quiz
1. From which county do bacon floddies originate, and what are the main ingredients used to prepare this dish?
2. Simnel cake was originally made in the North on a particular Sunday. Which Sunday was this, with lunch being heavily marketed in pubs and restaurants in more recent times?
3. What type of dish is a salamagundy, and a selection of which type of plants are used decorate this colourful platter?
4. Normally associated with the production of beer, this ingredient may be cooked and eaten in the same way as asparagus. What is it, and in which county is it traditionally grown?
5. Sussex is noted for a particular type of pond. What is it, and what does it usually contain?
6. Barm brack is a popular Irish dish usually made with baking powder. What does the word brack indicate, and how is it achieved?
7. Which type of fish is used to produce the famous Arbroath smokies, and what method of smoking is used in their production?
8. At which festival and in which town were puff pastry cakes filled with currants and peel invented as an alternative to the traditional cake served at this time?
9. By what name is the dish hydropathic pudding better known, and what is used in the preparation to replace pastry?
10. Collops is a word used in Scotland to describe thick slices of meat. Venison, beef or lamb is cut in this way and is traditionally served on 25 January each year. What is celebrated on this night?
11. Which county in England is noted for its breeding of turkeys, and how were they traditionally taken to the London markets?
12. How do the sauces of Cumberland and Oxford differ, and what is the main ingredient of both?
13. Carrageen pudding is a popular Irish dessert, particularly in the coastal regions. What is carrageen, and what are its properties?
14. Welsh cakes is a term normally used to describe a scone or griddle style of cake. How do these differ from other cakes prepared by these methods?
15. During the last century and early part of this century, London was renowned for a particular type of weather. What type of soup was used to describe this?
