Top Ten Unusual British Cuisines

Coronation chicken was invented in 1953 for Queen Elizabeth II's coronation (hence its name). It is a bright yellow chicken dish consisting of cold chicken, curry powder, other spices, herbs, and raisins in a mayo-based sauce. In the UK, it is used as a sandwich filling but has rightly fallen out of favor over the years due to its odd fruity taste.

There has been a huge resurgence in the use of pig's trotters in the UK as a main dish served with beans, thanks in part to the financial crisis in the last decade. British celebrity chef Marco Pierre White is also a big fan, having worked under legendary chef Pierre Koffman, who served many trotter dishes in his restaurant.

Ever fancied eating lots of offal encased in a sheep's stomach? Thought not. While there are now vegetarian versions, the traditional version of haggis - a sheep's heart, liver, and lungs along with oatmeal and suet served in a sausage-shaped casing - is still incredibly popular. It is eaten annually on the Scottish celebration, Burns Night.

Most commonly, it is served alongside vegetables called neeps and tatties (parsnips and potatoes) with a glass of scotch.

The British delicacy of jellied eels originated in the East End of London in the 18th century. Money was tight in this area, and residents saved money where they could. Once caught, the eels are chopped and boiled in stock, seasoned with nutmeg and vinegar, then left to cool. The remaining liquid forms a jelly around the eels, and they are eaten like this, either alongside mashed potatoes or on their own.

They are still sold in London fish and chip shops and along the seafront from vans, but are more likely to be served with chili vinegar now.

Another fishy delicacy, the Stargazy Pie originates from the Cornish coast and is made using eggs, potatoes, and whole pilchards or sardines in a pastry crust. The unusual thing about the pie is that the heads of the fish stick out of the crust skyward to look like they are gazing at the stars.

It's no surprise then that this dish tends to put many people off, especially those who are not fond of looking at the fish's eyes while they enjoy their meal. The fish are also put in whole, which means that skin, bone, and other less desirable parts remain, making it awkward to eat.

As the name suggests, Yorkshire Pudding originated from the county of Yorkshire and is an English accompaniment to a Sunday roast dinner. It is made from eggs, flour, and milk. This mixture is then baked in the oven in a muffin tray and rises, creating puddings with crisp outer shells and a soft, doughy middle.

The traditional way to eat these is with roast beef, with gravy poured over the top to soak into the tasty treat.

Take one grilled cheese sandwich, but forget to grill it and you've got a common lunchtime meal for children and adults on the go. Most cheese sandwiches are made with the British go-to cheese, Cheddar, which has a rich fruity taste and is served on white buttered bread.

Quick and easy, and very, very tasty too!

The Bedfordshire Clanger is a suet pastry roll with meat, vegetables, and potatoes in half of it and fruit or Jell-O in the other half. Originally designed by the wives of agricultural workers as a packed lunch in the 19th century, this dish is supposed to be eaten from one side to eat the main and then the other side to eat the dessert, giving the hardworking men a full meal that is easily transportable.

It's still available to buy today, though it is less common than some of the other items on this list.

This famous British pudding has a very unusual name, which derives from the dried fruit incorporated into the dish. It's made using suet pastry which is copiously sprinkled with dried fruit and lemon zest before being rolled up and baked in the oven.

It's often served hot and accompanied by custard as a warming winter dessert.