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Cooking & Preserving

Pies, pickles and other techniques British cooks used to make food last longer and taste better.

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Pickles and Chutney: How Vinegar, Spice and Empire Filled the British Larder

Long before refrigerators, vinegar kept vegetables edible through the winter. Trade with India then added chutney and piccalilli, and a Staffordshire village gave its name to Britain’s best-known pickle.

1 October 20262 min read

Cooking & Preserving

Pies and Pasties: A Short History of British Pastry

Medieval cooks baked meat in thick pastry “coffins” that were never meant to be eaten. From those humble cases came the pork pie, the Cornish pasty and a nation of pie lovers.

12 September 20262 min read

Pickles and Chutney: How Vinegar, Spice and Empire Filled the British Larder

Pies and Pasties: A Short History of British Pastry

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