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Comfortably Hungry

Strawberry & Saffron Tarts

Strawberry & Saffron Tarts

by Sam Bilton, July 10, 2022

Here’s a sneak preview of one of the recipes in my next book, Fool’s...

A History of Herbalism by Emma Kay (Book Review)

A History of Herbalism by Emma Kay (Book Review)

by Sam Bilton, July 5, 2022

What is the essence of the book? Humans have exploited the benefits of herbs...

Melons & Other Cucurbits: Growing & Cooking (Book Review)

Melons & Other Cucurbits: Growing & Cooking (Book Review)

by Sam Bilton, June 14, 2022

What is the essence of the book? I am a reasonably keen gardener. I...

A Dark History of Sugar by Neil Buttery (Book Review)

A Dark History of Sugar by Neil Buttery (Book Review)

by Sam Bilton, June 6, 2022

I don’t possess a sweet tooth. I feel quite smug writing this but really...

Jubilee Madness?

Jubilee Madness?

by Sam Bilton, June 1, 2022

It’s been a busy few weeks. The final edits are being made to my...

Risshewes (Medieval Fruit Pasties)

Risshewes (Medieval Fruit Pasties)

by Sam Bilton, December 16, 2021

The blog has been taking a back seat this year. I’ve been busy promoting...

A Dark History of Chocolate by Emma Kay (Book Review)

A Dark History of Chocolate by Emma Kay (Book Review)

by Sam Bilton, November 8, 2021

What is the essence of the book? Chocolate may be deliciously decadent but it...

The Village in the Valley: Travels in Mexico & Italy by Corinna Sargood (Book Review)

The Village in the Valley: Travels in Mexico & Italy by Corinna Sargood (Book Review)

by Sam Bilton, October 31, 2021

I’m not sure how I feel about hallowe’en. On the one hand, I am...

Brandy Snaps

Brandy Snaps

by Sam Bilton, September 28, 2021

Golden syrup is used to make modern brandy snaps but the original brandy snaps...

‘Whitebait’ Goujons

‘Whitebait’ Goujons

by Sam Bilton, May 17, 2021

White Bait,—‘This is a fish which belongs especially to London; although it is obtainable...

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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

  • Strawberry & Saffron Tarts
  • A History of Herbalism by Emma Kay (Book Review)
  • Melons & Other Cucurbits: Growing & Cooking (Book Review)
  • A Dark History of Sugar by Neil Buttery (Book Review)
  • Jubilee Madness?

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  • You all know how much I love gingerbread so it shouldn’t come as a surprise that I had to include a recipe for this confection in Fool’s Gold.​​​​​​​​ ​​​​​​​​ One of the earliest culinary recipes for gingerbread from 15th century contained saffron, cinnamon and pepper but no ginger whatsoever. I used these flavourings and the honey that features in this recipe to create these ‘fairings’.​​​​​​​​ ​​​​​​​​ #gingerbread ​​​​​​​​ #saffron​​​​​​​​ #foolsgoldbook​​​​​​​​ #foodhistory​​​​​​​​ #mrsbilton​​​​​​​​ #englishsaffron​​​​​​​​ #englishkitchen​​​​​​​​ @prospectbooks
  • Morning! #nendaz #switzerland
  • Mussels with Leeks & Almond Milk​​​​​​​​ ​​​​​​​​ I think I would have fared OK during the times when regular fasting was a ‘thing’. I love seafood and vegetables so wouldn’t have missed the meat or dairy (OK, maybe the dairy).​​​​​​​​ ​​​​​​​​ It’s easy to see how a dash of saffron would visually perk up a dish during the dark days of Advent or Lent. ​​​​​​​​ ​​​​​​​​ This recipe was originally published in Harvest by @marmaladeandkindness but can also be found in the book.​​​​​​​​ ​​​​​​​​ #saffron​​​​​​​​ #foolsgoldbook​​​​​​​​ #foodhistory​​​​​​​​ #mrsbilton​​​​​​​​ #englishsaffron​​​​​​​​ #englishkitchen​​​​​​​​ @prospectbooks
  • Why is saffron so expensive?​​​​​​​​ ​​​​​​​​ It takes the threads from around 150-200 flowers to make just 1g of saffron and they HAVE to be picked by hand, a process that hasn’t changed in thousands of years.​​​​​​​​ ​​​​​​​​ So yes, it is expensive but remember a little goes a long way. ​​​​​​​​ ​​​​​​​​ #saffron​​​​​​​​ #foolsgoldbook​​​​​​​​ #foodhistory​​​​​​​​ #mrsbilton​​​​​​​​ #englishsaffron​​​​​​​​ #englishkitchen​​​​​​​​ @prospectbooks
  • Exploring the bisses of Valais & the curious wood carvings #switzerland #valais #exploring #bisses #holiday
  • How about a gilded chicken for this Sunday’s roast? ​​​​​​​​ ​​​​​​​​ One of the most effective uses of saffron in cookery was the
  • Posted @withregram • @aldeburghfood An INCREDIBLE collection of visiting chefs on our Co-Op Community Kitchen Stage. All activities, demos and entertainment is completely free once you
  • I do love the sound of cow bells in the morning! Aren’t these ladies beautiful? (Thanks to my friend Kate for some of these images) #cows #cowsofinstagram #switzerland #nendaz #valais #walking #holiday

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

  • Strawberry & Saffron Tarts
  • A History of Herbalism by Emma Kay (Book Review)
  • Melons & Other Cucurbits: Growing & Cooking (Book Review)

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