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Old English

2010 February 28
by David Smith

Old English food for the 21st century

8 Responses leave one →
  1. Alexia Tabone permalink
    February 3, 2012

    Have just discovered this website and love reading your articles. I find them very interesting and informative. Was really surprised and pleased to see ‘pastizzi’ mentioned. I’m Maltese and its not often that one sees this typical food mentioned on an English website. I am also a big fan of your Curry House website.

  2. David Smith permalink*
    February 5, 2012

    Hi Alexia, thanks for your comment. I have been to Malta many times. I am a big fan of the Maltese pastizzi and also the date slices you can buy as you wander through Marsaxlokk market. We’ve had some lovely food in Malta – my wife always orders the Lampuki and I’m very fond of your rabbit stew. Sadly we’re not going back this year.

  3. Robin Lancaster permalink
    February 13, 2012

    Hi David
    I am enjoying your site. Being a product of the colonial tribe down here on the southern tip of Africa I too am pretty obsessed with the subject of curry. I enjoyed your history of the curry and Britain and I found your restaurant curry definitions most enlightening. I have a personal mission down here to protect and save our unique Durban Curry from extinction. I too have written a short story on this culinary joy and the threat of losing it, and would be glad to send it to you if you are interested. When I visit the UK I spend much of my time seeking good plain Madras style curries that share some of the traits of the Durban version and, I must say that on my most recent visit I found that Northern and Moghul style restaurants seem to have proliferated to the extent that the variants of Madras or peasant curry as I like to call it seem to be few and far between. I look forward to further engagement on the subject.
    Cape Town, South Africa

  4. Dave Tucker permalink
    August 27, 2014

    Hi, David,
    What, no saveloys and pease pudding? Jellied eels? Liver & bacon? Faggots? Tripe and onions? (just joking, I realise you can’t be all encompassing, after all there are only so many hours in a day!).
    Great site, though. Mention of Berni Inns brought back many memories of seductions (some successful, some not!) in the late ’60′s/early ’70′s. It was always a good place to take a girl you wanted to treat. What do lads do now, treat them to a takeaway pizza and a bottle of Lambrini? Not quite the same, is it!
    I spend a fair bit of time in Marrakech now. Not much traditional nosh out there, except the ubiquitous (or do I mean iniquitous?) McDonalds and KFC!
    Keep up the good work!
    Best wishes

  5. David Potter permalink
    October 19, 2014

    Hi, can you tell me where I can find the reference to: ‘one East India Company employee wrote in 1759 “The currees are infinitely various”,’ as mentioned in your posting on curries?

    I look forward to your reply, Dave Potter

    • David Smith permalink*
      October 22, 2014

      Good question David Potter, but it was some time ago since I wrote that article and I can’t find my notes. It wasn’t one of my cookery books I’m sure. So it must have been from a book on the history of the Raj. I will need to find the source as I will need it for a new book I am about to start writing. When I find it, I’ll post it here.

  6. Arments Pie and Mash permalink
    March 22, 2015

    Thank you for bringing the great pie and mash to our attention. These day’s there is not many shops left still creating this traditional English meal. The next time you are in the East End why not pop in for a bite.

  7. Beverley Hamilton permalink
    September 11, 2015

    I am still partial too and often make suet puddings, they are most certainly not out of fashion in the North of England and make a good alternative to a pastry lid. They can be flavoured and filled or rolled like a Swiss Roll with savoury or sweet fillings. A regular favourite is leak, sage and bacon suet puddings on top of a hearty beef casserole. Puddings can be steamed or baked. A Cumberland Pudding with lemons and oranges and added breadcrumbs is divine. Suet does not have to be heavy if cooked right it is as light as any cake.

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