Rosehip syrup and honey

First published Oct 2015 Autumn is the perfect season for foraging as the hedgerows burst forth with elder, bramble and sloes. Among these sit an often forgotten bounty of ruby-red wild rose hips, once a very popular crop for those seeking winter nutrition. This member of the Rosaceae family is a relative of apples, quince … Continue reading Rosehip syrup and honey

To eat or not to eat…

First published Feb 2015 Like many of us, my relationship with food has fluctuated over my lifetime. After a struggle with breastfeeding I was, so I am reliably informed, fed with carnation milk. My toddler self was extremely fussy but this thankfully morphed in to a constant hunger and willingness to eat anything once. Growing … Continue reading To eat or not to eat…

Leek, broad bean and dill soup

First published September 2015 in York Food Festival magazine One of the things that I love about autumn and winter are the endless opportunities for nourishing, warming soup. Dried pulses, root vegetables and alliums are readily available and seem to exist purely for this ages old form of cookery. It is the cooking pots of … Continue reading Leek, broad bean and dill soup

Medieval Spiced Gingerbread

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

Yorkshire rhubarb crunchy salsa

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