How the historical mystery series from Georgia Piggott became a journey of discovery for our main editor
If you’re a book lover, you know what we mean when we say there is nothing like the transportative qualities of a great read. For one particular book, we can safely say we were transported quite literally. This is what happened …
The book in question features a little known period of English history. These are the fascinatingly overlooked decades between the Gunpowder Plot of 1605 and the outbreak of the English Civil War in 1642. In 1625, where Georgia’s debut is set, England’s claim to fame was the death of King James I and the accession of Charles I. It was also a terrible year for plague.
In the first book in the series, Just Causes, Georgia Piggott, reveals some fearsomely authentic remedies for plague by the way. But this is not the part of the story which turned into a modern day journey for our main editor. The reality of the editor’s role in historical accuracy is that when an experienced editor works with a novel which features key details from a bygone era, they take on some of the research as their own. The author does all the hard work of course, but to give effective advice, the editor must check the facts too.
Part of the challenge for historical fiction authors is how to create a believable world without clutter. It’s a tricky dilema. After all, if like us, you’re a fan of Austen, the Brontës and others, you’re used to reading work which may seem historical now, but was set in their present day.
How does any author balance that paradox? How do we faithfully recreate an era without losing pace and authenticity. If every page is a historical essay, what room does that leave for the plot?
For Georgia Piggott and the first book in her series Just Causes, food is the key. In A Hazardous Game, household management comes to the fore. And in newly released Stolen Lives, the textile industry and trade are the focus. Firstly, though, Georgia’s novels create a young-woman-turned-sleuth who is unapologetically bold and courageous. Alice is just as real in her C17th costume as she’d be in jeans and a t-shirt.
We’ve newly rereleased Just Causes in a special edition. The first edition had sold out and faced with reprinting, we seized the opportunity to create a new edition of this 5* reviewed read complete with maps and a gorgeous artboard cover with flaps. Very collectable. It’s also been a fresh chance to revisit the world our young investigator moves in – particularly in the kitchen. And this is where our real-world adventure began …
Our main editor Lorna is passionate about history. She’s mentioned once or twice that her background is archaeology, and this may be why we publish so many books will a historical theme. Editing a book set in the 17th century is an immersive experience, and somehow through publishing this series, we’ve developed a craving for ‘small beer’.
But that’s just the tip of the iceberg …
Georgia Piggott describes the making of a medlar tart. It was at this point in the editing process that our main editor Lorna realised she’d never even seen a medlar tree. And then she knew she wouldn’t be happy until she’d fixed this oversight.
Medlars, we now know, are an ancient fruit tree made popular in the UK by the Romans. Their fruit looks like a funny cross between a rose hip and a pear, and it’s eaten ‘bletted’ – which is rather dauntingly close to looking rotted.
But who now has a medlar tree?
No one in our area, it seems. We asked the local arboretums. No luck.
We asked the local country houses. Nope.
But it also turns out that head gardeners are lovely people. Every single one tried to help us find a heritage garden which still held a medlar.
And then we got a very special email.
Kiftsgate Court Gardens keep a medlar in their orchard. It’s winter, so the tree is in its dormancy, but we’d be welcome to take a look?
So we went. And incredibly, a few very aged fruit were still clinging to its branches. At last our main editor Lorna got to see her medlar.
You too can visit this gorgeous tree as Kiftsgate opens once more in April. Visit kiftsgate.co.uk for more information.
So next time someone mentions that they have been transported by a particularly great read, we will smile and remember the time a historical mystery novelist inspired our search for the medlar.
You can try Georgia Piggott’s fabulous recipe for 17th century medlar tart at home:
Medlar Tart
Ingredients:
200g shortcrust pastry (a pack of ready rolled shortcrust pastry will be ideal if you don’t enjoy making your own)
1.5kgs medlars, bletted and pulped (method below)
3 egg yolks
100g sugar
1tsp ground cinnamon
2.5cms root ginger, grated
Bletted medlars
This is a ripening process when the medlar turns from orangey-yellow to brown and becomes very soft or ‘bletted’. If you buy or pick them while they are still firm, simply store the fruit in a cool room and wait a week or two.
Pulped medlars
Take the bletted medlars, cut them in half, place them in a pan of water just enough to cover them and bring to the boil. Reduce the heat and cook, stirring occasionally, until the water has reduced by half. Rub through a coarse sieve. Discard pips and skins and use the pulp.
Weight listed above is the pulped weight.
Method
Pre-heat the oven to 220C/200C Fan/Gas 6.
Roll the pastry and line a greased 20cm [8-inch] deep flan dish.
Combine pulped medlars, egg yokes, sugar, cinnamon and ginger in a mixing bowl, and stir well. Pour into the pastry base and place in the middle of the oven for 30 minutes.
Reduce the heat to 190C/170C Fan/Gas 3 and cook for a further 20 minutes. Cover if necessary; the top should be just browned.
Serve on its own or with ice cream, crème fraiche etc. Can be eaten hot or cold.
