Arts
Stir Up Sunday
The last Sunday before advent begins (22.11) is traditionally known as ‘stir up Sunday’. This is when families would come together to make the mixture for their Christmas Pudding, all taking it in turns to [more…]
Food
Cooking
Culterally-Appropriated Tandoori Pheasant
The shooting season is with us again, and many of us are looking for good recipes for our game birds. I find roast pheasant, frankly, a little dull and dry and the best recipes for [more…]
16th Century
The Troubled History of the Potato
The potato is a native of the high Andes, a low-growing plant (Solanum tuberosum) with pretty purple flowers and round black fruits. To survive in its harsh environment it has evolved the habit of growing [more…]
Animals
Cooking
Atomic Buffalo Turds
The time has come to introduce the uninitiated Puffins of this world to one of the best kept secrets of the culinary world: Atomic Buffalo Turds (ABTs). Don’t ask me how they got their name [more…]
Cooking
Coarse Pork Terrine
After the resounding success of my fromage de tête I’ve had many, many Puffins (well, Sir Percy and AlJunior) clamouring for more. Whilst slightly less adventurous here is my adaptation of various recipes for pork [more…]
19th Century
Oysters 2½ Ways
“O Oysters,’ said the Carpenter, You’ve had a pleasant run! Shall we be trotting home again?’ But answer came there none — And this was scarcely odd, because They’d eaten every one.” The final verse [more…]
Arts
Culturally Appropriated Oxtail Stew
Unlike my brawn this one is a family favourite. I usually do double quantity and we eat it over a few days, but here’s the pared down recipe. Ingredients: Pack of oxtail (1kg) Coconut oil [more…]
Cooking
Knob’s Watercress Soup
I made this last week due to a supermarket delivering four packs of watercress in error with our fortnightly grocery delivery. As much as I like egg and watercress sandwiches, there is a limited amount [more…]