Sam Bilton

Adapted from The Great War Cookbook (1918) by May Byron I made this bread as part of a food demonstration I gave at Arundel Museum for...

It’s a little unfair to label this most ancient of stews as ‘confused’. When you read the recipe from the fourteenth century Form of Cury...

There has been a lot of interest in my earlier posts about medlars so I thought it was about time I came up with some more recipes using...

Last weekend The Observer reported that only 7% of people who took part in a recent survey said they would make a Christmas pudding from...

Some food stuffs are are fiddly to prepare but are well worth the effort. One such food is the medlar, a fruit which is in danger of...

“One would not venture to serve, to a large number of guests of varying and unknown tastes, a curry dish in the generally accepted sense...

Hot cross buns! One a penny, two a penny! Hot cross buns! This is a familiar rhyme at Easter although it has been decades since you could...