Spices – Monk's Modern Medieval Cuisine

Premium Content: Recipe for Peerus in Confyt

Detailed written recipe for Pears in Syrup. Includes original medieval recipe with translation.

Premium Content Video: Blaunche Poudour (Revised)

Hello Premium Content Yevers! I’ve updated a video from earlier in the year.

Premium Content: Chykens in Hocche, Printable Recipe

A detailed, printable recipe based on an original recipe from Forme of Cury (c.1390), Richard II’s official cookery book.

Includes Dr Monk’s edition and translation of the original recipe, along with historical notes.

Available to Premium Content Subscribers.

New Video: Chykens in Hocche

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).

Experiment: blank desyre and mawmanye

Recreating Arabic-inspired dishes from Forme of Cury I’ve recently been on a book buying splurge. You know how it is: the allure is impossible to resist. I’m the moth to the bibliophilic flame, denying responsibility and excusing my excess with cries of “but it’s so beautiful”. I won’t bore you with the full list, butContinue reading “Experiment: blank desyre and mawmanye”

Red as… alkanet

Yesterday, I was making a few revisions to one of the chapters in the book I’m writing, which at the moment has a working title of Sugar and Spice: The Cookery of Richard II. Whilst changing the font and the layout of the commentary sections – fiddling really – I came to the dish withContinue reading “Red as… alkanet”