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Beans on toast - Even if others don't get it, we do. Beans on toast is a British staple that is here to stay. People can't seem to wrap their head around the sweet tomato sauce and serving one carb on another, but it's a classic.

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English breakfast - In most cultures it's considered strange to eat a cooked breakfast. Sausages, bacon, black pudding, fried eggs, beans, fried bread, tomatoes... Scottish and Irish versions have haggis and white pudding.

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Spotted dick - For anyone outside of the UK, the name is likely to illicit laughter. Actually, it does here too. The fruit pudding is tastiest when drowned in custard. Yum!

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Spaghetti hoops on toast - Go beyond your usual beans on toast with spaghetti hoops on toast. Yup, carbs and more carbs.

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Toad-in-the-hole - Sausages in Yorkshire pudding batter. With some gravy for some extra deliciousness!

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Smoked kippers - Fish for breakfast. Sometimes served with marmalade. Really.

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Pork pies - It's the quintessential pub snack.

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Scotch eggs - Another pub food classic, this one is made of egg, sausage meat, and breadcrumbs. Pickled boiled eggs are another bar snack you can find in traditional watering holes.

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Kedgeree - Inspired by the Indian Kichari dish, our British version has smoked mackerel, eggs, and peas. A British-Indian fusion!

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Battered sausage - Sausage and batter. Usually available in the chippy. What's not to like?

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Pie and mash - It's another carb extravaganza that's a little difficult to stomach for anyone outside of the UK.

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Mince pies - There is no meat in them. It's a conversation starter!

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Mushy peas - Peas boiled in sugar and salt, and then mashed into what becomes known as "mushy peas". Served alongside fish and chips or a meat pie.

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Sausage roll - It's one of the most popular on-the-go snacks.

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Fish finger sandwich - Fry up some frozen fish fingers (a British classic in their own right) and serve between floppy, sliced white bread. Ketchup and brown sauce are optional.

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Marmite - We either love it or hate it. Others either love it or hate it. Spread it on white toast.

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Bovril - Another one that divides critics, across the UK and the world. Add a spoonful to hot water for beef tea, the curative drink your gran might have had.

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Black pudding - The blood sausage is a breakfast accompaniment... and it's not for the faint-hearted.

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Brown sauce - HP sauce is a British staple condiment named after the Houses of Parliament. Its ingredients are a mystery. We don't ask. It's just brown.

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Haggis - The Scottish delicacy that divides us.

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Branston pickle - Again, no-one is entirely sure what is in it, but it is sweet and vinegary and makes a cheddar sandwich better.

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Bacon butty - It doesn't get better (or fattier) than a bacon butty. The fights start when you reach for the sauce. Red or brown?

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Prawn cocktail crisps - They don't taste like prawn or even a prawn cocktail. Instead, they're kind of tangy and indefinable but definitely moreish.

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Chip butty - Your two favourite types of carbs in one. The uniquely British fusion dish of the chip naan is a close contender.

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Chips and gravy - Gravy on hot, salty chips: bliss.

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Chips and curry - Yet another chip based dish, this spicy take-away food is ideal after a night out in town. Chip shop curry sauce in no way resembles actual curry and no-one knows how it is made.

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Bubble and squeak - Whack your left over mashed potatoes and veggies in a pan with butter and make some bubble and squeak.

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Cornish pasty - The versatile pasty that tastes good with almost any filling.

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Yorkshire pudding - An essential part of any Sunday dinner.

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Canned soup - A larder staple in many British homes. Quick, easy, and delicious ready-to-eat soup.

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Red leicester - Bright orange and ubiquitous in British fridges. It's a packed lunch staple and also a good option for cheese on toast.

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Crumpets - You can't really describe them, but once you've had a hot, well-toasted crumpet with proper butter you'll understand why they're in every supermarket.

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Crumble with custard - Apples, cranberries, cherries... any fruit crumbled and flooded in custard is a dreamy dessert.

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Bird's custard - Speaking of custard, no-one makes it from scratch. The cornflour-based powder turns into a creamy custard when mixed with milk. It's in every cupboard in the country.

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Viennetta - What your grandmother serves for dessert when she's feeling a bit posh.

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Rich teas - They're plain but perfect for dunking into a cup of tea. A classic!

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Custard creams - Biscuits with custard filling dunked in hot tea - three delicacies in one!

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Jelly with ice cream - With ice cream or carnation milk, there's nothing better than mixing packet-made jelly with dairy. See also the Christmas favourite, trifle.

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