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!
My latest recipe is being made available as a free download, but I’m asking folk to donate to the Ukraine Humanitarian Appeal instead of making the normal payment.
Gruel as you’ve never seen before!
This is not just food. This is a medieval queen’s food. (I hope she had good teeth.) Read the original 14th-century recipe, my experimental adaptation of this, and for the diehards, some history and language explaining the meaning of the recipe’s name.
This gluten-free recipe is based on a 14th-century dish found in King Richard II’s cookery book (the original recipe is included). A creamy though delicate quince dessert, served with roasted figs and a luscious wine syrup. Instructions on how to make medieval almond milk & an Italian spice mix are also provided.
Connate is a quince confection with a difference… it uses lard! Dr Monk takes a close look at this delightful, sliceable, creamy affair before inviting you to watch The Great British Quince Off.
Do you know the true forerunner to the English mince pie? Dr Monk argues in favour of the Anglo-Norman Kuskenole.
Detailed written recipe for Pears in Syrup. Includes original medieval recipe with translation.
Dr Monk finds takes a close look at Payne Puff, a medieval pastry dough that was made with cream. Post includes a modern redacted recipe (with gluten free option).
Delicately spiced, this warming dish of poached chicken and saffron rice is guaranteed to brighten any autumnal gloom!
Dr Monk brings to life another delicious recipe from Richard II’s cookery work, Forme of Cury (c.1390).