Dr Monk takes you through his cooking of pork slices with galentine sauce and roast partridge with ginger sauce, all of which is eaten with Vyand Ryal, a spiced rice flour dish.
Written, fully tested recipe for Sambocade (elderflower cheesecake tart) for Premium content subscribers only.
Inspired by strawberries ripening in his garden, Dr Monk takes a look at strawberries in medieval cookery works.
Available only to Premium Content Subscribers
Print off Dr Monk’s fully tested recipe, Tart of Salmon and Greens, based on the recipe from Richard II’s cookery book, Forme of Cury, Crustard of Erbes on a Fysche Day (Tart of Greens on a Fish Day), c. 1390.
Dr Monk reads Capouns in Councy (Capons in Quince Sauce) from Forme of Cury, along with his translation.
Fully tested recipe for Peerus in Confyt (Pears in Syrup) based on Richard II’s Forme of Cury. Contains the edited text and a translation of the original medieval recipe.
Bonus video for Premium Content subscribers: How to make blanche poudour.
Dr Monk reads and translates Crustardes of erbes on fysche day (from his working edition of Forme of Cury).