Can be used as a baste for chicken, and as a baste for ribs towards the end of grilling, barbequing or smoking. Can also be used as a sauce served at the table.
This is a very easy to make glaze for roast pork that tastes as good as many more complex glazes.
Because this dressing omits vinegar, you’ll find that salad greens with it on last far longer.
This is a fantastic tasting dessert. It actually looks very cool in a glass tumbler, ideally the kind you would serve whiskey in.
This is a Roman recipe, often pointed to as an early example of cheesecake.
Though it is a bit of a nuisance having to buy a bunch of fresh rosemary for this recipe, when you probably won’t end up using the rest, this is after all a pretty economical and low-fuss hors d’oeuvres recipe.
Hydromel is a beverage. Some people interpret the name to mean “watered down” honey, but it isn’t at all, it just means that it’s made with water and honey. And it while it is a type of mead, it drier than other meads. It does not much honey flavour or aftertaste. You start with clear…
This cake is traditionally made a day or two ahead of Guy Fawke’s Night, then served on the night at the bonfire gathering.
The Romans called this type of pie a crostata. The Romans did not have nice round pie tins like we do, so they had to turn up the edges of their dough to make a free form tart.
This is how the Romans made their barley water.
These roasted, carmelized root vegetables taste fantastic.
If ever you were itching for a chance to use Spelt Flour, here you go. It’s more authentic in this recipe: it’s what the Romans would have used.
A healthy, quick, breakfast smoothie.