Category Archives: Podcast

Scotch Woodcock

This post complements the episode ‘Savouries’ on The British Food History Podcast.

When I asked Twitter what the best savoury is, I was surprised and very delighted that Scotch Woodcock was by far the most popular choice. Most of the other votes seemed to be for dishes containing lashings of anchovies too; I obviously need to write more about the popular, salty fish. I talk about Scotch Woodcock in the podcast, so I won’t repeat myself here, except I forgot to mention was that it was a Victorian invention and then, as now, one of the most popular savouries of the Victorian and Edwardian eras. The earliest mention of the dish can be found amongst the pages of Mrs Beeton’s Book of Household Management, and is pretty similar to mine except Gentleman’s Relish is swapped for simple drained anchovies which are mashed and spread on the toast and no spices are used.

If, by the way, you know not of Scotch Woodcock or the concept of the savoury, have a listen to the podcast episode. I also wrote a post about savouries a few years ago.

This makes enough for two for lunch and is very good with a green salad dressed only with salt, pepper and cider or wine vinegar.

The simple foods are best

150 ml double cream

2 egg yolks (or 1 whole egg)

Salt and pepper

Dash of Cayenne pepper (optional)

Pinch of ground mace (optional)

2 slices of toast kept warm

Around 2 tsp Gentleman’s Relish (my recipe for that here)

Turn your grill to a high setting.

Put a small saucepan on a medium-low heat. Pour in the cream and beat in the egg yolks (or whole egg) then the spices with a wooden spoon. Keep stirring until the mixture becomes scalding hot, but do not allow it to boil. You can tell when it’s ready if when you scrape your wooden spoon through the savoury custard you can see the base of the pan.

Spread the Gentleman’s Relish thinly over the toast (if you’re using my recipe, you can be a little more generous) then spoon over the savoury custard. Don’t worry if there are a few small lumps of cooked egg: it’s very forgiving. Use the back of a spoon to spread the custard right to the very edges of the toast, and grill until the top turns a delicious dark golden brown (or do as I did, and use a chef’s torch).

Serve immediately.


If you like the blogs and podcast I produce, please consider treating me to a virtual coffee or pint, or even a £3 monthly subscription: follow this post for more information.


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Filed under Britain, cooking, food, General, history, Podcast, Recipes, The Edwardians, The Victorians

To Make Frumenty/Furmenty

This post complements the episode ‘Forme of Cury with Christopher Monk’ on The British Food History Podcast.

This post is for subscribers only. Subscribers get access to my Easter Eggs tab – full of extra interviews, outtakes and other bits and bobs, as well as subscriber-only blog posts and recipe

Subscribe to get access

Read more of this content when you subscribe today. Follow this link for more details.

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Filed under Britain, cooking, food, Mediaeval Age, Podcast, Recipes, Uncategorized

Season 2 of ‘The British Food History Podcast’ coming soon…

Some exciting news! The second series of my podcast will drop from Sunday 25th of July, which is also the tenth birthday of the blog; it seemed appropriate somehow. Craziness. It’s had a slight name change and it now has the less clumsy title of The British Food History Podcast. I would love it if you subscribed to it via your favourite provider. It’s taking a little time to appear on Apple and Google podcasts but is all ready to go on the others: Spotify, Amazon, Deezer etc.

I’ve chosen Captivate to be my host and if you don’t have a podcast provider, you can listen to it there: https://the-british-food-histor.captivate.fm/listen

If you look on the episode list you’ll see I have added the episodes of the Lent special I made last year with Sonder Radio. Sorry it’s taken so long to do a second series: in lockdown everyone else made a podcast, but I had such a bee in my bonnet about going on location for interviews etc., I thought I’d wait for enough normality to resume before I started again. Anyway, I got bored of waiting for that obviously. (That said, I did manage to do some real life interviews and jaunts.)

I’m going to produce the podcast in packets of six episodes – life often gets I the way and as much as I’d like to make an episode every single week, the day job rather gets in the way of that.

One final thing – and I flush red as I type – I love making content and hope to be able to spend more time making it so if you like my blog posts and podcast episodes, please consider a monthly subscription or buying me a virtual coffee or a pint?

