Need British Menu Suggestions

[catherine at cator-manor.demon.co.uk]

OK, Penny, I've dug out my Gary Rhode's "New British Classics" (not 
an oxymoron, I assure you), and for appetisers, how about one of the 
following:

Soups:  You're having a meaty main course, so how about something 
like Cullen Skink (smoked Haddock soup).  Or, Roast Parsnip and Apple 
Soup, or Creamy Bubble and Squeak Soup.  All would work well and are 
very British.

Salads - unless you want to do it as a separate course, it won't 
really work with Shepherd's Pie.  I would suggest just some greens of 
some sort.  How about spring greens, or go very English with Brussel 
Sprouts?  Potatoes would be a bit much, considering you've got mashed 
potato in the pie, but parsnips/carrots would work.  Very nice 
roasted.

Appetisers:  something easy such as smoked salmon - could dress it up 
by making it a terrine.  Or chicken liver pate, devilled whitebait - 
prawn cocktail can be very good (nb, not the American version of 
cocktail sauce, which is spicy, the more English, pale pink one). 
Just make sure that the prawns aren't over-cooked and the lettuce is 
very crisp.  Alternatively, prawn and avocado is another 1970s 
classic.


Cheese:  I have to disagree with David here.  We always serve cheese 
before dessert in our house (as several listies can attest).  Get the 
port out, and if you can find it, get a very mature cheddar, some 
stilton, some brie.  We always serve fruit as well, but several 
French friends think that to do so is sacrilege.

If you want any recipes, let me know.  I also have the best 
Shepherd's Pie recipe, if you want something for comparison 
purposes.  And don't listen to all this snidey cornflour custard 
nonsense.  Shame on all those Britishers out there who are so overtly 
showing their inverted snobbery in regard to British food.  It's 
excellent!

Catherine