Eating Great Britain, Part IV: Fooding


| 8/7/2012 5:19:05 PM


Tags: slow food, cooking, recipes, tradition, travel, free range, regional, family, Phyllis Brasenell,

One thing I love about British food is that it’s not scary. Don’t get me wrong, I enjoy a good walk on the culinary wild side (fufu and fish heads in Ghana, roasted grubs in Thailand, bull testicles in Spain, and sheep brain right here in the Lone Star State) but sometimes, there is such a thing as a pleasant non-surprise. Brits have mastered the meat and potato combo, along with gems like fish and chips, mushy peas, all things pickled, puddings (or “desserts” as we Yanks say) and other yummy treats (short bread? yes, please).

As our time in England drew to a close, Hubs and I took a couple of day trips into Wales. If you’ve never been, Wales is a beautiful country with lots of sheep and unusual linguistic choices. Exhibit A:

Road sign in Welsh and English 

Right. So. On our jaunt to Hay-on-Wye, “the town of books,” we were delighted by a pop-up farmers’ market but I was absolutely blown away by a food entirely novel to me: flap jacks. Now, as a card carrying American, I grew up with flap jacks as pancakes. Pretty run of the mill stuff. But let me tell you about flap jacks on the other side of the pond: they are so much more delicious, because they are even more full of fat, sugar, and carbs. They’re a little oat bar and if you’re lucky, you can find them topped with chocolate fudge. Wanna fly off to flap jack heaven? Here’s how:

  My new very favorite food 

Flap Jacks 




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