Smoked chickpeas in a cheese, cumin & saffron broth
This delicious chickpea recipe is an adaptation of two medieval recipes, one English and one Italian. The smokiness of the chickpeas combines beautifully with the silky saffron, garlic and cheese broth. My addition of roasted cumin will simply make you want to sing!
It’s elderflower season, so…
If you missed it last year, here’s my elderflower cheesecake tart, adapted from Richard II’s recipe, Sambocade.
Sad news
I just wanted to let folk know that my dad died yesterday and I’m going to be behind with things, like my next video. My dad was 92 and had been in end of life care for a few weeks, and in fact the last couple of years were very difficult for him as heContinue reading “Sad news”
Monks & Meat
Early Benedictine monks abstained from meat except for when gravely ill, but by the later medieval period they were regularly consuming meat. In this post, I take a look at the example of the Benedictine community at St Andrew’s Priory, Rochester, where even suckling pig was on the menu!
Loading…
Something went wrong. Please refresh the page and/or try again.
Follow me
Subscribe to this Blog
Get new content delivered directly to your inbox.
- June 2022
- May 2022
- April 2022
- March 2022
- February 2022
- January 2022
- December 2021
- November 2021
- October 2021
- September 2021
- August 2021
- July 2021
- June 2021
- May 2021
- April 2021
- January 2021
- December 2020
- November 2020
- October 2020
- September 2020
- July 2020
- June 2020
- May 2020
- March 2020
- February 2020
- December 2019
- October 2019
- August 2019
- July 2019
- May 2019
Monk's Modern Medieval Cuisine 