Mary Randolph’s ‘Barbecue’ Shote
Before the barbecue aficionados come thumping on my door armed with their forks and tongs, I would like to point out that the ‘barbecue’...
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sjfbilton
Aug 12, 20194 min read
Poulet Reine Elizabeth
Society florist and latterly kitchen doyenne Constance Spry made no apologies for including French terms and titles in The Constance Spry...
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sjfbilton
Aug 11, 20193 min read
The Art of Making a Sandwich
‘Fortunes are made in the City of London out of sandwiches, yet to the average household a sandwich is merely two slices of bread and...
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sjfbilton
Jul 29, 20192 min read
Elizabeth David’s Courgette Tian
Do gardens, or more specifically, veggie patches have a special power that allows them to sense when you are on holiday? The minute their...
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sjfbilton
May 2, 20193 min read
Victoria & Albert Biscuits
When is a cake a biscuit? This question was raised in 1991 regarding the humble Jaffa Cake. The manufacturer McVities argued that Jaffa...
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sjfbilton
Mar 10, 20194 min read
Nan’s Almond Tarts
This post has been more difficult to write than I imagined. The past few days I have been restless, wanting to write, and knowing that it...
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sjfbilton
Mar 5, 20193 min read
Pink Pancakes
Pancakes are one of those non-binary dishes. They can be served with either sweet or savoury toppings or a combination of the two....
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sjfbilton
Feb 23, 20193 min read
Orange Cardamom & Walnut Slices
Great minds think alike… Or so the adage goes. Even so when you ask a dozen or so cooks to make a dish inspired by a single word, it...
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sjfbilton
Feb 14, 20193 min read
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
Dec 28, 20181 min read
Christmas Pudding Stuffing
Here’s a suggestion for how to use up any left over Christmas pudding you may have. Makes around 600-650g Ingredients 1 tbsp vegetable...
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sjfbilton
Dec 15, 20182 min read
Old Fashioned Treacle Tart with Coconut & Lime
Treacle is a bit of a Marmite confection. Made from the syrup that remains after sugar is refined it has a slightly bitter flavour and...
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sjfbilton
Dec 7, 20183 min read
Zucche Ripiene (Stuffed Squash)
It’s a shame that Leaves from Our Tuscan Kitchen (1899) or its author Janet Ross not more well known. The book’s sub title is ‘Or How to...
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sjfbilton
Oct 14, 20183 min read
Upside Down Quince & Cobnut Cake
The quince is the trickster of the fruit kingdom. The scent and colour of these deeply aromatic golden globes hints at a succulent,...
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sjfbilton
Oct 13, 20181 min read
Pumpkin Cookies with Hazelnuts & Chocolate
Pumpkins and squash are surely the antidote to dull and gloomy autumn days? Their often gnarly exterior encases vivid and sweet tangerine...
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sjfbilton
Aug 16, 20183 min read
Elizabeth David’s Mulberry Summer Pudding
If you take a stroll around any large garden attached to an historic building (like Charle’s Darwins home Down House) you are likely to...
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sjfbilton
Jul 18, 20183 min read
Mrs Marshall’s Cucumber Ice Cream With Pimm’s Macerated Strawberries & Strawberry Tuile
Agnes Bertha Marshall is widely recognised as one of the first pioneers of modern ice cream making. This recipe is from her Book of Ices...
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sjfbilton
Jun 7, 20183 min read
William Verrall’s Sweetbreads With Asparagus (1759)
Offal is a sorely neglected source of protein in this country. One of my all-time favourites dishes is steak and kidney pudding. My...
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sjfbilton
May 17, 20182 min read
Bride Pie
Adapted from The Experienced English Housekeeper by Elizabeth Raffald (1769) The Bride Pie was the forerunner to the wedding cake (you...
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sjfbilton
Apr 5, 20182 min read
Wheat Berry, Hazelnut and Blood Orange Salad
Recently I was given some wheat berries by Trenchmore who are growing heritage grains as well as producing delicious beef and cider. I...
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sjfbilton
Mar 29, 20184 min read
Dr Kitchiner’s ‘Maigre’ Fish Pie
Although in French the word ‘maigre’ means thin or skinny in terms of it’s English usage it was used to describe non meat eating days...
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