St George’s Cross can be traced back to the Middle Ages and has been used in the design of the Union Jack since 1606.
DishesChicken Tikka Masala, Full English Breakfast, Victoria sponge (vegan)
Time 2 hours
Effort 5/10
Rough cost £10
Capital London
Population 56,286,961
Land mass 130,279 km2
Languages English
ReligionsChurch of England



England is a country in the United Kingdom, home to some beautiful countryside, the BBC, a lot of rain, London and the Royals. It is thought to have been first inhabited in the Upper Paleolithic period and has long since been a prosperous land. Sadly, however, at the expense of many people across the world. We are Scottish and as England is well-known to us, I don’t have a huge desire to google the place.

So lets talk about English food instead! There were many options to pick from and we want to shout out to some dishes that were in the running, specifically the English Sunday roast and fish & chips. However, we decided to cook the national dish, which surprisingly is a chicken tikka masala curry. We also made a vegan version of the classic afternoon tea staple, (queen) Victoria sponge cake, and the Full English Breakfast (you will need a nap after this). Everything was tasty, hearty and fairly easy to make! Just m ake sure to wash everything with a cup of tea and a biscuit…

Chicken Tikka


For the chicken tikka

  • 700g boneless, skinless chicken thighs / breasts (we also used quorn chicken pieces for vegan option)
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp chilli
  • 1/2 tsp garam masala
  • 6 tbsp thick cream
  • 3 tbsp veg oil
  • 2 cloves of garlic, finely chopped
  • 1/2 lemon juiced

For the masala

  • 4 tbsp veg oil
  • 1 thumb-sized piece of ginger, finely chopped
  • 5 garlic cloves, crushed
  • 1 tbsp coriander
  • 1/2 tsp tumeric
  • 1/2 tsp chilli powder
  • 2 tsp paprika
  • 1/2 tsp garam masala
  • 4 tbsp yogurt
  • 2 large tomatoes, finely chopped
  • 350 ml chicken stock
  • 2 large yellow onions, finely chopped
  • salt + pepper to taste


  1. Marinating the chicken is step one. Mix all the ingredients together and rub the sauce all over the chicken (or quorn!) to fully coat it. Leave for ideally 5-7 hours.
  2. To make the massala, heat the oil in a large frying pan on a medium-high heat. Fry the onions until they are golden brown. Then add in the garlic, ginger, coriander, tumeric, chilli powder & paprika. Stir well and add in the yogurt, mixing to a nice consistency.
  3. Add the chopped tomatoes and cook for about 5 minutes. The add the stock and salt + pepper, mix well and cook with the lid on for 20 minutes. This should allow the sauce to thicken up nicely. Add in the garam masala and a little extra salt (if needed), and thats the masala done.
  4. To cook the chicken, skewer the meat and grill/cook on a high heat until charred and cooked all the way through.
  5. Feel free to chop up the chicken pieces a bit if you want. Then mix it into the hot sauce & serve with fresh rice, naan bread, chutneys – whatever floats your boat!

Full English Breakfast *vegan option


  • Vegan sausages (Richmonds)
  • 1 tin baked beans
  • Mushrooms, fried in garlic and salt
  • Large tomatoes, halved and sprinkled with salt + pepper
  • Fresh toast
  • Meat: sausages, bacon, black pudding
  • Fried eggs
  • Sauces: ketchup, brown sauce, sriracha, butter, jams
  • Drinks: fresh coffee, tea, juice


  1. You know exactly what to do: pick your ingredients, prepare your ingredients, sit down + NOSH!

Victoria Sponge cake *vegan


  • 300 grams self-raising flour
  • 1 tsp bicarb soda
  • 200 grams caster sugar
  • 300 mls plant milk
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla essence
  • Icing = 100g dairy-free spread, 200g icing sugar
  • 4 tbsp jam (we used raspberry)


  1. Pre-heat the oven to 160’C and grease two 20cm cake tins (or use on bigger cake tin and maybe bump up the quantities a bit).
  2. Add the vinegar to the milk and leave it to curdle for a few minutes.
  3. Measure all the dry ingredients into a large bowl.
  4. Pour the milk mixture and the vanilla essence into the wet ingredients and beat well with a wooden spoon.
  5. Pour the batter into the tins and bake for 30-40 minutes until a skewer in the middle comes out clean and the top is golden & springy. Allow to cool fully on a wire rack.
  6. Prepare your vegan buttercream using an electric whisk.
  7. Take your two cakes (or cut the big one in half) and spread a thick layer of jam on the bottom-side of one cake and a thick layer of buttercream on the top-side of the other cake (the one which will go on the bottom).
  8. Sandwich the cakes together and spread the rest of your buttercream on the top of the cake. Decorate etc. and enjoy!

Thank you and see you in Equatorial New Guinea! M + B x

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