Helen Saberi

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Nov05

Bubble and Squeak

Posted on Nov 5 by

This traditional English dish is, nowadays, typically made from leftover mashed potatoes and cabbage fried together. However, in the 18th and 19th centuries, cold meat usually took the place of potatoes. It was also probably at this time that this dish got its name, which is thought to come from the sound of the ingredients frying.

Nov05

Iced Tea

Posted on Nov 5 by

This recipe has been given to me by Jane Davidson, the American wife of the late Alan Davidson.

Nov05

Tea Loaf

Posted on Nov 5 by

Tea loaf is often served with afternoon tea. Use Yorkshire Tea for a strong flavour or Lady Grey for a more delicate taste. Serve thinly sliced, spread with a little butter.

Nov05

Coronation Chicken

Posted on Nov 5 by

In 1953 the Cordon Bleu Cookery School created a Royal curry to celebrate Queen Elizabeth II’s Coronation. The recipe below is Helen’s version of this classic based on the recipe in her edition of Good Housekeeping Salads (1983).

Nov05

Sausages in White Wine

Posted on Nov 5 by

This delicious recipe, which has been slightly adapted, comes from the Encyclopaedia of Practical Gastronomy (1907) by the great Polish gastronome Henri Babinsky, who wrote in French under the name Ali Bab.