The Biscuit by Lizzie Collingham (Book Review) by Sam Bilton, February 5, 2021 What is the essence of the book? The Biscuit: The History of a Very...
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...
Scoff: A History of Food and Class in Britain by Pen Vogler (Book Review) by Sam Bilton, January 4, 2021 What is the essence of the book? As a nation it is doubtful that...
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...
Runaway Ginger Cocktail by Sam Bilton, December 18, 2020 If you follow me on Instagram you may have seen ‘Gingey’ (the gingerbread man...
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...
Preserving, Potting & Pickling by Elisabeth Luard (Book Review) by Sam Bilton, September 4, 2020 What is the essence of the book? As summer draws to a close those...
The Literature of Food by Nicola Humble (Book Review) by Sam Bilton, August 15, 2020 I cannot be alone when I say I have read more in the past...
Crab & Cannellini Bean Crostini with Nasturtium and Calendula by Sam Bilton, August 14, 2020 As a child I was mildly fascinated with flowers. Well, OK, I was totally...
