British

This recipe brings smoky paprika and a jolt of briny capers to fish and chips.

Evelyn Herring of Laguna Woods, California, writes: "My mother was raised in Scotland and learned to cook at a time when quality ingredients were hard to come by. She had to be imaginative, often substituting ingredients and improvising recipes. My own cooking has become Americanized over the years, but I still rely on her recipes. They're easy and always taste as good as the first time I tried them." These savory treats, called biscuits in Scotland, go well with cocktails or tea.

Once upon a time, pork chops had flavor. Legend has it that over 300 years ago, Oliver Cromwell sampled some delicious pork in Berkshire, England. In the 19th century, the Berkshire breed was refined in the United States and Japan (where it is known as kurobuta). A revived interest in this heirloom pork, with its higher fat content and therefore juicier meat, lets modern-day diners enjoy pork the way it was meant to be. To order, contact Preferred Meats (800-397-6328; preferredmeats.com).

While 17th-century English diners had never heard of the word "appetizer," they certainly understood the idea of foods served in several large courses for formal or court dinners. For modern diners, however, this lovely 17th-century mussel recipe makes a perfect first course. After months of eating a sea diet of dried peas, oats, and salt meats, the passengers on the Mayflower were delighted to find mussels when they first made landing on Cape Cod. They were abundant and easily gathered. This recipe is adapted from Thomas Dawson, The Second Part of the Good Huswives Jewell, 1597.

Mango Chutney is the one we think of as the "original" and most traditional of all chutneys. It goes well with curries, chicken, pork, lamb, and game.

Creton
Quebec breakfast at its best, this pâté-like spread is a treat on toast or crackers anytime.

No, this isn't more British nursery food: Garlicky, sweet, and creamy, it's a wonderful side dish for roasts and meaty white fish.

Introduced to England at the beginning of the 20th century by the wife of the British viceroy of India, this soup, enhanced with cream and a touch of curry, was soon turning up in dining rooms across Europe.

Similar to monkey bread, this is a great choice for brunch. Letting the dough rest overnight allows its flavor to develop into something wonderful.

The cake takes its name from the wife of Jack Turner's former headmaster, but the recipe is reportedly an ancient Scottish one. Aluminum foil stands in for the traditional newspaper.

A dream-come-true holiday dessert: so easy to assemble, yet so very impressive (and delicious, too).

Jennifer Wickes of Pine Beach, New Jersey, writes: "I grew up in Bermuda learning to make English sweets like these scones. You can adapt the recipe to any season by adding a different mix of berries and nuts. This combination is perfect for fall."

While this calls for four herbs, just one or two—rosemary and thyme, for example—would be fine.

Be sure to use fresh spring peas for this classic side dish. Save the frozen ones for something else.

Extra-sharp Cheddar and malty English ale balance perfectly in this hearty soup.

The malty flavor of stout lends welcome contrast to this sweet, creamy dessert sauce. Try it over a bowl of vanilla ice cream or fresh fruit. It's also wonderful with the chocolate stout cake.

This recipe is a variation on mushy peas, a beloved British street food. Ours have a much brighter color and flavor, making them sophisticated enough for entertaining.