Monday
- Porridge with warm berries and toasted seedscreamy oats · warm berries · toasted seeds

Home · Across the UK · North East England
A region of England
Mining and shipyard food made to fill you up, and smoked fish from the Northumberland coast.
The photograph is AI-generated.
What people eat here
A heavy, flat round loaf, split and filled, often with ham and pease pudding.
Yellow split peas boiled soft into a thick spread, eaten with ham.
A large griddle scone with currants, named for the sizzle it makes as it cooks.
Breaded chicken topped with white sauce and cheese, a takeaway dish from Middlesbrough and Teesside.
Leeks and root vegetables through the autumn and winter, and fish from the North Sea all year.
Craster on the Northumberland coast has smoked kippers, split herrings, for over a century. Northumberland's hills raise lamb and beef.
Seven days, seven menus
A week to cook at home that suits North East England and its seasons, using only recipes on this site. Each day reads in the order you eat.
We have no recipe yet for stottie cake, pease pudding or the parmo.
Facts checked on 27 October 2026.