Food history – Monk's Modern-Medieval Cuisine

Bread for the monks, perks for the senior bakers, and stripping off to bolt the flour

Would you like to know what went on in a thirteenth-century monastic bakehouse? Read on.

Fishing rights in Rochester

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.

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.