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British breakfast and chip shop

A full English is several rows on one plate. Black pudding is a blood sausage — cited haram. Pork pie is the pig. White pudding has no blood and is a fat/casing check. Fish and chips is samak plus a shared fryer.

• Haram

  Black pudding

  A British and Irish blood sausage: pig or beef blood, fat, oatmeal. AHF forbids blood and blood by-products in any form. islamqa.info: flowing blood i…

• Haram

  Blood sausage

  Sausage whose filling is blood — boudin noir, morcilla, blutwurst, some sundae. AHF forbids blood and blood by-products in any form and names blood sa…

• Haram

  Pork pie

  A raised hot-water crust filled with pork. The name is the pig. AHF: any part of the pig. Toronto Public Health lists ham and bacon under pork. Jelly …

• Source-dependent

  White pudding

  Oatmeal, suet, onion, pork or beef fat — no blood. That is why it is not the black-pudding row. The fat species and the casing still decide it. A vege…

• Source-dependent

  Haggis

  Sheep heart, liver, lung, oatmeal, suet, in a stomach. Not black pudding — no blood in the traditional recipe. The slaughter, the suet, and a beef-cas…

• Source-dependent

  Scotch egg

  A boiled egg in sausage meat, breaded and fried. The sausage species, the slaughter, the shared fryer, and the crumb (E471) are four checks. A vegetar…

• Source-dependent

  Sausage roll

  Sausage meat in puff pastry. The meat species, the pastry fat (butter vs lard vs E471), and a bakery shared with pork pies. A vegan roll is a differen…

• Source-dependent

  Yorkshire pudding

  Batter of egg, flour, milk, cooked in beef dripping. The dripping is the ruling in a roast house. Vegetable oil versions exist. Not a dessert pudding.

• Source-dependent

  Fish and chips

  Battered fish and fried potatoes. The fish is samak. The batter may be beer batter (sister row). Shared fryer with a sausage or a battered sausage is …

• Unverified

  Mushy peas

  Marrowfat peas, bicarbonate, salt. Plant. Mint sauce on the side is not this row. Unverified as a class because the pea is not the doubt.

• Source-dependent

  British fishcake

  A British potato-and-fish patty, breaded. Not kamaboko. The fish, the mash (butter, milk), the crumb, the shared fryer. See fish and chips.

• Source-dependent

  Curry sauce

  A class of yellow-brown sauces. Chip-shop curry is flour, spice, apple, sometimes meat stock. Chinese takeaway curry may add MSG and a meat base. Not …

• Source-dependent

  Cornish pasty

  A crimped pastry of beef, potato, swede, onion. Traditional is beef. Cheese-and-onion exists. Lard vs butter vs E471 in the pastry. A pasty is not a s…

• Source-dependent

  Mince pie

  A sweet pie. Modern mincemeat is fruit, suet or vegetable fat, spice — often no meat. Suet can be beef. Brandy in some recipes is a vanilla-extract co…

• Source-dependent

  Ploughman’s

  A pub plate: cheese, pickle, bread, often ham or pork pie. The cheese is the rennet sister. Ham and pork pie are the pig. A cheese-and-pickle ploughma…

• Source-dependent

  Trifle

  Sponge, jelly, custard, cream. Jelly is gelatin or pectin. Sherry trifle is an alcohol-soak question. A children’s packet trifle still has the jelly.

• Unverified

  Piccalilli

  A mustard-turmeric pickle of cauliflower and onion. Plant. Unverified as a class. Branston is a sister brown pickle already on file if present.

• Source-dependent

  Sausage

  A class, not a species. Pork, beef, chicken and plant sausages share the word. Casings may be collagen, cellulose or natural intestine. Ask the meat, …

A procedure for reading a pack - not a product certification and not a fatwa. See the methodology.