Christopher Monk

Aqua Patys, Alexander the Great, and Dragons

What does Aquapatys, the name of a garlic pottage actually mean? A poem about Alexander the great and dragons helps in finding the answer.

Makke & Aquapatys: my modern-medieval holiday combo

I’ve created a delicious combo of chickpea purée, sprinkled with crispy onions, and confit garlic. Both the original medieval recipes and my modern adaptations are included in the post. And there’s a bonus video for monthly subscribers. Enjoy!

New video and recipe: Tart of Applis

This is a wonderful, comforting apple tart. If you want to know where the idea for apple pie came from, you should take a look at this.

New Recipe: Caboches in Potage

My new recipe for Caboches in Potage is live. Yummy winter goodness!

Cabbage pottage: not just for peasants

The humble cabbage wasn’t just something peasants grew in their gardens to put in their pottage. Lords and kings may have eaten it too… with a little spice and saffron added, of course!

Medieval culinary glossary: Vernaccia

Heard of Vernaccia, or Vernage? In this my last blog post of 2023, I give you some information about this wine, based on recent research for my glossary.

Appulmoy, apple rice pottage

The history, etymology and, of course, a recipe of Appulmoy, a creamy rice and apple pottage from Richard II’s cookery book, is offered to you all in this my Christmas blog post. Merry Christmas!

Medieval culinary glossary: tansy

Tansy is used once in Fourme of Cury. Find out more about this herb in the Medieval Culinary Glossary excerpts.

New Premium Content video: Roasting, part 2

Roasting, Part Two: Cocagrys

Dr Monk guides you through the script of the original recipe in the John Rylands Library manuscript before exploring how the dish was prepared and cooked.

Medieval culinary glossary: Saffron

Saffron was the single most important spice in Richard II’s cookery treatise. Read more about its history in late medieval England.