Asdfg

England
The traditional food of England has long been recognized for its simplicity of ingredients and flavor. 
Traditionally, English food uses lamb, beef, pork, chicken and fish as its featureitem. Meat is then accompanied by potatoes (in various forms) and one vegetable. Because all of these products are sourced within the country, they are of the best quality. Fruit and vegetables areamply available and of superior condition. 
The following dishes are considered to be traditional in England:
• Roast beef 
• Yorkshire Pudding (a dense batter that it baked and served with roast beefand gravy)
• Toad-in-the-Hole (sausage in the same batter used to make Yorkshire puddings, served with onion gravy)
• Fish and chips 
• Ploughman's Lunch (a pub lunch that is made up of cheese,gherkins and pickled onions and served with chunks of fresh bread) 
• Cottage Pie & Shepherd's Pie (mince and mash pies)
• Gammon steak with egg 
• Lancashire Hotpot (a meat casserole topped withslices of potato before being baked)
• Bubble and Squeak (the vegetables that have been left over from a roast are mixed with mashed potato and shallow friend until both sides are brown. This isusually served with cold meat)
• English Breakfast (bacon, eggs, tomatoes (fried or grilled), fried mushrooms, sausages and toast. This is traditionally served with tea, which is often replaced by coffeenowadays)
• Bangers and Mash (sausages and mashed potato, served with gravy. This dish was the staple meal of the working class for many decades, but has become a traditional favorite)
• BlackPudding (a sausage made of blood and a filler – fat, suet, potatoes, bread, etc... - that becomes congealed when cool)
• Spotted Dick (a steamed pudding with suet and dried fruit, served with custard ora home-made syrup)
• Trifle (layers of sponge cake, jelly, cream, jam and custard. Sometimes, alcohol and tinned fruit is added)
• Apple Crumble
• Semolina pudding (a creamy dessert made with...