New video series starts Sunday. Watch the trailer. Download first three recipes.
Bonus video for Premium Content Subscribers: how to make an ultra-slow marrowbone and beef broth.
It’s time to try gruel… posh gruel!
More moreish medieval Christmas bites! These slightly decadent canapes are fairly simple to make, I promise!
Mini Flaumpeyns… ‘flame-pastries’, aka Flampointes, ‘flame-points’, these are moreishness in a morsel and perfect with Christmas bubbly!
Dr Monk cooks Ryse of Fleysche (based on an original recipe in Forme of Cury).
Available to Premium Content Subscribers.
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).
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?