East Of England cuisine

A suet pastry “meal in one,” with one end savory (meat and veg) and the other sweet (jam or fruit). ¹⁾

Famous since Roman times, these oysters are still harvested from the Essex coast. ²⁾

Soft, bread-like dumplings made without suet, boiled or steamed and served with stews. ³⁾

A cured ham smoked over oak, often glazed with honey or brown sugar. ⁴⁾

The English forerunner of crème brûlée, with custard topped by a crisp layer of caramelized sugar. ⁵⁾

Whole herring, cold-smoked until plump, once a staple export from Norfolk. ⁶⁾

A pastry pie filled with stewed eels, reflecting the region’s fenland traditions. ⁷⁾

Though now linked to the Midlands, the cheese originated in the village of Stilton, Cambridgeshire. ⁸⁾

Sweet, spiced buns traditionally baked for Easter, shaped like little ladies. ⁹⁾

Large flatbread rolls filled with savory ingredients like bacon, sausage, or cheese. ¹⁰⁾

Pork sausages seasoned with pepper and herbs, protected by PGI status. ¹¹⁾

The Fens grow a unique variety of celery, traditionally blanched in trenches and used in soups or pickles. ¹²⁾

A sticky shortcrust pastry tart filled with golden syrup, breadcrumbs, and lemon. ¹³⁾

Pork meatloaf flavored with sage, found across parts of Cambridgeshire. ¹⁴⁾

Walnut Cake (Hertfordshire tradition) – A moist cake made with local walnuts, often served with coffee buttercream. ¹⁵⁾