I just wanted to let folk know that my dad died yesterday and I’m going to be behind with things, like my next video. My dad was 92 and had been in end of life care for a few weeks, and in fact the last couple of years were very difficult for him as heContinue reading “Sad news”
Early Benedictine monks abstained from meat except for when gravely ill, but by the later medieval period they were regularly consuming meat. In this post, I take a look at the example of the Benedictine community at St Andrew’s Priory, Rochester, where even suckling pig was on the menu!
My latest recipe is being made available as a free download, but I’m asking folk to donate to the Ukraine Humanitarian Appeal instead of making the normal payment.
Bonus video for Premium Content Subscribers: how to make an ultra-slow marrowbone and beef broth.
It’s time to try gruel… posh gruel!
Gruel as you’ve never seen before!
This is not just food. This is a medieval queen’s food. (I hope she had good teeth.) Read the original 14th-century recipe, my experimental adaptation of this, and for the diehards, some history and language explaining the meaning of the recipe’s name.
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.
Connate is a quince confection with a difference… it uses lard! Dr Monk takes a close look at this delightful, sliceable, creamy affair before inviting you to watch The Great British Quince Off.