Rutabaga be augmented with black pepper. Onions are never used. Regionally, neeps are a common ingredient in soups and stews. In England, swede is boiled together with carrots and served either mashed or pureed with butter and ground pepper. The flavored cooking water is often retained for soup, or as an addition to gravy. Swede is an essential vegetable component of the traditional Welsh lamb broth called cawl and Irish stew as eaten in England. Swede is also a component of the popular condiment Branston Pickle. The swede is also one of the four traditional ingredients of the pasty originating in
Culture of England wild game, such as pheasant, partridge and grouse. Jugged rabbit and hare are traditional dishes. A Sunday roast comprises roast meat served with gravy, roast potatoes and vegetables such as cauliflower, cabbage, carrots, parsnips, swede, spring greens, spinach, runner beans, broad beans, leeks and garden peas. Courgettes became widely available in the late 1960s and broccoli first appeared in supermarkets in the late 1970s, initially as a seasonal item. Meats served as part of a Sunday roast include beef, typically a fore rib of beef, with Yorkshire puddings and horseradish sauce or English mustard; lamb, typically a leg, shoulder or