Got this recipe off the web... we've made this three times and everyone loves it... which is a little annoying because I'd rather people raved about our AG batches instead. Nonetheless: easy partial mash, ferments were warm and quick, beer was still great.
Special Bitter (slightly adapted from 'Bass-Alike', original link is dead now):
5.25 pounds, pale LME
2 ounces, roast barley (lightly crushed)
8 ounces, crushed crystal malt
2 ounces, Fuggles (pellets)
1 ounce, Goldings (pellets)
1/4 ounce, Goldings (pellets)
1/2 ounce, Goldings (pellets)
Ale yeast (I used Edme but wanted to try Wyeast)
gypsum and Irish moss, if necessary
This is a 5 gallon batch. Boil up a couple of gallons of water, add LME, fuggles, and 1 ounce of goldings. Make tea out of roast barley, and strain into main boiler. Make tea out of crystal malt and strain into main boiler. (Half way through boil add local water ingredients and Irish moss if required). After boil, add 1/2 ounce of Goldings, cover and let stand for 15 minutes. Pour into primary, make up to 5 gallons and pitch yeast. Rack and add 1/4 ounce Goldings and complete fermentation.
Primary: 4 days
I use Wyeast London Ale Yeast (#1028) from a previous batch re-pitched right on slurry and it finished in only a few days at around 75deg. If you were to use dry yeast your results should be similar I guess, or you could make a monster starter with the wyeast liquid.