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Haggis in the crap tier and Yorkshire pudding in the top tier? Yeah, right 🤦
Cornish pasty and welsh rarebit are god tier. Ploughman’s lunch and Lancashire hotpot are top tier. Yorkshire pudding is top tier. Haggis done right is a LOT better than you think (caveat, I was very very drunk when I tried it.)
I’ll start saying I’m Brazilian and have never gone to the British islands, but I feel like this is wrong just by beef Wellington being so low. I’ve had a homemade one and it was the best thing ever, and even before having it, it just sounds so delicious!!! Anyway besides that everything above the lowest tier are def on my list of things I’d love to try at least once, while some of the lowest tier just make me not want to try because of the idea of what bit of meat I’d be eating, I would give it a try since I do enjoy a bit of liver every know and then, and chicken hearts are really good (at least in the Brazilian BBQ style) so I could like boss sausages and other things
This is madness. A full English (top tier) should have black pudding (apparently so-called bottom tier) on it. Madness, I tell you. And clearly a steak and kidney pudding is superior to a steak and kidney pie. It’s all to cock!
I created a STAR voting poll with the top 9 in the image. Anyone can vote!
https://masl.dev/star-voting/vote/d959b78e-6e3f-4aca-a093-9b2312ae84e4
Chicken Tikka Massala
Is this a specific exported recipe from India for the British Palate?
If I understand it, it’s like Chicken Parmesan.
Chicken Pamesan is “Italian food” invented in New York City.
It is how British people defend their food.
Fish and Chips and Sunday Roast look good but 2 turds over mashed potatoes being high tier is not a good look for British cuisine
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I know this was made to get a rise out of the Brits, but putting the amazing Scotch Egg and Pork Pie in Low Tier is a hate crime
Thing is, while real pork pies and scotch eggs are great, lots of people might have only experienced the sad, dry, disappointments that are sold en masse in supermarkets. So in that context I can see why they rank so low.
You forgot cheese & pickle sandwiches :3 those deserve a high spot
Haggis is boss. S+k pudding and black pudding also don’t belong on the bottom tier - particularly as black pudding is a component of full English in the top tier!
I’d also swap Toad In The Hole with one the mince based pies above - the world needs to know about Toad In The Hole!
Having a sunday roast which has a yorkshire pudding in it alongside a yorkshire pudding in god tier is a bit weird. I wouldn’t say a yorkshire pudding is god tier alone, I wouldn’t sit and eat them without say, gravy, or the other trimmings.
Cauli cheese I would put in top tier - but I’d also want to have it with a sunday roast.
Pie mash and liquor should be its own concept, and regular pie and mash (e.g., steak and ale) should be in a higher tier by itself, served with gravy
A good scotch egg (like, freshly made) should be in top tier tbh. A super market one can go in low tier though.
Haggis is definitely top tier - can actually go in god tier alongside fish and chips, it’s my usual order when I go to a Scottish chippy. (Spicy haggis supper, salt and sauce - preferably going half and half with someone who got fish)
Can’t say I massively disagree with the rest.
Ragebait
I noticed it was a Yougov poll and then it made sense. I’ve lost all hope of the general population being able to make any reasonable decision. This might be the worst (best?) example yet.
It never occured to my stupid Canadian brain that Chicken Tikka was actually British. But it makes sense in the same way that a lot of foods are “Canadian” because they were invented by immigrants adapting a dish to their new home.
Chicken Tikka is Indian. Chicken Tikka Masala is from Glasgow.
There is ongoing dispute around its origins.
British sources have a belief and can’t objectively prove it was first made there:
“One story purports that it was invented in the 1970s by Ali Ahmed Aslam, a Pakistani‑Scottish chef in Glasgow, who, to please a customer, added a mild tomato‑cream sauce to his chicken tikka" - Brittanica
“Ali Ahmed Aslam, a Pakistani‑immigrant chef in Glasgow, claimed he invented chicken tikka masala in the early 1970s using canned tomato soup and spices.” - NPR
Punjabi sources claim it had already been done at least a decade prior, also can’t be proven.
“A recipe for ‘Shahi Chicken Masala’ appears in this 1961 Indian cookbook, predating the Glasgow claim by a decade.” - Balbir Singh’s Indian Cookery (1961)
“My grandfather was serving chicken tikka masala to Indian heads of state as early as 1947.” - as reported by NPR from an interview with Monish Gurjal chairman of Moti Mahal (one of the first restaurants to introduce Punjabi and North Indian cuisine to the rest of the world)
