Toast

History’s Greatest Dishes is back – and in this first episode, Emily Briffett and food historian Annie Gray tell the story of a humble British favourite. From its curious role as sickroom ‘toast water’ to the delights of Victorian toasting forks, they consider an all-important question: is toast the best thing since sliced bread? Plus, they tuck into a quick-fire tour of toppings, taking stock of marmalade, honey and baked beans along the way – as well as, of course, the fiercely debated Marmite.

GO BEYOND THE PODCAST

From sardine-laced popcorn to a startling yeast and ketchup concoction, this article by Jonny Wilkes explores some of the weirdest fillings that our ancestors enjoyed (or endured) in their sandwiches: bit.ly/4A5bXJm

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