I have not been adding recipes for a few weeks due to finalising two books, exciting but stressful – if anyone wants to know about how to prepare a book for publishing, ask me! The first book has become the second so that Edwardian Tea which contains the fun side of that era’s history with recipes, will …
During the War period this would have been boiled in a cloth. Baking it in a loaf tin lined with bacon and topped with beef dripping is actually delicious. Bulk is added with red lentils to which I have added the zest of a lemon and an extra tablespoon of mixed herbs.
If you would like …
I made this for Anna del Conte using Granny Dot‘s war rationing recipe. It was a storm-ridden day so I took it to her house and they were almost blown off the tray as I transferred them from car to kitchen. The photograph below was taken there, so the beautiful plate is hers:
This is a good introduction of curry to children. We are all spoiled by the plethora of wonderful spices and curries we have in the UK so that this one may in contrast not be very exciting. It is however, comforting, and goes very well alongside a roast chicken. It is rather like the curry …
My Canadian mother rarely makes puddings. If she does, they most definitely do not involve suet. So Granny Dot has introduced this to me via savoury and sweet puddings; I love them. This is a winner, as is the savoury Bacon pudding. The most exciting thing about this is walking into the kitchen for about two …
This was written in 1915 before rationing became official in 1917. However, using up the scraps was very much part of life, with the price of food having risen, and submarine warfare reducing the amount of produce successfully arriving on our shores from Canada and America. If I had to have this every week, or even …
Now that I have had my photos taken for the Daily Mail due out a week from Saturday (but as I said before, just wait and see as you never know) I am back to beavoring away on rationing recipes. These are beetroot rock cakes. There is mashed potato in them, hence their name but …
This is one of Granny Dot’s recipes, re-invented. I have kept the same ingredients and changed the quantities, adding demerara sugar for a wonderful finish. The recipe comes from Learning to Cook which was published during the First World War in 1915.
I have made the recipe a few times and every person who has tried it has …
This is interesting insofar as the ingredients for the shortcrust pastry are unusual to our minds today. During the First World War Rationing period, not all ingredients were obtainable. It was therefore necessary to make do. The message here is that there are more ingredients than flour, fat and liquid to make pastry so that …
The choice of food available to us is enormous. If we feel like it, mostly we can eat whatever we want, dependent of course upon where you live. Compare this with food shortages during and after the First World War. There was little choice and so the same ingredients were made into a variety of dishes. …
