The bay leaf tends to get a bit ignored these days but it didn’t always have such an inconsequential role in cookery. It’s Greek name Daphne is a nod to an ancient myth in which a river nymph must be transformed into a bay tree to protect her from the lusty pursuits of the God … Continue reading Bay infused custard
First published Nov 2015 on The History Girls Gingerbread was one of my first introductions to the medieval era. Early gingerbread delicacies were made from breadcrumbs (hence the name), honey and some spices, though not necessarily ginger. The ingredients would be boiled and then poured/pressed into elaborate moulds dusted with even more spices. These moulds … Continue reading Medieval Spiced Gingerbread
First published February 2016 in York Press I am always impatient for the arrival of Yorkshire Forced Rhubarb at the local market. The bright pink stems act as a colourful, sharp antidote to a winter full of earthy root vegetables and irony kale. Grown as a medicinal plant by ancient Chinese cultures this tart vegetable … Continue reading Yorkshire rhubarb crunchy salsa
First published Nov 2014 on The History Girls Most readers are probably aware of my scepticism when it comes to the hype surrounding ‘new’ food trends. Food history has taught me that just about everything has been done before and many fashionable ingredients or recipes originate from a peasant background or place of necessity. Teff … Continue reading Gluten free biscuits with nutty Teff grain
First published Nov 2015 Health experts often alert us on the hidden dangers of certain foods. As someone who likes to be mindful about how - and what - I eat, I regularly check labels for concealed ingredients. I'm not alone in this. But have you considered looking for soy before putting a food item … Continue reading How much soy are you eating?