British

Called Upper Peninsula Pasties, the original crusts, made with barley flour and little fat, were tough enough to survive a day in the copper mines. Boston-based pastry chef Greg Case has devised this more tender version. Active time: 1 hr Start to finish: 2 1/4 hr

Fools are traditionally prepared with pureed fruit mixed with whipped cream, or egg custard, or a combination of the two. (The term fool probably comes from the French fouler, meaning "to crush.") They seem to be especially successful when made with sharply flavored garden produce like rhubarb, gooseberries, and black currants, which still have enough bite to be interesting when blended with cream. But strawberries, which are much easier to find, also work quite nicely. Strawberry fool is best when the fruit is mashed rather than pureed, resulting in a more appealing texture. Serve it with cookies.

(Soft White Rolls)

Active time: 45 min Start to finish: 2 1/2 hr

This recipe was created to accompany Crudités and Grilled Sausages with Sweet and Hot Chutneys.

Some say it was his favorite meal, and others claim it resembled the boots that he wore. Whatever the case may be, the Duke of Wellington has a grand dish named after him, which became the entertaining extravaganza of the 1960s.

This main dish, made by chef Bryan Webb of Hilaire in London; is terrific over mashed potatoes.

This cake was first made in the north of England by young women for their fiancés. It's usually just layered with whipped cream and strawberries, but in this recipe the cake is spread with a berry and rhubarb compote for extra moistness. If your guests don't eat all of this, serve it with tea the next day.

This type of dish is common in England, where all desserts are called puddings.

This English-style steamed pudding is a bit lighter than the typical rendition — with no candied fruit — and it looks pretty surrounded with holly leaves.

Definitely not Ye Olde English Classic, but very delicious and very contemporary. Using store-bought sponge cake (ask for it at your supermarket bakery) or pound cakes simplifies assembly.

These slightly sweet rounds are a cross between a cookie and a cracker. Eat them plain or with jam for breakfast, or top them with cheese for a snack.