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Robert May, born in 1590, published his one and only cook book at the age of 70. It covered all the decades of his life, drawing on the changing styles of cookery in the 17th century and encompassing new culinary fashions, including those of the Restoration Court and at the tables of the rich. Many dishes were cooked in pastry cases to protect the contents from the heat of the hearth or oven. These cases were not for eating. But as kitchens improved and cooks became more inventive the pastry cases were adapted to become not merely decorative but also to be edible. Sweet dishes were also cooked in pastry to protect the delicate custard or cheese-based fillings from the fire. As a change from yet more pastry, here is a non-pastry based dessert. Rose Cream 1 pint double cream 3 tablespoons rose water 2 tablespoons caster sugar 5 leaves of gelatine Soak the gelatine in water for 5 minutes until it turns into a jelly. Put the jelly into a linen bag and squeeze it out. Place the rose water i...

This week's recipe is courtesy of the National Trust. It's a warming winter casserole and it dates from the 14th century. It serves 4, but sadly not 4 peasants because the ingredients would have been too expensive for them to buy. The recipe comes from the cooks of King Richard II who recorded their recipes on a parchment called The Forme of Cury, Cury being Old English for the word cooking. Casseroled Pigeon with Herbs and Spices Ingredients : 4 pigeons, 12 large cloves of garlic, 4 teaspoons of chopped fresh thyme, 2 tablespoons of chopped fresh parsley, Salt and freshly milled black pepper, dripping for frying, half a pint of chicken stock, the juice of half a lemon, a large pinch of ground ginger, a pinch of saffron strands, half a teaspoon of ground cinnamon, fresh herbs to garnish. Method: Go to your dovecote and fetch fresh pigeons. Go to your walled garden to cut fresh herbs. Stuff the pigeons with three garlic cloves, one teaspoon of thyme and half a teaspoon of parsle...