Medieval foodie Clarissa Dickson Wright tracks down Britain's oldest known cookbook, King Richard II's 700yearold scroll "The Forme of Cury", and compares its contents with the way we eat today, as well as recreating some of the dishes for a group of food and medieval history experts. The king's kitchens were highly organized, with up to 300 staff working in various roles, and the cookbook reflects the culinary techniques and terminology of the time. Some of the recipes, such as a luxurious sweet and sour fish dish and pears poached in red wine, highlight the use of exotic spices and ingredients in medieval English cooking.

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