You can pay a one off donation or start up a monthly £3 subscription. The great thing about being a subscriber is that you get some extra bonus Easter eggs (deleted podcast scenes, bonus episodes, cookery videos) as well as extra blog posts. As more subscribe, the more content I can add for everyone. To find out more visit the Support the Blog and Podcast tab on the blog. I thank you in advance xxx

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Lent podcast episode 7: Figs & Lambs (ending Lent)

Helen’s Hebridean sheep

In the final episode of the series we look at how the last Sunday of Lent was marked in the past, focussing on Fig Sunday and Palm Sunday.

Neil cooks up some historical pax cakes to give out to shoppers and traders at Levenshulme Market so see how then would go down today.

Pax cakes

With Easter Sunday on his mind, Neil gets hold of some very special meat from a Hebridean sheep farm and has a chat with farmer Helen Arthan about what it’s like working with such characterful little sheep. On his return to Manchester, he cooks up some roast hogget for two friends of the show.
 


If you like the blogs and podcast I produce, please consider treating me to a virtual coffee or pint, or even a £3 monthly subscription: follow this link for more information.


Helen, Neil & Vicky

Links and extra bits:

The story of Holy Week: https://www.churchofengland.org/prayer-and-worship/worship-texts-and-resources/common-worship/churchs-year/holy-week-and-easter/holy-week

Recipe for pax cakes:

200g icing sugar, plus extra

30 g cornflour, plus extra

1 tsp orange flower water

Zest half a lemon

1 medium egg white

  1. Preheat your oven to 160°C.
  2. Place all the ingredients in a bowl and whisk slowly to combine, then use an electric mixer to beat the mixture very smooth.
  3. Dust your worktop with icing sugar and cornflour and roll the mixture out to a thickness of around 3 mm.
  4. Cut into rectangles and prick with a fork, then arrange on a baking tray that has been lined with greaseproof paper and dusted with a little cornflour.
  5. Bake for 8 to 10 minutes, until slightly golden brown.
  6. Cool on a rack.

Levenshulme Market website: https://www.levymarket.com/

Hebridean Sheep Society website: https://www.hebrideansheep.org.uk/

‘Neil Cooks Grigson’ blog: https://neilcooksgrigson.com/

Rectangular livestock paintings: https://artuk.org/discover/stories/the-rectangular-cows-of-art-uk

Roast hogget/lamb, recipe number 438: https://neilcooksgrigson.com/2020/04/04/438-plain-roast-primitive-lamb-with-gravy/

‘English Food’ by Jane Grigson: https://www.penguin.co.uk/books/242/24292/english-food/9780140273243.html

Other primitive/ancient sheep breeds of the UK: https://www.accidentalsmallholder.net/livestock/sheep/british-rare-and-traditional-sheep-breeds/

Written and presented by Dr Neil Buttery
Produced by Beena Khetani
 
Made in Manchester by Sonder Radio

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Filed under baking, Britain, cooking, Easter, Festivals, food, General, history, Meat, Podcast, Recipes

Lent podcast episode 6: Cheating & Altruism

Well here we are, it’s the penultimate episode of the podcast already!

In this episode, we look at what goes on in the fifth Sunday of Lent, which was called Carlin Sunday in some parts of Britain, a day when carlin (aka black) peas were traditionally eaten. Neil goes on a trip to Bury Market to seek them out and hopefully get a taste.

We also find out about how social evolution theory can explain our behaviour during Lent, and Neil has another chat with Professor Matthew Cobb of Manchester University about how the source of our morals is our genes themselves.

Professor Matthew Cobb

If you like the blogs and podcast I produce, please consider treating me to a virtual coffee or pint, or even a £3 monthly subscription: follow this link for more information.


Written and presented by Dr Neil Buttery Produced by Beena Khetani Made in Manchester by Sonder Radio.

