Zucche Ripiene (Stuffed Squash) by Sam Bilton, December 7, 2018 It’s a shame that Leaves from Our Tuscan Kitchen (1899) or its author Janet Ross...
WILLIAM VERRALL’S SWEETBREADS WITH ASPARAGUS (1759) by Sam Bilton, June 8, 2018 Offal is a sorely neglected source of protein in this country. One of my...
Bride Pie by Sam Bilton, May 18, 2018 Adapted from The Experienced English Housekeeper by Elizabeth Raffald (1769) The Bride Pie was...
Verde Sawse by Sam Bilton, May 11, 2018 Serves 4 – 6 This is a Medieval Verde Sawse (green sauce) inspired by...
Dr Kitchiner’s ‘Maigre’ Fish Pie by Sam Bilton, March 30, 2018 Although in French the word ‘maigre’ means thin or skinny in terms of it’s...
A Dish of Roman Lentils by Sam Bilton, March 16, 2018 A few weeks ago we were besieged by snow and freezing temperatures which inevitably...
Venison & Black Bean Chilli by Sam Bilton, December 8, 2017 Serves 8 I think at this time of the year, spiced foods really come...
Lamb & Black Pepper Stew / Pebre by Sam Bilton, September 15, 2017 From Vicky Hayward’s translation of The New Art of Cookery by Juan Altamiras. For...
A Pie For Easter by Sam Bilton, April 14, 2017 I’m not sure what the seasonal equivalent for being a ‘Scrooge’ is at Easter...
Hodge Podge of Duck by Sam Bilton, March 5, 2016 Serves 4 Hotch Potch or Hodge Podge – A confused mixture It’s a little...
