British

This reader requested recipe is from the December 2005 issue (cover pictured above).

The two-step potato frying method is supported by science: The first phase cooks the potato through, without adding color; the second fry creates a golden, crunchy exterior.

The chicken and leek meld together as they cook in the filling.

Using a cookie cutter as a guide to shape and form the scones instead of rolling and cutting them out ensures tenderness.

It’s airy, light, and sweet, but this delicate cake gets pucker and punch from vinegar in both the icing and the filling.

Key when making the batter for these fish and chips: Be sure your beer and club soda are ice cold, and chill the batter if prepping ahead.

The key to a tender biscuit is to handle the dough as little as possible.

Lentils and fresh and dried mushrooms give this vegetarian casserole its meaty character. You can prepare most of it in advance and bake it just before your guests arrive.

We've fallen hard for Scotch eggs—the gastropub staple—cooked eggs swaddled in sausage meat, then breaded and fried. 

A good sticky toffee pudding recipe is a wonderful thing.

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The bakers at London's St. John Bakery shape these loaves into free-form bâtardes. For the best results in your home kitchen, set them up and bake them in metal loaf pans.

This is chef Fergus Henderson's recipe for a classic top sirloin roast beef. Remember: Letting it rest is key.

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