Links and extra bits

Bury Market website: https://www.burymarket.com/

Things you find in chip shops, including PEA WET: https://www.bbc.co.uk/bbcthree/article/eb3657e9-28e6-4157-a6fb-9af1e74fcfb8

Matthew Cobb’s new book, The Idea of the Brain: https://profilebooks.com/the-idea-of-the-brain-hb.html

Irish Times article on Alfred Russell Wallace & Spiritualism: https://www.irishtimes.com/news/evolutionist-who-fell-for-spiritualism-1.192971

Why animals (like peacocks) have costly ornaments and others don’t: https://news.northwestern.edu/stories/2016/11/study-explains-evolution-phenomenon-that-puzzled-darwin/

‘Tragedy of the Commons’ video with fish instead of cows:

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Filed under Britain, Easter, food, General, history, natural history, nature, Podcast, Uncategorized

Lent podcast episode 4: Bluebells & Magpies

In this week’s episode we start with a little look at how Lent was dumbed down over the years from extremely strict to almost non-existent.

However, the bulk of the episode is about natural history during Lent – there are lots of interesting animal behaviours around at this time of year, such as mad March hares doing their dashing about and boxing matches. Plants are starting to reappear too and seeing their blooms can really lift our spirits.

A bit of Bud…

Neil has a conversation about plants with Brenda Smith of Bud Garden Centre, Burnage, Manchester. Brenda grows many of her own plants and has an allotment so she was the perfect person to tell us about what gardeners and growers can be doing. Neil asks if there is anything growing or can be grown this time of year for the dinner table, and we discuss the importance of avoiding peat when gardening at home. We also chat about wild plants that we see in the early spring and how they have adapted to thrive in a rather bleak time of year.

Neil then speaks to Matthew Cobb, Professor of Zoology at Manchester University, about animals and their behaviour in spring including mad March hares, aggression and territoriality in male animals, nesting building, how horrible mallards and robins are, sexual selection, horrible nature, stoat attacks and more.

Professor Matthew Cobb

One of the common threads in both chats is how climate change is affecting things for both plants and animals, which is a bit depressing, but we leave the episode on a fun cliff-hanger from Matthew. If you think you know what happened next, leave a comment below or tweet me at @neilbuttery or email me at neil@britishfoodhistory.com.

Click the link below to go straight to the episode:


If you like the blogs and podcast I produce, please consider treating me to a virtual coffee or pint, or even a £3 monthly subscription: follow this link for more information.


Produced by Beena Khetani. Made in Manchester by Sonder Radio.

Bud’s website: https://www.budgarden.co.uk/

Guardian article about the importance of conserving peat bogs: https://www.theguardian.com/environment/2017/jul/28/ultimate-bogs-how-saving-peatlands-could-help-save-the-planet

More on bluebell hybridisation: https://www.wildsheffield.com/wildlife/wildlife-conservation/true-bluebells-2/bluebell-hybridisation/

Matthew’s brand new book ‘The Idea of the Mind’: https://profilebooks.com/the-idea-of-the-brain-hb.html

Matthew’s new OUP book about smell: https://global.oup.com/ukhe/product/smell-a-very-short-introduction-9780198825258?cc=gb&lang=en&

More on phenology and diaries: https://naturescalendar.woodlandtrust.org.uk/what-we-record-and-why/why-we-record/a-brief-history-of-phenology/

Boxing hares (and rock music, for some reason): https://www.youtube.com/watch?v=pnF9SryDa6A

Stoat behaviour including pack attacks (I wasn’t making it up!): http://www.harpur.org/stoats.htm

The Fortean Times website: https://subscribe.forteantimes.com/

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Lent podcast episode 3: Eostra & Eggs

In this week’s episode we look at Pagan Lent and Easter – and look at the ancient pre-Christian celebrations and symbolism that endured to the present day. We also see how the Christian church on one hand had to let the Pagans keep their traditions so they would accept this new religion, yet have them reject it all as heathenous hocus-pocus at the same time. We also find out about the Pagan goddess Eostra, who, as it turns out, we know absolutely nothing about.

Two of the most Pagan things at Easter time are eggs and buns, so Neil looks at the history of those. He gives out his hot cross bun recipe, and takes a visit to the wonderful Dormouse chocolates – Manchester’s only bean to bar chocolatier.

A big thanks to Isobel of Dormouse Chocolates for sparing the time to chat to me about chocolate eggs and the process of making artisan chocolate.

…and of course, thanks to everyone for listening – if you have any comments, questions or queries about anything you hear, leave a comment on this post, email me at neil@britishfoodhistory.com or find me on twitter @neilbuttery.

