RISC’S OUTDOOR CLASSROOM CPD & ITE www.globalgardens.org.uk

r u s e s f o u t s o m e n d in g o s . b e e n f i g ar d e n w e have in o u r g r o w in g p l ant s

ie, g h t e r , Fr a n k d a v e's d a u had sil k paj amas.

f r o m sil k is made s il k s spun by c o c o o n u lbe r r y hat e a t m worms t lea ve s. A dill A B nasturtium B C HI sage G J Bramley apple C D F D spinach E E wormwood sunflower F oregano G wheat medlar H I J K FOOD IN TUDOR TIMES RICH PEOPLE

• roast and boiled meat • poultry • fish • pottages (boiled oats) • frumenty (boiled wheat) • bread • ale • wine POOR PEOPLE • meat for big holidays • bread • pottage Pottage recipe The word pottage - a thick soup or stew - comes from Old French and in fact means contents of a pot. Pottage was a common dish in the Middle Ages and would typically include ingredients such as peas, carrots, leeks, onions, cabbage and beans, oats, herbs, saffron and sometimes meat.

Ingredients 1.5 litres of stock (about 6 cups) 300gm of split peas 1 onion 1 carrot 1 teaspoon of sugar pinch of salt

Instructions Put stock into a large saucepan and bring to boil. Chop onion and carrot. When the stock is simmering add the peas, onion and carrot together with sugar and salt. Bring to the boil, then gently simmer for about one and a half hours. Liquidize then return to the saucepan and gently reheat. VEGETABLES • turnips • parsnips • carrots • onions • leeks • garlic • radishes NEW FRUIT • quinces • apricots • raspberries • red and black currants • melons • pomegranates • oranges and lemons IMPORTED • raisins and currants • prunes • figs and dates • almonds • walnuts FRUIT • apples • pears • plums • cherries • woodland strawberries TUDOR EXPLORERS & NEW FOODS

•kidney beans •tomatoes •pineapples •potatoes •lima beans •maize •chilli peppers •vanilla •red peppers •pineapple

•sweetcorn •pumpkin •cayenne pepper •avocado •paprika •pecans •chilli •cashews •peanuts •chocolate •tapioca •coffee

Peter Breughel 1525 - 1569

1542, England