Bryce Causey

Agricultural Foods

  • Beef
  • Lamb
  • Wheat
  • Barley
  • sugar beets
  • Fish
  • Potatoes
  • Peas
  • Grain Maize(domesticated wild grass)

Holiday celebrations


During the Christmas season, they eat mince pies everyday of December for good luck. On Christmas dinner, they have Turkey but have along with it:chipolatas -

  • small sausages - wrapped in bacon
  • roasted root vegetables, especially roasted parsnips which are sweet and moist
  • brussel sprouts, often with chestnuts or bacon or both.
  • bread sauce, a mixture of bread crumbs, milk, cream, onions and seasonings that can be something you had to grow up with to love.

-Christmas cake in the UK is started months before the holiday. The rich fruit and nut cake is "fed" with brandy or whisky - a few spoonfuls at a time, every few days for weeks.

Before Christmas, the cake is enrobed in a rolled layer of marzipan and topped by a thick layer of rolled white icing. Then the whole thing is neatly wrapped in a red ribbon and topped with a holiday picture. Last the whole holiday season and used for serving with tea.


On Good Friday, they eat Hot Cross Buns. On Easter day they eat:

  • Boiled eggs are traditionally served at breakfast.
  • Roast lamb, which is the main dish at Jewish Passover, is the traditional meat for the main meal on Easter Day.
  • Simnel cake is baked for tea. Simnel cake is a fruit cake with a flat layer of marzipan (sugar almond paste) on top and decorated with 11 marzipan balls representing the 12 apostles minus Judas, who betrayed Christ.


This is just sausage cooked in batter or Yorkshire Pudding.

  • 1 1/2 cup of all purpose flour
  • 1 scant teaspoon Kosher salt
  • Pinch of freshly ground black pepper
  • 3 eggs, beaten
  • 1 1/2 cup milk
  • 2 Tbsp melted butter
  • 1 Tbsp vegetable oil
  • 1 lb of bangers (an English sausage made with pork and breadcrumbs), or good quality pork or beef sausage links (in casings)
Basically you just make the batter first, then place the sausage, and then cook for 30 minutes in 425 F.

Fish and chips

Fish (cod, haddock, hus, plaice) deep fried in flour batter with chips (fried potatoes) dressed in malt vinegar. This is England's traditional take-away food or as US would say "to go".

  • 1 cup mayonnaise
  • 1 tablespoon chopped capers
  • 1 tablespoon chopped cornichons
  • 2 tablespoons finely chopped flat-leaf parsley leaves
  • 1/2 lemon, juiced
  • Dash hot sauce
  • In a small mixing bowl, combine all ingredients. Chill before serving to let the flavors marry.
  • Yield: about 1 1/4 cups

Black Pudding

Looks like a black sausage. It is made from dried pigs blood and fat). Eaten at breakfast time.

  • 4 cups fresh pig's blood
  • 2 1/2 teaspoons salt
  • 1 1/2 cups steel-cut (pinhead) oatmeal
  • 2 cups finely diced pork fat (or beef suet), finely chopped
  • 1 large yellow onion, finely chopped
  • 1 cup milk
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 teaspoon ground allspice

Yorkshire Pudding

This dish is not usually eaten as a dessert like other puddings but instead as part of the main course or at a starter.

Yorkshire pudding, made from flour, eggs and milk, is a sort of batter baked in the oven and usually moistened with gravy.

  • 1 1/2 cup of all purpose flour
    • 1 scant teaspoon Kosher salt
    • Pinch of freshly ground black pepper
    • 3 eggs, beaten
    • 1 1/2 cup milk
    • 2 Tbsp melted butter
    • 1 Tbsp vegetable oil

    Bangers and Mash

    (mashed potatoes and sausages).

    Bangers are sausages in England. (The reason sausages were nicknamed bangers is that during wartime rationing they were so filled with water they often exploded when they were fried.)

    • large baking potatoes, peeled and quartered
    • 2 teaspoons butter, divided
    • 1/2 cup milk, or as needed
    • salt and pepper to taste
    • 1 1/2 pounds beef sausage
    • 1/2 cup diced onion
    • 1 (.75 ounce) packet dry brown gravy mix
    • 1 cup water, or as needed

    herbs and spices

    As you can see, they use many different herbs and spices in their recipes.


    • Ground pepper
    • Parsley
    • Turkish Bay leaves
    • Sea Salt flakes
    • Nut Meg