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...

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

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)....