22. Eccles cake.
Round bites of flaky pastry filled with currents, originating from Eccles in Greater Manchester. Kind of like mince pies.
21. Singin’ hinnies.
Northumberland’s take on the scone. They’re flatter than the real deal and the “singin’” refers to the sizzling of the butter as they’re cooked on a griddle.
20. Goosnargh cake.
Like shortbread, but not Scottish. The difference? Goosnargh’s version includes ground coriander and caraway seeds.
19. Hindle wakes.
A Lancashire dish consisting of a chicken stuffed with breadcrumbs, prunes and herbs. The dish arrived in Lancashire in the 14th Century when Flemish weavers bought it over.
18. Cumberland rum nicky.
A rum and ginger flan that was once popular among Cumbrian seamen.
17. Stottie cake.
A round, doughy loaf of bread typically filled with ham and pease pudding from the North East. Why “stottie”? Because it bounces when it’s dropped and is “stott” is Geordie for “bounce”.
Originating from the Scottish borders, this bubble and squeak-esque dish combines potatoes, cabbage and onion.
15. Chicken parmo.
A slab of pork or chicken, deep fried, then covered in creamy bechamel sauce and loads of cheese. It comes from Teeside and apparently it’s lovely.
14. Chester pudding.
Basically an eggy lemon meringue pie. Well done, Chester.
12. Scollop butty.
Like a chip buttie, but where the chips are battered (yes, battered) before being fried. Yorkshire sure doesn’t skimp on the calories.
11. Westmorland pepper cake.
Fruitcake, but with loads of pepper. Genius.
10. Bury simnel cake.
A cake that’s boiled as well as baked. This Bury speciality is a rich fruit cake containing nuts, cherries and peel and topped with eleven sugar balls; one for each of Christ’s Apostels.
From Liverpool, obv, this is a lamb or beef stew that commonly eaten by sailors.
8. Tatty ash.
Popular in the North East, this dish involved boiled potatoes, corned beef, onion and carrot being cooked in a milk and water mix and then mashed and served with a crust on the side.
7. Malkin pie.
Based on ingredients thought to have been consumed by the witches at the Good Friday ‘Great Feast’ of Malkin Tower in Lancashire, this lamb pie is commonly served with a spiced red cabbage chutney.
6. Pan haggerty.
A Newcastle specialty, containing potatoes, onions, bacon and lots of cheese.
5. Tripe and onions.
A cheap and filling dish from Lancashire consisting of boiled ox’s stomach linings and, you’ve guessed it, onions.
4. Pease pudding.
A thick hummus-like spread made of boiled legumes, originating from Tyneside. Typically eaten with ham or bacon and stottie cake.
3. Rag pie.
Minced meat and onions wrapped in suet pastry and cooked in a cheesecloth. Brilliant drunk food from Oldham.
2. Parched peas.
A traditional Lancashire dish that’s often served on Bonfire Night, parched peas are essentially slow boiled purple podded peas.