Pheasant with Cider & Celery Sauce, Roasted Apples and Sippets by Sam Bilton, December 7, 2019 Celery is generally a much overlooked vegetable. In recent times celery enjoyed a brief...
Mary Randolph’s ‘Barbecue’ Shote by Sam Bilton, October 25, 2019 Before the barbecue aficionados come thumping on my door armed with their forks and...
Poulet Reine Elizabeth by Sam Bilton, August 13, 2019 Society florist and latterly kitchen doyenne Constance Spry made no apologies for including French...
Elizabeth David’s Courgette Tian by Sam Bilton, July 30, 2019 Do gardens, or more specifically, veggie patches have a special power that allows them...
Pucker Up by Sam Bilton, February 14, 2019 When the Normans invaded in the 11th century they discovered a proliferation of vineyards...
Zucche Ripiene (Stuffed Squash) by Sam Bilton, December 7, 2018 It’s a shame that Leaves from Our Tuscan Kitchen (1899) or its author Janet Ross...
WILLIAM VERRALL’S SWEETBREADS WITH ASPARAGUS (1759) by Sam Bilton, June 8, 2018 Offal is a sorely neglected source of protein in this country. One of my...
Bride Pie by Sam Bilton, May 18, 2018 Adapted from The Experienced English Housekeeper by Elizabeth Raffald (1769) The Bride Pie was...
Verde Sawse by Sam Bilton, May 11, 2018 Serves 4 – 6 This is a Medieval Verde Sawse (green sauce) inspired by...
Dr Kitchiner’s ‘Maigre’ Fish Pie by Sam Bilton, March 30, 2018 Although in French the word ‘maigre’ means thin or skinny in terms of it’s...
