Shepherd's Pie "A traditional British dish that consists of a bottom layer of minced (ground) lamb in gravy covered with mashed potato and (often) a layer of cheese. It is a favourite dish of institutional cooks keen on feeding large groups of people. A shepherd's pie made with beef is properly called a cottage pie. A similar dish made with fish instead of meat is called a fisherman's pie." I'm not too big on lamb, so I may have to go for the cottage pie. The Worldwide Gourmet rates the difficulty of cooking this dish as "very easy." Cumberland Sausage "They are usually very long (up to 50 cm), and sold rolled in a flat circular coil. Sometimes they are made shorter, like ordinary British sausages. The meat is pork, the seasonings are prepared from a variety of spices and herbs and there are traditionally no colouring or preservatives added. The crucial thing is that the meat should be chopped, not minced; consequentially the texture is relatively chunky. They are often served with a fried egg on top, accompanied by chips and peas." This I can import, should be no trouble. And a fried egg on top? Damn. Ploughman's Lunch "A cold snack or meal, featuring at a minimum, a thick piece of cheese (usually Cheddar, Stilton, or other local cheese), pickle (often Branston Pickle, sometimes piccalilli and/or pickled onions), crusty bap or chunk of bread, and butter. It is often accompanied by a green salad; other common additions are half an apple, rocket, celery, pâté, sliced hard-boiled egg or beetroot." Since I've no actual pubs to go to, I'll have to visit a gourmet cheese shop and the World Market down the street. At least I already have the Branston Pickle. I know it's rather silly expending so much effort to (roughly) simulate what any Briton can just snag at a pub, but hey, it's fun. Bara Brith "This is literally translated as ‘speckled bread’. Once a week, the stove was lit for baking day, as the heat began to fade in the stove, so a handful of currants was added to the last of the bread dough and this speckled bread became a treat. The flavour, however, of this spiced, honey-glazed fruit bread is delicious when spread with salted Welsh butter, and it is no wonder that Bara Brith is still produced all over Wales." It sounds totally delicious, and I'm weird with baking, so there's a good chance I'll screw it up on my first try, assuming I can even get ahold of "Welsh butter." Eventually, I'll dig deeper into other Welsh dishes - some of them look really quite interesting. Lancashire Hot Pot "Originates from the days of heavy industrialisation in Lancashire, Northwest England. The basic recipe consists of several layers made up of meat (for example, chunks of lamb and kidneys) with vegetables (carrot, turnip, onion or leek) then covered with sliced potato. As many layers can be added as will fit in the pot." I'm even less fond of kidneys than I am of lamb, but I might have to try them both in this form, for the sake of gastronomy. One plus side to this dish is that it doesn't require as many region-specific ingredients as some of the other stuff I've tried.