Traditional European Cuisine
>Beat eggs heavily to create a light, foamy batter, cook at high temperature without opening the oven to create a flaky crust, just sear the meat in the pan so that only a little bit of pink remains, grill the vegetables while retaining a little bit of the hardness, cook the pasta al dente, slightly raw enough to be hard on the teeth
Traditional British Cuisine
>THROW ALL THE SHIT IN A PAN LETS SEE WHAT HAPPEN INNIT
Higher end British cuisine before WWII mostly consisted of French-inspired dishes using the same techniques as French chefs. Commoner food was certainly a lot less prestigious, but so was commoner French food.
A traditional bit of English cookery would be spit-roasted meats that had been dry-aged, cut into thin slices and served with some type of sauce or gravy.
I would also argue that range of British baking and confection was second only to Germany up to WWI.
because much of what you class as 'European' food was only available for the rich aristocrats. French food for example only became major popular because the pairs school that served the court was abolished in the revolutions and French chefs had to travel elsewhere taking their skill with them.
You have to remember that British culture has become so ingrained in North america and US influence that many people take it for granted. Eg. Suits.
We are an island with next to zero native herbs or spices and for most of history (and into the present) most of the people here were repressed peasantry, distrustful of foreignness, looking to simply to get by on their same comforting dishes.