and Dad used to enjoy chitterlins but never shared them with us, thank goodness.
Talking of disgusting offal products, we once bought some andouiette from a Continental market in York Christinefrance . It smelt so awful that even the cat wouldn't eat it.

When I first met OH he took me to Hull market for a slap-up meal, Yorkshire style: a pork pie served in a cereal bowl and topped with mushy peas and mint sauce. He knew how to show a girl a good time. Don't know whether they still serve them.

When I was a child in Gloucestershire, as a rare treat, my parents enjoyed a plate of elvers which had been fished from the River Severn, tossed into a frying pan while they were still alive and then doused in vinegar when they had stopped wriggling and turned white. Ugh! Looked like miniature strands of spaghetti.
We used to toast pikelets in front of the fire on a three-pronged toasting fork and plaster them with so much butter that it dripped down your arm when you bit into them. They were at least a centimetre thick and very unhealthy.

CherryHatrick when DH was in the Army, one of his favourite rations when they were on field exercises was a tinned steak and kidney suet pudding, affectionately known as ‘a baby’s ‘ed!’

I’d completely forgotten about Gypsy tart until mentioned above. I went to school in Kent but hadn’t realised it was a Kent recipe. I used to live near Bath- Bath chitterlins (think pig intestines); Bath chaps (pig cheek); Bath buns amd Sally Lunn’s from SL’s teashop. In my Leics. granny’s recipe book - Enderby Wake’s pudding (a bit like Xmas pud). I now live in Berks so I’d guess anything to do with venison or trout from the chalk streams in the West and curry in the East, or anything from Waitrose. We also have quite a few local breweries.

We had Gypsy Tart at school in Kent. Literally the ONLY thing I could never stand to eat so I often swapped it fir the extra first course

Yes Mapleaf, lease pudding. A friend if my daughter's (who lives in the south) was most indignant because they thought he was mad when asking for it in a food shop. It was to put on his ham in a stotty cake sandwich.

A piquant cold sauce based on pureed pickled fruits (dates &c) rather than the rotted fish of Worcestershire sauce or Harvey's.
I must try it, although I do like the rotted fish of Worcestershire sauce, especially on cheese on toast or hotpot.

Being Yorkshire through and though in my family we always had Yorkshire pudding cooked in a large tin, cut up and served with gravy as a first course - which I how I still do it. Never individual ones served with the meat and veg course.

Myym I've never tried making my own. Maybe I'll give it a go

When I was a teenager we would go to the chippy and ask for "babby's 'ed, chips and gravy" the head being a suet pudding made with mince beef.

Pudding in the corner a dish from Sunderland that is a steamed suet pudding with onions, bit like a large dumpling.

I’m from N Ireland I still make my own soda bread wheaten bread and potato farls in a cast iron griddle lovely!!