Our brief was to produce period recipes for visitors to sample at the Festival, which given such a specific date was a challenge to say the least. Nevertheless we set about recreating dishes that we hoped would not have been out of place on such a historic day.
hand carrying their gear and equipment onto site. Hussah!
Regardless of the "glorious" British summer, we pitched out tent and set about dressing our mediaeval kitchen in preparation for the weekend.
Saturday dawned bright and, most importantly, dry. That said, the main arena was still too soft for horses to be involved in a recreation of the Battle, and jousting by Destrier was understandably cancelled. No one wished a horse or rider to be injured. Despite these set backs a full programme of displays, demonstrations and lectures was delivered to a very appreciative audience.
For our part, we prepared the following recipes for visitors to sample; posted here should you wish to recreate them:
Of the recipes shown above, the Ox Tongue, Braised Heart and Tripe dishes were created by Tastes Of History's chef, Jill, and thus are not taken from a historical source per se. They do, however, use ingredients known to mediaeval cooks, which are combined in a way that would be familiar to diners of the period. Most visitors to the Bosworth Mediaeval Festival were pleasantly surprised by the taste and texture of those cuts of meat not typically found in their local supermarket. Unsurprisingly, sampling our meaty Farts went down very well, appealing to a very British sense of humour. Titter yee not..!