ok so what is a traditional recipe for a 5 gal batch?
My guidelines above will get you a traditional English beer. As Phil_M notes you can add a little dark crystal or even black malt to get extra color, but it should be based on pale ale malt without other flavors intruding. The traditional English approach should suit your taste as I take your comment on hoppiness: stronger beers should be maltier, not dry and hoppy, because that would make them dangerously drinkable! So let's walk through formulating it:
You want ~11lbs malt. That should be your Maris Otter. Your 120 will get you a bit more color, keep it.
How much bitterness do you want? (I'm guessing you want a gravity in the 50s, so aim for a bitterness in the 30s to start.) Find a calculator and get that IBU level from an English type bittering hop like Northern Brewer, Target, or actually anything not too aggressively in the style of contemporary, fruity and tropical American IPA hops. See what you have available. The Brits have always imported some US hops for bittering.
Then add about 1/3 as much by weight of an English aroma type (Goldings, Challenger, etc or even Styrians or US Willamette) at 15 min.
Brew it, try it, and then adjust the recipe from there for your next batch to suit your taste. The principles of traditional British pale ale brewing lie in that outline of grist formulation and hop schedule. Make it your own from there. You are the brewer and the consumer!
(I know you asked for a recipe, but really an _approach_ you can apply will serve you better, I think!)