English

One of the great things about a trifle is that you make it ahead of time, so the cake can soak up the flavors of the custard, fruit, and syrup. It’s a perfect holiday dessert.

Though this famous pub dish—usually made with Cheddar—is known for its lack of meat, a slice of high-quality ham adds another layer of deliciousness.

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.

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.

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

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.

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

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.

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

Don't be tempted to use a dark dry Sherry for the syrup or topping — it will muddy the beautiful green-gold color of the cake and tint the cream topping brown.

Our food editors were truly impressed with the flavorful pork they found in London restaurants — chefs there are making the most of heirloom breeds and natural feed, with delicious results.

Stout and brown sugar give these tender ribs a hint of sweetness.

The bubbles in the stout act as a leavening agent, so only a small amount of baking soda is needed for the rich, moist cake to rise.

This chutney, which would be at home in India or England, goes well with turkey, pork, or venison.

Can be prepared in 45 minutes or less.

In England, these crisp raisin-flecked treats are called Madeira biscuits-biscuit being the British word for cookie, and a glass of Madeira being a favorite accompaniment for this particular type.

Syllabub—a thick, frothy dessert made of wine, sugar and cream—originated in old England. This raspberry-topped version is served at Christiana Campbell's Tavern. Begin preparing it a day before serving.