A Viking age, Saxon inspired recipe for a preserved tongue
For a less authentic recipe you could try adding a little chilli, to give the soup a little kick
These can be made with any type of fish and are an ideal way of using up any leftovers.
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.
Gammon cooked in mead, What’s not to like?
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
With no refrigeration salting would be one of the main methods of preservation in the Viking era.
This fish is delicious. Lightly smoked and slowly cooked. You can substitute water for wine or beer.
This is one of the most popular recipes I cook at shows. The lamb can be substituted with Goat or Vension
Serve on warm fresh bread, flat/crisp breads or oat cakes