Regula Ysewijn: Dark Rye and Honey Cake

This week, Gilly time travels through the centuries with Belgian
writer Regula Ysewijn to explore the rich history of the food
from her homeland.


An anglophile who binged on Bronte and Austen since she was a
child, Regula has spent much of her food writing life focussing
on British baking. She’s a consultant for the National Trust and
even wrote the Downton Abbey Christmas Cookbook. But in her book
Dark Rye and Honey Cake, she’s going home to Belgium, the long
way. As she digs deep into the food of the ancient Dutch language
low countries, she traces the influence of their festival baking
on the food culture in modern Belgium. 


And head over to Substack for some Extra Bites from CTB guests
each week.


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