Taste the Thirteenth Century

What would Randy Fitzhenry eaten during King John’s visit to Ravensworth? Certainly no humble cabbage pottage, this is what he was served at Will Thatcher’s humble cottage in Kirby Village. The King would have enjoyed a local treat: Yorkshire Curd Tarts — after a heavy meal of all the game that the boys can collect!

Cabbage Pottage

An easy pottage recipe – cabbage soup using ingredients common in medieval England including leeks, herbs, and onions.

Servings: 8

Prep Time: 15 minutes     Cook Time: 15 minutes

Ingredients

Herbs:

• 1/4 teaspoon ground coriander and/or ground cardamom

Vegetables:

• 1 head fresh cabbage
• 2 whole leeks
• 2 medium size onions

Broth:

• 8 cups broth (chicken, beef, or vegetable). Enough to cover the vegetables in the pot.

  

Instructions

1. Wash and chop the cabbage and leeks. (Leeks:: we cut the green leaves off and cooked them whole with the rest for stock, then they are easily removed before serving. Chop up the white parts). Thinly slice onions.
2. Prepare the stock (unless you have some ready and chilled in the refrigerator).
3. Combine all the ingredients in a large pan. Bring to a boil and simmer for 10-15 minutes.

Recipe Notes

• The finer you chop the cabbage, the quicker the pottage will be ready.
• Variations:
  • Use half the amount of leeks and replace them with a couple of carrots and a handful of peas.
  • Vary the herbs and spices to your preference. Try fresh mint, dill, or rosemary. This reflects medieval cooking practices in the 13th century, where herbs were an integral part of the cuisine.
  • We had leftover bacon from breakfast and this went in chopped. What isn’t improved by bacon?

Yorkshire Curd Tart

Ingredients

For the Pastry:

• Pinch baking powder
• 1 tsp caster sugar
• Pinch of salt
• 1 cup plain flour
• 6 Tbsp salted butter
• 1-2 tsp cold water

For the Filling:

• 5 cups full-fat milk
• Juice of 1 lemon
• 50g caster sugar (scant 1/3 cup)
• 25g currants
• ¼ cup salted butter
• 1 large hen or duck egg, beaten

Directions

Step 1: Make the Curd

1. Heat the milk in a large pan until it reaches a gentle simmer.
2. Add lemon juice and turn the heat to low, gently stirring while curds form.
3. Remove from heat and allow curds to cool in the whey.
4. Drain curds through a clean tea towel and save the whey for making scones.

Step 2: Prepare the Pastry

1. Blend flour, baking powder, butter, sugar, and salt in a food processor until mostly combined.
2. Add cold water to make a smooth dough.
3. Knead lightly, wrap in cling film, and chill for at least 20 minutes.

Step 3: Finish the Filling

1. Beat butter and sugar until soft.
2. Gradually add the egg.
3. Add curds and lightly whisk.
4. Mix in the currants.

Step 4: Assemble and Bake

1. Heat oven to 180C/160C fan/gas 4.
2. Roll out the pastry and line a greased 20cm shallow pie dish.
3. Spread curd mix over the pastry.
4. Bake for 35-40 minutes until browned and pastry is cooked.
5. Leave to cool, then cut into slices.

This is a summarized version of the recipe. For the full recipe, please visit BBC Good Food.

Enjoy baking your historical treat! 😊