Food

I regularly cater Viking-style banquets, for the fun of it, I must be mad! There are no surviving recipes from the Viking Age, and we normally have to use a modern kitchen to prepare our banquets, so it's never possible to exactly replicate a Viking feast. We base our menus on the archaeological evidence which tells us what foods were eaten, knowledge of the techniques available and we also poach suitable recipes from Roman, mediaeval or traditional cookery. Here are a few recipes which have gone down well with feasters.

Meat Stews

• Lamb Stew
• Beef Stew
• Pork Stew with Apricots
• Lamb casserole with whole cloves of garlic
• Beef Brisket
• Chicken Stew with Apricots

Other Meat Dishes

• Bacon Barley
• Roast Mutton
• Lamb Roasted in the Fire
• Borsch

Fish Dishes

• Salmon Stew with Cider and Spinach
• Summer salad with fresh salmon or feta cheese and beans

Vegetarian Dishes and Salads

• Vegetable Curry Hauksby Style
• Vegetable Soup
• Vegetable Stew with Lentils and Chestnuts
• Mushrooms with Leeks, Lentils and Chestnuts
• Mediterranean Chickpeas with Butternut Squash
• Another Chickpea Dish, with Mushrooms and Spinach
• Prune Sauce (accompanies cheeses, or roast mutton)

Sweet Dishes

• Honey Oatcakes
• Honey Shortbread
• Cream Cheese and Honey Slices
• Cheatsy Easy Spiced Stewed Fruit
• Pears with Apple Juice
• Honey Apple Cake
• Apple and Candied Bacon Crumble