Bacon seems to have been produced in large quantities, at least by the Saxons. This recipe, while being a modern variation, makes use of ingredients that where available at the time and is based loosely on an old Yorkshire bacon cure.
A traditional Italian pasta dish. As my wife has a dairy alergy I make this with soy cream and vegan cheese.
This recipe is based on the North African poached egg dish, but with added sausages and beans – it makes a great breakfast, brunch or dinner.
A very tasty old Norse preservation method. Once used to transport meat over large distances. In modern Norway this is part of a traditional Norwegian Yule feast
This is quick to make and is the perfect comfort food on a rainy day
This dish is quick and easy to make, and super tasty. The flavour of the lamb can really stand up for itself against the spices in this dish.
Robert Mitchell told me about this one at Auk’s White horse moot 2018. His Mum used to make it when he was younger. It’s based on a recipe from a friend of hers, who is from Croatia. It was always known to Robert as ‘Cro roll’ though we have no idea what it was originally called.
Great served with watercress, spinach & peppery rocket.
This is a great recipe, made using ingredients only available in the Early medieval Viking and Saxon times. Great cooked over a real fire, although it will obviously work just as well in the Kitchen
Loosely based on a Goan Vindaloo
Dukkah is an ancient Egyptian nut/spice mix. It works great, instead of breadcrumbs on rissoles.
A dairy-free alternative to a classic British recipe. At home, we usually use pork sausages, when we cannot get hold of decent quality toads.
Serves 4 Ingredients: For the ribs; 1kg lamb or pork ribs Salt & pepper 1 tsp Chinese 5-spice (plus extra for seasoning) 3 Spring onions (finely chopped) 1 tablespoon white wine vinegar 1 tsp ground ginger Pinch of chilli flakes 2 tablespoon Ketchup 1 tablespoon soy sauce 2 tablespoon sweet cider 2 garlic cloves (peeled…
Goulash is a 9th century medieval Hungarian dish, originally eaten by shepherds. It’s a stew made from meat, vegetables and paprika, although paprika wouldn’t have been added until its introduction in the 16th century.
A traditional British food, originating in Birmingham. We used to have these as a kid, but they were always shop bought.
I don’t remember particularly liking them, but as with most things – I now love them.
Serve with either mash or chips, peas and lots of gravy.
Whether cooked mid-winter in the oven, or at a Summer time BBQ, these chicken wings are delicous.
Goat is lower in fat, calories and cholesterol than pork, lamb, chicken and beef, whilst being high in iron and protein. Due to its low levels of saturated fat its said to improve cholesterol.
I made this with home-made venison sausages, but pork would work just as well.
I made these whilst making some sausages, so the recipe will also work for that, if you have a sausage maker.
Serve with potatoes or with a salad.
I first had a version of this at a deer skinning/butchery course with ‘Wild cooking bath’. It was so good we recreated it for our Christmas day dinner.
I had the idea to try this one for myself, after my Sister in law’s fiance cooked us a gammon in Coca Cola. I then found out that Bob Thornton, of Moremead had already done it.
A savory alternative to the classic sweet pancake.
I love a Thai green curry, and its much better to make the sauce yourself than to buy one in a jar.
Quick and easy to make, and super tasty. The flavour of the lamb can really stand up for itself against the spices in this dish.
BIG NEWS!! I have a book out now on Amazon. You can buy it here Written with help from my lovely wife. Split into sections the recipes include: 4 seasons of meals and puddings/cakes (28 recipes), campfire cooking (7) breakfasts (5) bread (7) preserves (10) booze (10) non alcoholic drinks (3) I hope you enjoy it…
These work best in the summer with fresh veg, and served with a glass of last year’s parsnip wine. Serve with rice. Serves 2 Ingredients: 2 chicken breasts (cut into chunks) 1 courgette (sliced & quartered) ½ a fennel bulb (cut into cubes) 1 tsp fennel seeds Juice of 1 lemon Salt & pepper Method:…
What can be better than eating a curry with a glass of home brewed beer, sitting by the fire with friends?
Since discovering a basic version of this recipe, we have it most weekends. It’s delicious and filling.
Thanks to my grandad, these will be forever known in my family as arseholes. I love them, though they don’t seem to be that well known in the UK.
This one is a bit of a cheats tart. It’s quick to put together, but really tasty.