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.

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.

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.

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.

This recipe is based on King Richard II's 14th-century cookery book. It's a perfect autumnal pick-me-up and goes brilliantly with Ryse of Fleysche (saffron rice); the recipe for this (with video link) is also available on Extras. Included here are the medieval recipe and my translation.

This simple dish is taken from Richard II's cookery book, dating to the end of the fourteenth century. The rice goes perfectly with Chykens in Hocche, the recipe for which is also available on Extras. The video link is given on the recipe. The original recipe and my translation are also included.