Medieval fried pastries with a filling of figs, apples, raisins, nuts, and spices

Rich, stick-to-your-ribs wheat berry porridge thickened with egg yolks

Pre-potato, pre-groove gnocchi made primarily with cheese

A complex, slightly sour lamb and herb stew eaten as a hangover cure in 10th century Baghdad

A medieval breakfast dish of toast with white wine, sweet spices, and custard-like homemade almond milk

Flavorful, multigrain pita-like flatbread recreated from findings at Viking funeral sites

Delicious bread pudding made from crisp flatbread, pistachios, almonds, sultanas, spices, and rose water

Caramel-scented, lightly spiced mead made with burnt honey

Delicious spiced medieval meat stew thickened with egg yolks

Medieval spiced wine sauce with fruit and almonds that complements the boar really well, but would also be very good with pork

Wine spiced with galingale and licorice that gets its color from steeped violets

Wafer-like “cookies” that have a lovely blend of spices, but are otherwise a bit like hardtack (clack clack)

Unbelievably tender meat cooked with beautifully balanced spices and dried fruit for a complex, sweet and savory dish.

Medieval castle-shaped pie fit for a tournament feast

Medieval deviled eggs that are seasoned, stuffed, and fried in butter

Venison with warm spices in a somewhat utilitarian whole wheat pastry

Called suppa dorata (golden sippets), this medieval French toast (from Italy) is very sweet with a sprinkling of saffron-infused rose water instead of maple syrup

The lamb is juicy, and though the sauce is quite salty, it’s balanced by the sweetness of the sapa

So crunchy and absolutely fantastic, these jalebi are a wonderful balance of sweetness, cardamom, saffron, and rose water

Arbroath smokies as prepared by chef Fraser Bell are delicious: not fishy at all with a meatier texture that melts in the mouth, and the simple bannocks are the perfect vessel for some jam or heather honey