Beef Pottage

1kg beef (casserole beef is fine)

3 large onions

2 leeks

1 large turnip or small swede

500g mushrooms

1 pint vegetable stock

1/2 pint beef stock

2 tablespoons chopped sage

1 tablespoon chopped coriander

1 teaspoon of cinnamon 

2 ground cloves

Proudre et douce

4 or 5 slices of stale bread, grated into breadcrumbs

 Chop all of the vegetables, place in a large pan or cauldron with the beef. Add all of the beef stock and enough of the vegetable stock to cover. Add the spices and herbs. Bring to the boil and simmer for approximately 3.5 hours, adding more stock as necessary. Add the grated breadcrumbs to thicken, simmer for another 10 minutes and serve.


Venison Pottage

1kg diced venison

Red wine

1 large onion

I leek

Handful of currants or raisins

5-6 tablespoons Honey

2-3 tablespoons Red wine vinegar

Long Pepper


Dried ground galangal

Juniper berries


 Put the venison in a bowl.

Grind the spices together, add the salt and add all the seasoning to the venison.

Thinly slice the onion and leek and add with the currants to the meat.

Pour over enough red wine to cover the meat and add the honey and vinegar. Stir well.

Ideally leave to marinade over night.

Transfer the meat and the marinade to a fire proof pot and cook over a moderate fire for about 2 hours.

Grape stuffed Chicken

1 medium chicken

200g of white/green grapes

2 tablespoons of rough chopped sage

2 tablespoons of rough chopped parsley

1 tablespoon of oil

2 pints of vegetable stock

Poudre et douce

 Chop the grapes in half, place into a bowl, add the herbs and oil and mix. Use the mixture to stuff the chicken, tying the legs in order to ensure the mixture doesn't fall out.  Place into a pan, cover with the vegetable stock and bring to the boil. Simmer for just under an hour or until cooked. Drain off the stock, sprinkle with Poudre et Douce and serve.


Sweet and Sour Fish

1kg fish fillets (any firm fish will do)

5 tablespoons flour

1medium onion, finely chopped

175 ml white wine

150 ml cider vinegar

4 tablespoons brown sugar

Pinch of mace

Teaspoon of cubebs (ground)


Handful of each currants and raisins.

 Cut the fish into chunks and coat in flour.

Heat some oil in a pan and fry the onion and the fish and brown it.

Mix the remaining ingredients in a bowl and pour over the fish. Remove from the heat and allow to marinade for a while.

Return to the heat and simmer for about 5 minutes, until the fish flakes and the sauce is reduced.


Pease Pottage

750g of green peas (frozen are fine)

2 large onions

2 leeks

1 pint of vegetable stock

2 tablespoons of chopped parsley

2 tablespoons of chopped coriander

1 teaspoon of mace

1 tablespoon of oil 

4 or 5 slices of stale bread grated into breadcrumbs

 Chop the onions and leeks finely, place into a pan with the herbs, spices and stock. Bring to the boil, cover and simmer for 2.5 hours. Add the oil, grated breadcrumbs and stir. Simmer for 10 minutes then serve.


Beans and bacon

750g of broad beans (frozen are fine)

1 leek

5 rashers of unsmoked bacon

1 pint of vegetable stock

Poudre et douce

 Chop the leek finely, slice the bacon into small strips and place in a pan with the broad beans, add the vegetable stock. Bring to the boil and simmer for approx 1.5 hours, add the Poudre et douce and serve.

Edible Medieval Pastry

500g Strong white flour

250g Butter

Hot water

 Rub the butter into the flour. Add hot water and mix to form a dough. If too sticky add more flour.

Use as required

Cook at 160˚C Fan. 180˚C electric Gas Mark 4


Lamb Pie Filling

500g minced lamb

Finely chopped onion




Mix ingredients together and fill pastry case. Add a pastry top. Brush with beaten egg and bake


Sage sauce for Pork

Fresh sage and parsley

Pinch of salt

Cooked egg yolk

White wine vinegar

Grind together equal quantities of sage and parsley with a pinch of salt.

