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Beer-battered fried fish served with thick-cut fries and tartar sauce. Ingredients (Serves 2–4) For the Fish: 400–500 g white fish fillets (cod, haddock, or pollock) 100 g all-purpose flour (for coating) 120 g all-purpose flour (for batter) 1 tsp baking powder 150 ml cold sparkling water Salt and freshly ground black pepper Vegetable oil, for deep frying For the Chips: 4 large potatoes, peeled and cut into thick fries Vegetable oil, for frying Salt, to taste Optional: Tartar

Smoked herring served with poached or fried eggs and buttered toast. Ingredients (Serves 2) 2 whole kippers (smoked herring), split and gutted 4 large eggs 2 tsp butter or oil Salt and freshly ground black pepper, to taste Optional: fresh parsley or lemon wedges for garnish Preparation Prepare the kippers: Rinse kippers under cold water and pat dry. Remove any remaining bones if necessary. Cook the kippers: Heat a frying pan over medium heat and add butter or oil. Place kippe

Simple British breakfast sandwich with crispy bacon on buttered bread or a soft roll. Ingredients (Serves 1–2) 4 slices of back bacon 2 slices of white or brown bread, or a soft bread roll 1–2 tsp butter (optional, for spreading) Optional condiments: ketchup, brown sauce, or mustard Preparation Cook the bacon: Heat a frying pan over medium heat. Fry bacon slices until golden and crispy, turning once. Drain on paper towels. Prepare the bread: Lightly butter the slices of bread

Creamy oatmeal served hot, often with sugar, honey, or fresh fruit. Ingredients (Serves 2) 100 g rolled oats 400 ml milk or water (or a mix of both) Pinch of salt Optional toppings: honey, brown sugar, fresh or dried fruits, nuts, cinnamon Preparation Heat the liquid: In a saucepan, bring milk or water to a gentle simmer. Cook the oats: Add oats and a pinch of salt. Reduce heat to low and cook, stirring frequently, for 5–10 minutes until creamy and thickened. Adjust consisten