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The great British breakfast is famous (or notorious) throughout the world.

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Bubble and squeak (sometimes just called bubble) is a traditional English dish made with the shallow-fried leftover vegetables from a Sunday roast dinner.

The chief ingredients are potato and cabbage, but carrots, peas, brussels sprouts, and other vegetables can be added.

Today there is more emphasis on fine, fresh ingredients in the better restaurants and markets in the UK offer food items from all over the world.

Salmon, Dover sole, exotic fruit, Norwegian prawns and New Zealand lamb are choice items.

Eel, also common, is cooked into a wonderful pie with lemon, parsley, and shallots, all topped with puff pastry.

Beefsteak, Oyster, and Kidney Pudding: Oysters may seem unlikely in this meat pudding, but their great abundance in the Victorian age and earlier eras inspired cooks to find ways to incorporate them creatively in many different recipes.

Rice and pasta have accounted for the decrease in potato consumption and the consumption of meat has also fallen.

Vegetable and salad oils have largely replaced the use of butter. It is called a "joint," and is served at midday on Sunday with roasted potatoes, Yorkshire pudding, two vegetables, a good strong horseradish, gravy, and mustard.

It is usually served with cold meat from the Sunday roast, and pickles, but you can eat it on its own.

Cheese is made from the curdled milk of various animals: most commonly cows but often goats, sheep and even reindeer, and buffalo.

Amongst cakes, buns and pastries local delicacies include Bath Buns, Chelsea Buns, Eccles Cakes, and Banbury Cakes.

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