A Brief History of Lancashire Cheese Production

Lancashire cheese is one of Britain’s most traditional cow’s-milk cheeses and renowned for its distinctive creamy-to-crumbly texture and a mild, buttery flavour that develops complexity with age.

Here we look at the history of this cheese’s production from the earliest records to the modern day, concluding with a nice, simple recipe for a traditional cheese & onion pie.

Coltsfoot Rocks!

Coltsfoot, Tussilago farfara, a member of the Asteraceae family, is a perennial herb known for its bright yellow, Dandelion-like flowers that emerge early in spring, often before its broad, hoof-shaped leaves appear. This unique blooming pattern has earned it folk names like ‘son before the father’ and ‘foal’s wort’.

Northwest Recipes: Lancashire Hotpot

Back in the 17th century, the term “hotpot” didn’t refer to food at all; instead it described a hot spiced ale drink, sometimes mixed with spirits. The word gradually shifted meaning, and by the 1830s to 1840s, “hot-pot” or similar terms started appearing for meat stews in places like Liverpool.

Chanterelle; Notes on Biology and Foraging

Chanterelles belong to the Cantharellaceae family and their scientific name derives from the Greek word kantharos (κάνθαρος) which is a type of cup, describing their distinctive funnel or trumpet-like shape, with cibarius coming from the latin cibus which simply means ‘food’.

Damson Days

Damson Days, a look at the ancient hedgerow fruit, its origins, uses and cultural history, including a simple recipe for a preserve

Tarleton Then and Now

A Condensed History of the Lancashire Village of Tarleton, Spanning from its Viking Origins to the Modern Day At the heart of West Lancashire’s fertile mosslands, roughly 19 miles northeast of Liverpool and 9 miles southwest of Preston, sits Tarleton, a quiet and pretty village that owes its existence to the fertility of the surroundingContinue reading “Tarleton Then and Now”