Please listen, like and subscribe.

Scroll down to see a list of photos and links all about the things discussed in this episode. See you next week!


If you like the blogs and podcast I produce, please consider treating me to a virtual coffee or pint, or even a £3 monthly subscription: follow this link for more information.


British Food a History: Lent was produced by Beena Khetani and is a Sonder Radio production

Extra bits:

Neil’s hot cross buns recipe: https://britishfoodhistory.com/2012/04/05/hot-cross-buns/

More on Eostra: https://www.northernpaganism.org/shrines/ostara/about.html

Dormouse Chocolates website: http://dormousechocolates.co.uk/

More on Faberge and the Winter Egg: https://www.historyanswers.co.uk/kings-queens/george-vis-fight-against-fascism-history-of-royals-issue-12-on-sale-now/

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Filed under Britain, Easter, Festivals, food, history, Podcast, Recipes

Lent podcast episode 2: Fish & Humours

In this episode we look at the history of Lent: When was it enforced? What were the rules? That sort of thing. Neil looks at how the belief in the four humours shaped what we ate in Lent, and how they caused illness and changed our moods throughout the year.

This week – the first full week of fasting – is an Ember Week. There are four Ember Weeks throughout the year – one for each season – and this is the spring one.

Neil then goes to the beautiful John Ryland’s Library in Manchester to see an early manuscript of the Forme of Cury, the earliest cookbook written in the English language, to find and cook from it ‘a tart for Ember Day’ which he cooks for his friends Kate and Pete with mixed results (recipe below).

A huge thanks to the staff of the John Ryland’s Library, who were very helpful indeed, and to Kate and Pete for letting me assault their taste buds.

Most of all, thanks to you for listening – if you have anything to add about anything you hear, feel free to post a comment, tweet me (@neilbuttery) or email me at neil@britishfoodhistory.com.

Please listen, like and subscribe.

Scroll down to see a list of photos and links all about the things discussed in this episode. See you next week!


If you like the blogs and podcast I produce, please consider treating me to a virtual coffee or pint, or even a £3 monthly subscription: follow this link for more information.


British Food a History: Lent was produced by Beena Khetani and is a Sonder Radio production

Extra bits:

More on the four humours: https://www.nlm.nih.gov/exhibition/shakespeare/fourhumors.html

The story of how King Alfred burnt the cakes: https://britishfoodhistory.com/2018/10/25/king-alfred-burns-the-cakes/

A blog post all about Forme of Cury: https://britishfoodhistory.com/2018/08/10/favourite-cook-books-no-3-the-forme-of-cury-part-i/

…and another with some recipes: https://britishfoodhistory.com/2018/08/14/favourite-cook-books-no-3-the-forme-of-cury-part-2-recipes/

Forme of Cury online: https://archive.org/stream/theformeofcury08102gut/7cury10.txt

The John Ryland’s Library website: https://www.library.manchester.ac.uk/rylands/

Not a tart! A biog of Eleanor of Aquitaine: https://www.britannica.com/biography/Eleanor-of-Aquitaine

The mediaeval cinnamon bird: http://bestiary.ca/beasts/beast242.htm

A recipe for ‘a tart for Ember Day’:

Shortcrust pastry made with 400 g flour

1 medium onion

2 tbs parsley, chopped

1 tbs mint, chopped

1 tsp sage, chopped

A handful of raisins

150 g blue cheese, grated

Pinch of saffron

2 tbs hot milk

10 eggs

75 g melted butter

1/2 tsp salt

1 tsp sugar

  1. Roll out the pastry and use it to line a 10-inch flan ring. Prick the base and place in the fridge to firm up
  2. Preheat the oven to 220°C and bake the case lined with greaseproof paper and filled with baking beans for 30 minutes.
  3. Meanwhile, peel the onion and simmer in salted water for 20 minutes, then drain.
  4. Remove the beans and paper and return the pastry case to the oven  for 7 or 8 minutes to crisp the base.
  5. Turn down the oven to 160°C
  6. Sprinkle over the base the herbs, raisins and cheese, chop up the onions and scatter those too.
  7. Steep the saffron in the hot milk for five minutes, then beat with the eggs, butter, salt and sugar
  8. Pour the eggs over and bake until set, around 45 minutes.

