Strawberry & Saffron Tarts
Here's a sneak preview of one of the recipes in my next book, Fool's Gold: A History of British Saffron. Once you've tasted these...
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sjfbilton
- Dec 16, 2021
- 3 min
Risshewes (Medieval Fruit Pasties)
The blog has been taking a back seat this year. I’ve been busy promoting First Catch Your Gingerbread and immersing myself in the middle...
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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
- 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
- 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
- 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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