British cuisine

The look of the dish resembles a toad poking its head out of a hole.

This dish was voted the UK’s best regional dish.

This dish is almost carb-free.

The fish for this dish is taken from Moray, Scotland.

This dish is often eaten with peas.

The name of this dish is connected with Robert Burns

}This dish is often served with vegetables and onion gravy.

It is a batter dish made with eggs, flour and milk 

It is hailed as a superfood, for its protein, potassium, calcium and magnesium content.

It is a soup made from smoked haddock, potatoes and onions