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"There can be nothing more comforting then a pile of golden, crispy, crunchy roast potatoes! Roasties, as we call them in Great Britain, are traditionally served with Sunday Lunch - but, DON'T wait until Sunday to serve them, they are great with just about everything! I remember going to our local pub in North Yorkshire, and if the visiting darts..."

Ingredients: duck fat, plain flour...

"I named this A Winter's Walk Beef Stew, as it is JUST the kind of hearty and welcoming meal to come back to after a cold and energetic winter's walk! The dumplings are baked for the last 20 minutes on top of the stew and are deliciously crisp and golden, but still fluffy and light underneath. This can be made with minced beef/ground beef as..."

Ingredients: dried herbs, swede...

"The name for this British dish means "mixed together" - rumbled, and "bashed together" - thumped. This is a meatless main course but can also be served as a vegetable dish along with meat."

Ingredients: fresh chives, spring cabbage...

"There's a proper Welsh name for this, but I couldn't find it!"

Ingredients: leeks, breadcrumbs, broccoli...

"Recipe handed down from my great grandmother. Individual pasties were often made for lunches for the men in the fields or on the seas."

Ingredients: onions, salt, shortening...

Ingredients: pepper, beef gravy...

"Many attempts at Shepherd's Pie have been forced down by my willing gastronomical guinea pigs. Some of these attempts didn't even make it that far. Finally, I cracked the code to a delicious, rustic, and authentic (if you use lamb) Shep... that is nothing short of amazing simplicity."

Ingredients: egg yolks, olive oil...

"We found this recipe in a cookbook from the library, but I'm not sure which one. It is perfect comfort food, and easy since I usually have all the ingredients. Canned tomatoes work fine in this as a substitute for fresh.

ZWT 3: Great Britain/Ireland (Welsh--rarebit)"

Ingredients: dry mustard, eggs, milk...

"Llanfairpwllgwyngyll gogerychwyrndrobwllllanty siliogogogoch is the name (I'm not making this up!) of a town in Wales. In addition to its own Corned Beef Hash, it has its own web site. You won't find this delectable dish on the menu at your local town diner."

Ingredients: mixed vegetables, bacon fat...

"Possibly the most famous of all English dishes, traditionally served for the "big" family meal of the week, Sunday Lunch. First a little about the Yorkshire Pudding. Different areas of England cook, serve and eat this in totally different ways. No single way is 'right' nor 'wrong'. It depends upon your family tradition and..."

Ingredients: pepper, cooking oil...

"I prefer pork with this however this is the "English way" according to my X-mother-in-law."

Ingredients: cooked lamb, milk, oil...

"The use of spices and fruit in savoury recipes during the Elizabethan era was very popular, especially with the upper classes and the Royal court. This is based on a genuine Elizabethan recipe, which I have adapted for modern day cooking! I have included potatoes - which made their first appearance in Great Britain during this period, and were a novelty!..."

Ingredients: ground cumin, pork leg, dates...

"Anglesey, separated from North Wales by the Menai Strait, is a large island extending into the Irish Sea. Anglesey eggs, a simple and tasty way of using up left over potatoes and heels of cheese, have been enjoyed for tea or supper by many Welsh and English vacationers here."

Ingredients: eggs, leeks, milk...

"This is a delightful pudding, normally eaten at supper time, and it is suitable for vegetarians. It has its origins in Northallerton (North of England) and would have been made from wild herbs, gathered from the hedgerows and fields, and eaten with 'mushy' peas. I found this recipe in a small English regional cookery book - Yorkshire Recipes,..."

Ingredients: fresh coarse ground black pepper, fresh white breadcrumbs...