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DISHY THINGS IN ENGLAND
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Cook: Celery Fritters – gluten free (and FAILSAFE); a recipe from 1744

Cook: Celery Fritters – gluten free (and FAILSAFE); a recipe from 1744

January 17, 2014 · by Karen R · in : Cook, Gluten Free, Luncheon, Dinners and Dishy Suppers, Revitalise, Vegetables

Florence White’s recipe for frying celery is taken from a Kitchen Garden book from 1744, called Adam’s Luxury and Eve’s Cookery. I found the book at the British Library and was eager to see why Florence had picked this recipe…

Cook: To Fry Sprats. Omega 3 breakfast richness.

Cook: To Fry Sprats. Omega 3 breakfast richness.

December 3, 2013 · by Karen R · in : Cook, English Breakfasts, Fish, Luncheon, Dinners and Dishy Suppers, Revitalise, Savouries, Specialities

These omega 3 rich, fatty fish are, according to a dear Mrs. Loftus from Southwold, a delicious and naturally nutritious breakfast. Start your day with a boost for your brain, with oils from real, sustainably caught fish, rather than a…

Cook: To Roast Goose in the English Fashion

Cook: To Roast Goose in the English Fashion

November 27, 2013 · by Karen R · in : Cook, Gluten Free, Luncheon, Dinners and Dishy Suppers, Revitalise, Specialities

The Roast Meat of Old England I was tempted to cook Moor Fowl, Jugged Pigeon, Ortolan or Roast Cygnet with you. But of course, and probably for the best, I’m not able to source any of these birds. The Cygnet…

Cook: Roast Duck with Gluten-Free Stuffing for a smaller Christmas setting

Cook: Roast Duck with Gluten-Free Stuffing for a smaller Christmas setting

November 26, 2013 · by Karen R · in : Cook, Luncheon, Dinners and Dishy Suppers, Specialities

A duck serves fewer people than a chicken and certainly less than a turkey! Unlike a chook, it has the novelty value that a turkey does – making it a perfect festive option for a small family, a Christmas ‘en…

Cook: Pudding in a Hurry? Sir Charles Rowley's 1857 Plum Pudding gets the Gluten Free treatment

Cook: Pudding in a Hurry? Sir Charles Rowley’s 1857 Plum Pudding gets the Gluten Free treatment

November 17, 2013 · by Karen R · in : Cook, Gluten Free, Specialities, Sweet Dishes

My grandma’s Plum Pudding was always the highlight of our Christmas. When I was just a girl who didn’t even like Christmas Pudding, seeing the Christmas pudding bowl come out, accompanied by its Brandy Butter, epitomised the yuletide spirit and…

Cook: Sourdough, Gluten Free. A far cry from Bath and Sally Lunn's Buns

Cook: Sourdough, Gluten Free. A far cry from Bath and Sally Lunn’s Buns

November 14, 2013 · by Karen R · in : Cook, Bread, Huffkins, Wiggs, Oatcakes, Gluten Free

Sourdough. Bread. This is a book in itself. We went to Bath on the weekend. Sally Lunn’s is a Bath institution and her buns do not escape Florence White’s attention. They are eggy, creamy, and contain small beer yeast as…

Cook:  Scottish Fare Part II;  Two and a Half Shellfish Receipts:  'Potted Shrimp for an Australian Yuletide Table' & 'A Pot of Warm Langoustines'

Cook: Scottish Fare Part II; Two and a Half Shellfish Receipts: ‘Potted Shrimp for an Australian Yuletide Table’ & ‘A Pot of Warm Langoustines’

November 7, 2013 · by Karen R · in : Cook, Fish, Gluten Free, Luncheon, Dinners and Dishy Suppers, Revitalise, Savouries

Potted Shrimps, writes Florence White in Good Things In England, are delicious as an appetiser with wholemeal bread and butter. The Shrimps recipe is “From a Cookery Book belonging to Miss Hope, dated 1797”. Her brief ingredients list requires a…

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Heritage Cookery Refreshed

Dishy Things In England recreates traditional English Cookery with modern, whole food ingredients - as good as the raw materials would have been back then, before processing and packaging compromised our food chain.

The recipes I'm reinventing; gluten free; cow's dairy-free; sulfites free, are all from early 20thC "receipts book" GOOD THINGS IN ENGLAND.

I love to be aimless in adventure, as I am now, an Australian perched in Hoxton, London, but I am rudderless without a kitchen.

It is the centre of our family, from where so many joyful ambles begin.

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