Spiced Courgette Marmalade
This recipe is based on one provided by Mrs Beeton for vegetable marrow jam. The only changes I have made to the original are the...
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sjfbilton
- Aug 26, 2017
- 3 min
All Courgettes Great and Small
It’s been a while since I last grew courgettes (or zucchini as our American and Italian cousins like to call them). Despite being a...
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sjfbilton
- Jun 9, 2017
- 2 min
Elderflower & Pistachio Cheesecake
Cheesecakes are something of a stalwart in the dessert stakes. In their various guises they have graced culinary manuals for centuries....
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sjfbilton
- Mar 24, 2017
- 2 min
Feeling Frumenty – Part 2
This version of the classic frumenty takes on a sweeter guise than my previous offering. Frumenty could be made with stock or almond...
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sjfbilton
- Mar 17, 2017
- 4 min
Feeling Frumenty – Part 1
Frumenty or fermity is an ancient form of wheat pottage (it appears in the Form of Cury from 1390 but probably has much earlier origins)....
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sjfbilton
- Feb 24, 2017
- 2 min
Pancakes of Sorts
Pancakes and fritters must surely be amongst the most ancient recipes going. Nor should they be restricted to Shrove Tuesday (neither are...
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sjfbilton
- Dec 19, 2016
- 3 min
Nesselrode Pudding (Chestnut Parfait)
Not everyone is a fan of Christmas pudding. Whilst tradition may dictate that the festive meal should conclude with a flaming cannon ball...
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sjfbilton
- Dec 12, 2016
- 2 min
Potage à la Saxe-Coburg
It’s been a while since my last post. I’ve been rather preoccupied with my supper club, Repast. But whilst my blogging may have been lax...
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sjfbilton
- Sep 23, 2016
- 5 min
Rice Bread
Bread has taken a battering in recent years. A host of ‘experts’ have been encouraging us to eschew the yeasty stuff in order to cleanse...
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sjfbilton
- May 21, 2016
- 2 min
Erbolate
Baked Parmesan Custard (Serves 1 or more if you multiply the ingredients) Take parsel, myntes, sauery, & sauge, tansey, veruayn, clarry,...
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sjfbilton
- May 14, 2016
- 3 min
Apple & Date Bread
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...
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sjfbilton
- Mar 5, 2016
- 2 min
Hodge Podge of Duck
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...
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sjfbilton
- Nov 27, 2014
- 2 min
Medlar Tart & Spiced Medlar Vinegar
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...
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sjfbilton
- Dec 2, 2012
- 3 min
Christmas is coming...Medlar Mincemeat
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...
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sjfbilton
- Nov 27, 2012
- 3 min
Let the bletting begin
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...
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sjfbilton
- May 31, 2012
- 3 min
Coconut Poached Chicken in a Creamy Curry Dressing
“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...
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sjfbilton
- Apr 4, 2012
- 4 min
Earl Grey Hot Cross Buns
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...
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