Welsh rarebit, Wales
Melted cheese, beer and seasoning melted together, poured onto toast and grilled.
Meat and vegetables stewed in a savoury stock, traditionally served with the meats first and vegetables second.
Snails boiled in a spicy, aromatic broth, eaten straight from the shells with toothpicks. Often served as tapas.
Stonska torta, Croatia
Buttery pie filled with pasta, flavoured with cinnamon, almonds and lemon, and covered with pastry.
Poffertjes, the Netherlands
Tiny yeasted buckwheat pancakes served in a pile with powdered sugar and sweet toppings.
Deep fried flatbread topped with sour cream and grated cheese.
Soft egg noodles made by pressing pasta dough through a wide-spaced sieve straight into boiling water. Served with dishes that have sauce or gravy, such as stroganoff.
Rolled pork stuffed with fennel, rosemary and garlic and roasted until crispy, served in chewy white rolls.
A pie made with filo pastry, stuffed with spinach, boiled egg, feta and onions.
Liquorice flavoured with ammonium chloride, which makes it very salty.
Scotch egg, UK
A soft-boiled egg encased in seasoned sausage meat, which is then covered in breadcrumbs and deep fried.
Gingerbread cake made with spices and honey.
Mashed potatoes with chopped spring onions and cheese.
Boat-shaped baked flatbread topped with various fillings, commonly cheese and an egg.