Researching Regional Delicacies and Reimagining Them for Modern Tastes

There’s something uniquely satisfying about taking a dish steeped in regional history and giving it a contemporary twist that suits today’s kitchens and tables. 

Whether you’re a food blogger, a home cook, or simply curious about what people eat beyond your postcode, researching and modernising traditional meals from specific areas can be an exciting and rewarding culinary journey. Here's how to go about it.

1. Choose Your Location and Theme

Start by picking a specific area, this could be as broad as a country or as narrow as a town or village. You might choose the Scottish Highlands, the Cornish coast, or the Yorkshire Dales. Consider focusing your research around a theme too, like seafood traditions, harvest festival dishes, or miner’s meals.

2. Dig Into Local History

The best regional dishes often stem from a rich historical or cultural context. Local museums, libraries, historical societies, and archives can hold clues about what people cooked and ate. Parish records, old cookbooks, even wartime ration recipes can be treasure troves of inspiration.

Check:

Old cookbooks from the region

Local food blogs and historical food writing

BBC Food’s regional recipe archives

Books on British regional cuisine

Online museum collections and oral history projects

3. Talk to Locals and Food Producers

If you’re able to visit the area, talk to the people who live there. Farmers, butchers, fishmongers, bakers, and older residents often hold onto knowledge that isn’t written down. Local food festivals and farmers’ markets are also a great place to hear stories behind the food and how it’s still made.

4. Look for Signature Ingredients

Identify what ingredients are key to the region. For example, Pembrokeshire leeks, Melton Mowbray pork pies, Orkney crab, or Kentish cobnuts. These give a dish its local character, and sourcing or substituting them thoughtfully is key to authenticity with a modern flair.

5. Find Traditional Recipes

Start with the original form. Look for:

Recipes published in old community cookbooks

Traditional versions on heritage food sites

Dishes served in local pubs or cafés

Take note of preparation methods, typical accompaniments, and how it was originally served, was it a one-pot meal, a celebratory dish, or a working lunch?

6. Modernise Thoughtfully

Now for the fun part: reimagining the dish for a modern eater. Here’s how to go about this:

Healthier tweaks: Reduce salt, fat, or sugar if appropriate.

Simplify techniques: Use a slow cooker or air fryer instead of an open hearth or boiling for hours.

Update presentation: Deconstruct a pie or serve a stew in individual portions with a garnish.

Consider modern dietary needs: Create a vegetarian, vegan, or gluten-free version.

Example: Take a traditional Cornish stargazy pie, originally fish heads poking through the crust, and turn it into individual fish parcels with herbed pastry, served with lemon-dressed greens.

7. Document the Journey

If you’re blogging or sharing your creations on social media, document your research as part of the story. Readers love knowing the origin of the dish, the changes you’ve made, and your inspiration. Include:

Photos of original recipes or dishes

Interviews or quotes from locals

Ingredient spotlights

Before and after recipe versions

8. Celebrate the Heritage

Even as you modernise, give credit to the cultural roots of the dish. Name the region in your titles, include maps or local imagery, and preserve the spirit of the meal. It’s about evolution, not erasure.

Final Thoughts

Recreating regional meals for the modern table is a brilliant way to keep food heritage alive while ensuring it remains accessible, tasty, and relevant. It’s a creative process that connects you to communities, history, and ingredients—making every bite that bit more meaningful.

Have you modernised a regional dish? Share your version in the comments or tag us on social media!

Here, as they used to say, is one I have prepared earlier. It's a recipe for Shropshire Fidget Pie which I tried at a food festival that had a section dedicated to serving up Medeval foods and drinks.

Modern Shropshire Fidget Pie Recipe

A lighter, individual version of the classic pork and apple pie from Shropshire

Fidget pie is a traditional savoury dish hailing from the county of Shropshire (and sometimes claimed by neighbouring Staffordshire), made with pork, apples, and onions, often encased in a pastry crust. The name "fidget" is thought to come from “fitchett,” an old word for a five-sided pie, or possibly from the constant bubbling of the filling as it cooks.

This updated recipe keeps the heart of the dish intact while creating smaller, lighter, and easier-to-make individual pies perfect for modern dining.

Ingredients (Makes 4 individual pies):

For the filling:

250g cooking apples (e.g. Bramley), peeled and chopped

200g cooked ham or pulled pork (use leftover roast if available)

1 medium onion, finely sliced

1 tbsp wholegrain mustard

1 tbsp plain flour

1 tsp thyme leaves

50ml apple cider or dry apple juice

Salt and pepper to taste

For the pastry:

250g plain flour

125g cold unsalted butter, cubed

Pinch of salt

1 medium egg, beaten (for glazing)

2–3 tbsp cold water

Method:

Make the pastry:

Rub the butter into the flour and salt until it resembles breadcrumbs. Add just enough water to bring it into a dough. Wrap in cling film and chill for 30 minutes.

