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The great HANGOVER-CURE TOUR OF BRITAIN

We’ve all done it – had that ‘one for the road’ at the party that goes on a bit too long... The next day, we’re officially ‘hungrover’ (hungry and hung over) and need something filling and satisfying to eat. A plate of carb-rich food is a better salve than the traditional hair of the dog – but did you know just how much our cures of choice vary around the country? Let Andrew Webb take you on a red-eyed, belly-rumbling tour

THE FRY-UP

COUNTRYWIDE

Let’s begin with the classic, available everywhere. On my plate there’d be sausage, bacon, eggs (fried, naturally) and toast (fried bread is a once-a-year indulgence, usually after my birthday). I’d also go for black pudding and mushrooms. I’m not bothered about tomatoes or sugary baked beans, and regard hash browns as an abomination. For me, the sauce must be brown, though ketchup is permissible for children and the infirm.

Perhaps my preference is down to me being English. There are regional differences, after all. The Full Welsh contains laverbread (fried seaweed) and cockles, while the Full Scottish includes fried haggis or white pudding (oats and suet in a sausage). The Ulster Fry of Northern Ireland contains a farl (a kind of flatbread that can be made with wheat flour or potato) as well as toast, and potentially fried bread too. Oooph!

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About Delicious Magazine

The Christmas & New year Delicious fulfils all your festive cooking needs. As well as our best-ever big day lunch, there are gifts for foodies, Christmas shortcuts, and three wise men – Hugh F-W, John Torode and Nigel Slater bearing recipes and tips. There are also cocktails and canapés, dramatic desserts, GBBO's Frances Quinn's cake styling and frangipane mince pies. And because there’s still regular cooking to do, we’ve included a Timesaver Meal Planner, too.
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