Herbs in Anglo-Norman Cookery
Wednesday 15 July 2026
Explore the background of trade with galleys bringing spices, sugar and dried fruits into Southampton, enabling the wealthy to enjoy adventurous cookery. Spice accounts of the wealthy and lists of ship’s cargoes make fascinating reading. Instruction on table manners with an herbal hand wash before tasting recipes will add to the experience.
Flowers of hawthorn, elder and rose feature, along with almonds, pistachios, hazel, pine and chestnuts and familiar herb seeds and seasonings. We will be making sweet and savoury dishes, noting Syrian, Spanish and Saracen’s recipes. Herbs for flavouring and colouring of dishes include sage, parsley, mulberry, dragon’s blood, saffron and alkanet. A mix of pottages, ravioli, fritters and pastries with spices, herbs, fresh and dried fruits, and almond milk fits remarkably well with modern tastes.
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Wednesday 15 July 2026
Explore the background of trade with galleys bringing spices, sugar and dried fruits into Southampton, enabling the wealthy to enjoy adventurous cookery. Spice accounts of the wealthy and lists of ship’s cargoes make fascinating reading. Instruction on table manners with an herbal hand wash before tasting recipes will add to the experience.
Flowers of hawthorn, elder and rose feature, along with almonds, pistachios, hazel, pine and chestnuts and familiar herb seeds and seasonings. We will be making sweet and savoury dishes, noting Syrian, Spanish and Saracen’s recipes. Herbs for flavouring and colouring of dishes include sage, parsley, mulberry, dragon’s blood, saffron and alkanet. A mix of pottages, ravioli, fritters and pastries with spices, herbs, fresh and dried fruits, and almond milk fits remarkably well with modern tastes.
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