The tables have turned today because I am being interviewed by author, food historian and friend of the show Sam Bilton. My book Knead to Know is out now and published by Icon Books, and Sam very kindly agreed to interview me about it for the podcast. We talk about baking evolution, bakestone cookery, Jaffa Cakes and taxation, what’s so great about wheat plus many other things.

If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here.

Sam Bilton’s website

Social media: mrssbilton

Sam's blog Comfortably Hungry

Neil’s book Knead to Know is out now and published by Icon Books.

The Philosophy of Puddings is also out now, published by The British Library

Blog posts pertinent to today’s episode:

Manchets and Payndemayn

My Best Yorkshire Pudding Recipe

Clotted Cream

Podcast episodes pertinent to today’s episode:

Cake Baxters in Early Modern Scotland with Aaron Allen

Yorkshire Pudding with Elaine Lemm

50 Years of 'English Food' by Jane Grigson with Sam Bilton, Annie Gray, Ivan Day & Jill Norman

The Philosophy of Chocolate with Sam Bilton

Tripe Special: Sam Bilton & Neil Buttery Talk Tripe

British Saffron with Sam Bilton

Gingerbread with Sam Bilton

Things mentioned in today’s episode:

Hodmedod’s website

Doves Farm website

The Art of Cookery by Hannah Glasse

The Whole Duty of a Woman

Upcoming events:

Find out about upcoming events on the website here.

The Foyle’s Christmas Evening 28 November

Neil’s blogs:

‘British Food: a History’

‘Neil Cooks Grigson’

Neil’s books:

Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper

Today is an exciting day because we are tackling a topic that I consider extremely important, CRISPS, with food writer and journalist Natalie Whittle.

We talk about the North American origins of the crisp, the excitement of discovering the crisps of other countries, iconic brands like Walkers and Tayto, and most importantly what the best flavour is – amongst many other things.

Natalie’s book Crunch: An Ode to Crisps is published by Faber & Faber.

Natalie’s website

If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here.

My new books Knead to Know: AHistory of Baking and The Philosophy of Puddings are out now.

Things mentioned in today’s episode:

Tayto Crisps

Walkers Crisps

Upcoming events:

Find out about upcoming events on the website here.

Neil’s blogs:

‘British Food: a History’

‘Neil Cooks Grigson’

Neil’s books:

Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper

A Dark History of Sugar

Knead to Know: a History of Baking

The Philosophy of Puddings

Don’t forget, there will be postbag episodes in the future, so if you have any questions or queries about today’s episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open.

You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistory

The book English Food by Jane Grigson was published 50 years ago this year. It’s a book that has completely changed my life and I wanted to celebrate it with a three-part special. This is part three.

I am going back to my roots here talking with three good friends of mine Nicola Aldren, Simone Blagg and Anthea Craig, all of whom were there at the inception of my idea to cook every recipe in English Food.

We talk about memorable recipes, the large amounts of offal that were consumed, sous cheffing, pudding clubs and portion sizes, the horrorshow that was the stewed eel recipe, and many other things.

I also give you my top 10 recipes to try (& a few to avoid)

Support the podcast and blogs by becoming, if you can, a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here.

Neil’s new book The Philosophy of Puddings is out now and published by the British Library.

Books and other things mentioned in today’s episode:

English Food by Jane Grigson

Charcuterie and French Pork Cookery by Jane Grigson

Previous episodes pertinent to today’s episode:

50 Years of English Food by Jane Grigson

Jane Grigson with Sophie Grigson

18th Century Tavern Cooking with Marc Meltonville

Previous blog posts pertinent to today’s episode:

Read Neil Cooks Grigson here

Upcoming events:

Monsters & their Meals Hallowe’en event

Find out about upcoming events on the website here.

Neil’s blogs:

‘British Food: a History’

‘Neil Cooks Grigson’

Neil’s books:

Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper

A Dark History of Sugar

Knead to Know: a History of Baking

The Philosophy of Puddings

Don’t forget, there will be postbag episodes in the future, so if you have any questions or queries about today’s episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open.

You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistory