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Roasted Squash Salad with Lentils & Feta

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...

Pumpkin & Onion Tourte

Pumpkin & Onion Tourte

by Sam Bilton, October 28, 2020

Inspired by a recipe from Bartolomeo Scappi’s Opera (1577) Like many recipes of this...

Pheasant with Cider & Celery Sauce, Roasted Apples and Sippets

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

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

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

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

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)

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)

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

Bride Pie

by Sam Bilton, May 18, 2018

Adapted from The Experienced English Housekeeper by Elizabeth Raffald (1769) The Bride Pie was...

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ABOUT THIS BLOG

Sam Bilton is an established Food Historian, Writer & Cook with a penchant for the edible delights of yesteryear. This is the home of her blog Comfortably Hungry and supper club Repast.

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RECENT POSTS

  • To Mature or Not To Mature? (Part 1)
  • Lost and Found
  • The Biscuit by Lizzie Collingham (Book Review)
  • Seville Orange and Chocolate Tart
  • Scoff: A History of Food and Class in Britain by Pen Vogler (Book Review)

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  • *almost* the very last slice of simnel cake. Although the Bundt type looks prettier I do love the marzipan version. #afternoontea #simnelcake #foodhistory #saffron #englishsaffron #mrsbilton #easter
  • A tray packed with spring veg sprinkled with soy sauce, sesame oil & seeds and garlic. I’ve got some salmon fillets marinating in the fridge to pop on top just before this goes in the oven for tonight’s dinner. I’ve been really struggling with energy levels at the end of the day this week which has led to some questionable food choices. Hoping this meal will get me back on track. #ovenready #dinner #traybake #onepotmeal
  • You would think after all the years I have been growing my own fruit & veg I wouldn’t get as excited as I do at the sight of the first shoots. But I do. I’m like a child at Christmas... Please tell me I’m not alone?! These are melon seedlings. It’s the first time I’ve grown melons so doubly excited. #growyourown #melon #seedlings #spring #mrsbilton
  • Simnel Bread & Butter Pudding I was very tempted to try @gluts_gluttony Simnel Trifle but in the end opted for a riff on a classic British pudding. Added a pinch of saffron to the custard to produce this lovely glow. Hopefully you approve @middleaged_foodie #simnelcake #leftovers #wastenotwantnot #saffron #mrsbilton
  • In my youth there was something about Parma Violets. They were a bit like eating compressed talcum powder yet weirdly pleasant (admittedly not a view shared by many of my friends). I haven’t seen them in a shop for years. But whenever I spy a real violet I remember those curious sweets. Something I didn’t expect to see on an April morning was snow! What sweets from your childhood do you miss? #violet #parmaviolets #childhoodmemories #sweets #wildflowers #edibleflowers #mrsbilton
  • So, I was supposed to going for a run this morning but it’s ‘snow’ fun in this weather! Settled for a runny yolk instead. (Apologies for the appalling pun!). #fairweatherrunner #dirtybreakfast #poachedegg #bacon #englishmuffin
  • I really enjoyed the recent episode of the @bbcfoodprog (featuring @missfoodwise ) on the plight of the U.K. mussel industry. Personally I can’t get enough of them when they’re in season. It was one of the reasons I chose this recipe for the article I wrote for @marmaladeandkindness earlier this year. Mussels with almond milk, leeks & saffron - a winning combo if I do say to myself (and inspired by a medieval recipe). #mussels #saffron #leeks #almondmilk #foodhistory #medievalfood #formeofcury
  • As a child did anyone else live in perpetual fear of wetting the bed if they picked a dandelion? I’ve always thought they were pretty flowers and love the ‘round downy blowbal’ (to quote John Gerard 1597) seed heads. Culpeper was a firm believer in the dandelion’s medicinal virtues. ‘It opens the passages of the urine both in young and old’ which probably explains why the plant was commonly known as ‘piss-a-bed’ (although I’m pretty sure you had to consume it in some form for it to have this effect). As a drink it was thought to aid sleep and

ABOUT THIS BLOG

Sam Bilton is an established Food Historian, Writer & Cook with a penchant for the edible delights of yesteryear. This is the home of her blog Comfortably Hungry and supper club Repast.

RECENT POSTS

  • To Mature or Not To Mature? (Part 1)
  • Lost and Found
  • The Biscuit by Lizzie Collingham (Book Review)

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