Prepare the filling:

In a frying pan, lightly sauté the onion in a bit of oil or butter until soft. Add the apples, thyme, mustard, flour, and cider. Simmer for 5–7 minutes until the apples are tender but still hold their shape. Remove from heat and stir in the pork or ham. Season to taste.

Assemble the pies:

Preheat the oven to 180°C (fan) / 200°C / Gas Mark 6.

Roll out the pastry and line 4 small pie dishes or ramekins. Fill with the pork and apple mixture. Use the remaining pastry to make lids, crimp the edges, and cut a small steam hole in each. Brush with beaten egg.

Bake:

Bake for 25–30 minutes until golden brown and bubbling. Serve hot or warm.

Serving suggestion:

Serve your modern fidget pies with a crisp green salad and a spoonful of Shropshire Blue cheese slaw for a nod to the county’s famed dairy produce.

Why it works today:

Uses leftovers and seasonal apples

Scaled for individual portions

Simple ingredients with big flavour

Pays homage to Shropshire’s farming and orchard traditions.

Later on we'll be making a blogpost about a vegan version, so please keep an eye out for that!

JUL's Ibiza Liquid Gastronomy: A Fusion of Mediterranean Wines, Innovative Mixology and Farm-to-Table Excellence

At the heart of JUL's lies a deep reverence for wine, mixology, and Mediterranean culinary heritage. In fact, the restaurant has a philosophy rooted in craftsmanship and authenticity. 

Complementing the wine programme is JUL's innovative approach to mixology, by employing sophisticated techniques such as in-house fermentation and distillation, the bar crafts cocktails that evoke Mediterranean scents and tastes. 

From the refreshing Watermelon Manhattan to the harmonious Symmetry and the blissful Euphoria, each sip is designed to evoke memories and awaken the senses, inviting guests into a world of wonderful discovery. 

JUL's sweet wine range is a curated journey through some of the world's most revered dessert wines, each selected to complement the restaurant's Mediterranean-inspired cuisine. 

The 2018 Corte San Benedetto Recioto Classico de la Valpolicella offers a rich, velvety texture with notes of dried cherries and chocolate, making it an ideal pairing for robust desserts. From France, the 2014 La Chapelle de Lafaurie Peyraguey Sauternes brings a harmonious balance of honeyed sweetness and vibrant acidity, enhancing dishes like the restaurant's baklava. 

The rare 1995 Domaine Gavenat Vin de Paille from France provides a unique straw wine experience with concentrated flavors of dried fruits and nuts. 

Each of these selections reflects JUL's dedication to offering a diverse and exceptional wine experience that enhances the overall dining journey.

Executive Chef Christos Fotos leads the culinary team, blending traditional Mediterranean recipes with modern techniques to create dishes that carry culture and heritage. The menu is further enriched by produce from JUL's own certified organic farm, ensuring freshness and a farm-to-table experience.

JUL's Ibiza offers an indoor-outdoor open floor plan, allowing guests to dine amidst the organic garden or watch chefs orchestrate innovative cuisine. The ambiance, combined with the restaurant's dedication to authenticity and refinement, ensures each visit is a unique and memorable experience.

You will find them at Disseminat sa Caleta, 07818 Eivissa, Illes Balears, Spain.

Phone: +34 871 03 53 30

Visit their website at https://julsrestaurant.com/

Celebrate World Heritage Day with Heritage Grains and Family Recipes

Every 18th April, World Heritage Day invites us to reflect on the cultural treasures that shape who we are—from ancient buildings and historical landmarks to culinary traditions passed down through generations. 

But one of the most personal ways to honour our heritage is through food—especially the kind made with care, memory, and stories.

This year, why not celebrate World Heritage Day by reviving old recipes from your family archive and experimenting with heritage grains that connect us to our ancestors' ways of eating? 

Whether it’s a rustic loaf, a time-honoured pudding, or a dish your grandmother made every Sunday, cooking with intention is a beautiful way to keep tradition alive.

What Are Heritage Grains?

Heritage grains are traditional varieties of cereals that were grown before industrial agriculture favoured high-yield, uniform crops. Think spelt, emmer, einkorn, khorasan (Kamut), and rye. These grains are often more nutritious, flavourful, and environmentally resilient than their modern counterparts.

Using them not only celebrates our food history but supports biodiversity and sustainable agriculture. Many small-scale UK farms and millers now specialise in heritage grains, so sourcing them locally is easier than ever.

Ideas to Get You Started

1. Dig Out a Family Recipe

Start with a handwritten recipe card, a well-worn cookbook, or even a story from an elder. Maybe it's your great-aunt's oat biscuits, a barley-stuffed roast, or a porridge that got you through winters as a child. You could even adapt a classic family recipe by substituting in heritage grains—like making pancakes with spelt flour or a pie crust with rye.

2. Bake with History

Bread is a wonderful way to explore heritage grains. Try a sourdough made with einkorn, a soda bread using wholemeal spelt, or a rye loaf that harks back to northern European roots. The flavours are richer and often nuttier than conventional wheat—and the satisfaction of baking something with centuries of history is hard to beat.

