- Shop
- Recipes
- About
- Sign in
-
Shop
-
Recipes
-
About
| Pen Vogler includes this modern interpretation of the recipe Benes Yfryed from The Forme of Cury (c.1390), the first collection of recipes written in the English language, in her excellent book on British Food History, Stuffed: A Political History of What We Eat and Why it Matters - read the chapter on Beans. |
Take benes and seeþ hem almost til þey bersten, take and wryng out þer water clene. Do þerto Oynouns ysode and ymynced, and garlec þerwith, frye hem in oile, oþer in grece, & do þerto powdour douce. & serve it forth - From The Forme of Cury (c.1390), rendered into modern English by Glyn Hughes (2016)
If you replace the Old English letter thorn or þ with the modern ‘th’, it’s quite possible to read the medieval English of this recipe. The food historian Glyn Hughes explains ‘ysode’ as ‘soft’ and that ‘powdour douce’, sweet spices, might have included aniseed, fennel, ground hyssop and sugar. Pen suggests using the more conventional (to us) coriander and cumin, both of which were used in medieval cooking and medicine.
Ingredients
|
Method
|
Piyaz is a traditional Turkish bean salad, but in Antalya it takes on a unique and beloved twist. More than just a simple side, it becomes a hearty, flavourful dish in its own right, rich with tahini, olive oil and cumin, layered with herbs, eggs and tomatoes. Creamy flageolet beans form the base, while the tang of lemon and vinegar keeps it bright and refreshing. Finished with fragrant dill, parsley, and a sprinkle of sumac, this is a salad that’s as satisfying as it is vibrant, perfect served alongside grilled dishes or enjoyed simply with good bread.
An old-fashioned classic, upgraded for more plant diversity, more fibre, and, dare I say it, more flavour too! Instead of using just oats in crumble bars, try our four grain muesli base. You can make the crumble bars with either a caramelly date filling or a fresh, tart berry filling.
These traditional potato cakes are named “farls” from the Gaelic word fardel, meaning quarter. A central part of an Ulster fry, farls are popular across Northern Ireland. Making them at home is simple and requires minimal ingredients: some left-over mashed potatoes, a pinch of salt and just enough flour to bind.
, the first collection of recipes written in the English language, in her excellent book on British Food History, Stuffed: A Poli...&media=//hodmedods.co.uk/cdn/shop/articles/Fava_b2281609-5158-4ab8-8c32-0e4c2dc5d7b7_600x.png?v=1740003654){kind=link}