The UK has a number of local dishes that might sound unappetizing to those across the pond.
From black pudding to "toad in the hole," these British dishes taste better than they sound.
Marmite, a salty spread made from yeast extract, is polarizing to many people.
Black pudding, a blood sausage that's popular in the UK and Ireland, is the perfect accompaniment to a full English breakfast.
It can also be served baked, on its own, or with toast. Though many people find the idea of it unappealing, others find it utterly delicious.
Similar to black pudding, white pudding is a sausage made using pork fat instead of blood.
Though it's served in the UK and Ireland, it's rarely eaten elsewhere.
Jellied eels are a favorite of cockney Londoners, but the dish is far less popular outside of the UK.
The eels are boiled and, as they cool, the liquid forms a jelly. The dish originated in 18th-century London, but it has been popular in more recent years, too.
Stargazy pie is a Cornish meal made with baked pilchards, eggs, and potatoes, and finished with a pastry top.
It was named for the way the fish poke their heads out of the crust.
Haggis - Scotland's national dish - is made by mixing sheep's pluck (heart, liver, and lungs) with oatmeal, onion, and seasoning.
It's commonly served with "neeps and tatties," or mashed turnips and mashed potatoes.
Baked beans on toast is a classic British dish, though many people outside of the UK would avoid it.
It's comfort food that can be eaten for any meal of the day.
Liquor, a sauce made with parsley and vinegar, is the classic accompaniment to pie and mash (a meat pie with mashed potato).
Pie and mash shops originated in East London in the 19th century, and they are still popular today.
Kippers are usually served with brown bread and a lemon wedge for breakfast.
Other smoked fish like bloaters (cold-smoked herring) are also served this way.
No British Christmas is complete without Christmas pudding, a dessert made from fried fruit, nuts, suet, and lots of brandy that's often set on fire right before serving.
It can be prepared months before the big day.
Mince pies, made with "mincemeat" (a mix of dried fruit, peel, and suet) and cooked in shortcrust pastry, are another Christmas staple.
However, people outside of the UK often dislike the sound of them, thinking they contain actual meat products.
Dripping is the fat rendered from roasting a joint of beef or pork, and it can be used as a substitute for oil in cooking or served straight up on toast.
Mucky dripping, which also includes whatever is left in the bottom of the roasting pan, is a variant from Yorkshire.
Offal - the organs of an animal - features in many classic British dishes.
It's a common ingredient in dishes like steak and kidney pudding, which is made with diced beef, lamb's or pig's kidneys, and suet pastry.
Mushy peas are a side dish also traditionally served with fish and chips.
They are made from marrowfat peas which have been soaked overnight then boiled with sugar and salt to form a green mush. If you don't mind eating offal, mushy peas also go well with steak and kidney pudding.
English saveloys are bright red boiled sausages found in most British fish and chip shops.
Sometimes they're covered in a crispy batter.
Potted shrimps - brown shrimps preserved in nutmeg-flavored butter and stored in a glass jar - can be found on menus at some of the UK's best restaurants.
It's typically served with wholemeal toast.
Brits have a complicated relationship with Marmite, a salty paste made from brewers' yeast extract that's usually spread on toast.
It's also popular in Australia.
Brits have been adding brown sauce to bacon sandwiches and breakfasts for more than a century.
It is made with malt vinegar, tomatoes, dates, tamarind extract, and spices.
Toad in the hole consists of sausages baked into a Yorkshire pudding batter.
Though it may not sound (or look) particularly appetizing, it's delicious — especially when served with plenty of gravy.
Spotted Dick, a sponge pudding made with suet and dried fruit and served with custard, is a nostalgic treat for most Brits.
It can also be found as part of a school lunch.
Periwinkles, or small edible sea snails, aren't for everyone.
However, they're a popular snack in British coastal towns, where they're more commonly known as "winkles."
Scotch eggs may look unusual, but they are a signature snack in most British pubs.
A hard-boiled egg is encased in sausage meat before the whole thing is rolled in breadcrumbs and baked or deep-fried.
Pork pies are ideal for picnics and pub snacks, but they can be an acquired taste for non-Brits.
Roughly chopped pork is coated in pork jelly before being wrapped in a hot water crust pastry and baked.
Laverbread is a Welsh delicacy made from edible seaweed that has been boiled for several hours before being minced and puréed.
Laverbread is served on its own, on top of toast, or fried into fritter-like cakes.
Kedgeree is descended from Kichiri, a traditional Indian dish that mixes rice and vegetables.
The British version, which was adapted after colonists sent the Indian dish home, features smoked fish like mackerel, boiled eggs, peas, and herbs.
You can find variations of pease pudding - lentils or split peas that have been boiled down and puréed - is a traditional British dish.
It's most often served with ham and is sometimes called pease porridge.
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