Which British regional dish deserves more national recognition on our menus?

A proper crimped pastry stuffed with beef, potato, swede and onion. Protected status, portable, and endlessly satisfying on a blustery afternoon.

Tender lamb layered with onions and topped with sliced potatoes, baked until golden. The kind of dish that makes winter bearable.

A rich blend of mature cheddar, ale, mustard and Worcestershire sauce grilled onto thick bread. Far more than the sum of its parts.

Pilchards baked into a pastry crust with their heads peeking through, traditionally served on Tom Bawcock's Eve. Striking, historic and genuinely delicious.

A dense, ginger-spiced cake made with oatmeal and black treacle, traditionally eaten around Bonfire Night. Improves after a few days in the tin.