Add one cooked egg yolk and continue grinding.

Gradually add wine vinegar until the required consistency is achieved. It should be quite thick.



A selection of green herbs:

Parsley, sage, mint, borage, watercress, rosemary, purslane, fennel,


leek, onion, garlic

Olive oil

Wine vinegar


Wash the herbs and discard any that are damaged.

Finely chop the leek, onion, and garlic.

Mix the oil and vinegar in the proportion 3:1 and add the salt.

Mix all the ingredients together in a bowl and serve.



Raspberry Cream

1 1/2 pints of double cream

3 egg whites

2 teaspoons of lemon juice

2 teaspoons of ground mace

300g of raspberries

250g of brown sugar


Whisk the egg whites with a little of the cream, then put the rest of the cream in a pan. Heat the pan gently till the cream comes to the boil, then take off the heat. Add the lemon juice, mace and egg mixture. Stir. Put back on the heat, simmer until the mixture thickens. Take off the heat, leave to cool (at home you may want to put in a fridge).

Place the raspberries and sugar in a pan, heat gently until it as all melted together into a big pan. Take off the heat and cool.

After an hour or so of cooling, place the cream custard into a bowl, and spread evenly. Then spoon the raspberry mixture on top and serve.




I jar honey

1 tablespoon ground ginger

1 tablespoon ground cinnamon

Pinch of saffron (optional)

About 500g white bread crumbs

Gold leaf (optional)


Heat the honey in a large saucepan until just at boiling point. Add the spices and stir.

Remove the pan from the heat and start to stir in breadcrumbs. Continue adding crumbs until the mixture absorb no  more.

Turn the gingerbread out onto greaseproof paper. Cover with another sheet of greaseproof and roll flat until about 5mm thick.

Cut into shapes. Diamonds are good but rectangular lozenge shapes work too. If desired, decorate with gold leaf.

Alternatively, for a higher status dish, line an 18cm round cake tine with greaseproof and press the mixture in to it, pressing it flat. Turn out and decorate with gold leaf.

This recipe make quite a lot, but it will keep for quite a long time and can be frozen.


Pears in syrup

1kg of pears peeled, cored and quartered

1 tablespoon of ground cinnamon 

8 tablespoons of red wine

4 tablespoons of brown sugar

1/4 teaspoon of mace

2 ground cloves

3 tablespoons of currants

1/2 teaspoon of ground ginger

50g of chopped dates


Dissolve the cinnamon in the red wine, put the mix into a pan, add the sugar, mace and cloves. Bring to the boil until all the ingredients are dissolved. Add the currants, dates and pears and poach until the pears are softened. Add the ginger, then more cinnamon or sugar to taste. Serve.












I bottle red wine

100g sugar

4 cinnamon sticks

Long peppers


Dried ginger root


Take a cup of wine and put it in a saucepan, add the sugar and heat gently to dissolve.

Grind the spices together and add to the hot wine. Heat gently for about an hour. Taste and adjust spices to taste.

Strain the liquid to remove the spices.

Add the rest of the bottle to the spiced wine and heat gently.


This can be made with grape juice, in which case reduce the sugar.



2l White wine 
175g Brown Sugar 
1 Tablespoon Cinnamon 
1 Tablespoon Ginger 
1 Tablespoon Grains of Paradise 
1 Tablespoon Long Pepper 
1 Tablespoon Galangal

Take ¼l wine and put in a sauce pan with the sugar. Heat gently until the sugar has dissolved.

Meanwhile, grind the spices. Add the ground spices to the warmed wine and leave to infuse.

Strain the infused liquid through a cloth and add to the rest of the wine.

The original recipe has iris root which can induce labour so has been omitted.

Grape juice can be used instead of wine, in which case adjust the sugar to taste.

Poudre et Douce

grind together:



Black pepper