Locket's Savoury
Jane Grigson is a much underrated food writer. In 2024 her book English Food celebrated its 50th anniversary. Neil interviewed several food historians on the British Food History podcast about why Jane’s work was so important to our understanding of traditional English food ways which you can listen to here.
Incidentally, Neil has cooked most of the recipes in English Food. You can read about his culinary exploits over on Neil Cooks Grigson.
Both Sam and Neil love this simple savoury dish which works with pretty much any blue cheese (Stichelton included).
For 4 Servings
8 small slices of white bread
1 large bunch watercress, cleaned and divided into sprigs
4 ripe pears (Doyenne du Comice are best)
350g (12oz) Stilton cheese, sliced
Freshly ground pepper
Toast the bread and cut off all the crusts. Put the slices into four ovenproof dishes, or one large one. Arrange the watercress evenly on top and cover it with the peeled, cored and thinly sliced pears. Put the Stilton over the pears and slide into a mark 4, 175°C (350°F), for 5 to 10 minutes, until the cheese begins to melt and the pears release their aromatic flavours. Grind black pepper on top before serving
You can follow the A is for Apple Podcast on Instagram and Bluesky
Sam Bilton also hosts the Comfortably Hungry Podcast and is the author of First Catch Your Gingerbread, Fool’s Gold: A History of British Saffron and The Philosophy of Chocolate. You can find her on Instagram and Bluesky
Dr Neil Buttery also hosts the British Food History Podcast and is the author of A Dark History of Sugar, Before Mrs Beeton: Elizabeth Raffald Britain’s Most Influential Housekeeper as well as Knead to Know: A History of Baking and The Philosophy of Pudding. You can find him on Instagram and Bluesky
Dr Allie Pino hosts the Fear Feasts Podcast with Vanessa Baca and is the co-author of A Gothic Cookbook. You can find her on Instagram and Bluesky
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