One of the earliest pickles to become popular in England was piccalilli
The Regency Town House was full of Italian artists when I made this recipe for the first time.
The particular recipe I have chosen is flavoured with caraway seed
Imagine a pastry case filled with almond and lemon custard, topped with meringue
Hannah Glasse, the 18th-century cook I often turn to, had these wise words to say about pickles
We could have gone out to the shops and bought them but where is the fun in that?
Prior to 1800 a peck of wheat flour weighed 14 pounds. However…
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