Episodes

  • S3E7: C is for Custard, Chancellor's Buttocks and Crumpets

    S3E7: C is for Custard, Chancellor's Buttocks and Crumpets
    Jun 16 2026
    It’s a Listener Choice special as the team tackle three very different culinary favourites. Sam champions custard in all its forms, from medieval recipes to modern puddings. Allie investigates the mischievous history of Sicily’s “Chancellor’s Buttocks” pastry. And Neil celebrates the crumpet, exploring the history of those hole-filled griddle cakes that have become a staple of the British tea table.Sources/ Useful linksCustardThere’s a very good overview of custard by Neil on the British Food History Podcast website along with a recipe for proper custard.The history of Birds Custard How to make pastry cream (Crème pâtissière)Two Fifteenth Century Cookbooks by Thomas Austin (1888)Cooking and Dining in Medieval England by Peter Brears (2012)Dumas on Food (Translated by Alan and Jane Davidson) by Alexandre Dumas (1979)A Room of One’s Own by Virginia Woolf (1935)The Tale of the Custard Dragon by Ogden Nash (1936) - a cute poem about a cowardly dragon called custard.Laurel and Hardy - The Battle of the Century (1927) - The Pie FightDr Who ‘Fish Fingers and Custard’ on YouTubeRhubarb and Custard (the 1970s cartoon) on YouTubeCustard Pie song by Led ZeppelinByron’s letters, including references to custard and other food-related observations, can be accessed via Peter Cochran’s edition of Byron’s Correspondence.Allie’s talk on Byron and baked rosewater custards, hosted with Sam Hirst, is available here.Chancellor’s ButtocksSimeti, M.T. (1989) Pomp and Sustenance: Twenty-Five Centuries of Sicilian Food. "Palermo's Secret Dessert Scene" (Saveur) – an introduction to Palermo's historic pastry culture, including fedde del cancelliere (Chancellor's Buttocks).Cavalli, Rita, “Fedde del monastero, il dolce delle monache di Palermo che si prendevano gioco del fondoschiena del Primo Ministro”, FIRSTonline (17 February 2024): FIRSTonline article on the Fedde del Cancelliere and Palermo's convent confectionery traditionsCrumpetsNeil’s crumpets recipe from British Food: A HistoryNeil’s muffins recipe with table of crumpet-muffin recipes showing the fluidity between the twoKnead to Know: A History of Baking by Neil Buttery (2024)English Bread & Yeast Cookery by Elizabeth David (1977)The Art of Cookery Made Plain and Easy by Hannah Glasse (1747)Crumpets with Potted Shrimps on FoodismWant to make the dripping crumpets of Rebecca? Pre-order Allie's A Gothic Cookbook, out this October, published by The History Press.Don’t forget Allie will be exploring food and feasting in the works of the Brontë sisters and other classic gothic writers at an in-person event at the Brontë Parsonage Museum on 18 July 2026.Allie will also be presenting an online talk on Gothic feasts with Morbid Anatomy on 26 October 2026.Join Sam, Neil and Allie in person for a live recording of A is for Apple at Ludlow Food Festival on 11 September 2026.Allie will be appearing at the Bury St Edmunds Literature Festival on 11 October 2026, where she will be in conversation with author Kate Young.The Serve It Forth Food History Festival returns online on 18 October 2026. Keep an eye on social media for further announcements.This is the final episode of Season C of A is for Apple. Thank you to everyone who listened, shared episodes, and sent in suggestions for our Listener Choice special.We look forward to welcoming you back for Season D. Until then, happy cooking, happy reading, and thank you for joining us on this alphabetical adventure through food and drink culture.
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    1 hr and 18 mins
  • S3E6: C is for Cabbage, Celery and Cauliflower

    S3E6: C is for Cabbage, Celery and Cauliflower
    Jun 1 2026

    The team return to the theme of vegetables for this episode. Neil champions the much maligned cabbage which he calls the ‘dog of vegetables’. Sam expresses her beef with celery and why it needs a lot of help from its friends to make it more palatable. And Allie delves into the anthropomorphic qualities of cauliflower.

