British Cuisine: English cuisine is pretty simple and traditional, the main meal of the day is the famous and nutritious English Breakfast, it is often composed of porridge, cereals, eggs, bacon, ham, sausages, toasts, beans, jam, honey. After a full breakfast, lunch is usually very light, often based on sandwich. Another tradition of cooking is English afternoon tea, with added milk, and enjoyed with biscuits and pastries. Dinner is usually based on soups, meat: roast-beef, lamb, pork. Excellent are cheeses, puddings, pies (stuffed cakes sweet or savory). Food symbol of the Welsh cuisine is the leek, among other Welsh dishes: Glamorgan sausages (made from cheese, bread crumbs and leek), laverbread (algae, oats and bacon with toasted bread), the rarebit (toast with cheese and mustard). The Scottish cuisine has as main products beef and salmon, seafood, cheeses and smoked fish. The traditional breakfast is porridge based (oats cooked in water and milk), typical of Aberdeen, are the Aberdeen rowies (puff pastry with lard and butter). Among the broths: Scotch broth (beef or sheepskin broth, lentils, barley, carrots, cabbage and turnips), the mussel brose (mussel soup, milk and oats), Cock-a-leekie (chicken broth, with leeks and prunes). Among the meat beef is the most used and most good: mince and tatties (stew meat minced beef with mashed potatoes). As for the fish, are commonly used cod and salmon. Excellent desserts are especially the pudding (sugar or other sweet ingredients mousse) and shortbread (cookie).