Cookery - Helen Callaghan

Orkney Baking – Beremeal and Birsay Biscuits

Helen Callaghan — Mon, 29 Jun 2020 09:00:00 +0000

So now Night Falls, Still Missing is being released on July 23rd, I wanted to start sharing why I wrote the book and set it on Orkney. I’d been fascinated with the islands and their

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Adventures in Cocktails: Harry’s Bar in Venice

Helen Callaghan — Fri, 06 Feb 2015 14:00:00 +0000

Harry’s Bar is famous for its dry martini, and speaking as an afficianado of dry martinis, this seemed the perfect destination for me that first night in the city. I had booked a weekend on the

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Medieval Cookery: Roo Broth

Helen Callaghan — Thu, 06 Nov 2014 09:00:38 +0000

Roo broth – I know, right? What is it, some kind of medieval kangaroo soup? Well, no. Roo broth is more of a bruet – a kind of thickly sauced meat dish – a bit

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Medieval Cookery: Frumenty

Helen Callaghan — Thu, 30 Oct 2014 09:00:56 +0000

So, for a while I’ve been promising myself I’d have a go at making frumenty. For a start, it’s easy, and also, it’s ubiquitous. It was a very common thing to serve in medieval times.

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Medieval Cookery: Pies de Parys

Helen Callaghan — Thu, 04 Sep 2014 09:00:00 +0000

So, since it’s Sunday and I’ve been working very hard on the book, I fancied something indulgent, and settled on Pies de Parys, a meat pie from Pleyn Delit. This pie, from Harleian MS 4016 (dating from around

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Medieval Cookery III: Blaunchyd Porray (Creamed Leeks)

Helen Callaghan — Wed, 13 Mar 2013 12:41:48 +0000

This one, blaunchyd porray or creamed leeks, is from a book called the Liber Cure Cocorum, which is completely wonderful for three reasons: It comes from Lancashire and is in the Northern dialect current around 1430. It

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Medieval Cookery Part II: Cormarye

Helen Callaghan — Thu, 24 May 2012 09:18:49 +0000

For the Bank Holiday weekend I decided to do something special – Cormarye, which is roasted pork in a red wine, caraway, coriander and garlic marinade, with the drippings made into an accompanying sauce and served

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Medieval Cookery – Frytour of Pasternakes, of Skirwittes, & of Apples

Helen Callaghan — Tue, 03 Apr 2012 12:58:35 +0000

So I tried my hand at a little medieval cookery. More specifically, I wanted to do a medieval feast, but it seemed wilful madness to attempt to cook the whole gamut of an ancient meal full

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