I'd go with Roast Beef
I heard an interesting (to me) thing about this recently. The French call us Les Rosbifs - this is often explained as a derogatory term - as in, 'that's all zey bloody eat compared with our cuisine magnifique'. Apparently this is nonsense - in the Tudor/Elizabethan era the court cooks were so skilled in roasting meat the French used to come over here to learn how to replicate it.

*Gallic shrug*

As for Scotch Eggs - if you make your own they're great. My brother tells of a mythical scotch egg he saw where the sausagemeat part was replaced by black pudding: magic!

My mother used to make cheese eggs - scotch eggs with an extra layer of deep fried cheese. I'm having chest pains just thinking about them but they tasted FACKIN LAVVLY.

Message ends
( Monty Boyce, My cheese game is strong, Fri 30 Jan 2009, 9:39, Reply)