Fancy a gilded, stuffed fig kebab? In my latest recipe experiment I adapt a delicious recipe from Richard II’s 14th-century cookery book.
This gluten-free recipe is based on a 14th-century dish found in King Richard II’s cookery book (the original recipe is included). A creamy though delicate quince dessert, served with roasted figs and a luscious wine syrup. Instructions on how to make medieval almond milk & an Italian spice mix are also provided.