Welsh cakes, girdle baked with beremeal
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cup of tea and bere loaf
a simple tea loaf, baked with bere
Read Morepiccalilli
While Tom made piccalilli, I thought about pickles in Rushdie and Arundhati Roy, and then spent a happy couple of hours investigating the condiment’s eighteenth-century origins. The earliest instance I could find of a recipe resembling what we now know as piccalilli, was in the 1768 edition of Hannah Glasse’s Art of Cookery, where it…
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