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The Glorious Twelfth The Glorious Twelfth By British Food: A History 08/12/14 22:01 Today is the Glorious Twelfth! The day in the countryside calendar that many await, for it is the beginning of game season. I know it may seem a little unsavoury to look forward to the shooting of thousands of birds … Continue reading →
Virginia Woolf Bakes Bread Virginia Woolf Bakes Bread By British Food: A History 07/03/14 23:27 As I spend most of my time in the kitchen these days. I find I listen to a heck of a lot of radio (and have less time for blog posts!). This morning, a programme called ‘In Our Time’ presented … Continue reading →
Favourite Cook Books no. 2: Good Things by Jane Grigson Favourite Cook Books no. 2: Good Things by Jane Grigson By British Food: A History 04/08/14 21:56 This is not a manual of cookery, but a book about enjoying food. Few of the recipes in it will contribute much to the repertoire of those who like to produce dinner for 6 in 30 minutes flat. I think … Continue reading →
Yorkshire Curd Tart Yorkshire Curd Tart By British Food: A History 02/09/14 20:21 Ah, Yorkshire. God’s Own Country and my home county (well, it’s 3 counties technically, but let’s not worry about that now). There are many delicious regional recipes to be found there, but this must be the best: Yorkshire curd tart. … Continue reading...
Spotted Dick Spotted Dick By British Food: A History 01/23/14 23:16 It’s been a while since I wrote a post on a good old British steamed pudding, and this is one of my all-time favourites. Spotted Dick is a great pudding because it lies somewhere in between a suet pudding and … Continue reading →
Wassail Wassail By British Food: A History 01/07/14 23:37 Wassail! Wassail! all over the town, Our toast it is white and our ale it is brown; Our bowl it is made of the white maple tree; With the wassailing bowl, we’ll drink to thee. A Gloucestershire Wassail, dating to … Continue reading →
Fruit Curds Revisited Fruit Curds Revisited By British Food: A History 12/02/13 23:28 By recent request, I have written another post on fruit curds. I have come up with several more recipes since I wrote the original post and they all originate from a common source; a single recipe that pops up … Continue reading →
Forgotten Foods #4: Cock Beer Forgotten Foods #4: Cock Beer By British Food: A History 11/17/13 22:15 Recently I have been thinking of re-igniting my interest in home-brewing. Previous attempts to make alcohol have never been successful. I have made white wine that tasted of rotten eggs, and made dandelion wine that, when bottled, exploded spectacularly...
Dulse Dulse By British Food: A History 10/04/13 11:26 The Dulse Gatherers by William Marshall Brown, 1863-1936 Nobody really eats dulse, or any other seaweed for that matter, in England these days, though they used to. It is a pity because I do like the stuff. It is eaten … Continue reading →
To Make Vegetable Stock To Make Vegetable Stock By British Food: A History 09/12/13 12:36 As promised in my last post a good recipe for a basic vegetable stock which is definitely robust enough to be swapped for chicken or fish stock in any recipe. It is hard to be exact when making stock because … Continue reading →
Stock-making, a quick guide Stock-making, a quick guide By British Food: A History 09/05/13 20:58 Stock is the body and soul of soups - Lindsay Bareham I have been making my own stocks for years now and it is part of my regular kitchen routine. I sequester bones, meat offcuts, fish heads and trimmings, vegetable … Continue reading →
Forgotton Foods #3: Umbilical Cord Forgotton Foods #3: Umbilical Cord By British Food: A History 08/13/13 17:30 I have been writing posts of late on the huge variety of cuts we can get from meat, whether prime cuts or more humble (or should that be umble?) cuts, but I fear I may not be able to cook … Continue reading →
Chicken-of-the-Woods Chicken-of-the-Woods By British Food: A History 08/09/13 08:41 I have written a few posts on foraging and natural history in Britain, here’s a little post about a lovely edible mushroom: As I was walking in Lyme Park at the weekend I kept an eye out for edible goodies. … Continue reading →
Bath, Buns & Sally Lunns Bath, Buns & Sally Lunns By British Food: A History 07/24/13 19:43 No, I haven’t died, so cancel the wake. I’ve been a little busy of late and the poor old blog has suffered from scant postings. For that I apologise. I need to catch up with a heck of a lot … Continue reading →
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 →

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

Blog: British Food: A History


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