Three great reasons why to make a meal of British cuisine.

I once read in a Spanish school text book how it was a little strange that in the UK there are lots and lots of cookery programmes on tv and yet lots of people live on fast food.

I think that that is something of a sweeping generalisation, but to a degree it does have a seed of truth to it. However, the British have a fantastic cuisine culture that we have to be proud of. Here are some of my favourites.

I’ll start with an old favourite of mine, Sunday roast. There is just something about the completeness of Sunday’s fayre. Roast beef with broccoli, roast potatoes, carrots, turnips and good old Yorkshire pudding, not forgetting the gravy, of course. It’s easy and healthy and is as British as the Union Jack.

Moving up north to bonny Scotland we have haggis, neeps and tatties. Haggis is a savoury pudding, a sheeps pluck containing the sheep’s heart, liver and lungs, mixed with onion, oatmeal and spices. It may not sound very appetising, but it is as tasty as you could want it to be. Neeps are a type of Scottish turnip and tatties, of course, are potatoes.

Going down to Wales we have Welsh cawl, which is a soup or broth with lamb or beef, leeks, potatoes, swedes and carrots. As you can see, all of these meals have meat and lots of vegetables. Hardly what you would call an unhealthy diet or fast food.