Buttered toast with a cheese sauce with mustard and ale. Delicious!

Delicate roasted lobster tail with silky beurre blanc sauce

Tender beef and onions with the medieval flavor profile of spices and vinegar

An extremely bland homogenous mixture of hardtack (clack clack), salt pork, and vegetables

Simple, delicious minced roast beef (in a shepherd’s pie? Scandalous!) filling topped with creamy mashed potatoes

Duck roasted with celery and served with a creamy celery sauce

Pork ribs roasted with a simple and delicious honey and blackberry sauce

Hearty, simple soup that’s reminiscent of spinach

Braised kangaroo with cloves and black pepper from an WWII Australian rationing cookbook

Boiled pork loin with a delicious, slightly sweet rye bread crumb and cinnamon crust

A thick vegetable and meat stew with suet dumplings

An early version of boeuf bourguignon: A wonderful red wine sauce served with stewed beef

Farro and pork cooked with a wine sauce as it might have been eaten by a Roman centurion stationed at Rome’s northernmost fort in Britain

Fish boiled in ale and parsley and served with a garlicky sauce made with walnuts and thickened with breadcrumbs

The perfect balance of sour and sweet with a hint of cinnamon, this is perhaps the best sauce I’ve made on the channel

Homey, delicious chicken cooked with paprika in a sour cream sauce with tiny homemade dumplings

Delicious, slightly sweet cabbage, onion, and dill filling surrounded by a soft, buttery bread

Crispy and tender pork belly marinated in dill seeds, cumin, lovage, asafoetida, and garum with some optional gilding

Simple lamb curry served with rice, plain pinto beans, and white bread as eaten in Folsom Prison

Mock grilled eel made from sweet potatoes and roasted seaweed from WWII Japan