There’s something fishy going on! Here’s the recipe I developed for two children to cook for News Nuggets, a flagship children’s programme on KMTV. The episode was all about fish in medieval Medway, where the children live.
Tag Archives: medieval cookery
Shining a light on… chickpeas
The humble chickpea was quite the thing in Richard II’s court! In this post, you’ll find a potted history of this legume in medieval England, as well as links to two of my recipes.
Christmas Caudle
This is a wonderful Christmas drink! You’ll fine my easy-to-follow, modern-medieval recipe, based on one from the early fifteenth-century.
A little saucy
Here are a couple of interesting sauces for you to experiment with, one for poultry, the other for fish.
The kuskenole: genesis of the Christmas mince pie
Here’s a re-post of one of my most popular posts.
Do you know the true forerunner to the English mince pie? Dr Monk argues in favour of the Anglo-Norman Kuskenole.
Mortrews for comfort
I’m always on the lookout for good, very-tasty-indeed, comfort food. And so were medieval folk. Here’s a brief history of Mortrews, the ultimate in meaty, starchy goodness. And it is followed by the brand new recipe for my Modern/Medieval version of Mortress.
Beet it!
Seven things you never knew you needed to know about beetroot in medieval England. Glorious!
Oh, and there’s a modern-though-medieval-spiced, pickled beetroot recipe from Ray. Delicious!
Down in the woods, part 2
More medieval food in Bailey’s Wood, Manchester. This time, two sweet treats. Full recipes included.
Cassia buds, the ‘flower’ of medieval spices
Flour or flower? That is the question. In this post, I address the spice known as ‘flour of canel’ and explain how it should be understood as ‘cassia buds’. There are Middle English recipe readings to be had too!
Hot Caudle, anyone? (Part One)
Caudel Ferry… drink, soup, or custard? Follow along as I explore the medieval history of this ‘hot caudle’.
Monk's Modern-Medieval Cuisine 