Okewaite camps each year at Rowany Festival, the kingdom’s major event. We have spectacular tents and a very fine field kitchen.

For many years, the catering was organised by Alys, but I’ve done the last couple. The dishes are largely the same from year to year, and I’ve tweaked them a bit to my preferences. We choose to cook over the fire.

Breakfasts are usually porridge, bacon and eggs, sometimes with french toast or pancakes. Lunch is generally of the ploughman variety.

Thursday Dinner (a setup night)

• Sausages
• Cabbage pot
• Quinces in mead
• Biscuits shaped like camelopards, Okewait’s mascot
• Shrewsbury cakes

Friday Dinner (our main feast)

• Roast pork on the spit, with appulmoy sauce
• Chicken on the spit with herb sauce
• Buttered wortes– cabbage with onions and spices
• Carrots in verjuice
• Frumenty – cracked wheat, similar to cous cous
• Tarte de bry – a cheesecake
• Shrewsbury cakes

Saturday Dinner

• Pevorat – boiled mutton with onions and pepper
• Roasted quinces
• Fartes of portingale with mustard sauce
• Beans and lovage – well OK, celery
• Tarte for Ember Day – onion quiche
• Cherry pottage
• Gingerbread

Sunday Dinner (Middle eastern night).

• Saracen stew – somewhat spicy beef stew
• Chicken skewers, commercial”
• Eastern-style vegetables, including eggplant and sweet potato
• Zucchini balls (consistently the hit of the event)
• Baklava, commercial

Monday Dinner

• Apple fritters
• Orts and sorts