Despite Cornwall's reputation for being a rich and fertile landscape prior to the 19th century the vast majority of Cornish people working in agriculture were extremely poor.

To ensure survival numerous foods were collected from the landscape around them including, Limpets (Baked with parsley and clotted cream in a pie), Cow entrails (Used in a Muggity Pie). Seals were sometimes taken as food in coastal communities and served in a stew or broth, the last known description of this meat as a delicacy appears in AK Hamilton Jenkin's Cornwall and its people. The 19th century write describes the meat as soft and full of flavour.

A whole host of other foods were baked for special feast days including the ever popular small bird pie. The small birds being a mixture of Black birds, Thrushes and other hedgerow occupants but never the Robin or the Wren which are seen as "sacred" in Cornish superstision as they are in other Celtic societies.

Fairings - Cornish fair sweet treats were often baked for high days and holidays. S weet often made with ginger today they were sometimes mixed with paprica or chilli powder in the 19th century to add that extra kick.

Modern Fairing Maker Furniss who are keeping alive an old Cornish tradition can be found here.