Good Old Fashioned Gammon with Pease Pudding and Carrots

Good old fashioned food has make a come back - this is Gastropub food!

The public houses in the UK known as pubs, used to years ago, serve pints of beer and a packet of crisps was about their limit in the way of food.  

There was always a man with a stall selling fish - cockles and prawns and stuff.  You hardly ever see this now, I assume because of supermarkets fresh fish is widely available.  Also, due to the low cost we can buy alcohol nowadays they have had to serve food in a big fashion.  Most pubs are now serving a wide variety of top quality food.   

Pease pudding, traditionally produced in England, especially in the industrial North Eastern areas.

It's made from split peas is easy enough to make yourself but I bought mine in a tin!  Produced under the brand name 'Foresight' pease pudding has been going since I was a kid - yes, yes that's quite sometime! 

Haggis Neeps and Tatties!

Haggis is traditionally eaten in Scotland to celebrate the life and poetry of Robert Burns and is known as 'Burns' night.
It is always held on the 25th January, which was his birthday.

Haggis is a kind of savoury sausage meat which has lovely spices added.
Now, all that said, I personally can only cope with the haggis from M&S that comes in a plastic bag instead of a sheep's stomach!



Haggis is served with 'neeps' which is swede (or rutabaga to some people) boiled in slightly salted water and then mashed with a little nutmeg.
The 'tatties' are just mashed potatoes.

Some people serve haggis with a dish called clapshot which originated in the Orkney islands. To make this you just mix equal amounts of mashed potato together with the mashed swede and stir in some snipped chives.

How knowledgeable am I you may be thinking? - all with thanks to the Internet!