Christopher Monk

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.

Free recipe: Quince creme (Connate)

Quinces are being harvested as I write. Time for something different. Connate.

Hello everyone, First, I would like to apologise for the relative inactivity on my website over the last couple of months. Unfortunately, as well as having to fulfill some obligations on a project with Rochester Cathedral (an exhibition which did include a food history element, see image below), I’ve been struggling with health problems. IContinue reading “Coming Up”