The best Very Good Recipes from British Food: A History - 4

There are 173 recipes on the blog British Food: A History.
Page 4 out of 9.

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To Make Muffins -

British Food: A History 12/08/20 14:31
Here we go…the third part in my trilogy of posts about muffins and crumpets. Of the two, muffins do seem to be the most labile of the tea cakes: sometimes they are a crumpet in all but name, and other … Continue reading →
- Muffin
To Make Crumpets -

British Food: A History 12/03/20 14:00
Last week I published a post all about how muffins and crumpets lie on a rather fluid continuum when you look at the from an historical perspective: names, methods and ingredients have all changed and been swapped which is very … Continue reading →
- Crumpet
The Muffin-Crumpet Continuum -

British Food: A History 11/22/20 11:00
This is the first part of a three-part post. How I wish I had a roaring fire; if I did it would be a great big one equipped with all of the paraphernalia; poker, skuttle and, of course, toasting fork. … Continue reading →
- Crumpet
- Muffin
Dr. b’s on the telly:’Fantastic Cakes & Bakes’ -

British Food: A History 11/01/20 19:02
Hello everyone. Just a very quick post for a bit of shameless self-promotion. I’m not very good at bigging myself up, but I’m taking a deep breath and am doing it now because I’ve taken part in a new series … Continue reading →
- Cake
Cauldron Cooking -

British Food: A History 10/31/20 13:33
Round about the cauldron go;In the poison’d entrails throw.Toad, that under cold stoneDays and nights has thirty-oneSwelter’d venom sleeping got,Boil thou first i’ in the charmed pot.Double, double toil and trouble;Fire burn, and cauldron bubble! William...
- Cooking
Apple Hat -

British Food: A History 10/12/20 19:25
Well didn’t Autumn descend rather quickly this year? It was quite the shock to the system. Sat inside watching the persistent Manchester drizzle, my mind turned to steamed puddings, and the pud came to me was the classic suet pudding … Continue reading...
- Apple
Forgotten Foods #8: The Grey Heron -

British Food: A History 09/24/20 19:42
When we think of the meat that was eaten at mediaeval feasts, we conjure up images of huge pieces of roast ox, venison or wild boar’s head. There was, in fact, a wide variety of meats, especially wild birds. One … Continue reading →
- Food
The Great Famine 1315-1317 -

British Food: A History 09/09/20 13:21
Such a mortality of men in England and Scotland through famine and pestilence as had not been heard of in our time. The Chronicle of Lanercost 1272-1346 In the autumn and winter of 1314, Britain experienced a period of extreme … Continue reading →
- Great
To Roast a Chicken -

British Food: A History 08/14/20 11:08
For centuries, the British were famous for its roast meat, attached to a spit before being hand-turned by some poor soul in front of a devilishly hot fire. We no longer do this, today we cook them in the oven, … Continue reading →
- Chicken
- Roast
A Cottage Loaf -

British Food: A History 07/01/20 17:12
It is as hard to achieve the right shape and texture, crust and crumb, of an authentic cottage loaf as it is to reproduce true French baguette bread. Elizabeth David, English Bread and Yeast Cookery, 1977 The cottage loaf is … Continue reading →
- Cottage loaf
One Million Hits -

British Food: A History 06/24/20 20:51
Hello wonderful readers! This week I made the great achievement of accruing one million views on British Food: a History, so this is just a very quick post to say thank you for subscribing to the blog, for reading and … Continue reading →
Elderflowers -

British Food: A History 06/12/20 12:03
There is no hedgerow glory finer than the elderflower John Wright One benefit of lockdown life is my daily hour-long meander around the green areas of Levenshulme. And at this time of year there is a real treat for those … Continue reading →
- Elderflower
Irish Treacle Bread -

British Food: A History 05/28/20 19:59
As I write this, we are still in the midst of the Covid-19 lockdown. Everyone is baking bread and I must say it is lovely to see people making time to bake during these strange times. Many home bakers have … Continue reading →
- Treacle
- Irish
- Bread
Summer Pudding -

British Food: A History 05/07/20 19:56
Summer pudding is one of the best and one of the most surprisingly versatile puddings there is. It’s also great fun to make and seeing as the first soft fruits crops are coming in, I thought I’d share my recipe … Continue reading →
- Summer pudding
- Pudding
- Summer
Lent podcast episode 7: Figs & Lambs (ending Lent) -

British Food: A History 04/05/20 01:02
In the final episode of the series we look at how the last Sunday of Lent was marked in the past, focussing on Fig Sunday and Palm Sunday. Neil cooks up some historical pax cakes to give out to shoppers … Continue reading →
- Episodes
- Lamb
- Lent
- Fig
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

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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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The best Very Good Recipes from British Food: A History - 4

To Make Muffins -

To Make Crumpets -

The Muffin-Crumpet Continuum -

Dr. b’s on the telly:’Fantastic Cakes & Bakes’ -

Cauldron Cooking -

Apple Hat -

Forgotten Foods #8: The Grey Heron -

The Great Famine 1315-1317 -

To Roast a Chicken -

A Cottage Loaf -

One Million Hits -

Elderflowers -

Irish Treacle Bread -

Summer Pudding -

Lent podcast episode 7: Figs & Lambs (ending Lent) -

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 -

British Food: A History

Recipes from British Food: A History

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