Verde Sawse by Sam Bilton, May 11, 2018 Serves 4 – 6 This is a Medieval Verde Sawse (green sauce) inspired by...
Wheat Berry, Hazelnut and Blood Orange Salad by Sam Bilton, April 6, 2018 Recently I was given some wheat berries by Trenchmore who are growing heritage grains...
Carrot Pudding with Caramel Sauce and Buttermilk Ice Cream by Sam Bilton, November 15, 2017 Despite living in the intense heat the Victorians who had settled in India were...
Pumpkin, Apple & Hazelnut Crumble Tart by Sam Bilton, September 22, 2017 Robert May’s Pompion Pie (The Accomplisht Cook c.1660) Take a pound of pumpkin and...
Celeriac Fritters with Mead Infused Pears by Sam Bilton, September 21, 2017 Fritters, as I have written before, frequently appear in historical cookbooks. Although this strictly...
Spiced Courgette Marmalade by Sam Bilton, September 1, 2017 Makes 3 jars This recipe is based on one provided by Mrs Beeton for...
All Courgettes Great and Small by Sam Bilton, August 26, 2017 It’s been a while since I last grew courgettes (or zucchini as our American...
Feeling Frumenty – Part 2 by Sam Bilton, March 24, 2017 Serves 4 This version of the classic frumenty takes on a sweeter guise than...
Potage à la Saxe-Coburg by Sam Bilton, December 12, 2016 It’s been a while since my last post. I’ve been rather preoccupied with my supper...
Erbolate by Sam Bilton, May 21, 2016 Baked Parmesan Custard (Serves 1 or more if you multiply the ingredients) Take parsel,...
