Where Does Your Food Come From? Quiz

Answer: cheese sauce on toast

Although it was originally called 'Welsh rabbit' the rarebit is anything but a rabbit, as it is made with cheese. Recipes vary greatly, but in general it is a melted cheese sauce served hot on top of toast. Very much a matter of personal taste, some recipes include a little beer or mustard, or (my favourite) Worcestershire sauce.

A 'buck rarebit' is the same but with the addition of a poached egg on top. Cheddar cheese is normally used. It is a very old British recipe, but the exact origin of the name is uncertain.

Answer: northern

Bologna is the capital city of the region of Emilia-Romagna in northern Italy. Its university, which has the distinction of being the oldest in the world, plays a prominent role in the city's culture. Bologna also has many places of interest and a lively nightlife. Spaghetti Bolognese is popular in many countries and there are several variations of the recipe, even in Italy.

Answer: Danish pastry

Toppings for the Danish pastry are many and varied. In the UK, the 'apple Danish' is particularly popular. The pastry is said to have originated in Denmark from a recipe by Austrian bakers hired during a Danish bakers' strike in the mid 17th century, with the recipe subsequently altered to the one still used today.

Answer: Italy

The Italian word for ham is prosciutto, therefore ham that originated in Parma is known in Italian as Prosciutto di Parma. It is one of Italy's top food exports. It is very versatile, being popular in many antipasti dishes, and is a popular starter when served with chilled melon. Another simple but tasty recipe is Parma ham wrapped around cooked, cooled asparagus.

Answer: roast beef

Nowadays, roast beef and Yorkshire pudding is an English Sunday lunchtime favourite. It was, however, originally served just with gravy as a first course, with the roast beef following. It originated in the English county of Yorkshire, going back to at least the mid-16th century.

Yorkshire pudding is made from a light batter of flour, eggs, milk, seasoning and a little fat, baked at the top of a very hot oven until nicely risen, crisp at the edges and golden brown. It is important that the fat and the baking tin are very hot before pouring in the batter. For a different meal, if sausages are baked in the batter mix this is called 'toad in the hole'.

Answer: true

Brazil nuts do indeed come from Brazil, and also from other South American countries including Peru and Bolivia, Bolivia being the world's largest exporter. The tree they come from is very tall and can grow to a maximum height of as much as 45 metres.

Its name is a misnomer, as it is actually a seed rather than a nut. Brazil nuts are packed with protein and are very high in fat (and calories)!

Answer: Madeira

Madeira cake does not actually originate from the island of Madeira, but is an old English recipe. It was named after Madeira wine, as it used to be customary to eat the cake whilst sipping a glass of the wine. Madeira cake is one of the easiest to make and has a lovely fresh flavour due to the inclusion of lemon zest.

Answer: Lancashire

This is a hearty casserole of lamb and vegetables, with a little stock, topped with thinly sliced potatoes and cooked slowly in a casserole dish in the oven at a low temperature. The Lancashire hotpot traditionally consisted only of lamb and onions under the potato topping, but nowadays root vegetables are often included.

Answer: spinach

When a dish is named 'Florentine' it means that spinach is included in the main ingredients. Spinach is very nutritious, being rich in vitamins, iron and antioxidants. It is generally added towards the end of the cooking time because the spinach leaves are thin and wilt down very quickly.

A delicious and easy light meal is eggs Florentine, which is simply a halved muffin, lightly toasted and topped with steamed spinach, a poached egg and hollandaise or white sauce. The term 'Florentine' of course refers to the city of Florence (Firenze) in Italy, which is Tuscany's capital.

Answer: Lea and Perrins

First produced on a commercial scale in the 1830s, Lea and Perrins Worcestershire Sauce is still made in Worcester, Worcestershire, at the factory where it has been made since 1897. Now a division of Heinz, it is also manufactured in The US, in New Jersey, albeit with a slightly different recipe. Lea and Perrins Worcestershire Sauce is sold all over the world and for many is an essential kitchen staple.