Great served with berries & honey or bacon
Bacon seems to have been produced in large quantities, at least by the Saxons. This recipe, while being a modern variation, makes use of ingredients that where available at the time and is based loosely on an old Yorkshire bacon cure.
Simple, quick and an excellent side to any dish
Gammon cooked in mead, What’s not to like?
These crispy treats are delicious served while still warm, drizzled with a little honey.
Similar to a posset these may have been drunk rather than eaten. Though I have included some modern options for in the Kitchen as well.
The Anglo Saxons were big fans of eating flowers. If you haven’t eaten flowers before, there’s no better place to start than with rosemary, as the flavour is exactly what you would expect. It’s also currently in flower, so easy to get hold of.
Molluscs are often found in large numbers at archeological sites. With various finds at York, Hamwih, Bishopstone, Sarre, Portchester castle, Poole, Mawgan porth, Gosport & Thetford
Before hops were common in beer brewing, herbs such as rosemary and nettles would have been used.
Ginger would have been a rare and expensive commodity in Anglo Saxon England. If feeling less flush (or portraying a low status character), you can leave out the ginger, and it’ll still make a great soup