Poulet Reine Elizabeth by Sam Bilton, August 13, 2019 Society florist and latterly kitchen doyenne Constance Spry made no apologies for including French...
Pucker Up by Sam Bilton, February 14, 2019 When the Normans invaded in the 11th century they discovered a proliferation of vineyards...
Christmas Pudding Stuffing by Sam Bilton, December 28, 2018 Here’s a suggestion for how to use up any left over Christmas pudding you...
Bride Pie by Sam Bilton, May 18, 2018 Adapted from The Experienced English Housekeeper by Elizabeth Raffald (1769) The Bride Pie was...
A Dish of Roman Lentils by Sam Bilton, March 16, 2018 A few weeks ago we were besieged by snow and freezing temperatures which inevitably...
Venison & Black Bean Chilli by Sam Bilton, December 8, 2017 Serves 8 I think at this time of the year, spiced foods really come...
Lamb & Black Pepper Stew / Pebre by Sam Bilton, September 15, 2017 From Vicky Hayward’s translation of The New Art of Cookery by Juan Altamiras. For...
A Pie For Easter by Sam Bilton, April 14, 2017 I’m not sure what the seasonal equivalent for being a ‘Scrooge’ is at Easter...
Feeling Frumenty – Part 1 by Sam Bilton, March 17, 2017 Frumenty or fermity is an ancient form of wheat pottage (it appears in the...
Hodge Podge of Duck by Sam Bilton, March 5, 2016 Serves 4 Hotch Potch or Hodge Podge – A confused mixture It’s a little...
