British

Unlike American scones, the Scottish version isn't loaded with butter. The less-rich result is an excellent foil for lots of jam, butter, and whipped cream.

In the United States, mincemeat pies tend to be the size of regular pies, but this recipe yields the more diminutive British-style tartlets. If desired, top them with a dab of hard sauce, made by mixing softened butter with powdered sugar and a little brandy.

You can use good, strong chicken stock for this recipe instead of homemade duck stock — it won't be as rich, but it's better than not cooking the dish at all as it is heavenly!

This combination has now become a bit of a classic, but Steve has put his signature on it with the mint oil. You must use the oil on the same day it's made or the mint will discolour.

We like to team this with red and green cabbage coleslaw, pickled onions and carrot sticks-as well as a pint of ale. Have lemon ice cream cones for dessert.

(Tomato Cheddar Sauce on Toast) This rendition of Welsh rabbit, popular in early New England, was probably brought to America from Cheshire. Because the recipe substitutes tomatoes for the beer often used, it was considered suitable for children and invalids. Can be prepared in 45 minutes or less.

This chilled dessert is a variation on summer pudding, that quintessential English sweet made with soft fruits such as raspberries and blackberries.

Can be prepared in 45 minutes or less.

Seasonal pears are poached and then layered with a caramel whipped cream and pound cake to turn England's comforting trifle into a lovely fall dessert.

The genteel ladies’ tea, at which guests wore hats and white gloves and nibbled tiny sandwiches, was very much a part of home entertaining during the thirties. Borrowed from the British, it was a trend that flickered and then died out, but has now come back in homes and hotels across the country. These modern tea sandwiches are more savory than sweet, and would go well with a glass of Sherry if you’re in need of something a little stronger than Earl Grey.

Michael P. Hooley of San Francisco, California, writes: "While I was in London, I went to Fortnum & Mason and had a delicious currant-filled pastry called an Eccles cake. Would it be possible to get the recipe?" These sweet pastries are named after the town in Lancashire where they originated.

Active time: 1 hr Start to finish: 2 3/4 hr

This classic cookie combines two of my favorite sweets: buttery-tender Scottish shortbread and satiny lilting English lemon curd. The problem has always been getting a firm enough topping and avoiding a soggy shortbread base. The special technique discovered for this recipe virtually guarantees success. The clean, refreshing flavor of lemon makes these the perfect sweets to follow a rich Christmas goose.

You might be tempted to bake 2 sheets of cookies at a time in the upper and lower thirds of the oven. Don't give in to this urge—the cookies must go in the middle of the oven to cook through and brown evenly.

Long ago on our honeymoon, we stayed at the Connaught Hotel in London, a bastion of comfortable English tradition. They served what I considered then, and still do, the finest of fruit crumbles. It was served very hot and had a thick golden crumb topping that was baked on top of perfectly cooked and sweetened fruit. Although the crumb topping was crisp on top, it remained pleasantly soft in the middle.

"The highlight of our trip to Scotland was a stay at Knockinaam Lodge in Portpatrick, on the southwest coast," writes Walter Deegan of Fairfax, Virginia. "My wife still talks about the caramel ice cream served for dessert one evening."