Accepting in advance the downvotes from people who get fucking weird pavlovian style when they see that word in order to give you a straight and obvious answer to your question.
Animals were brutalized to make half of it, the texture of the tomato is weird, and marmelade is too monotonically bitter for what is available to be combined with.
Beans on toast are honestly the best part.
But the real shame is that for an extra 10% of the price it could be so much better by adding spices. A full English isn’t depressing because of its materials but because of its potential.
It’s fine food, sure, but it is on the low end of dishes that include its ingredients.
(For the record, I’m Dutch, our “traditional” (read: late 19th century puritan) slop involves doing extra work to be actively hostile to flavor, making a full english seem indulgent).
The animals are the best bit. As for spices, I add curry powder to the beans, tarragon and thyme to the mushrooms, basil and black pepper to the tomato, and then dust the entire dish with chilli flakes. Serve it with homemade Carolina reaper sauce. The Scottish version is objectively better than the English one as it includes haggis and tattie scones. You can also serve it with deep fried cigarettes and buckfast tonic wine.
You can do a very nice vegetarian full English. Veggie sausages and black pudding (I make my own black pudding with black beans which works really well); halloumi is a better bacon imo, and the rest is all vegetarian
Look I try to eat vegan and if I find a good replacement I thoroughly enjoy and promote it (there’s some extremely good vegan foie), but sadly all the replacements of black pudding or morcilla I’ve tried have been a disappointment.
Also, blood is usually a byproduct of the meat industry so the animal didn’t die for that specific ingredient, which in my logic makes it one of the least “evil” non vegetarian products.
Anyway, please do share your bean based replacement if you want, it’s probably delicious.
But I cut a few corners — because it didn’t need to be a sausage as I was eating it at home, I cooked stuff a bit longer to reduce the moisture content, made it into a dough-type thing, and fried it up in rounds.
I don’t disagree — I think offal and blood products are certainly at the better end of things, and if I were to eat meat I’d definitely practice nose-to-tail.
My favourite variant is the Welsh, which comes with cockles.
Not really convinced about adding random spices to the parts, as it’s already plenty salty and quite well balanced. A cafe near me started adding herbs to their mushrooms and that kind of ruined them, as they were really nice just in butter. The chili sauce thing is just depraved though and makes me suspect you may soon start rubbing it on your eyeballs just to feel something.
British food is thoroughly underrated. Who could say no to even a small part of a full english breakfast?
Vegans?
Accepting in advance the downvotes from people who get fucking weird pavlovian style when they see that word in order to give you a straight and obvious answer to your question.
They can have the beans, mushrooms, tomatoes and toast though. Doesn’t sound too awful to me.
Also vegan sausages exist
Found the British sleeper agent
Animals were brutalized to make half of it, the texture of the tomato is weird, and marmelade is too monotonically bitter for what is available to be combined with.
Beans on toast are honestly the best part.
But the real shame is that for an extra 10% of the price it could be so much better by adding spices. A full English isn’t depressing because of its materials but because of its potential.
It’s fine food, sure, but it is on the low end of dishes that include its ingredients.
(For the record, I’m Dutch, our “traditional” (read: late 19th century puritan) slop involves doing extra work to be actively hostile to flavor, making a full english seem indulgent).
The animals are the best bit. As for spices, I add curry powder to the beans, tarragon and thyme to the mushrooms, basil and black pepper to the tomato, and then dust the entire dish with chilli flakes. Serve it with homemade Carolina reaper sauce. The Scottish version is objectively better than the English one as it includes haggis and tattie scones. You can also serve it with deep fried cigarettes and buckfast tonic wine.
You can do a very nice vegetarian full English. Veggie sausages and black pudding (I make my own black pudding with black beans which works really well); halloumi is a better bacon imo, and the rest is all vegetarian
I don’t care much for breakfast in general, but veggie sausage is fucking delicious.
Look I try to eat vegan and if I find a good replacement I thoroughly enjoy and promote it (there’s some extremely good vegan foie), but sadly all the replacements of black pudding or morcilla I’ve tried have been a disappointment.
Also, blood is usually a byproduct of the meat industry so the animal didn’t die for that specific ingredient, which in my logic makes it one of the least “evil” non vegetarian products.
Anyway, please do share your bean based replacement if you want, it’s probably delicious.
I broadly did this one: https://www.veganfoodandliving.com/vegan-recipes/vegan-black-pudding/,
But I cut a few corners — because it didn’t need to be a sausage as I was eating it at home, I cooked stuff a bit longer to reduce the moisture content, made it into a dough-type thing, and fried it up in rounds.
I don’t disagree — I think offal and blood products are certainly at the better end of things, and if I were to eat meat I’d definitely practice nose-to-tail.
Also I’ve made this and it was excellent: https://veganbellyful.wordpress.com/2013/01/01/pate-de-campagne/
I added some redcurrant jelly as it was lacking depth and I felt a bit of sweetness would help, plus I associate it with chicken from childhood.
You can do that. But I’m Scottish, and vegetarian haggis is just really sad.
Fair enough. You’d be surprised how good/close some of this stuff can be if you make it yourself when it’s stuff like sausages, black pudding, haggis.
The hard ones for me are things like lamb shank — can’t replicate the texture or fat marbling in something like a tagine.
My favourite variant is the Welsh, which comes with cockles.
Not really convinced about adding random spices to the parts, as it’s already plenty salty and quite well balanced. A cafe near me started adding herbs to their mushrooms and that kind of ruined them, as they were really nice just in butter. The chili sauce thing is just depraved though and makes me suspect you may soon start rubbing it on your eyeballs just to feel something.
You forget the laver bread
I’ve seen some weird sad sausages in english breakfast before
I’d always say no to the black pudding >///<
the rest is quite OK
Fish and Chips are pretty nice (especially with a good sauce tatare)
Sauce tartare…
Your clearly not from round here mate!
I mean, if I was British and said something nice about the British cuisine wouldn’t that be the Obama awading himself a medal meme?
Just wanted to make the case that it isn’t completely hopeless, even if the sauce tatare is a bit of cheating I admit xP
More of in the UK we call it tartare sauce 😀