It was up to Anglo-Saxon lookalike Martin Blunos (who also just happens to be a Michelin-starred chef) to cook all their food for the week, which included everything from roast cockentrice - a creation made from the forepart of a chicken sewn to the rear of a piglet - to peacock, coqz heaumez (helmeted cock), suckling pig, boar's head and hippocras.
Now, it just so happens that recipes for a number of things they ate can be found in What is Myrrh Anyway? So, if you fancy finding out what frumenty tastes like for yourself or you're curious about the health benefits of hippocras (a.k.a. ypocras) then why not pick up a copy today?
There was also much discussion - mainly with monks - about fasting and what the Medieval mind considers to be fish. This is also covered in What is Myrrh Anyway? as Christmas Eve was a fast day, and fish could be eaten on fast days.
What is Myrrh Anyway? - it's not just for Christmas!
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