Following the success of the Stone Age Food activity I had a request to try Roman food - yet again Waitrose is your go-to supplier of historical food items, in this case spelt flour and pomegranates.
As we are both vegetarian we yet again avoided the fowl, meat, and seafood courses (and tbh I think even Waitrose would be stretched to provide peacock, dormouse and flamingo, etc) although I put in some mini "sausages" - there is quite enough in the dairy and fruit sections of the Roman diet for a good veggie meal.
The main problem we hit was garum (fermented fish sauce) which the Romans used on or in basically everything - we used soy sauce but you could easily get a lot closer to the real thing if you don't mind actually eating fermented fish.
We also held our feast as a picnic in a hotel so the foods had to be pre-cooked (which is why we did Libum making together as a separate activity, as that really needs to be eaten fresh).
I premade spelt bread and pine-nut sauce for hard-boiled eggs in advance, and the rest was eaten "as it comes",
Had we been at home I would have preferred something like spelt pancakes with honey and nutmeg, mushroom, cabbage and onion omelette (with "garum") and barley porridge with raisins and marmalade.
We did accompany our meal with diluted sweet white wine - but obviously we used a non-alcoholic variety as Kane is a young child.
(veggie) ricotta cheese
wensleydale cheese
full-fat milk
eggs
thin honey
spelt flour
barley just-add-water
raisins
quince
fig
pomegranate
pear
grapes
olives (ideally both colours)
peas
shredded cabbage and onion
almonds
pine nuts
marmalade
bay leaves
large olive oil
quorn mini cocktail sausages
non-alcoholic sweet white wine
(salt, yeast, rosemary, soy sauce, pepper)
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