After filming for a children’s TV programme, Dr Monk explains how Henry I stepped in to protect the fishing rights in the River Medway.
Category Archives: Food history
There’s a new page on my website
I’m adding my translations of excerpts of medieval texts about food.
‘Gravy’ in England 700 years ago
What exactly was gravy in England during the 1300s?
Includes my new recipe, Chicken in Gravy.
Shining a light on… chickpeas
The humble chickpea was quite the thing in Richard II’s court! In this post, you’ll find a potted history of this legume in medieval England, as well as links to two of my recipes.
Turnips for a King: Excoriating the soul with a dash of elegance
Did Richard II of England really eat turnip pottage?
In this post, I provide: a potted history of the turnip in medieval England; several reasons why Richard II would have eaten turnip pottage; a translation of the first English recipe of turnip pottage; and my own, new recipe based on this.
Shining a light on… great raisins
Who would have thought that the subject of medieval raisins would be so complex? In this post, I explore the use of ‘great raisins’ in Richard II’s cookery book, and ask if we can identify them.
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.
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.
MONK'S MODERN MEDIEVAL CUISINE 