“It is a great pity more raised pies are not made. They are not so difficult as they sound, they keep well, and are substantial and wholesome,” writes Dorothy Hartley in Food in England. She does, I must say, make me feel a bit bad that we’re inverting the method for this pork pie with black…
Apple Crackle Pudding doesn’t exactly have the crack that I was expecting from the name (nor does it have any snap or pop). It does, however, have more bite than you can expect from many apple-based Yorkshire dishes as there’s no stewing involved, which gives it a great texture. Apples are, of course, in season…
Parkin, it turns out, is barely available beyond the borders of our magnificent county. (Well, Lancashire makes some scurrilous claims on it, but we’ll ignore them for now.) Here in Yorkshire, though, parkin is firmly associated with Bonfire Night for reasons that probably stem from Celtic paganism hidden deep in the bedrock of our culture. It’s…
“It’s an American dish!” So said one of my girlfriend’s family members when she cooked this meatloaf for them a couple of weeks ago. I get where they’re coming from. I tend to think of it as a North American dish, too. It conjures images of American moms from 1960s sitcoms you never watched serving up…
Late August, given heavy rain and sun For a full week, the blackberries would ripen. At first, just one, a glossy purple clot Among others, red, green, hard as a knot. You ate that first one and its flesh was sweet Like thickened wine: summer’s blood was in it Leaving stains upon the tongue and…
