The scrambled eggs are whisked, then cooked slowly over low heat while the cook stirs, which keeps them soft and creamy. They go on sourdough, a bread that rises slowly using a natural starter instead of packaged yeast. For the strawberry cake, bakers make several thin sponge cakes, let them cool, and stack them with whipped cream and strawberries in between. Fresh pasta is made from flour and eggs, rolled out and cut into shapes. It only needs to boil for a few minutes before it is mixed with a buttery, cheesy sauce.
Yes! Britain has a mild, rainy climate, which grows lots of green grass. Grass is perfect food for cows, so British farms produce plenty of milk, cream, butter, cheese and beef. The cream in my cake, the butter in my eggs and the beef in my burger can all come from farms not far from London. Britain is also famous for summer strawberries, especially in Kent, which people call “the Garden of England.” In November it is too cold for strawberries to grow outside, so berries this time of year often come from greenhouses or warmer countries. London itself is part of the story too. For hundreds of years, farmers and traders have brought food to markets like Borough Market, right next to the River Thames. And because people from all over the world have moved to London, you can find Italian pasta, American-style barbecue and British breakfasts all in one city.