    Sources/Useful Links

    Cabbage
    • Jane Grigson’s Vegetable Book (1978)
    • A Nievve Herbale, or Historie of Plantes by Dodoens (translated by Henry Lyte; 1578)
    • Regula Ysewijn’s Cabbage Pudding on CKBK

    Celery
    • ‘Herbs in History: Celery’ on the American Herbal Products Association
    • Apiaceae description on Britannica
    • How to Grow Celery by RHS
    • ‘Ancient Greek Funerals Were Decked Out in Celery’ on Atlas Obscura

    Cauliflower
    • The People of 1381 The website of an innovative new research project set to produce the most comprehensive interpretation of the Peasants’ Revolt to date.
    • Opera dell’arte del cucinare. Bartolomeo Scappi (1570)
    • The Art Of Cookery Hannah Glasse (1747)
    • A Cauliflower in Her Hair (1944) by Shirley Jackson
    • Mark Twain on cauliflower in The Tragedy of Pudd’nhead Wilson (1894)
    • Roasted cauliflower steaks BBC Goodfood recipe

    Don’t forget…

    Sam will be discussing food in Shakespeare with Will Tosh, Sheila T Cavanagh and the actor Sir Simon Russell Beale at the British Library on Saturday, 13 June 2026.

    Allie will be digging into food themes and motifs in a series of classic and contemporary gothic novels from the 19th century to the present day at the Brontë Parsonage Museum on 18 July 2026.

    Coming up next is our Listener’s Choice episode. Which culinary C’s did we miss?
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    1 hr and 1 min
  • BONUS EPISODE: Natural Cider with Tom and Lydia of Artistraw Cider

    BONUS EPISODE: Natural Cider with Tom and Lydia of Artistraw Cider
    May 25 2026
    As promised in the last episode of A is for Apple, here is the full interview with Tom Tibbits and Lydia Crimp of Artistraw Cidery and Orchard in Herefordshire.Lydia and Tom go to great efforts to make a natural cider and perry using fruit from their own orchards, fermented the natural way without pitching any yeast.You can find out more about Artistraw on their website www.artistraw.co.uk, where you can also sign up to their newsletter, or follow them on Twitter, Instagram and Bluesky @artistrawcider.Today, we talk about the basic process of natural cider making, and how it is both an art and a science, what makes a good cider apple, terroir, and the folklore associated with cidermaking.I’ll be back in a week with Alessandra Pino and Sam Bilton with the next regular episode of A is for Apple.See Artistraw on BBC Countryfile: https://www.bbc.co.uk/programmes/m002kw2wDon’t forget to email us at aisforapplepod@gmail.com or tag us on Instagram or BlueSky if you have any suggestions for future episodes.You can follow the A is for Apple Podcast on Instagram and BlueskySam Bilton also hosts the award winning Comfortably Hungry Podcast and is the author of First Catch Your Gingerbread, Fool’s Gold: A History of British Saffron The Philosophy of Chocolate and Much Ado About Cooking: Delicious Shakespearean Feasts for Every Occasion (written in collaboration with Shakespeare’s Globe). You can find her on Instagram and BlueskyDr 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 with another book in progress. You can find him on Instagram and BlueskyDr Allie Pino produces and hosts the Curious Appetite Podcast and the Fear Feasts Podcast with Vanessa Baca. She is also the co-author of A Gothic Cookbook and is currently working on a new book. You can find her on Instagram and Bluesky
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    33 mins
  • S3E5 C is for Caudle, Cider & Cappuccino

