British

This pastry recipe was one of those rare revelations that send shock waves through our test kitchens: How utterly brilliant to make extra dough, freeze it, and then just grate it directly into the pans when you need it! Rowe makes these adorable little tarts with damson plums, but we've found that prune plums work just as well. Although the pastry and compote make enough for twice this many tarts, they keep beautifully and they are so good you will be glad to have extra on hand.

These classic candies (called sweetmeats by the British) look sinful but are little more than dried apricots, figs, and plums dusted with nuts, cocoa, or sugar.

To fry the fish-and-chips, you will need a deep fryer or a large stockpot.

Guests are always tickled by their own individual desserts, and after a light summer meal, these tartlets are just the thing. A flaky crust cradles plump crescents of fruit accented with almonds and Amaretto.

A little easy preparation, plus time, yields a gorgeous old-fashioned English dessert that showcases summer berries in the most glorious way. The bread retains a bit of its texture and absorbs all the natural juices exuded by the berries for a cool, smooth intensity.

A simple, traditional British dessert that combines fresh berries, buttered bread, and a little sugar — and it couldn't be more delicious. Start the recipe at least 12 hours ahead.

Editor's note: This recipe is adapted from chef Paul Flynn of The Tannery in Dungarvan, Ireland. This dish is Flynn's contemporary take on a classic English dessert called Eton Mess. Traditionally, the recipe calls for whipped cream and crumbled meringues to be chilled together, then topped with fresh fruit. Flynn's twist is to freeze the meringue and cream base, making it a cooler contrast for the juicy berries. If time is short, feel free to substitute store-bought meringues rather than making them from scratch. Use eight 2-inch shells. Begin preparing this recipe one day ahead.

Get the freshest ground star anise by making your own. It's as easy as grinding a few star anise pods in a spice mill or a coffee grinder.

This speedy version of the long-cooked classic is light and brothy, but it's still substantial and flavorful enough — thanks to lamb, kale, and barley — to be a great winter meal.

The filling: rich chunks of leftover brasato and vegetables . The topping: mashed parsnips and potatoes.

Editor's note: The recipe and introductory text below are from Christopher Trotter's book The Scottish Kitchen As Trotter mentions, black bun is enjoyed at Hogmanay, which is the name for New Year's in Scotland.. This is a very traditional Scottish sweetmeat and is usually associated by most Scots with Hogmanay when it is eaten with a nip or two of whisky! It differs from most fruit cakes in that it is baked in a pastry case. It should be kept for several weeks to mature.

•Look for a sharp, white Cheddar that is on the dry side, such as English Wensleydale Farmhouse Truckle or Extra Old Black Diamond Cheddar.
•It's important not to whip air into the dough — simply mix until blended.

Editor's note: This recipe is from Ming Tsai's Simply Ming. This recipe only uses 1/4 of Ming Tsai's butter shortbread cookie dough. Use the rest to make his five-spice shortbread, double chocolate-ginger shortbread, and caramel macadamia nut crunch.

Chunks of bacon give this English classic newfound appeal.

Don't be nervous about making meatless mincemeat if you've never tried it before—it's a knockout combination of dried fruits and spices that adds wonderfully deep flavor to baked goods. Here, chunks of sweet pear and a handful of tart fruit create a pie that's fantastic with vanilla ice cream.

These beef pies make an immensely satisfying meal or snack on the go. The ready-to-use puff pastry bakes up golden and flaky—the perfect accompaniment to the rich, meaty filling.