We might think that cabbage has always been peasant fare. In this post, I explore the history of the so-called heading cabbage, a ‘fancy’ vegetable in 14th-century England.
Author Archives: Christopher Monk
Shining a light on medieval ingredients
Long pepper is the first ingredient in my ‘Shine a light on medieval ingredients’ series. And there’s an experimental recipe for you to try.
A little saucy
Here are a couple of interesting sauces for you to experiment with, one for poultry, the other for fish.
When is a goose not a goose?
Find out what happened when a goose met a peacock at a medieval feast.
Happy New Year! Top posts of 2024
Find out what the top five posts of 2024 were. And here’s to an even better 2025!
On the Twelfth Day of [Medieval] Christmas…
Here’s my re-imagining of the famous carol The Twelve Days of Christmas.
The kuskenole: genesis of the Christmas mince pie
Here’s a re-post of one of my most popular posts.
Do you know the true forerunner to the English mince pie? Dr Monk argues in favour of the Anglo-Norman Kuskenole.
Mortrews for comfort
I’m always on the lookout for good, very-tasty-indeed, comfort food. And so were medieval folk. Here’s a brief history of Mortrews, the ultimate in meaty, starchy goodness. And it is followed by the brand new recipe for my Modern/Medieval version of Mortress.
Payne ragoun: fit for a queen
Here’s a re-blog of one of my all-time popular posts.
This is not just food. this is a medieval queen’s food…
Beet it!
Seven things you never knew you needed to know about beetroot in medieval England. Glorious!
Oh, and there’s a modern-though-medieval-spiced, pickled beetroot recipe from Ray. Delicious!
MONK'S MODERN MEDIEVAL CUISINE 