Let’s just be honest – eating is probably not the first thing that comes to mind about Leicestershire. But then every portion of Leicestershire, like every other country, has its own distinct gastronomic delights. Some could be found hundreds of years ago and although they are not famous all over the world, nonetheless wonderful.
In this article, we have jotted down the details about some of the great food that you can enjoy at Leicestershire. So read and find out.
As a national dish of Scotland, Haggis is famous all over the world. This is a delicious pudding that is made from the liver, heart, and lungs of the sheep with oats, onion, and spices. A vegetable option is available when you’re not courageous enough just to try it. This is among the top dishes that you can try out in Leicestershire on your trip to the state.
This pie was born in a settlement in the town of Cornwall and is from the 16th century. According to legend, a local fisherman braved the rough waters to save locals from famine, who relied on fish as their major food supply.
The fish captured by Tom Bawcock were fried in a huge pie. The heads had to be reassured that the hungry townsmen had fish in the cake.
The tradition has still been observed today, and also the natural oils released from its head during the cooking process are believed to start making the dish even yummier. This is one of the best foods that you can enjoy in Leicestershire.
Toad in the Hole
This meal doesn’t contain toads, unlike its name. In a delicious batter, sausage is cooked. When leftover meat has been used, it goes back to the early 18th century.
Although the dish does have lowly beginnings, Queen Victoria and in the recent past, the sister of Her Royal Highness the Duchess of Cambridge, Pippa Middleton, are believed to have already been served.
This dish earned their name from where they came. The clanger is also an elongated sucker, like a pasty, with such a delicious fill towards one end and even a sweet filling at the other.
The savory end is meat with potatoes and vegetables usually. Normally the finish is sweet jam or fruit-sweetened. The top of the clanger is traditionally marked by some lines to mark the sweet end.
In history, the Bedfordshire Clanger has been produced by women as noon meals for their husbands. The crust was not initially eaten because the aim was to shield the fillings against the workers’ unclean hands.
Ask every grown-up of Leicestershire, and they’ll tell you this delicious pudding reminds you of school dinners. Their childhood diet is indeed important.
This term stems from the fact that the suet pastry is rolling out covered in a jam but instead rolling up before steaming or cooking.
The pudding is also called a “pudding of the shirt sleeve” since it was utilized in the shirt sleeves of a male.
Welsh rarebit originates in a South Wales staple or ‘Welsh Rabbit’ as it was originally named. The meal looks like a big lump of cheese mixed with beaten egg and milk, baked to a melting point. You would’ve been pardoned to assume this meal also contains rabbit, but it hasn’t! The most important element is cheese, which is called pink toast by many people. Welsh Rarebit has an amazing taste, and you can have it in Leicestershire as it is among the top local dishes of the place.
Black pudding is a sausage of blood served during a traditional breakfast in England. The pudding is heavy in protein, which makes the consumer feel full longer, due to its ingredients, like congealing pig blood, oats, and fat. This is one of the tastiest and top local dishes of Leicestershire that you must try out.
There is a fierce dispute over the roots of black pudding. In Scotland and northern England, it is widely consumed. Butchers in Bury say it had been produced and marketed locally already in 1810, even though the Protected Geographical Indicator of Origin was awarded to the western island of Scotland.
Fortnum but also Mason, the London department store, asserts that Scottish eggs were invented by 1738; however, they have been inspired in speculation by Nargisi kofta, the Mughlai platter from India. The scotch egg is the best dish that you can have in Leicestershire on your trip.
In 1809, the first printed Receta was published, where the dish was served warm and heavy. Scotch eggs have been found in British picnics these days.
The Vikings are thought to have introduced this Welsh delicacy also as survival food. William Camden’s ‘British – 1607’ is the first recorded description of it, which details Lhawvanspring-time’s gathering – some sort of sea algae from Pembrokeshire beaches.
The algae sweated between the pillars for water extraction. Then kneaded and made to eat raw or coated with oats and fried balls. This is one of the best local dishes of Leicestershire that you can enjoy in the state.
This English delicacy is produced with an angel boiled within spice stock and left to sprinkle with jelly in the East End of London.
Cold food became popular with the poor Londoners since eels were ready to be found on the Thames river. The fish is healthy too. In the 18th century, Leicestershire developed its earliest recorded eel, pie, and mash business. This is among the top delicacies of Leicestershire that you must enjoy on your state visit.
In the 1930s, this renowned English dessert was initially served at Eton College. It has strawberries, whipped cream & broken meringue. In the annual cricket match between the Eton students and also the rivals Harrow, the dessert was offered as just a treat. This is among the top dishes that you must enjoy in Leicestershire.
So these were some of the top foods of Leicestershire that you must try out on your visit to the state.