British cuisine in the context of "Sunday roast"

The culture of the United Kingdom is influenced by its combined nations' history, its interaction with the cultures of Europe, the individual diverse cultures of England, Wales, Scotland and Northern Ireland, and the impact of the British Empire. The culture of the United Kingdom may also colloquially be referred to as British culture. Although British culture is a distinct entity, the individual cultures of England, Scotland, Wales and Northern Ireland are diverse. There have been varying degrees of overlap and distinctiveness between these four cultures. British literature is particularly esteemed. The modern novel was developed in Britain, and playwrights, poets, and authors are among its most prominent cultural figures. Britain has also made notable contributions to theatre, music, cinema, art, architecture and television. The UK is also the home of the Church of England, Church of Scotland, Church in Wales, the state church and mother church of the Anglican Communion, the third-largest Christian denomination. Britain contains some of the world's oldest universities, has made many contributions to philosophy, science, technology and medicine, and is the birthplace of many prominent scientists and inventions. The Industrial Revolution began in the UK and had a profound effect on socio-economic and cultural conditions around the world.

British culture has been influenced by historical and modern migration, the historical invasions of Great Britain, and the British Empire. As a result of the British Empire, significant British influence can be observed in the language, law, culture and institutions of its former colonies, most of which are members of the Commonwealth of Nations. A subset of these states form the Anglosphere, and are among Britain's closest allies. British colonies and dominions influenced British culture in turn, particularly British cuisine.

Jaggery is a traditional non-centrifugal cane sugar consumed in the Indian subcontinent, Southeast Asia, North America, Central America, Brazil and Africa. It is a concentrated product of cane juice and often date or palm sap without separation of the molasses and crystals, and can vary from golden brown to dark brown in colour. It contains up to 50% sucrose, up to 20% invert sugars, and up to 20% moisture, with the remainder made up of other insoluble matter, such as wood ash, proteins, and bagasse fibres. Jaggery is very similar to muscovado, an important sweetener in Portuguese, British and French cuisine.

Elizabeth David CBE (née Gwynne, 26 December 1913 – 22 May 1992) was a British cookery writer. In the mid-20th century she strongly influenced the revitalisation of home cookery in her native country and beyond with articles and books about European cuisines and traditional British dishes.

Born to an upper-class family, David rebelled against social norms of the day. In the 1930s she studied art in Paris, became an actress, and ran off with a married man with whom she sailed in a small boat to Italy, where their boat was confiscated. They reached Greece, where they were nearly trapped by the German invasion in 1941, but escaped to Egypt, where they parted. She then worked for the British government, running a library in Cairo. While there she married, but she and her husband separated soon after and subsequently divorced.

Scottish cuisine (Scots: Scots keukin/cuisine; Scottish Gaelic: Biadh na h-Alba) encompasses the cooking styles, traditions and recipes associated with Scotland. It has distinctive attributes and recipes of its own, but also shares much with other British and wider European cuisine as a result of local, regional, and continental influences — both ancient and modern.

Scotland's natural larder of vegetables, fruit, oats, fish and other seafood, dairy products and game is the chief factor in traditional Scottish cooking, with a high reliance on simplicity, generally without the use of rare (and historically expensive) spices found abroad.

English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but is also very similar to wider British cuisine, partly historically and partly due to the import of ingredients and ideas from the Americas, China, and India during the time of the British Empire and as a result of post-war immigration.

Some traditional meals, such as bread and cheese, roasted and stewed meats, meat and game pies, boiled vegetables and broths with herbs or spices, and freshwater and saltwater fish have ancient origins. The 14th-century English cookbook, the Forme of Cury, contains recipes for these, and dates from the royal court of Richard II.

Northern Irish cuisine encompasses the cooking styles, traditions and recipes associated with Northern Ireland. It has distinctive attributes of its own, but has also drawn heavily from Irish and British cuisines.