    S3E5 C is for Caudle, Cider & Cappuccino
    May 18 2026
    Drink is the theme for this episode! Sam explores the (reputedly) perfect beverage to drink while giving birth. Neil chats to Tom and Lydia from Artistraw who make natural cider and perry. And Allie reveals there is a whole lot more to a cappuccino than a frothy top.You can listen to the latest episode here or wherever you get your podcasts.This is the penultimate episode before our Listener’s Choice finale so don’t forget to send us your suggestions for the culinary ‘C’s that we’ve overlooked and tell us why we should cover them!Sources/Useful LinksEarly modern stuffed carrots video (from around 29 mins 10 secs)Sam’s cameline sauce post on SubstackCaudleForme of Cury (1390) also don’t forget to check out Jennie Hood’s Substack, Medieval Food with JennieGiving Birth in Eighteenth Century England by Sarah Fox (2022)Mrs Caudle’s Curtain Lectures by Douglas Jerrold (1866)A New System of Domestic Cookery by Maria Rundell (1806)Liquid Nourishment: Potable Foods and Stimulating Drinks edited by C. Anne Wilson (1993)CiderArtistraw websiteFollow Artistraw on Instagram @artistrawciderWhy is it that some pubs won’t serve ‘snakebite’?Cider Planet by Claude Jolicoeur (2022)CappuccinoPurity and Danger by Mary Douglas (1966)“Deciphering a Meal” by Mary Douglas, in Implicit Meanings (1975)Distinction: A Social Critique of the Judgement of Taste by Pierre Bourdieu (1979)“Toward a Psychosociology of Contemporary Food Consumption” by Roland Barthes, in Food and Culture: A Reader edited by Carole Counihan and Penny Van EsterikThe Rituals of Dinner: The Origins, Evolution, Eccentricities and Meaning of Table Manners by Margaret Visser (1991)Food Is Culture by Massimo Montanari (2006)Italian Identity in the Kitchen, or Food and the Nation by Massimo Montanari (2013)Coffee: A Global History by Jonathan Morris (2018)Espresso Coffee: The Science of Quality edited by Andrea Illy and Rinantonio Viani (2005)Don’t forget to email us at aisforapplepod@gmail.com or tag us on Instagram or BlueSky if you have any suggestions for future episodes.You can follow the A is for Apple Podcast on Instagram and BlueskySam Bilton also hosts the award winning Comfortably Hungry Podcast and is the author of First Catch Your Gingerbread, Fool’s Gold: A History of British Saffron The Philosophy of Chocolate and Much Ado About Cooking: Delicious Shakespearean Feasts for Every Occasion (written in collaboration with Shakespeare’s Globe). You can find her on Instagram and BlueskyDr 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
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    1 hr and 22 mins
  • S3E4 C is for Caraway, Curry & Cinnamon

    S3E4 C is for Caraway, Curry & Cinnamon
    May 4 2026
    C is for Caraway, Curry & CinnamonIn this episode of A is for Apple, we turn to aromatics and ask what these ingredients carry with them beyond flavour.From the binding qualities of caraway in early modern folklore to the layered histories of curry and its place in Britain, and the enduring warmth of cinnamon, we explore how spices move, adapt, and settle. Along the way, we think about trade, migration, memory, and the ways in which taste is shaped over time.And somewhere along the line… did we get a little carawayed?What we discussCinnamonWhat is the difference between cinnamon and cassia, and does it matter?Why is cinnamon so strongly associated with comfort and memory?How has it been used historically, both in cooking and in medicine?CurryIf one dish tells the story of Britain, is it chicken tikka masala?Can food ever belong to one place once it starts to travel?What do curry houses reveal about adaptation and taste?Is “authenticity” a useful concept, or does it obscure more than it reveals?We also draw on insights from Allie’s previous conversation with Mallika Basu on A Curious Appetite with Dr Alessandra Pino, her new podcast, particularly around migration, flavour, and the politics of naming.CarawayFrom comfits to cupboards, how has caraway been used in cooking?Why was it once believed to prevent loss, theft, or even wandering lovers?What does this tell us about the symbolic life of everyday ingredients?Useful links amd further readingCarawayAnderson, I. (2023). The History and Natural History of Spices: The 5,000 Year Search for Flavour. The History Press.Brears, P. (2012). Cooking & Dining in Medieval England. Prospect Books.Davidson, A. (1999). The Oxford Companion to Food. Oxford University Press.Hieatt, C. B., & Butler, S. (1985). Curye on Inglysch: English culinary manuscripts of the fourteenth century. Oxford University Press.Mason, L. (1988). Sugar-Plums and Sherbert: The Prehistory of Sweets. Prospect Books.CurryCollingham, Lizzie. Curry: A Tale of Cooks and Conquerors. Oxford: Oxford University Press, 2006.Dickson Wright, Clarissa. A History of English Food. London: Random House, 2011.Glasse, Hannah. The Art of Cookery Made Plain and Easy. 1803.Huxley, Aldous. Jesting Pilate. 1926.Panayi, Panikos. Migrant City: A New History of London. 2020.Panayi, Panikos. Spicing Up Britain. 1995.Sukhadwala, Sejal. The Philosophy of Curry. 2023. Empire Podcast – “Inventing Curry: The British Taste for India”Cinnamonhttps://www.britannica.com/plant/cinnamonHow cinnamon is harvested:https://youtube.com/shorts/4LINdKpRmpM?si=dYt_TS0Ny9KqJQo-https://youtu.be/fNguphwF_hI?si=1jS0qWsyseRQGVFRGet in touchIf there’s something you’d like us to think with, a food, a memory, a question, do write in. We’d love to hear what you’re curious about.You can get in touch with us via Bluesky @AisforApplepod. You can also Tweet us at A is for Apple Pod and we’re on Instagram at A is for Apple Pod_ and you can find a group dedicated to the podcast on Facebook. Or you can email us at 📩aisforapplepod@gmail.com.
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    1 hr and 4 mins
  • S3E3 C is for Cod, Cockles & Caviar

