Sam Bilton

The Accomplisht Cook by Robert May (1660/85) is rather like those ‘antique’ shops you find in towns like Lewes stuffed with a fascinating...

Robert May’s Pompion Pie (The Accomplisht Cook c.1660) Take a pound of pumpkin and slice it, a handful of thyme, a little rosemary, and...

Cheesecakes are something of a stalwart in the dessert stakes. In their various guises they have graced culinary manuals for centuries....

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...

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...

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...