Cookery

So now Night Falls, Still Missing is being released on July 23rd, I wanted to start sharing why I wrote the book and set it on Orkney. I’d been fascinated with the islands and their

Roo broth – I know, right? What is it, some kind of medieval kangaroo soup? Well, no. Roo broth is more of a bruet – a kind of thickly sauced meat dish – a bit

So, for a while I’ve been promising myself I’d have a go at making frumenty. For a start, it’s easy, and also, it’s ubiquitous. It was a very common thing to serve in medieval times.

So, since it’s Sunday and I’ve been working very hard on the book, I fancied something indulgent, and settled on Pies de Parys, a meat pie from Pleyn Delit. This pie, from Harleian MS 4016 (dating from around

This one, blaunchyd porray or creamed leeks, is from a book called the Liber Cure Cocorum, which is completely wonderful for three reasons: It comes from Lancashire and is in the Northern dialect current around 1430. It

For the Bank Holiday weekend I decided to do something special – Cormarye, which is roasted pork in a red wine, caraway, coriander and garlic marinade, with the drippings made into an accompanying sauce and served

So I tried my hand at a little medieval cookery. More specifically, I wanted to do a medieval feast, but it seemed wilful madness to attempt to cook the whole gamut of an ancient meal full