More English foods

Bangers and mash, bubble and squeak, black pudding, and now faggots -- you think you know everything about English cuisine?

• Mushy peas are dried marrowfat peas which are first soaked overnight in water and then simmered with a little sugar and salt until they form a thick grey lumpy soup. Artificial colours results in bright green mushy peas.
• Piccalilli is a bright yellow relish of pickled cauliflower and vegetable marrow (squash) and seasonings of mustard and turmeric.  (Pennsylvania Dutch have a similar dish called chow chow.)
• Lancashire hotpot is a casserole dish of lamb or mutton, onion, potatoes, and oysters, left to bake in the oven all day.
• Jellied eels are just that -- chopped eels boiled in a spiced stock that is allowed to cool and set, and can be eaten hot or cold.  (In the 19th century, eels were common in the Thames, and were cheap and nutritious. Cooking releases proteins which solidify when cool to form a jelly.)
• Welsh rabbit (not rarebit) is a savoury sauce made from melted cheddar cheese, ale, mustard, ground cayenne pepper or paprika, and Worcestershire sauce, served hot over toasted bread.  (Note the name was probably a slur against the Welsh -- in England the poor man's meat was rabbit; in Wales the poor man's meat was cheese.)
• "Toad in the hole" are sausages baked in a Yorkshire pudding batter, served with vegetables and onion gravy.
• Pease pudding (or pease porridge) is kind of like baked split pea soup, using yellow peas, which has the same consistency of hummus. Left-over pease pudding can be eaten hot or cold, just like the nursery rhyme.