A traditional cottage pie is made with ground beef and topped with mashed potatoes. We used potato slices, which saves time and looks good, too. For a shepherd's pie, use lamb. Or, try a turkey twist: Add 2 cups finely minced turkey meat along with the peas.
Sweet-tart fresh blueberries are showcased in every bite of these light, fluffy scones accented with lemon zest.
Devils on Horseback
Don't let the sinister name throw you -- these bacon-wrapped dates couldn't be more delicious. Martha takes them to the next level by stuffing the dried fruit with pungent Stilton.
One of the most popular British puddings is spotted dick. The latter half of the phrase was a nineteenth-century British word for plain pudding; the spots are typically raisins, but we used dried currants. (The dessert also goes by spotted dog.) In this recipe, the time-honored suet (beef fat) is swapped for butter. Vanilla-specked creme anglaise is on top.
Coddling is a gentle steaming method that yields a tender egg. The eggs are cooked individually in coddling cups-ceramic cups with screw-on lids available at kitchen-supply stores. Four-ounce baby-food jars can be used as well. Garnish with chopped herbs, onion, or cooked bacon.
Rich Cream Scones
These scones get their light, flaky texture from the butter that is layered into the dough.