Cornish people an important element of the Cornish diet, but international commercial fishing was also well established by the 16th century, and tons of pilchards were exported from Cornwall to France, Italy and Spain every year. Stargazy pie is an occasional festive Cornish dish with the heads of fish standing on their tails, originally pilchards, piercing a pastry crust. The saffron bun, also known as the tea treat bun, is a sweet bread with its origins in Cornwall. With its comparatively small, rural population, major contribution by the Cornish to national sport in the United Kingdom has been limited. There are no
Battalia pie Dictionary, "Cocks-combs, Goose-gibbets, Ghizzards, Livers, and other Appurtenances of Fowls (1706)". It is not connected with Italian "battaglia", battle, but it was regularly confused with that meaning, and battalia pies were built with crenellated battlements around the edges, and sometimes as castles complete with towers. The 1658 cookery book "The Compleat Cook" by "W. M." gives an early recipe for battalia pie: In his 1660 cookery book "The Accomplisht Cook", Robert May gives a recipe "To make a Bisk or Batalia Pie", which instructs: John Nott's 1723 "The Cooks and Confectioners Dictionary" gives a recipe for battalia pie with fish: