Very Good Recipes from British Food: A History - 4

There are 173 recipes on the blog British Food: A History.
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Lent podcast Episode 5: Cheating & Altruism -

British Food: A History 03/29/20 01:54
Well here we are, it’s the penultimate episode of the podcast already! In this episode, we look at what goes on in the fifth Sunday of Lent, which was called Carlin Sunday in some parts of Britain, a day when … Continue reading →
- Episodes
- Lent
Lent podcast episode 5: Lent & Diet -

British Food: A History 03/22/20 01:02
In the fifth episode of the series we look at Mid-Lent Sunday, traditionally a day where lots of different celebrations occurred, but we focus on Mothering Sunday and the lesser known Clipping the Church. Neil bakes a simnel cake and … Continue reading...
- Episodes
- Lent
- Diet
Lent podcast episode 4: Bluebells & Magpies -

British Food: A History 03/15/20 01:04
In this week’s episode we start with a little look at how Lent was dumbed down over the years from extremely strict to almost non-existent. However, the bulk of the episode is about natural history during Lent – there are … Continue reading →
- Episodes
- Lent
Lent podcast episode 3: Eostra & Eggs -

British Food: A History 03/08/20 01:02
In this week’s episode we look at Pagan Lent and Easter – and look at the ancient pre-Christian celebrations and symbolism that endured to the present day. We also see how the Christian church on one hand had to let … Continue reading →
- Episodes
- Lent
- Egg
Lent podcast episode 2: Fish & Humours -

British Food: A History 02/29/20 02:00
In this episode we look at the history of Lent: When was it enforced? What were the rules? That sort of thing. Neil looks at how the belief in the four humours shaped what we ate in Lent, and how … Continue reading →
- Episodes
- Lent
- Fish
Lent podcast episode 1: Collops & Pancakes -

British Food: A History 02/23/20 09:00
Welcome to my first episode all about the history of Lent in Britain. There will be a new episode every Sunday throughout Lent, and over the weeks we will be looking at it from every direction possible. I’m having great … Continue reading →
- Pancakes
- Episodes
- Lent
Favourite Cook Books no.4: 'Great British Classics' by Gary Rhodes -

British Food: A History 01/31/20 17:55
I have been meaning to write a post on this excellent cookbook for quite a while, and it is such a shame that my prompt to pull my finger out was the sad and untimely death of Gary Rhodes at … Continue reading →
- British
- Great
- Books
The Snowball -

British Food: A History 12/24/19 14:25
Merry Christmas everyone! As you may know, I like to write a boozy post at this time of year and this year’s is small but perfectly formed: the Christmassy and rather kitsch classic, the Snowball, a blend of the Dutch … Continue reading →
How to Kill a Dragon with Pudding (or Parkin) -

British Food: A History 11/09/19 12:01
I was supposed have written and posted this for Hallowe’en, but then life got in the way. Hey-ho. I found an excellent old story that goes right back to Anglo-Saxon times and I thought would recount it for you. Gather … Continue reading →
- Pudding
Cornish Splits (& More on Cream Teas) -

British Food: A History 10/19/19 20:22
Cornish splits are soft and pillowy enriched bread rolls and were the original cakey element of the Cornish cream tea. Bread rolls such as these were – and indeed are– eaten all around the country. There were Devonshire chudleighs, Yorkshire … Continue...
- Cream
- Tea
Clotted Cream -

British Food: A History 10/11/19 16:07
There’s nothing more Cornish than a good blob of clotted cream on a lovely cream tea. Unless you are from Devon of course, then there’s nothing more Devonian than a good blob of clotted cream on a lovely cream tea. … Continue reading →
- Clotted cream
- Cream
Cornish Pasties -

British Food: A History 09/13/19 11:54
As promised, some Cornish recipes and I start with a classic. Cornish pasties are a simple combination of chopped (not minced) beef, potatoes, turnips and onions. It’s seasoned well – especially with black pepper and baked in shortcrust pastry. You … Continue...
Cornish Food -

British Food: A History 09/06/19 19:24
Last month I managed to grab a little getaway to one of the most beautiful parts of the United Kingdom – Cornwall. I’ve always loved going there, having wonderful memories of holidaying in places like Newquay and Torquay as a … Continue reading →
- Food
Baked Gooseberry Pudding -

British Food: A History 07/24/19 20:15
The last in a quartet of gooseberry posts – I promise I will change the subject next post. In my honest, humble opinion this is the best gooseberry dessert recipe. It’s old-fashioned and simple to make – gooseberries are baked … Continue reading →
- Gooseberry
- Pudding
- Baked
Gooseberry Jam -

British Food: A History 07/18/19 12:23
I was kindly given part of a large crop of gooseberries by my friends Kit and Ellie, their two bushes have been prolific this year. Earlier in the summer, I used some of their underripe berries to make a sauce … Continue reading →
- Gooseberry
- Jam
A Gooseberry Sauce for Mackerel -

British Food: A History 07/12/19 21:23
Last post I wrote about the delicious gooseberry. Since I wrote it, I have seen them in quite a few shops, including Morrison’s, so I am feeling good about the gooseberry’s culinary future. It is important to remember that gooseberries … Continue reading...
- Gooseberry
- Mackerel
- Sauce
Gooseberries -

British Food: A History 07/04/19 16:12
‘Country life has its advantages’, he used to say, ‘You sit on the veranda drinking tea and your ducklings swim on the pond, and everything smells good…and there are gooseberries.’ Anton Chekhov, Gooseberries, 1898 The humble gooseberry is not the … Continue...
‘Neil Cooks Grigson’ moves to WordPress -

British Food: A History 06/28/19 12:53
Hello lovely followers. Just a quickie to let you know that the sister blog to British Food: A History, Neil Cooks Grigson has moved from Blogger to WordPress. It makes much more sense to have them on the same format. … Continue reading →
Blancmange -

British Food: A History 06/15/19 17:48
Last post I wrote all about the mediaeval dish Blanc Mange, an almond and rice stew served with chicken or fish. Obviously, I couldn’t let the opportunity pass to give you a recipe for the dessert blancmange we know and … Continue reading →
- Blancmange
Mediaeval Blanc Mange -

British Food: A History 06/08/19 17:52
I’m carrying on the medieval almond milk theme (I will move away from this topic, I promise) with another post on what could be described as mediaeval England’s national dish – blanc mange. Blanc mange – literally white food – … Continue reading →

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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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Very Good Recipes from British Food: A History - 4

Lent podcast Episode 5: Cheating & Altruism -

Lent podcast episode 5: Lent & Diet -

Lent podcast episode 4: Bluebells & Magpies -

Lent podcast episode 3: Eostra & Eggs -

Lent podcast episode 2: Fish & Humours -

Lent podcast episode 1: Collops & Pancakes -

Favourite Cook Books no.4: 'Great British Classics' by Gary Rhodes -

The Snowball -

How to Kill a Dragon with Pudding (or Parkin) -

Cornish Splits (& More on Cream Teas) -

Clotted Cream -

Cornish Pasties -

Cornish Food -

Baked Gooseberry Pudding -

Gooseberry Jam -

A Gooseberry Sauce for Mackerel -

Gooseberries -

‘Neil Cooks Grigson’ moves to WordPress -

Blancmange -

Mediaeval Blanc Mange -

British Food: A History

Recipes from British Food: A History

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