Sam Bilton

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...

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

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...

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...

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...

The quince is the trickster of the fruit kingdom. The scent and colour of these deeply aromatic golden globes hints at a succulent,...

Pumpkins and squash are surely the antidote to dull and gloomy autumn days? Their often gnarly exterior encases vivid and sweet tangerine...

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...

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...

Offal is a sorely neglected source of protein in this country. One of my all-time favourites dishes is steak and kidney pudding. My...

Adapted from The Experienced English Housekeeper by Elizabeth Raffald (1769) The Bride Pie was the forerunner to the wedding cake (you...

Recently I was given some wheat berries by Trenchmore who are growing heritage grains as well as producing delicious beef and cider. I...

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...

A few weeks ago we were besieged by snow and freezing temperatures which inevitably drove me to cook something warming and sustaining....

There is something about figs even in this day and age that causes people to titter. With their curvaceous exterior and fleshy pink...

Apparently, the British are the only Europeans to differentiate orange marmalade from other fruit jams. On the continent marmalade can be...

The appearance of the first mince pies in our shops seems to get earlier every year. I spied a small display in my local supermarket in...

I made my annual batch of medlar mincemeat last week. As always I picked far too many medlars and as a consequence ended up with more...

Despite living in the intense heat the Victorians who had settled in India were still partial to a traditional British pudding after...

The story behind this dish is as follows. Apicius, the renowned Roman gastronome to whom the most famous book on Roman food is...