Sam Bilton

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...

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...

When the Normans invaded in the 11th century they discovered a proliferation of vineyards in southern England. Chiefly managed by...

This version of the classic frumenty takes on a sweeter guise than my previous offering. Frumenty could be made with stock or almond...

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)....

Baked Parmesan Custard (Serves 1 or more if you multiply the ingredients) Take parsel, myntes, sauery, & sauge, tansey, veruayn, clarry,...

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...