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Pen Vogler

Pen Vogler is the author of “Stuffed: A History of Good Food and Hard Times in Britain” (Atlantic)

The wild, herby comforts of nettle soup

The lip-tingling foraged food is an ancient reminder of our right to live off the land.

By Pen Vogler

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Easter is not the right time to eat lamb

Meat from older animals is more obviously in season. Where did this hasty culinary tradition come from?

By Pen Vogler

Welsh food is potted social history

Wales has its own proud and unique cuisine – and it’s not just for St David’s Day.

By Pen Vogler

We eat piles of pancakes come Shrove Tuesday, but eschew the Lenten fast

From Welsh crempog to northern havercakes, pancakes were the last hurrah before an abstinence that was good for the…

By Pen Vogler

We should all be like Oliver Twist and ask for more gruel

Science has enabled us to rediscover a food with near-magical health benefits.

By Pen Vogler

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