Risshewes (Medieval Fruit Pasties) by Sam Bilton, December 16, 2021 The blog has been taking a back seat this year. I’ve been busy promoting...
Brandy Snaps by Sam Bilton, September 28, 2021 Golden syrup is used to make modern brandy snaps but the original brandy snaps...
‘Whitebait’ Goujons by Sam Bilton, May 17, 2021 White Bait,—‘This is a fish which belongs especially to London; although it is obtainable...
The Crystal Palace by Sam Bilton, May 1, 2021 Over a period of nine months from August 1850 the residents of Kensington witnessed...
To Mature or Not To Mature? (Part 1) by Sam Bilton, April 5, 2021 ‘The longer the dough stands the better will be the resultant gingerbread. In the old...
Lost and Found by Sam Bilton, March 19, 2021 Losing or misplacing stuff is a daily occurrence in my house. For me it’s...
Seville Orange and Chocolate Tart by Sam Bilton, January 15, 2021 Serves 8-10 We all know that Seville oranges make fabulous marmalade but how about...
Roasted Squash Salad with Lentils & Feta by Sam Bilton, December 31, 2020 According to Elisabeth Luard in her European Festival Cooking, lentils are traditionally eaten at...
A Very Gingerbread Christmas by Sam Bilton, December 14, 2020 Gingerbread is synonymous with Christmas. From houses and lattes to lebkuchen and gingerbread Santas...
Pumpkin & Onion Tourte by Sam Bilton, October 28, 2020 Inspired by a recipe from Bartolomeo Scappi’s Opera (1577) Like many recipes of this...
