Dr Monk cooks Ryse of Fleysche (based on an original recipe in Forme of Cury).
Available to Premium Content Subscribers.
Author Archives: Christopher Monk
Premium Content: Ryse of Fleysche, Printable Recipe
Detailed, printable recipe based on an original recipe from Forme of Cury, Richard II’s cookery treatise (c.1390).
Includes Dr Monk’s edition and translation of the original Middle English recipe.
Available to Premium Content Subscribers.
Premium Content: Chykens in Hocche, Printable Recipe
A detailed, printable recipe based on an original recipe from Forme of Cury (c.1390), Richard II’s official cookery book.
Includes Dr Monk’s edition and translation of the original recipe, along with historical notes.
Available to Premium Content Subscribers.
New Video: Chykens in Hocche
Delicately spiced, this warming dish of poached chicken and saffron rice is guaranteed to brighten any autumnal gloom!
Dr Monk brings to life another delicious recipe from Richard II’s cookery work, Forme of Cury (c.1390).
Latest YouTube video: A Mini Royal Feast
Dr Monk cooks up a mini royal wedding feast.
Premium Content: Fylettes in Galyntyne & Rost Partryche with Gyngyuer
Dr Monk takes you through his cooking of pork slices with galentine sauce and roast partridge with ginger sauce, all of which is eaten with Vyand Ryal, a spiced rice flour dish.
‘Take Greek wine or Rhenish wine with honey’: an oenological journey
Medieval wines can be difficult to categorise. Dr Monk takes a close look at two wines that appear in the recicpe ‘Royal Dish’.
Premium Content: The six colours of Let Lardes
New YouTube video: In Search of Medieval Breakfast
Dr Christopher Monk explores what medieval folk may have eaten for breakfast, then cooks a fourteenth-century dish that has become a favourite for his own breakfast?
Jelly in 13th- and 14th-century England
Wobbling wonders: Dr Monk explores the early history of jelly recipes in medieval England.
MONK'S MODERN MEDIEVAL CUISINE 