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

If you like potatoes au gratin, try this recipe! The spices add a medieval twist to this cheesy, buttery turnip dish

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

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

A simple cabbage dish with a touch of complexity from the onions and leeks

Delicious corned beef the medieval way: basted in honey and roasted

Cheesy and herby ravioli with a hint of warm medieval spices

Seared and boiled boar with a lovely sauce that is like a fancy barbecue sauce: more spices, not as sweet, and absolutely delicious

Spiced meat cakes made with ingredients from all over Genghis Khan’s empire

Whole wheat bread that doesn’t smell or taste like blood at all

Meat pies similar to a Cornish pasty with a simple filling of pork, chicken, ginger, and hard boiled egg yolk

A delicious, complex hummus made with 28 ingredients

Risotto-like saffron rice that’s absolutely wonderful and would pair great with a meat dish

A sweet, spiced chicken stew that has a delicious barbecue-y-ness to it

Roasted heart stuffed with bacon and leeks and basted with honey

Not your mother’s gingerbread (but maybe your great²⁶-grandmother’s). Candy-like confection with a lot of ginger flavor and an unfortunate gritty texture, but is still really nice