As 2018 marks 100 years since (some) UK women got the vote we thought this would make a ideal theme for our first luncheon event. This menu takes inspiration from the women’s suffrage fund raising cookbooks that were produced in this country and in the USA during the early years of the 20th century.
A PIE FOR A SUFFRAGIST’S DOUBTING HUSBAND
Inspired by a tongue in cheek ‘recipe’ in the Suffrage Cookbook which calls for ‘1 qt milk of human kindness and 8 reasons: war; white slavery; child labour; 8,000,000 working women, bad roads, poisonous water and impure food.’
My version is a warm chicken, leek & porcini pie with a petit pois à la Bonne femme topping. Inspired by an 18th Century recipe by Elizabeth Raffald. Served with new potatoes dressed with a herby vinaigrette.
‘WALTNUT WHIP’ (V)
Beetroot stuffed with goat’s cheese and walnuts. Served on a cheese & walnut sable, with salad leaves and new potatoes dressed with a herby vinaigrette.
An almond scented ‘silver cake’ layered with purple berry curd and coated in cream and pistachios (basically the colours of the Women's Social and Political Union). Inspired by a recipe from the Women’s Suffrage Cookery Book.