History

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