Jorvik Medieval Festival

There are many ways of preparing a delicious restaurant-quality meal without having to misuse all your cookware. You can go ahead and read a thousand of stainless steel cookware reviews 2017 and find something you’re looking for. Trust me, it’s never boring reading cookware reviews, but not all reviews cater to professional 5-star kitchens. So here’s a taste of what 5-star chefs use in their kitchen.


One of the best pans I will recommend to all professional chefs is the All Clad 4403 Stainless Steel Tri-Ply Sauté Pan. Available with a large 18/10 stainless steel interior, this Sauté pan is capable of cooking a variety of different meals without running out of space. This Sauté pan pre-heats quite fast thanks to the three-layer construction that includes a thin aluminum core in-between two stainless steel layers.

When it comes to cooking your favorite foods, there’s nothing to worry about because the All Clad 4403 Stainless Steel Tri-Ply Sauté Pan does everything for you. The walls of this pan are longer as compared to an ordinary pan while the long riveted handle and the dedicated steel lid work together to make sure that the cooking procedure is smooth and more simplified. As we conclude, let me say that this Sauté Pan has a light weight of 4 pounds making it very easy to stir food when cooking on the stove or in the oven.


This Sauté Pan allows you to turn food without spilling off to the stove top. The riveted handle and the easy grip-loop handle provide maximum stability to this pan when cooking. The dedicated lid retains heat inside the pan to allow for fast and even cooking of your food. The aluminum core allows for an excellent heat transfer throughout the pan when cooking. The stainless steel material means that this Sauté Pan doesn’t react with your food. This pan is lightweight and dishwasher safe.


The inside of this Sauté Pan is not non-stick. Most of the food that’s cooked sticks to the inner walls but since it’s dishwasher safe, I think this setback is not a real issue. Although the handle is long, it’s quite thin making it hard to hold when cooking.There are many ways of preparing a delicious restaurant-quality meal without having to misuse all your cookware. One way of doing this is through using a Sauté pan. One of the best pans I will recommend to all professional chefs is the All Clad 4403 Stainless Steel Tri-Ply Sauté Pan.

A Divine Breakfast Recipe To Try!

3 ripe tomatoes
2 roasted red peppers from a jar
4 spring onions
½–1 lime
extra virgin olive oil
1 x 400 g tin of black beans
olive oil
8 small flour or corn tortillas
4 large free-range eggs
1 knob of butter

Make a fast and simple salsa by chopping the tomatoes, peppers and spring onions together on a big board. Squeeze over the juice from half a lime, drizzle with extra virgin olive oil and season, then use the knife to chop and mix it all together. Taste and add more lime juice if needed. Drain and pour the black beans into a small saucepan, season, drizzle with olive oil and heat through gently. Meanwhile, heat a frying pan, toast the tortillas one at a time on both sides until charred, then keep warm under a clean tea towel or foil. Fry the eggs in a little butter and oil, keeping the yolks nice and soft. Pop 2 tortillas on each plate and top with beans, salsa and an egg. Serve with salsa verde fresco for a bit of attitude.


Every time a new member joins our entertaining Book Club, we would host a Medieval-based potluck. If you love medieval fashion as well as food, you would certainly enjoy our potluck. The new mother that had joined us was very friendly and she made the most perfect Honey Mustard Glazed Gammon. Other dishes that were served at the potluck were Chardewardon (pear custard), Pottage of Turnips, Salmon Flatbread with Skagen Sauce and you can’t forget their famous Barley Porridge.

Since this a welcoming party, we always encourage mother to bring their children. We even organised children games to keep them entertained. We always hope that more mothers will be interested in joining our book club so stay tuned !

Chicken and Leek Pie

An historic recipe dating back to medieval Wales, Chicken and Leek Pie offers incredible, comforting flavors and simple luxury. This was elegant cuisine then and now.

Maids of Honour - Old English Tudor Cheesecakes

These are the forerunner of modern baked cheesecakes, and this recipe originates from one of the first documented versions of this recipe. Curd cheese was very popular as an ingredient for desserts many hundreds of years.
I always make these for afternoon tea - they are delightfully light and fragranced with delicate orange flower water or rose water. Use any dried fruits that you have available - I find a mixture of seedless raisins and chopped candied peel works very well.