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

A sort of frittata with eggs and fish, colored black by cuttlefish ink, and topped with jellyfish. Can’t say I recommend

The quintessential survival food of North America, the only ingredients you really need to make pemmican are dried meat and fat. It tastes kind of like beef jerky, but the fat coats your mouth in a way that I found unpleasant.

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

This (possible) original version of Caesar salad is much lighter than modern creamy ones, perfect for a summertime salad

A delicious, complex dish of slow cooked meat and beans that is the national dish of Brazil

Boiled artichokes with an ancient Roman sauce that is sweet with a hint of bitterness and garum funk

Truly one of my favorite things to make, bierocks are a sweet dough stuffed with beef and cabbage. They’re a bit of an undertaking, but so, so worth it

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

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

These fritters are crispy on the outside and soft on the inside, kind of like a Honey Nut Cheerios-flavored tater tot with a little heat from the pepper. Really, really good

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

This version of tacos includes a tomatillo salsa and carne asada, but like with any tacos, use what you like

An absinthe cocktail in the French style made with a sugar cube and absinthe spoon. Mild, sweet, and light with the main flavor of anise

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

Meat, mashed potatoes, and herbs rolled into balls and fried. What’s not to like?

Wonderfully complex sweet wine with overtones of apple and lemon and a floral note from the orange flower water. The leftover fruit is a great bonus snack

These will certainly put some pep in your step. Very sweet, very cinnamony 16th century ninja energy balls