British is Best- traditional English meal

My daughter Sam at 'becks&posh' has set a challenge on her food blog to promote English food and whilst I've not officially entered I decided I would do my bit anyway. I've shown you my hot cross buns and my Easter biscuits and today I'm going to show you a few photos of a traditional English meal. I've also been trying to follow Sam's example and buy local produce. Well here in the UK that's easier said than done. It's almost impossible to source food that's produced within a 100 miles radius but for this meal I made sure everything was produced in the UK.

My computer won't support picasso so I had to enlist Beccy's help to put together this collage.

 

The beef is 'topside' and although Irish that's Northern Ireland which is still British. The vegetables are all organic. The leeks come from Lincolnshire, the sprouts from Fife and the potatoes, carrots and parsnips from Perthshire (Scotland). The horseradish sauce is made closest to home about 25 miles away in Stonehouse in Gloucestershire (I got this at a local Farmer's market I'll tell you more about that soon). The Yorkshire pudding is made with organic milk and egg, of course I have no idea where the wheat for the flour is grown. The rhubarb we grow ourselves and this was the first picking of the season and the crumble recipe I used is this one. The mustard is the famous Coleman's (Sam if you read this see the quote "ONE TABLESPOON OF MUSTARD WILL STOP THE HICKUPS." I think your cure sounds much more pleasant but I know you like mustard- now I've got you all curious). The gravy is made from the meat juice and is very tasty.

Drat I've only just realised I didn't even think about where the wine came from, I've run down to the cellar to check and oh dear it's French so I didn't quite achieve the all British meal!!