Monday is Michaelmas when the defeat of Lucifer by the Archangel Michael is celebrated. You can find information, recipes and activities at piespuddingsandpottages.com/festivals/mi... #britishfood #foodhistory #festivals #recipe #michaelmas

Kent is famous for its cobnuts, a cultivated variety of hazelnuts, which are harvested in the Autumn. This cake is lovely served with an autumn tea by a roaring fire. You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #baking #recipe #cakes #cobnuts

Oats were cultivated throughout the British Isles from ancient times. With the inclusion of honey oat bread would have been an important food in Anglo-Saxon times. You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #baking #recipe #bread #oats

Lardy cake, originated in Wiltshire and its ingredients of lard, sugar and dried fruit layered with yeasted dough provided farm labourers with an energy boosting treat. You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #baking #recipe #cakes #lard

In England most apple producing counties have their own version of the cake. The Dorset version is a particularly moist and delicious one. You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #baking #recipe #cakes #apples

For the Celts, the killing of a wild boar demonstrated courage and strength. It was therefore regarded as sacred and was a central ingredient to ceremonial feasts. You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #stews #recipe #wildboar

Barm cakes, bread rolls originating in the north west of England, are often filled with chips and known as chip barms rather than butties. piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #bread #recipe #barm

Dauce egre – a dish of fish with a sweet and sour sauce served in wealthy dining rooms in medieval England. You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #haddock #recipe #sweetandsour #medieval

This simple sponge cake with caraway seeds became a particular favourite in the eighteenth century, served in the afternoon with an increasingly popular drink - tea. You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #baking #recipe #cakes

A manchet was a bread made with twice sifted flour and only eaten by the wealthy in the 16th and 17th centuries. You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #baking #recipe #breads

Originating in northern Europe in the 18th century the Pound cake uses lb each of just four ingredients: flour, butter, sugar and eggs. You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #baking #recipe #cakes

Comyne - porridge made with spelt flour. Although somewhat challenging to modern tastes, it’s an interesting insight into the culinary tastes of the English Renaissance?! You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #pottages #recipe #spelt

As well as providing a beautiful scent in the garden, Lavender can also be eaten. Since Tudor times it has been used to flavour lamb, cakes, biscuits and conserves. You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #biscuits #recipe #lavender

According to English Heritage the British pudding is facing extinction! See www.theguardian.com/food/2025/au... To keep the pudding torch alight, here are a few pudding recipes to try. You can find the recipes at piespuddingsandpottages.com/puddings/

This dish of lamb cooked with red wine, dried fruit and spices is based on a recipe in The Forme of Cury, the cookbook of Richard II’s chef. You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #stews #recipe #medieval #lamb

Cornwall was importing saffron from the Phoenicians as early as 400BC. The Cornish used it particularly to flavour bread and cakes. This tea bread is one example. You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #baking #recipe #teabreads #saffron

The scone controversy: are they pronounced to rhyme with ‘gone’ or with ‘bone’? And is it jam first followed by clotted cream or the other way round? You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #baking #recipe #scones #creamteas

Very similar to Chelsea Buns but square in shape and topped with a layer of icing, London buns were presumably an invention of a London baker during the nineteenth century. You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #baking #recipe #buns

Bluesky The Cowes Regatta on The Isle of Wight begins today, a good excuse for making Cowes pudding, a very delicious charlotte dessert! You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #pudding #recipe #charlotte

Beans were an important part of the Iron Age diet particularly during winter and spring months when meat was less plentiful. You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #broadbeans #recipe #ironage #fritters

Huffkins, soft baps from Kent, were traditionally served at ‘hopkins’, a meal provided for hop pickers with cherries placed in the dent. You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #bread #recipe #Georgian #huffkins

Lughnasa/Lammas is on Friday. The festival celebrates the first cutting of the corn at harvest time. You can find recipes and information on customs and rituals at piespuddingsandpottages.com/festivals/la... #britishfood #baking #foodhistory #recipe #lughnasa #lammas #festivals

A Salmagundy was popular in the 18th century and makes a great centre-piece for a summer lunch party. Serve with bread – the butter is already provided. You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #salad #recipe #Georgian

