Tender chicken and smoked bacon dumplings, spiced with cumin, and served in an enriched cumin and saffron chicken broth. Comfort in a bowl! Based on an original recipe from a thirteenth-century, northern European cookery collection. Link to YouTube video included.

Emeles appear first in an Anglo-Norman recipe from the late 13th century. The simplicity of the almond flavour is perfect and these cakes are not too sweet. Indeed, they are delicious and moreish. Try just having one. You won't succeed. And they are very easy to make. This recipe is gluten-free.

From my Easy Medieval Food series. Cormarye is pork loin (chops in my version) marinated in red wine and spices - carraway, coriander and pepper. This simplified version of an original medieval recipe (no spit required!) goes wonderfully with Benes Yfryed, i.e. fried beans with onion, garlic and sweet spices (cinnamon, ginger, cloves). It's accompanied by a medieval style gravy made using the fatty meat juices from the cooking of the pork. Deliciouis! These dishes make a lovely weekend treat.

Three medieval recipes. Three easy-to-cook modern adaptations. The recipes are Cryspels, fried pastries with dark sesame and honey; Douce Jame, tender chicken thighs cooked in a milk and cream herb broth; and Payne Foundewe, a sweet, spiced bread pudding topped with coriander sugar. Simply delicious! Links to YouTube videos included.