Wild courses: Gillian Riley explores the cultural traditions of preparing and eating game
Eskimo diets, venison and sixteenth-century Italian butchery are on the menu this month, courtesy of our beloved food historian
Ginger Pig
Scoffing offal – a Hackney history
Once considered a cheap dish fit only for the poor, offal is in fact a delicacy in its own right
Do your wurst: tucking in to the breakfast of centurions
From Roman warriors’ snacks to the designer links of the modern age, Gillian Riley tracks the many lives of the sausage