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British cuisine is the specific set of cooking traditions and practices associated with the British Isles. Historically, British cuisine has meant "unfussy dishes made with quality local ingredients, matched with simple sauces to accentuate flavour, rather than disguise it". However, British cuisine has absorbed the cultural influences of the colonial era and post-war immigration, producing hybrid dishes, such as the Anglo-Indian Chicken tikka masala, often claimed as "Britain's true national dish".
Occasionally vilified as "unimaginative and heavy", British cuisine has been judged by the full breakfast, fish and chips and the Sunday roast.
Typical British dishes have for several centuries been based around a nutritious template - commonly known as "meat and two veg" - which normally consists of simply roasted, grilled or boiled meat (most commonly beef, pork or lamb) a green vegetable (steamed or boiled) and a root vegetable (usually a form of boiled potatoes, carrots or turnip).
British cuisine can be separated into national and regional variants, e.g. English, Scottish and Welsh cuisine or Yorkshire cuisine and Cornish cuisine, each of which have developed their own regional or local dishes, many of which are geographically indicated foods such as Cheshire cheese, the Yorkshire pudding, Arbroath Smokie, the Cornish Pasty and Welsh rarebit.