Dr Monk cooks up a mini royal wedding feast.
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.
Dr Christopher Monk explores what medieval folk may have eaten for breakfast, then cooks a fourteenth-century dish that has become a favourite for his own breakfast?
Dr Monk makes a summery medieval curd tart with elderflower blossoms
Who needs chillies? Dr Monk recreates 3 hot n spicy sauces from 3 medieval recipe books.
Here’s my first outtakes video. I’m sure it won’t be the last, he said, back of his hand to his forehead.
You can get the links to all my cookery videos here. I hope you enjoy the latest one: a very tasty treat for those days of the week when you’re meant to be fasting!
Dr Monk reads Capouns in Councy (Capons in Quince Sauce) from Forme of Cury, along with his translation.
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).