Cook: Pound Cake revisited – Crunchy Butter Cake
A comfort standard. Perfect for a chilly spring day with an under-the-weather child. My daughter is at home today and we wanted to tempt her with dishy things healing and yummy. Rice paper rolls filled with egg crepe, lettuce, grated…
Cook: Pir Gam. That is, Pear Jam. Failsafe
Jam is an essential part of the English food tradition. Without it, what can we possibly put on our toast, wiggs or gluten free muffins and scones? Good Things In England has a few things to say about Pears. While…
Cook: Seaweed and Scallion Taro Cakes. Gluten Free, Grain Free
This is another stretch – towards the Asian flavours I adore and that I miss so much. It’s incredibly difficult in London to find Asian restaurants without added MSG. So when the cravings hit, for those tangy, oily, sweetly acidic…
Cook: Parsnips and Yams for Crispy Gluten-Free Biscuit Treats?
Parsnips. Delicious. Definitely one of my favourite vegetables, yet I hardly ever buy them. This gluten and grain-free biscuit recipe was again inspired by Adam’s Luxury and Eve’s Cookery in the British Library. It contains several truly delicious parsnip recipes….
Cook: Mayonnaise & Tartare Sauce…”He little knows of England
who only England knows.” Charles Esme Francatelli was an Englishman born and bred, and prided himself on that fact, but he had inherited a gift for cooking from his Italian forebears and also had the advantage of being a pupil…
Cook: To Fry Sprats. Omega 3 breakfast richness.
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: Tropical Pudding for Christmas
Lord Barrington’s Plum Pudding. Gluten Free. Dairy-Free. No added Animal Fat. I’ve swapped the Suet for sweetly nourishing Coconut Oil, whose benefits include “antimicrobial properties; absorption directly for quick energy; and contribution to the health of the immune system.” according to my…
Cook: To Roast Goose in the English Fashion
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
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: Orange Jelly and Apricot Jellied Oranges
“Christmas wouldn’t be Christmas without Orange Jelly”, writes a friend of Florence White’s from Yorkshire. Oranges were introduced to England from Spain as early as 1290, but became a more prominent part of English food after Sir Walter Raleigh re-introduced…
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