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Filed under Britain, cooking, Easter, Festivals, food, history, Mediaeval Age, Podcast, Recipes, Uncategorized

Lent podcast episode 1: Collops & Pancakes

Welcome to my first episode all about the history of Lent in Britain. There will be a new episode every Sunday throughout Lent, and over the weeks we will be looking at it from every direction possible.

I’m having great fun making it and it has been amazing to get help and support from Beena Khetani at the amazing Sonder Radio.

A huge thanks to David Walker, Bishop of Manchester for giving up his time to talk to me, and to my pals Kate and Pete for letting me take over their kitchen.

Most of all, thanks to you for listening – if you have anything to add about anything you hear, feel free to post a comment, tweet me (@neilbuttery) or email me at neil@britishfoodhistory.com.

Scroll down for a more description of the episode as well as some useful links and photos.

Please like, follow or subscribe:

In episode one we start our historical journey through Lent, the Sunday before it begins by finding out what Lent (and indeed Easter) is with the help from the Very Reverend David Walker Bishop of Manchester, where we discuss what Lent and Easter means in the Christian Church, the benefits of fasting, how Lent has changed over the centuries, and how eating world’s largest rodent during Lent is absolutely fine (if you live in Venezuela).

Neil then tell us all about Shrovetide. Shrove Tuesday, aka Pancake Day, is the best-known day of Shrovetide of course, but what about its forgotten partner Shrove Monday, aka Collop Monday? You’ll have to listen to find out.

Neil then cooks two different pancakes: ‘Pancakes for the Rich’ and ‘Pancakes for the Poor’ for a couple of his friends Kate and Pete who are used to him shoving historical food under their noses all the time. They discuss the correct way to eat a pancake, what the best toppings and reminisce about that classic Jif Lemon advert from days long gone as well as Yvette Fielding’s massive pancake fail on Blue Peter.

Once well and truly shriven, we gather ourselves and head on to the first day of the 40-day fast Ash Wednesday.


If you like the blogs and podcast I produce, please consider treating me to a virtual coffee or pint, or even a £3 monthly subscription: follow this link for more information.


Useful links:

David Walker’s webpage on the Manchester Diocese website: https://www.manchester.anglican.org/bishop-manchester/

An Atlas Obscura post all about eating the honorary fish capybara: https://www.atlasobscura.com/foods/capybara-venezuela

‘Jif Lemon Day’ ad:

Yvette Fielding’s pancake fail:

‘Pancakes for the Poor’ recipe: https://neilcooksgrigson.com/2008/02/06/25-harvest-pancakes-for-the-poor/

 ‘Pancakes for the Rich’ recipe: https://neilcooksgrigson.com/2007/12/07/13-pancakes-for-the-rich/

Follow Neil Buttery on twitter @neilbuttery

British Food a History: Lent was produced by Beena Khetani and is a Sonder Radio production

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Filed under Britain, cooking, Easter, Festivals, food, General, history, Podcast, Recipes, Uncategorized

British Food: A History podcast coming soon…

Hello lovely readers. Just a little post to let you all know that British Food: A History will be releasing its first podcast!

Season 1 is called Lent and the first episode comes out the Sunday before Lent starts – the 23rd February 2020 with new episodes out during every Sunday throughout Lent.

Just like my blog posts, the podcast will have plenty of food history and recipes, but mixed in their will be science, evolutionary biology, natural history and anthropology, as I look at how Lent has been like for people: the hardships, the special events, the lost and forgotten celebrations and practices. I’ve written about Lent and Easter a few times on the blog before, so go and have a look-see if you fancy.

A new tab has appeared on the website where I’ll be posting loads of background bit, photos sand extra material as well as links to each episode of course.

You guys can get involved too – if you don’t follow me on Twitter, find me – @neilbuttery – and post your thoughts and if you have any extra information and facts, or questions, let me know there. Alternatively, email me at neil@britishfoodhistory.com

It would be great if you could listen and get involved. Don’t forget to keep an eye out on the Lent Podcast tab on 23rd February.

Cheers!

Neil x

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Filed under Blogs, Britain, Festivals, food, General, history, Podcast