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"A deep coloured, fruity and intensely flavoured chutney. I concocted this recipe last year, when we had lots of windfall pears......and, I slipped a bit of saffron in for good measure! This chutney is delicious with ALL cheeses, but especially strong hard cheeses such as Farmhouse Cheddar, Gruyere, Comte and Cantal. It also goes exceedingly well with..."

Ingredients: cider vinegar, cooking apples...

"Roasted parsnips, carrots and pink shallots, glazed with saffron honey and sprinkled with cumin and celery seeds......sublime! These roasted root vegetables are undoubtedly very special, and they are so easy to roast as they require NO par-boiling beforehand. A simple glaze is made by adding saffron to melted honey, before sprinkling cumin and celery..."

Ingredients: cumin seeds, honey, lovage...

"The leeks in this mash lend a much more delicate flavour than the more commonly used onions and the saffron gives it a beautiful colour. A great side dish to white fish or chicken."

Ingredients: floury potatoes, leeks, milk...

"Gilding is a 15th Century novelty - originally gold leaf was applied to decorate meat and poultry that was served at Christmas, as well as other feasts and festivals! This is a wonderful way of serving your traditional roast turkey - and with a saffron and butter basted gilded effect, NOT using gold leaf I hasten to add - but still achieving a deep..."

Ingredients: pepper, egg yolks, string...

"This is from The Onion Cookbook by Brian Glover. It is a perfect starter because it looks beautiful and has a delicate taste."

Ingredients: sliced almonds, salt & freshly ground black pepper...

"This recipe originally called for chanterelle mushrooms, which are very expensive, so you can substitute any other kind of mushroom, if you wish. Serve these with your favorite boiled new potatoes. I think this would also be good with a rice pilaf or a boxed white and wild rice mix. This recipe is from The Ultimate Fish and Shellfish Cookbook. Preparation..."

Ingredients: double cream, egg yolks...

"This fragrant bread comes from the Ellis Island Immigrant cookbook. it originates from england"

Ingredients: eggs, lemon extract, nutmeg...

"These delicious baked pears in wine have a long history and contain several very old ingredients, saffron and ginger. This is a traditional St Jude's Day recipe,
St Jude (the patron saint of hopeless cases!) was a 1st century apostle, whose feast falls on 28th October. In old England, Bedford Boys would sell Warden Pears in the streets on..."

Ingredients: cinnamon, ginger, red wine...

"A filling and satisfying soup. Barley may be substituted for the noodles. If you want a bit of extra crunch, add some sliced water chestnuts. If the breasts and thighs you're using are large, you can cut down on the number. If not used to low-sodium cooking, you may want to add more salt. May be frozen (see instructions below)."

Ingredients: fresh parsley, frozen corn kernels...

"I found this amongst several medieval English recipes I extracted from different editions of medieval manuscripts containing 15th and 16th century recipes.
The original recipe calls for hyssop but I doubt it is commonly available, so just leave that out.
Also the original suggests chicken or veal as meat but I'll post it with chicken."

Ingredients: cider vinegar, cloves...

"This is a British take on baked beans, which means you have a tomato sauce instead of the molasses-flavoured Boston baked beans. Thanks to Lisa for helping me test this recipe."

Ingredients: cloves, sherry wine vinegar...

"Posted to the SCA_recipes LiveJournal community. Garbage, in this sense, refers to the chicken organ meats. Adapted from a recipe in "Two Fifteenth-Century Cookery Books." "Take faire Garbage, chikenes hedes, ffete, lyvers, And gysers, and wassh hem clene; caste hem into a faire potte, And caste fressh broth of Beef, powder of Peper,..."

Ingredients: cinnamon, chicken gizzards...

"West Country festival buns made for Whitsun revels. Time does not include soaking saffron strands overnight."

Ingredients: currants, eggs, clotted cream...

"This recipe was served by Kristen Sullivan at the Marche of the Unicorn's Newcomer's
Feast in the fall of 2006. The use of cinnamon, ginger, and cloves as spicing for meat dishes
was very common in medieval England, making this dish a perfect introduction to medieval European cuisine."

Ingredients: cinnamon, pepper, extract...