Christopher Monk

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!

Down in the woods, part 2

More medieval food in Bailey’s Wood, Manchester. This time, two sweet treats. Full recipes included.

Down in the woods, part 1

Down in the woods… I cooked some smoked, spicy chickpeas. Yum!

Cassia buds, the ‘flower’ of medieval spices

Flour or flower? That is the question. In this post, I address the spice known as ‘flour of canel’ and explain how it should be understood as ‘cassia buds’. There are Middle English recipe readings to be had too!

Functional neurological disorder

I just want to let you know that I haven’t disappeared and explain why there have been fewer posts in recent weeks here on my website, Modern Medieval Cuisine. Unfortunately, I’ve been having health problems. I was diagnosed about ten years ago with a functional neurological disorder that affects movement, muscle strength, and cognitive function.Continue reading “Functional neurological disorder”

Author Archives: Christopher Monk