Yorkshire Foodways — the county

Subregional

England’s largest historic county and a food region of its own: YORKSHIRE PUDDING, batter baked in hot dripping and ⚠ HISTORICALLY SERVED FIRST, with gravy, to fill people up before the meat; roast beef; WENSLEYDALE, made by Cistercians at Jervaulx and now protected; Yorkshire curd tart; parkin with oatmeal and black treacle for Bonfire Night; fat rascals; FORCED RHUBARB from the Rhubarb Triangle between Wakefield, Leeds and Morley, grown in dark sheds and harvested by candlelight, with a protected designation; Whitby and Scarborough fish; York ham; and Yorkshire tea drinking.