We read about this event in our local paper; the local Cathedral had the idea to run a medieval event with us for the city’s 150th birthday, but had never quite got around to asking us. We found out three weeks before, and had to move fast to make it happen.

FIRST COURSE

Cob loaves with honey butter

Onion soppes – a thick onion soup served on rye bread with grated cheese. Surprisingly tasty.

Roast pork with appulmoy – this is the apple sauce made with almond meal, always popular.

Hedgehogs – good option whenever there are lots of newbies.

Walnut tart – a basic vegetable quiche with walnuts and a little apricot jam, an idea of Alys’s. We did it once and it was so yummy we’ve done it several times since.

Taunton hot pot – a mix of period vegetables cooked with cider; I don’t know where we got the recipe. Used often because it’s delicious.

Gingerbread – in this case, the medieval one made with breadcrumbs.

SECOND COURSE

Goose and leek pie – basically our chicken and leek recipe, when we had an excess of geese on the farm. Richer and fabulous.

Roman carrots – carrots boiled in half wine, then roasted with port and worcestershire sauce (pretending to be Roman garum). Don’t push us too hard on the authenticity for this one, but it went well with the meat dishes.

Kidneys – with bacon, onion and dijon mustard. People come back for seconds.

Beans with pine nuts and olive oil. Green beans are historically marginal.

Tarte de bry – a medieval cheesecake with raisins in it.

Berry foole – aka ‘Eton Mess’, a traditional English dessert made with whipped cream and berries (certainly period) with pieces of meringue through it (pushing it). We did it once and people loved it, especially kids, so it turns up from time to time.