A Day in the Life of a Regency House

Squashing strawberries through a sieve in a historic kitchen in Cornwall changed me. Ever since that sunny morning I’ve been intrigued by the idea of space influencing taste. Does cake taste better eaten from a plate and sipped with tea in the housekeeper’s room?  Would the taste of ham improve if it was hacked off … Continue reading “A Day in the Life of a Regency House”

The pastry room – what was it like to work there? And a recipe for artichoke pie

A small dark room lies behind the meat safe in the Town House’s basement annexe. This room is always cold, even in the middle of the summer. The sun is never allowed to get in. It’s a simple room. A sturdy table covered in a marble slab, with two drawers underneath. Above the table there … Continue reading “The pastry room – what was it like to work there? And a recipe for artichoke pie”

How to make Yorkshire Parkin

“It’s very sweet, with a distinct ginger flavour; sticky and a clinging texture” This is Yorkshire parkin as described for those who don’t know it. And if you don’t know it you should. This ginger-spiced chewy cake is certainly a pleasure to eat.  The pleasure for me, and for you, will not just be in … Continue reading “How to make Yorkshire Parkin”

How to make Bachelor's and Spinster's puddings

It’s the tale of two puddings. A bachelor’s pudding and a spinster’s pudding. Two discovered recipes from mysterious sources and two antiquated words for being single. We can only guess at why these puddings were named after bachelors and spinsters.  In essence they resemble many other puddings with ingredients like breadcrumbs, flour, suet raisins and … Continue reading “How to make Bachelor's and Spinster's puddings”