Making 200-Year-Old Mayonnaise – How has it changed?
Mayonnaise (or magnonnaise, as Carême calls it in this recipe from 1828), didn’t really become popular until the early 19th century. First popular in France, by the 1850s, cookbooks in…
Medieval Corned Beef
Corned beef’s popularity fell in medieval Ireland due to most of the good corned beef being sent overseas to England. Pork was cheaper to raise, so many ate bacon and…
Dish Podcast: Louis Theroux
Despite arriving on a full stomach, there was no spoiling Louis’ meal. Angela served five spice & lemongrass short ribs, paired by the Waitrose wine experts with a glass of…
Tagliatelle with peas, courgette & burrata
Summer pasta should be light, fresh and make the most of seasonal produce. Keeping it simple means you won’t spend long in the kitchen. Here, Mateo Zielonka has chosen mint…
Garlic Miso Honey Butter Ramen
Instant ramen upgraded with a glossy garlic–miso–honey butter sauce that emulsifies directly in the pan for rich, savory depth.
Cauliflower & spinach curry
There’s a misconception that curries are something of an indulgence. In reality, they’re a great way to elevate humble vegetables to hero status, simply by pairing them with heady spices…
Dish Podcast: Jordan North & William Hanson
Angela prepares a moreish Rarebit Mac ‘n’ Cheese for her hungry guests who are speechless after just one mouthful. The dish is paired with a Bourgogne Blanc Marc Dudet, a…
A History of Waffles
Communion Wafers to Eggo
Medieval Chicken Soup
Historical Italian Cooking
Apple and Chocolate sandwiches
Via Tasting History and Sandwiches of History