I’ll Have What She’s Having: A Medieval Christmas Tasting Menu

“Let us consider some of our genuine English culinary assets.  Among the best of them are our cured and salted meats.  Hams, gammons, salt silversides…” So begins one of Elizabeth David’s chapters in “Spices, Salts and Aromatics in The English Kitchen,” a charming book that takes us through centuries of English cookery with its yin… Continue reading I’ll Have What She’s Having: A Medieval Christmas Tasting Menu

Galangal – The Spice of Life

Mulahwajah* “Anything green that grew out of mould was an excellent herb to our fathers of old” So wrote Rudyard Kipling when describing the English medieval addiction to herbs and spices – the more exotic the better.  And surely there is none more exotic than Alpinia officinarum, or lesser Galangale, now simply known as galangal although,… Continue reading Galangal – The Spice of Life