A rich suet pudding with butter, sugar, and a whole lemon inside, which creates a tangy sauce as it cooks. ¹⁾

Spiced, currant-filled pastries with a flaky crust, dating back to the 16th century. ²⁾

A sweet shortcrust tart filled with evaporated milk and muscovado sugar, light yet intensely sugary. ³⁾

Famous native oysters from Whitstable, celebrated since Roman times. ⁴⁾

A rich, spiced fruit bread made with lard, sugar, and dried fruit. ⁵⁾

Highlighting the region’s cherry orchards, baked into rustic pies. ⁶⁾

A countryside dish of rabbit baked with vegetables and herbs under a pastry lid. ⁷⁾

A light dessert of crushed meringue, strawberries, and whipped cream, originating from Eton College. ⁸⁾

Meatball-like bundles of pork offal and herbs served with rich onion gravy. ⁹⁾

A gratin of smoked haddock, cream, onions, and mustard, baked until bubbling. ¹⁰⁾

A peppery green soup made with the area’s famously abundant watercress beds. ¹¹⁾

Sweet plum buns, popular as a farmhouse bake in Kent. ¹²⁾

A traditional fisherman’s and farmer’s pie with beef and local oysters. ¹³⁾

Beef or lamb slow-cooked with Oxfordshire ale, root vegetables, and herbs. ¹⁴⁾

Venison dishes from the historic hunting grounds, often roasted with juniper and redcurrant jelly. ¹⁵⁾