Big chips and any food that requires a great deal of stirring
I reckon all cultures have a one-pot-hot-pot and most have a baked carb of some kind - although some have a wet-stirred carb like corn meal.
Often the 'poor food' of a place is the tastiest.
Did you knwo that our most loved 'British' food is all actually foriegn? Romans brought in roasting meat, potatoes are a South American plant, beer developed all over the place but our originated in N Europe, domesticated animals were brought across from the European/Scandanavian mainland (UK food animals were never domesticated fully), that rosemary in your lamb and the mint in the mint sauce came from mediteranean and N African travellers.
We had cabbage and beans. Even rabbits were brought here for hunting.
Question for you - why are salt and pepper the only dry condiments on everyone's table in the UK and quite possibly Europe?
Why not ground coriander, cumin, mace? Just a thought starter.
