Spice
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He discouraged the use of basically everything except soggy slop for the wartime effort that Britain never had to be in in the first place.
The British people developed Stockholm syndrome and kept doing this anyways even after the war. The rationing itself continued into the late 50s for... reasons.
Historical British food is good. Look at old cookbooks from before the world wars and the recipes are great. Some of the best in the world at the time. They had access to every spice on the planet as well as local herbs and they used all of it.
WW2 destroyed the entire food culture of Britain, and then they imported millions of browns with their "ethnic cuisine" that, when doctored up and the unpalatable slop left in india, is arguably better than modern British cuisine. This justifies having rape gangs or something like that.
Traditional British cooking only really survives in pastries, cheese, and a couple other dishes. Most of it is dead and gone forever because of ww2. At least in britain. It still survives in the southern US in some forms. Like fried chicken, which is scottish. "Soul food" in general is mostly of English and scottish origin. Macaroni and cheese = english, fried chicken = scottish, collard greens = english, ham hocks = British, gravy = British, mashed potatoes = British, cornbread = British colonists, okra is from Africa, but it's from east Africa. The English cultivated it before niggers. Chitlins = english, and the one standing exception is grits, which is native American. There isn't one nigger food anywhere in soul food and it's British from the ground up besides grits, which isn't black.