3. Cook a Heritage Feast

Make an event of it. Invite friends or family over for a meal where each dish has a story. Label them with the region or person they’re connected to, and serve with a side of storytelling. You might even discover someone else’s great-grandfather made the same dumplings yours did.

4. Document the Memories

Take time to write down those oral recipes or digitise that fading notebook. Share the story behind a dish on social media, or create a scrapbook to pass on to the next generation. These small actions help preserve not just the recipe but the people and places tied to it.

5. Visit a Local Heritage Site and Pack a Traditional Picnic

Pair your food celebration with a visit to a historic UK site—perhaps a castle, an abbey, or a local museum. Pack a picnic filled with heritage-inspired treats and eat surrounded by the echoes of the past.

Where to Find Heritage Grains in the UK

Gilchesters Organics (Northumberland) – specialises in stoneground flour made from heritage wheat and rye

Hodmedod's – offers British-grown spelt, emmer, and quinoa

Shipton Mill – known for diverse and sustainably grown flours

Local farm shops, health food stores, and farmers’ markets often carry small-batch options too.

Food is one of the most intimate expressions of culture and heritage. On World Heritage Day, honour your history not only by remembering it, but by tasting it, sharing it, and passing it on. Whether you’re kneading dough with ancient grains or simmering a stew that’s fed generations, you’re keeping tradition alive—and creating new memories in the process.

Exploring Traditional Native American Cuisine: A Rich Culinary Heritage

Traditional Native American cuisine is a vibrant and diverse culinary tradition that reflects the deep connection between Indigenous communities and the land. 

Rooted in sustainability, seasonality, and cultural practices, this cuisine showcases the ingenuity of Native peoples in utilising local ingredients to create nourishing and flavourful dishes.

The Three Sisters: Corn, Beans, and Squash

One of the most fundamental aspects of Native American cuisine is the agricultural trio known as the "Three Sisters": corn, beans, and squash. These three crops were cultivated together in a symbiotic relationship, with each plant supporting the growth of the others. 

Corn provided a natural trellis for beans, beans enriched the soil with nitrogen, and squash spread across the ground, preventing weed growth and retaining moisture.

Corn, in particular, has been a staple ingredient for centuries, appearing in dishes like cornbread, hominy, and tamales. Native American cultures also developed methods for processing corn, such as nixtamalization, which enhances its nutritional value.

Wild Game and Fish

Before the arrival of European settlers, Indigenous communities relied on hunting and fishing to obtain protein. Various tribes developed unique hunting techniques, from the use of bows and arrows to sophisticated trapping systems. Common game included bison, deer, rabbit, and wild turkey. The Plains tribes, such as the Lakota and Cheyenne, depended heavily on bison, using every part of the animal for food, clothing, and tools.

Coastal and river-dwelling tribes had diets rich in fish and seafood, including salmon, trout, clams, and oysters. Smoking and drying were common preservation techniques, allowing communities to store food for the winter months.

Foraged and Cultivated Plants

Native Americans had extensive knowledge of wild plants and their culinary and medicinal uses. Berries, nuts, and roots were important dietary components. Blueberries, blackberries, and chokecherries were often dried for later use or incorporated into dishes such as pemmican—a high-energy food made from dried meat, fat, and berries.

Maple syrup and honey were used as natural sweeteners, while a variety of herbs, such as sage, cedar, and juniper, provided flavour and health benefits. Indigenous communities also cultivated sunflowers for their seeds and oil, adding another valuable source of nutrition to their diet.

Traditional Cooking Methods

Cooking techniques varied across regions, reflecting the availability of resources. Pit roasting, where food was slow-cooked in earth ovens, was a widespread method. Stews and soups were common, often prepared in clay pots over open fires. The Pueblo peoples of the Southwest mastered adobe oven baking, leading to the creation of bread varieties like Pueblo oven bread.

Smoking and drying were crucial preservation methods, ensuring a stable food supply throughout the year. These techniques were particularly important for communities that experienced long, harsh winters or periods of food scarcity.

Revitalisation of Native American Cuisine

In recent years, there has been a growing movement to revive and celebrate traditional Native American cuisine. Indigenous chefs and food advocates are working to reintroduce ancestral foods to modern audiences while promoting food sovereignty and sustainable agriculture. Restaurants, food festivals, and educational initiatives are playing a vital role in reconnecting Native communities with their culinary roots.

Conclusion

Traditional Native American cuisine is more than just food—it is a reflection of cultural identity, resilience, and the deep relationship between people and the land. By exploring and appreciating these rich culinary traditions, we gain a greater understanding of the ingenuity and sustainability practices that have shaped Indigenous foodways for generations.

Whether it’s a bowl of hearty bison stew, a slice of cornbread, or a taste of freshly harvested wild berries, Native American cuisine offers a delicious journey into the past and a hopeful vision for the future of Indigenous food traditions.