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Asparagus Asparagus By British Food: A History 05/18/13 23:44 A botanical plate showing the life cycle of the asparagus plant Asparagus season in the UK very short, going from only May until June. Of course, these days we are no longer a slave to the seasons and can have … Continue reading →
Have a Heart Have a Heart By British Food: A History 04/21/13 21:20 I am aiming to write at least one recipe on every cut of meat, cheap or expensive, regular or odd (see here for the main post). At Levenshulme Market a few months ago, I came across a calf’s heart at … Continue reading →
Sweetbreads Sweetbreads By British Food: A History 04/10/13 22:03 One of my irregular offal-themed posts (see main post Tail to Nose Eating): For those that are not aware, sweetbreads are a type of offal and come from the thyroid gland, situated around the throat, of either calves or lambs. For … Continue reading →
Pompion (Pumpkin) Bread Pompion (Pumpkin) Bread By British Food: A History 03/18/13 23:26 I was recently bequeathed a lovely home-grown organic pumpkin from my good friends Simon and Rachel Wallace – they are slowly but surely building up a small-holding on a farm in the Derbyshire country. They are living the dream, and … Continue reading →...
Preparing & Sourcing Eel Preparing & Sourcing Eel By British Food: A History 02/25/13 19:30 The last of a trilogy of posts on the subject of eels. This time a recipe for an eel stew and some help with preparing them. Sourcing Eel The first time I cooked with eel I used wild ones – … Continue reading →
Elvers in the Gloucester Style Elvers in the Gloucester Style By British Food: A History 02/10/13 22:45 As promised on the last post on eel conservation, a recipe for a dish that on no accounts must you make unless the elver (glass eel) population has reached at least somewhere close to their population size in days of … Continue reading →
The Eel Paradox The Eel Paradox By British Food: A History 02/01/13 23:38 Around a year ago I wrote a post about jellied eels and eel, pie and mash houses in London and I have been meaning to write a sequel on the subject of eel fishing and conservation for a while, as … Continue reading →
The Original (Quince) Marmalade The Original (Quince) Marmalade By British Food: A History 01/23/13 09:56 As I mentioned in my previous post about Seville oranges that the original marmalade was in fact made from quinces and not oranges, I thought I would give you a recipe that I have recently used for the stall. It’s … Continue reading →
Seville Oranges and Seville Orange Marmalade Seville Oranges and Seville Orange Marmalade By British Food: A History 01/15/13 00:15 The weather outside may be miserable and the evenings still long, but luckily there is a little fleeting sunny surprise popping up in grocers around the country that can perk us up no end; at least if you know where … Continue reading →
Syllabubs Syllabubs By British Food: A History 01/03/13 13:34 Today the syllabub is rather an unfamiliar dessert but from the 17th and early 20th centuries it was a pudding staple. It has gone through some minor changes along its way but its essence has remained the same. Originally milk was sweetened … Continue reading...
Mulled Cider Mulled Cider By British Food: A History 12/28/12 22:57 Merry Christmas! Everyone seems to be drinking mulled cider rather than mulled wine this year so I thought I’d stick my oar in and give you my recipe for it (if you prefer mulled wine click this link for my … Continue reading →
Jane Grigson’s Orange Mincemeat Jane Grigson’s Orange Mincemeat By British Food: A History 12/09/12 21:06 It’s just occurred to me that I haven’t put on a Christmas recipe and it is only just over two weeks until the special day. This month has flown by at a scarily quick pace. Luckily two weeks is just … Continue reading →
Beetroot Beetroot By British Food: A History 12/01/12 09:21 Hello there everyone. Here’s just a quick post to prove that I am not dead, but still alive and kicking! I have had such a crazy couple of months getting this business of the ground whilst working at the University … Continue reading →
On a Mushroom Hunt On a Mushroom Hunt By British Food: A History 11/06/12 17:30 The British crops have been failing left, right and centre because of the all the warm and very, very wet weather we have had over this growing year. The fields and orchards have been chock full of mouldy, diseased-ridden peas, … Continue reading →
Know Your Onions Know Your Onions By British Food: A History 10/07/12 22:30 It is an exciting time for those that grow their own onions because onion season is in mid-flow. It was probably a while ago that the onions themselves were picked, but they generally grow through a short period of drying … Continue reading →
Pickled Eggs Pickled Eggs By British Food: A History 09/23/12 20:57 With today’s farming techniques it is hard to believe that eggs were a seasonal food just like fruit and vegetables: the cold winter temperatures were not conducive to incubating developing chicks, nor was there enough food during those lean times … Continue...
Tail to Nose Eating: Oxtail Soup Tail to Nose Eating: Oxtail Soup By British Food: A History 09/19/12 11:51 ‘Nose to tail’ eating is en vogue these days and thank goodness it is. The stigma that offal and cheap cuts of meat are of poor quality has been around since at least the Victorian era. The anglophile French chef Alexis Soyer despaired … Continue reading...
The Edible Hedgerow The Edible Hedgerow By British Food: A History 09/03/12 17:25 I went a little foraging escapade last week to see what wild food I could find in Chorlton Meadows, one of my favourite places in Manchester. The hunter-gatherer is not quite dead. Today’s aim was to find some fruit for some … Continue reading →
Moving back to move forward Moving back to move forward By British Food: A History 08/30/12 21:02 I do apologise so very much for being tardy with British Food: A History, I have been crazily busy since my move from St Louis, Missouri (US of A) back to Levenshulme, Manchester (UK of A). However I have … Continue reading →
Forgotten Foods #2: Verjuice Forgotten Foods #2: Verjuice By British Food: A History 07/25/12 04:48 Having a crabbed face of her own, she’ll eat less Verjuyce with her mutton T Middleton, Women beware Women, 1657 Verjuice was a very popular cooking ingredient from the Middle Ages onwards. Many old recipes ask for it and they seem … Continue reading →...
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British Food: A History

British food in all its glory, bizarreness and sometimes grossness. This is also the sister-blog to my other project, Neil Cooks Grigson

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