    S3E3 C is for Cod, Cockles & Caviar
    Apr 20 2026
    Things get wet and wild in this episode as the team explore fish and seafood. Allie explores the world of caviar, bumps and all. Sam introduces the gang to cockle bread and Neil asks whether there is any real point to cod?Don’t forget to email us at aisforapplepod@gmail.com or tag us on Instagram or BlueSky if you have any suggestions for future episodes. You may also want to subscribe to the A is for Apple Substack where we publish recipes and extra audio content.Sources/Useful LinksCocklesNorth Atlantic Seafood by Alan Davidson (1980)First Catch Your Peacock: The Classical Guide to Welsh Food by Bobby Freeman (1996)In Search of Wales by H. V. Morton (1944)Domestic Life in Wales by S. Minwel Tibbott (2002)Welsh Fare by S. Minwel TibbottCockle gathering at Penclawdd in the 1930s on YouTubeRemembering the Cockle WomenMarine Stewardship Council information on cocklesCaviarInga Saffron, Caviar: The Strange History and Uncertain Future of the World’s Most Coveted Delicacy (2002) –https://archive.org/details/caviarstrangehis00saffIUCN Red List – Sturgeon (Acipenseridae) species accounts –https://www.iucnredlist.orgWorld Sturgeon Conservation Society – https://www.wscs.infoNOAA Fisheries – Sturgeon species overview – https://www.fisheries.noaa.govAdam Olearius, The Voyages and Travels of the Ambassadors (1647) –https://archive.org/details/voyagestravellso00oleaJonas Hanway, An Historical Account of the British Trade over the Caspian Sea (1753) –https://archive.org/details/in.ernet.dli.2015.31214John Perry, The State of Russia under the Present Czar (1716) –https://archive.org/details/bim_eighteenth-century_the-state-of-russia-und_perry-john_1716Cavi-Art (official site) – https://caviart.com/Daniel Pauly et al., “Fishing Down Marine Food Webs,” Science (1998) –https://www.science.org/doi/10.1126/science.279.5352.860Stanley Tucci eats caviar: https://fb.watch/FA1F4UtvRf/What is a Caviar Bump?CodEnglish Seafood Cookery by Rick Stein (1988)Jane Grigson’s Fish Book (1986)The River Cottage Fish Book by Hugh Fearnley-Whittingstall and Nick Fisher (2007)French Provincial Cookery by Elizabeth David (1960)You can follow the A is for Apple Podcast on Instagram and BlueskySam Bilton also hosts the award winning Comfortably Hungry Podcast and is the author of First Catch Your Gingerbread, Fool’s Gold: A History of British Saffron The Philosophy of Chocolate and Much Ado About Cooking: Delicious Shakesperean Feasts for Every Occasion (written in collaboration with Shakespeare’s Globe). You can find her on Instagram and BlueskyDr 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 with another book in progress. You can find him on Instagram and BlueskyDr Allie Pino produces and hosts the Curious Appetite Podcast and the Fear Feasts Podcast with Vanessa Baca. She is also the co-author of A Gothic Cookbook and is currently working on a new book. You can find her on Instagram and Bluesky
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    1 hr and 11 mins
  • S3E2 C is for Cradock, Cook & Castelvetro

