naf - I think most Britons mainly cook British food - ingredients from northern Europe cooked in our traditional styles. That is not to say that our cuisine has not been influenced by immigration, by us taking holidays in foreign countries or, indeed, simply to our close proximity to, say, France. But we are obviously not alone in that. My most recent evidence for how we eat was during lockdown - I played on an off-topic Tripadvisor thread where contributors would briefly mention the evening’s dinner (a mini version of HO’s What’s for Dinner).
I think there’s some evidence of folk not cooking as much as they used to. Pretty much every time I stand in the supermarket checkout queue, I see folk with “ready meals”, just needing to be microwaved.
With regard to offal, when I was a boy, there used to be a chain of about 150 shops/restaurants called UCP (United Cattle Products) in the North of England. They sold the likes of tripe, oxtail and cow heel, all of which were traditionally eaten in the region. I don’t think they survived after the 1960s, as tastes had changed. If I wanted to buy tripe now, I’d need to go to one of the traditional market halls in one of the towns in the area - and even then I wouldnt be assured of finding someone selling it.
By the by, a French dish I’ve often seen on menus in Northern France (but never ordered) is “Le Welsh”. Basically a Welsh rarebit but adapted to French tastes. I gather it dates back to the Great War, when British troops were stationed in the area and estaminets started to offer it.
