Monk's Modern Medieval Cuisine
Medieval food for modern food lovers
I hope you all have had a lovely time over the Christmas holidays. If not, or if Christmas is a tough time for you, all I can say is well done for getting through it. Of course, the one big thing on everyone’s mind over this holiday has been the answer to my last post, … Continue reading Answers to: Ten things about me (one is a lie)
Seasons greetings everyone! Here’s something light and jolly for the Christmas holidays — perhaps best reserved for when you’re completely bored out of your mind! (You can only eat so many mince pies.) I’ve listed ten food and drink related facts about me; but one of them is a bit of a fib. See if … Continue reading Ten things about me (one is a lie)
Hello everyone. Just a short note to apologise for the lack of new material on my website in the last few weeks. Unfortunately, I have been unwell. I’ve just been diagnosed with vitamin B12 deficiency which has left me exhausted (and somewhat impaired cognitively!). I hope to be back to experimenting with medieval food as … Continue reading Apology
Thank you for joining me here on Monk’s Modern Medieval Cuisine. Over the coming months I will be showcasing recipes from King Richard II’s cookery book, known as Forme of Cury (Method of Cookery). This is part of a project to bring medieval food to modern food-lovers. I’ll be talking about medieval ingredients and methods, … Continue reading Hello and welcome
