What’s your best regional british dish?

voices

Bakewell tart

A classic go-to and the perfect end to Sunday lunch, served with an amaretto chantilly cream for maximum flavour. It’s important to roll a thin pastry to prevent it from going soggy. I like to give the frangipane a citrus zing by adding lemon or orange zest. I use raspberry jam (not too much in or it’ll burst as it boils and leak into the pastry), and I embed fresh raspberries underneath and into the top of the frangipane to create extra pockets of flavour. Pastry chef Graham Hornigold, co-founder of Longboys doughnuts, London

East London pie & mash

This iconic dish transcends all London food crazes. Some of the East End pie spots are over 100 years old. The big questions are: one or two pies, and do you want a side of jellied eels? The answer is two pies and 100% yes to the eels. If making your own, a great tip for thickening your parsley liquor is to add mash to it. Mash with mash sauce? Perfect! Rhiannon Butler, co-creator (with Maria Georgiou) of Mam Sham food and comedy events, London

Yorkshire pudding

Visiting my grandma in Leeds, I’d know it was going be a good day when I opened the door to the smell of Yorkshire puddings cooking. Grandad would eat three: a starter with gravy and mint sauce, one with his roast pork and as pudding with jam and cream. They’re integral to Sunday lunch, marrying beautifully with the gravy in their crisp crunch and lovely, soft ability to mop it up. Keep the batter simple – eggs, flour, milk – and use good lamb or beef fat; that’s your flavour. Steam is my secret. Put a shallow tray of water in the bottom of the oven, and let them cook for 20 minutes.

Kirsty Cheetham, chef and creator of award-winning Sunday lunches, Yorkshire

Welsh rarebit

In my student years in Sheffield, rarebit would be a soul-nourisher when I was homesick for Narberth. I could still eat it every day and never get bored. You have to use really good farmhouse-style cheddar for punch and bite, and mix in some caerphilly to give it depth and melty ooziness, some mustard, Worcestershire sauce, beer and a slab of proper bread. It’s simple to make, and like all the best foods, messy to eat. Shumana Palit, co-founder, Ultracomida deli, Narberth and Aberystwyth

Scottis