A Quick Note as We Work Through the Medieval Part of This Se

• portionen: Serves 6
• gesamtzeit: 49 minutes

Zutaten

So I’m working from the sources we do have, and being clear when I’m interpreting rather than pretending we have recipes that simply weren’t recorded. Pottage is a perfect example because it crossed class lines and changed constantly depending on your purse, your location and the season.

Mine is inspired by medieval cabbage pottages, but I’ve followed the same basic idea: use what is around you. Hence the yellow courgette (absolutely not medieval or native to the UK,) but very much part of the late-season glut in my kitchen.

Sorry for the reupload, someone on Facebook was trying to earn money on my last video somehow!?!?

200g smoked bacon lardons @ocadouk

2 large red onions, sliced

2 leeks, sliced @waitrose

2 celery sticks, sliced

1 large yellow courgette, diced

½ Savoy cabbage, shredded

100g pearl barley, rinsed

1.3 litres of strong chicken stock, strong @knorruki

6–8 sprigs fresh thyme

Small handful fresh chives

Generous pinch saffron (optional but was heavily used in those days to season their foods for colour mainly!)

½ tsp ground ginger

¼ tsp ground cinnamon

Tiny pinch ground cloves

2 tbsp apple cider vinegar @aspallvinegar

Salt and black pepper @maldonsalt

Anweisungen

Cook the bacon until it begins to release its fat, then add the onion, leeks and celery and soften for 6–8 minutes.

Add the courgette, stock and thyme. Simmer for around 25 minutes. Add the cabbage and cook for another 15–20 minutes and add the barley and cook, until the barley is tender. Add the saffron/ spices and the broth along with the vinegar. Id highly recommend this part, it helps balance the flavours.

Season well, finish with chives and serve nice and brothy. Pottage was never really one fixed recipe. It was whatever the season, and your purse, allowed.