Straight to the recipe Playing with colours During Lent, which starts on Ash Wednesday and ends on Holy Saturday before…
Just for fun Straight to the recipe This an extra recipe with the Medieval coloured easter Eggs. During Lent, between carnival…
Straight to the recipe An ode to dried food A very medieval tasting recipe. It's an ode to dried food, except the onion all…
Straight to the recipe A medieval first course from Germany I am lucky with my neighbours. At the moment, I…
Straight to the recipe Spiced wine for warm summer evenings and cold winter nights Mulled wine is most often red…
Straight to the recipe This fourteenth-century recipe is especially for Lent, the period between carnival and Easter. Meat and dairy products…
Straight to the recipe A fourteenth-century dish from France When I give a talk on medieval cuisine I always serve…
Straight to the recipe A bright summer-sauce from the sixteenth century Blackbirds, thrushes, finches - who doesn't enjoy hearing these…
Straight to the recipe Unchanged through the centuries There was no country called Italy in the Middle Ages. There was…
Straight to the recipe A medieval feast for nose, eyes and palate Sauces are an important part of the medieval…