A common site in any Victorian farmhouse kitchen, the cottage loaf may have been inspired by the shape of a brioche made in Brittany. You can find the recipe at You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #bread #recipe #Victorian #baking

French iowtes is a smooth pottage of peas and spices. It makes a great dip or an accompaniment for fish dishes – try it with fish and chips instead of mushy peas?! You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #pottages #recipe #Medieval #dips

Try this delicious Victorian favourite which includes brown breadcrumbs but tastes very similar to praline ice-cream. You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #icecream #recipe #Victorian #desserts

This raspberry tart is based on a recipe by the Georgian confectioner, Frederick Nutt, in his cookbook, The Imperial and Royal Cook of 1809. You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #pies #sweettarts #recipe #Georgian #desserts

Planning to serve a cream tea in your garden? Why not try chudleighs instead of scones? In Devon these wonderfully soft white rolls were the original base for clotted cream and jam. You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #Georgian #buns

This recipe for Gooseberry fool comes from Hannah Wooley’s The Cook’s Guide of 1664. You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #desserts #recipe #Stuart #gooseberries

It is not clear why this lemon flavoured custard tart is referred to as a cheese cake as it doesn’t include any cheese?! For the recipe go to piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #pies #sweettarts #recipe #georgian

Hochepot de poulaille is a chicken dish of the fourteenth century and would have been eaten by the very wealthy due to its inclusion of expensive spices. It’s an interesting recipe and very easy to make. #britishfood #foodhistory #pottages #stews #recipe #medieval

Afternoon tea in the garden? How about a slice or two of Madeira cake? You can find the recipe for this light, moist cake at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #recipe #midsummer

With Midsummer just around the corner, you can find recipes and information on customs and rituals at piespuddingsandpottages.com/festivals/mi... #britishfood #foodhistory #recipe #midsummer

Scotch woodcock, a dish of creamy scrambled egg and anchovy paste on toast, was a popular savoury dish in the dining halls of Oxford and Cambridge and was served in the refreshment rooms of the House of Commons up to the 1950s. piespuddingsandpottages.com/recipe-post/...

Now is the perfect time for Eton Mess! Strawberries are at their best and Wimbledon is around the corner, so why not settle in front of the TV and watch a match indulging in a generous bowlful. You can find the recipe at piespuddingsandpottages.com/recipe-post/...

Yesterday was Pentecost and the beginning of Whitsuntide. Although we tend to celebrate this festival during the Spring Bank Holiday nowadays, here’s a Whitsuntide recipe for you to try. You can find the recipe at piespuddingsandpottages.com/recipe-post/... #britishfood #foodhistory #cake #recipe

This week’s recipe is Canary pudding, a wonderfully light, lemony sponge pudding much-loved pudding in nineteenth century England. The name refers to the canary yellow colour rather than any connection with the islands.

This week’s recipe dates back to the Middle Ages. Chicken fricassee is an indulgent creamy dish served with triangles of fried bread. You can find the recipe at piespuddingsandpottages.com/recipe-post/...

Happy Spring Bank Holiday! Celebrations for Whitsuntide now tend to take place during the Spring Bank Holiday as the dates for Whitsuntide change each year depending on when Easter falls. To discover how to celebrate this festival go to piespuddingsandpottages.com/festivals/wh...

On those cool, showery days we often get in a British summer, this stew will warm you up deliciously. Staffordshire lobby was traditionally made in the pottery towns and used up leftovers from the Sunday roast. You can find this recipe, at piespuddingsandpottages.com/recipe-post/...

This week’s new recipe is for Chelsea buns which were created at the Bun House in Chelsea in the eighteenth century. If you’ve got a bit of time on your hands, they’re fun to make and delicious to eat. You can find the recipe at piespuddingsandpottages.com/recipe-post/...

Here's my new recipe for a seventeenth century cheesecake. These were a common feature at Whitsuntide celebrations. Delicious with a bowl of the new crop of strawberries! You can find the recipe for 'chees-cake' at piespuddingsandpottages.com/recipe-post/...

May Day is on the horizon! Which of these would you like to ring in the Spring with? Elderflower sorbet, Beltane Honey Cake, or a unique Hawthorn ice-cream? Recipes for all of these can be found on my May Day guide here: piespuddingsandpottages.com/festivals/ma...