    S3E2 C is for Cradock, Cook & Castelvetro
    Apr 6 2026
    Today’s theme is PEOPLE! Allie, Neil and Sam bring some guests with them to this episode (metaphorically speaking). One is renowned for her flamboyancy; another is an avid champion of fruit and veg and the last has a very large bone to pick with one of history’s most renowned cookbook authors. But can you guess who they are?(Well of course you can because their names are in the title, but indulge us by playing along!) Don’t forget to email us at aisforapplepod@gmail.com or tag us on Instagram or BlueSky if you have any suggestions for future episodes. You may also want to subscribe to the A is for Apple Substack where we publish recipes and extra audio content.Sources/Useful LinksFanny CradockFear of Fanny - BBC 2006Keep Calm and Fanny On! By Kevin GeddesBritish Food History Podcast EpisodeFanny Cradock with Kevin Geddes - The British Food History PodcastGwen Troake and Fanny Cradock (1976)Fanny Cradock Cooks for Christmas (1975) | BBCAnn CookProfessed Cookery by Ann CookA Cook’s Perspective byClarissa F. Dillon & Deborah J. PetersonThe Art of Cookery Made Plain & Easy by Hannah GlasseBook review of A. Cook’s Perspective by Neil on British Food: a HistoryNeil’s disastrous attempt at cooking Hannah Glasse’s Christmas Pie on Neil Cooks GrigsonBefore Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper by Neil ButteryIvan Day’s 22-stone Yorkshire Christmas PyeGiacomo CastelvetroThe Fruit, Herbs & Vegetables of Italy by Giacomo Castelvetro (1614)Profitable insructions [sic] for the manuring, sowing, and planting of kitchin gardens Very profitable for the common wealth and greatly for the helpe and comfort of poore people. Gathered by Richard Gardiner of Shrewsberie. (1603)You can follow the A is for Apple Podcast on Instagram and BlueskySam Bilton also hosts the award winning Comfortably Hungry Podcast and is the author of First Catch Your Gingerbread, Fool’s Gold: A History of British Saffron The Philosophy of Chocolate and Much Ado About Cooking: Delicious Shakesperean Feasts for Every Occasion (written in collaboration with Shakespeare’s Globe). You can find her on Instagram and BlueskyDr 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 with another book in progress. You can find him on Instagram and BlueskyDr Allie Pino produces and hosts the Curious Appetite Podcast and the Fear Feasts Podcast with Vanessa Baca. She is also the co-author of A Gothic Cookbook and is currently working on a new book. You can find her on Instagram and Bluesky
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    1 hr and 12 mins
  • S3E1 C is for Carbonado, Carrot & Cabinet Pudding

    S3E1 C is for Carbonado, Carrot & Cabinet Pudding
    Mar 23 2026
    Sam Bilton Allie Pino and Neil Buttery are back with a brand new season exploring the culinary alphabet. This time it’s the letter ‘C’. In the first episode of this season our team had free reign to explore whatever took their fancy.Sam opens with carbonado, diving into its rich history and cultural associations. Allie follows with carrots, exploring their meanings, myths, and surprising journeys through food history. Neil brings things to a close with cabinet pudding, a comforting and curious dish that rounds the conversation off rather nicely.Don’t forget to email us at aisforapplepod@gmail.com or tag us on Instagram or BlueSky if you have any suggestions for future episodes. You may also want to subscribe to the A is for Apple Substack where we publish recipes and extra audio content. Sources/Useful LinksCarbonadoModern Cookery for Private Families - Eliza Acton (1845)Cooking and Dining in Tudor and Early Stuart England by Peter Brears (2015)Mots de table, mots de bouche: dictionnaire étymologique et historique du vocabulaire classique de la cuisine et de la gastronomie by Claudine Brécourt-Villars (1996)Kettner’s Book of the Table - E. S. Dallas (1877)Gargantua And His Son Pantagruel by Rabelais (1534)CarrotVegetable Gardening the Colonial Williamsburg Way: 18th-Century Methods for Today’s Organic Gardeners - Wesley Greene (2012)Do carrots help you see in the dark? - Dr Emma Davies BBC Science Focus Magazine (2026)Step by Step. London: Thornton Butterworth - Churchill, W. S. (1939)Originally published as a collection of Churchill’s newspaper articles and speeches from the late 1930s, including his commentary on Nazi Germany and the use of reward and punishment, encapsulated in his metaphor of “the carrot and the stick.”Good Things - Jane Grigson (2006)The Art of Cookery Made Plain and Easy - Hannah Glasse (1747) Recipe: To Make a Carrot PuddingAn Anonymous Andalusian Cookbook of the 13th Century Translated by Charles Perry et al Recipe: Carrot PasteCabinet puddingNeil’s Cabinet pudding recipeThe Philosophy of Puddings by Neil Buttery (2024)The Pudding Book by Helen Thomas (1980)Pride and Pudding by Regula Ysewijn (2015)Eleanor Fettiplace’s Receipt Book by Hilary Spurling - my Lord Devonshire’s Pudding (1986)Neil’s Spotted Dick recipe from his blogNeil’s How to Steam a Pudding post on his blogNeil on the BBC Travel Show talking about the history of puddings and sugar (UK only)
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    1 hr