British cuisine

British cooking is built around roasting and long braising, and its best dishes are almost always plain in their ingredients and demanding in their technique.

The reputation of British food was formed in the post-war years of rationing and has little to do with its tradition. Puddings, pies and roasted meat were made here for centuries and still are.

The common thread is that sauce is served apart and in quantity: gravy with a roast, mint sauce with lamb, malt vinegar with fish. The dish and its seasoning stay separate.