Poulet Reine Elizabeth
Society florist and latterly kitchen doyenne Constance Spry made no apologies for including French terms and titles in The Constance Spry...
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sjfbilton
- Aug 12, 2019
- 3 min
The Art of Making a Sandwich
‘Fortunes are made in the City of London out of sandwiches, yet to the average household a sandwich is merely two slices of bread and...
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sjfbilton
- Jul 30, 2019
- 2 min
Elizabeth David’s Courgette Tian
Do gardens, or more specifically, veggie patches have a special power that allows them to sense when you are on holiday? The minute their...
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sjfbilton
- May 3, 2019
- 3 min
Victoria & Albert Biscuits
When is a cake a biscuit? This question was raised in 1991 regarding the humble Jaffa Cake. The manufacturer McVities argued that Jaffa...
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sjfbilton
- Mar 10, 2019
- 4 min
Nan’s Almond Tarts
This post has been more difficult to write than I imagined. The past few days I have been restless, wanting to write, and knowing that it...
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sjfbilton
- Mar 5, 2019
- 3 min
Pink Pancakes
Pancakes are one of those non-binary dishes. They can be served with either sweet or savoury toppings or a combination of the two....
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sjfbilton
- Feb 23, 2019
- 3 min
Orange Cardamom & Walnut Slices
Great minds think alike… Or so the adage goes. Even so when you ask a dozen or so cooks to make a dish inspired by a single word, it...
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sjfbilton
- Feb 14, 2019
- 3 min
Egurdouce
When the Normans invaded in the 11th century they discovered a proliferation of vineyards in southern England. Chiefly managed by...
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sjfbilton
- Dec 28, 2018
- 1 min
Christmas Pudding Stuffing
Here’s a suggestion for how to use up any left over Christmas pudding you may have. Makes around 600-650g Ingredients 1 tbsp vegetable...
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sjfbilton
- Dec 15, 2018
- 2 min
Old Fashioned Treacle Tart with Coconut & Lime
Treacle is a bit of a Marmite confection. Made from the syrup that remains after sugar is refined it has a slightly bitter flavour and...
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sjfbilton
- Dec 7, 2018
- 3 min
Zucche Ripiene (Stuffed Squash)
It’s a shame that Leaves from Our Tuscan Kitchen (1899) or its author Janet Ross not more well known. The book’s sub title is ‘Or How to...
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sjfbilton
- Oct 15, 2018
- 3 min
Upside Down Quince & Cobnut Cake
The quince is the trickster of the fruit kingdom. The scent and colour of these deeply aromatic golden globes hints at a succulent,...
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sjfbilton
- Oct 14, 2018
- 1 min
Pumpkin Cookies with Hazelnuts & Chocolate
Pumpkins and squash are surely the antidote to dull and gloomy autumn days? Their often gnarly exterior encases vivid and sweet tangerine...
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sjfbilton
- Aug 17, 2018
- 3 min
Elizabeth David’s Mulberry Summer Pudding
If you take a stroll around any large garden attached to an historic building (like Charle’s Darwins home Down House) you are likely to...
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sjfbilton
- Jul 19, 2018
- 3 min
Mrs Marshall’s Cucumber Ice Cream With Pimm’s Macerated Strawberries & Strawberry Tuile
Agnes Bertha Marshall is widely recognised as one of the first pioneers of modern ice cream making. This recipe is from her Book of Ices...
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sjfbilton
- Jun 8, 2018
- 3 min
William Verrall’s Sweetbreads With Asparagus (1759)
Offal is a sorely neglected source of protein in this country. One of my all-time favourites dishes is steak and kidney pudding. My...
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sjfbilton
- May 18, 2018
- 2 min
Bride Pie
Adapted from The Experienced English Housekeeper by Elizabeth Raffald (1769) The Bride Pie was the forerunner to the wedding cake (you...
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sjfbilton
- Apr 6, 2018
- 2 min
Wheat Berry, Hazelnut and Blood Orange Salad
Recently I was given some wheat berries by Trenchmore who are growing heritage grains as well as producing delicious beef and cider. I...
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sjfbilton
- Mar 30, 2018
- 4 min
Dr Kitchiner’s ‘Maigre’ Fish Pie
Although in French the word ‘maigre’ means thin or skinny in terms of it’s English usage it was used to describe non meat eating days...
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sjfbilton
- Mar 16, 2018
- 2 min
A Dish of Roman Lentils
A few weeks ago we were besieged by snow and freezing temperatures which inevitably drove me to cook something warming and sustaining....
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