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Spelt Flat Bread with Grape Jam & Goats Cheese
Makes 4 breads Ingredients 300g white spelt flour ½ tsp fine sea salt 1 tsp fast action yeast 180-200ml warm water 2 tbsp olive oil 1 largish onion (about 225g), finely sliced 1 tbsp balsamic vinegar 4...
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What’s In Store?
“The super-snob is the gastronomic snob. One of his greatest affections is to despise tinned food.” Ambrose Heath, Open Sesame, 1939 The early months of the year can be bleak in terms of fresh fruit...
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Erbolate
Baked Parmesan Custard (Serves 1 or more if you multiply the ingredients) Take parsel, myntes, sauery, & sauge, tansey, veruayn, clarry, rewe, ditany, fenel, southrenwode, hewe hem & grinde hem...
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Potage à la Saxe-Coburg
It’s been a while since my last post. I’ve been rather preoccupied with my supper club, Repast. But whilst my blogging may have been lax in recent weeks, my culinary skills have been fully occupied in...
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Feeling Frumenty – Part 2
Serves 4 This version of the classic frumenty takes on a sweeter guise than my previous offering. Frumenty could be made with stock or almond milk, the latter being used during lent and for ‘fish’...
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All Courgettes Great and Small
It’s been a while since I last grew courgettes (or zucchini as our American and Italian cousins like to call them). Despite being a vegetable more associated with the warmer climes of southern Europe...
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Spiced Courgette Marmalade
Makes 3 jars This recipe is based on one provided by Mrs Beeton for vegetable marrow jam. The only changes I have made to the original are the inclusion of star anise (which can be omitted if you...
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Celeriac Fritters with Mead Infused Pears
Fritters, as I have written before, frequently appear in historical cookbooks. Although this strictly speaking isn’t an ancient recipe (we were slow adopters of the celeriac in this country) I have...
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Pumpkin, Apple & Hazelnut Crumble Tart
Robert May’s Pompion Pie (The Accomplisht Cook c.1660) Take a pound of pumpkin and slice it, a handful of thyme, a little rosemary, and sweet marjoram stripped off the stalks, chop them small, then...
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Carrot Pudding with Caramel Sauce and Buttermilk Ice Cream
Despite living in the intense heat the Victorians who had settled in India were still partial to a traditional British pudding after their meal. Books like The Indian Cookery Book by a Thirty-Five...
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Wheat Berry, Hazelnut and Blood Orange Salad
Recently I was given some wheat berries by Trenchmore who are growing heritage grains as well as producing delicious beef and cider. I have been searching for a suitable ‘historic’ recipe to use them...
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Verde Sawse
Serves 4 – 6 This is a Medieval Verde Sawse (green sauce) inspired by a recipe in the Forme of Cury (1390). I made it recently for Joe Talbot on BBC Radio Surrey and Sussex. It falls somewhere between...
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Mrs Marshall’s Cucumber Ice Cream with Pimm’s Macerated Strawberries &...
Agnes Bertha Marshall is widely recognised as one of the first pioneers of modern ice cream making. This recipe is from her Book of Ices first published in 1885 and recently re-released by Grub Street...
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The Original Suffrage Cook Book by Mrs L O Kleber (Book Review)
If you were given a copy of The Suffrage Cook Book (published in Pittsburgh, 1915) by Mrs L O Kleber without knowing it’s title, you could be forgiven for thinking it was just another recipe book from...
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Topsy Turvey
The quince is the trickster of the fruit kingdom. The scent and colour of these deeply aromatic golden globes hints at a succulent, honeyed interior. Yet bite into a raw quince (if your teeth are...
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Pumpkin Cookies with Hazelnuts & Chocolate
Pumpkins and squash are surely the antidote to dull and gloomy autumn days? Their often gnarly exterior encases vivid and sweet tangerine flesh. They often remind me of a wizened and warty aunt whose...
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Erbolate
Baked Parmesan Custard (Serves 1 or more if you multiply the ingredients) Take parsel, myntes, sauery, & sauge, tansey, veruayn, clarry, rewe, ditany, fenel, southrenwode, hewe hem & grinde hem...
View ArticleClik here to view.
Potage à la Saxe-Coburg
It’s been a while since my last post. I’ve been rather preoccupied with my supper club, Repast. But whilst my blogging may have been lax in recent weeks, my culinary skills have been fully occupied in...
View ArticleClik here to view.
Feeling Frumenty – Part 2
Serves 4 This version of the classic frumenty takes on a sweeter guise than my previous offering. Frumenty could be made with stock or almond milk, the latter being used during lent and for ‘fish’...
View ArticleClik here to view.
All Courgettes Great and Small
It’s been a while since I last grew courgettes (or zucchini as our American and Italian cousins like to call them). Despite being a vegetable more associated with the warmer climes of southern Europe...
View Article
