Chicken wings tossed in a spicy, complex sauce featuring mushroom ketchup

Delicious buns with caraway and a topping of glaze and crunchy sugar

Crunchy potato chips that really taste like potatoes and are far superior to store bought

Fancy Victorian era roasted partridge (or other small fowl) with a wonderfully complex sauce, served with simple homemade croutons. Definitely a dish to impress

Subtly sweet with a hint of curry, this creamy chicken dish was served at Queen Elizabeth II’s coronation

WWII ration-friendly carrot cake topped with whipped cream

An ancient Roman recipe for pork and meatballs stewed with apples in a fragrant sauce

Late 19th century pancakes made with buckwheat and risen overnight

Apples baked with butter, sugar, and cinnamon. Simple, yet delicious enough for the first class breakfast table

An appropriately fancy presentation for smoked salmon as part of a first class breakfast aboard the Titanic

Creamy baked eggs with a crunchy bread crumb topping

A simple soda bread with a hearty texture, a perfect pairing for good Irish butter

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