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here’s more to English cuisine than fish ’n’ chips you know. This is a nation that loves its tucker and England’s regional dishes have a long and often interesting history.

Take Cornish pasties, for starters. Originally made as a lunchtime snack for the county’s tin miners, the pasty’s distinctive folded crust allowed the mucky workers to eat the meat segment before discarding the dirty rim. Today, you can buy seven types of pasty from the Pasty Shop, and, believe us, you won’t be throwing any of these ones away.

You know what goes well with a pasty? Cider. Herefordshire’s your county for this, and at the family-owned Westons Cider, you can take a tour of the orchards and traditional cider mill, before supping on a refreshing pint.

Cheese-lovers, meanwhile, should head a bit further north. The distinctive Red Leicester was first made as a way to use up surplus milk coloured with carrot juice (Pub Quiz Fact #219), but has since become a versatile cheese, thanks to its slightly nutty texture.

Those with a sweet tooth aren’t left out either. The picturesque village of Bakewell, in the Peak District , lays claim to creating not one, but two, delicious desserts. The first is the Bakewell Pudding , made of flaky pastry with a layer of jam, and an egg and almond filling; the second was created in the 19th century by a certain Mrs Greaves, who mixed up the jam and egg filling to create the Bakewell Tart. Not such a bad mistake after all…