How about some British Fruit Cake (Guyanese Style)?

 Black Pudding...... email me for recipe

My friend Julian Clopet was offended that I didn't have a British corner.  So I have decided on some "Bubble and Squeak," to go along with these other British specialties.  

 
BUBBLE AND SQUEAK
 
1 cups cooked beef or corned beef
(coarsely chopped left over Roast beef)
2 cups cooked shredded cabbage (about 1 lb.)
1 cup of cooked string beans
2 cups mashed potatoes
1 medium yellow onion mined finely
2 tbsp. bacon fat or butter
½  tsp. salt
1/4  tsp. freshly ground black pepper
 2 tbsp. finely chopped fresh parsley

Method:

In a 10-inch skillet, saute onion in bacon fat.
Cook over medium heat for 3 minutes.
Add cabbage and potatoes to skillet and brown
Stir frequently, until vegetables begin to brown, about 5 minutes.
Add meat, salt and pepper.
Continue to cook  without stirring  
Cook until bottom is lightly crusty and golden brown
for another 8 -10 minutes on medium heat
Using a serving platter, cover skillet and flip over
To serve, cut into wedges.
Serve with brown gravy and your soul will be comforted.

 

2 tbsp. butter
2 tbsp. minced onion
2 tbsp. all-purpose flour
1 c. rich homemade beef broth
1 tbsp. white wine vinegar
1 tbsp. Worcestershire sauce
1 tbsp. English-style mustard
½ tsp. prepared horseradish
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
2 tbsp. finely chopped fresh parsley

Melt butter in 1 ½ quart saucepan over medium heat. Stir in onion. Cook, stirring constantly, until onion is soft but not browned, about 3 minutes. Stir in flour and cook 1 minute, stirring constantly. Add broth all at once and whisk until smooth. Stir in all remaining ingredients except parsley.  Cook until thickened on medium to low heat.  Top with parsley.