Venison with warm spices in a somewhat utilitarian whole wheat pastry

If you are a fan of the milk leftover after you eat Cinnamon Toast Crunch, this one is for you

One of many, many versions of wassail, this is deliciously spiced with the less delicious texture of half beer, half applesauce

A wonderful lighter, moist, ration-friendly pudding with a bit of carrot cake flavor

Smooth and creamy mac and cheese with wonderful toasted bread crumbs and a hint of mace and cayenne at the end

These gingerbread cookies are packed with ginger flavor in a very good way with a hint of bitterness from the molasses. Macabre decoration optional, but on theme

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

Perfectly poached salmon with an herby, fresh, light sauce with a hint of acidity to cut through the fattiness of the fish

A bit denser than a sponge cake in a modern Victoria sandwich, this cake is still fantastic with a sweet vanilla-y quality to it even though there’s no vanilla in it. The homemade jam is really worth it if you can find good berries

Wonderfully tender and flavorful ribs. The sauce is kind of like a modern barbecue sauce; it’s sweet and tangy with a fruity element from the currants

A super concentrated sauce made with anchovies, vinegar, horseradish, and spices. Add it to something creamy and neutral, like a béchamel sauce, to give it a tangy zest with a savory umami note

Beautifully braised pork tenderloin with a sweet and complex berry sauce. Feel free to swap out with any meat you like

Gruel gets a bad rap, but this is actually really good. It’s a smooth, sweet porridge with the flavors of nutmeg and brandy coming through wonderfully

The cucumber taste really comes through in this refreshing, creamy ice cream

A light, refreshing salad of greens, herbs, and flowers that’s perfect to celebrate May Day

The medicinal flavor of the Chartreuse is tempered by the sweetness of the jelly and the peach, but that paired with the texture of gelatin makes this more of a centerpiece in my opinion

A palate cleanser or boozy upscale dessert, this sorbet-like frozen concoction is citrusy, Champagne-y, and very good

Sirloin steak with a simple and delicious glaze and a tangy, flavorful béarnaise sauce

Soft, buttery potatoes that are absolutely delicious. They take a bit of time to make, but are simple and so good

Escoffier’s Chicken Lyonnaise is so complex and delicious. It’s savory and dark with a very gentle sweetness