Uploaded March 2018 | Updated September 2026, 2 weeks ago

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Stopping off at the farmhouse of one of his yeomen, the knight would experience more personal treatment and finer fare than at a poor roadside inn. Food historian Chris Carr takes Jason through the making of hot beans, bacon and leeks, pork in sage sauce and lamb pie, explaining how medieval pies differed from those we eat today. #medieval #cooking #recipes

• Executive Producer: Jason Kingsley OBE
• Executive Producer: Chris Kingsley
• Senior Producer: Brian Jenkins
• Producer: Edward Linley
• Director: Dominic Read
• Presenter: Jason Kingsley OBE
• Subject Matter Expert: Chris Carr
• Camera: Jo Taylor
• Camera: Dominic Read
• Editing: Lindsey Studholme
• Stills Photographer: Kasumi
• Production Manager: Kevin Case
• Audio: Frank Newman
• Sound Design: Liam Flannigan
• Music licensed from PremiumBeat
• Additional Camera: Darren Cook
• Additional Camera: Neil Phillips
• Additional Sound: Elizabeth Carlyon
Premium beat license number VXHGGUQ2JK84YYHW
Special Thanks:

• Chris Payton
• Ed Savage

Facebook: facebook.com/modernhistorytv
Twitter: @ModernHistoryTV
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Many thanks to Chris Carr – check out brigaandfriends.co.uk