Create genuine 16th century dishes in your own home with these easy to follow cook-along videos, filmed in the Tudor kitchens at Hampton Court Palace. Click the links below to watch...
The “Ryschewy” is the pasta parcel filled with a spiced fruit and nut paste, to “close and fry” tells you what to do with them. These are most probably a dish that came to England from the Crusades.
The name derives from the fact that it contains all the things you’re not allowed to eat during lent - cheese, cream and eggs, cooked in a light pastry case! If you like a strong cheese taste, then this is the dish for you.
The point to this is long slow cooking. We find pork slices good, about 1cm thick, with all the pork scraps shredded and put in as well.
Join chef Robin Mitchener, part of the historic kitchens team at Hampton Court Palace, in the world-famous kitchens of Henry VIII.
These recipes were discovered from 500 year old manuscripts, but we’ve adapted them just enough so you can make in a modern kitchen. Click on each of the dishes for the video cook-along, recipes and instructions – or download them from the left hand side of this page.
Experience the kitchens in action by coming to one of our live Tudor Cookery events. For the last few years, they have been home to a fascinating research project run by Historia food archaeologists who regularly bring the kitchens to life - experimenting with traditional recipes, ingredients and cooking methods to prepare feasts fit for a king! To find out the dates for Christmas 2012 and throughout 2013 click here
To find out more about the 500 years history of these royal kitchens click here
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