History’s Greatest Dishes

History’s Greatest Dishes is back – and in this first episode, Emily Briffett and food historian Annie Gray tell the story of a humble British favourite. From its curious role as sickroom ‘toast water’ to the delights of Victorian toasting forks, they consider an all-important question: is toast the best thing since sliced bread? Plus, they tuck into a quick-fire tour of toppings, taking stock of marmalade, honey and baked beans along the way – as well as, of course, the fiercely debated Marmite.

GO BEYOND THE PODCAST

From sardine-laced popcorn to a startling yeast and ketchup concoction, this article by Jonny Wilkes explores some of the weirdest fillings that our ancestors enjoyed (or endured) in their sandwiches: https://bit.ly/4A5bXJm

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Did Oliver Cromwell really ban one of our favourite Christmas treats? Are pasties really Cornish? And is toast the best thing since sliced bread? History’s Greatest Dishes is back with its second series, serving up a fresh helping of food history.

Join HistoryExtra’s Emily Briffett and food historian Annie Gray as they tuck into a menu that includes dumplings and jerk chicken, custard, tea, mince pies and more. Expect culinary legends, half-baked myths and deliciously odd tales. Come hungry for history – there’s plenty to enjoy.

Episode 1 releases on Monday 2 November. Subscribers to HistoryExtra Plus can listen early and ad-free.
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Featuring just a handful of ingredients, gooseberry fool is among the simplest of all desserts – but also one of the most beloved. But what makes a fool a fool? Why does it owe its existence in equal measure to medieval kitchen gardens and the Victorian fad for enormous gooseberries? And why have its tart ingredients recently fallen from favour?

In this episode of History’s Greatest Dishes, Emily Briffett and food historian Annie Gray chart the story behind this simple classic. They explore how the fruit-and-cream dish earned its place on the modern dining table – and, along the way, delve into Britain’s obsession with giving sweet dishes the rudest of names.

You can listen ad-free to this episode and more by subscribing to HistoryExtra Plus here: https://historyextra.supportingcast.fm/
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From its roots in Birmingham’s south Asian communities in the 1970s to its meteoric rise to become one of Britain’s most popular curries, Balti marks a fusion between historical tradition and innovation.

In this episode of History’s Greatest Dishes, Emily Briffett and food historian Annie Gray journey back to the earliest days of south Asian cuisine in Britain to chart the origins of this vibrant, fragrant dish. Together they explore how migration, creativity and restaurant culture helped reshape Britain’s relationship with curry, and consider how Balti reflects both the blending and clashing of cultures.

You can listen ad-free to this episode and more by subscribing to HistoryExtra Plus here: https://historyextra.supportingcast.fm/
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Light as air, this neat sandwich of cake, jam and cream is often seen as emblematic of British baking – but its story is richer and more complex than its simple ingredients might suggest.

In this episode of History's Greatest Dishes, Emily Briffett and food historian Annie Gray explore how an unassuming cake became a national icon. They chart its rise amid the 19th-century boom in baking technology and its later association with afternoon tea and the Women's Institute – and discuss how its ingredients reveal a darker side to the food industry.

You can listen ad-free to this episode and more by subscribing to HistoryExtra Plus here: https://historyextra.supportingcast.fm/
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