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Steak and Kidney pudding or pie

Two of Britain's national dishes.

These consist of cubes of beef, braised in water and their own juices, with onion with chopped kidneys, and sometimes sliced mushrooms and/or oysters, being added for the last half hour. Sometimes a percentage of the water is replaced with beer or stout. The resultant 'stew' is then decanted and encased in pastry for a pie or in a suet pastry for pudding. The former is baked in an oven the latter steamed. It's likely that kidneys only became a poplar addition during Victorian times. See our Recipe Section.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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