Rye, Ale and Oat Bread / Rug-, Øl- og Havrebrød

A recipe for a flavourful bread found on BBCfood

Serve this richly flavoured bread with a ploughman’s lunch
of chutney, pickled onions, apple and celery slices,
radishes and your favourite cheese.

Medieval Monday – Hykonys In Bruette / Hykony I Bruette

A chicken with a spicy sauce recipe from 1450 found at
One Year and Thousand Eggs

Saara who runs One Year and Thousand Eggs writes: You can use the whole chicken with giblets if you desire. If you do so, chop the chicken into quarter. About 400 g chicken with the bones should be enough per person. I used legs because they are cheap and easy to get hold of.