Recipe. Cormarye & Benes Yfryed (14th-century)

From my Easy Medieval Food series. Cormarye is pork loin (chops in my version) marinated in red wine and spices - carraway, coriander and pepper. This simplified version of an original medieval recipe (no spit required!) goes wonderfully with Benes Yfryed, i.e. fried beans with onion, garlic and sweet spices (cinnamon, ginger, cloves). It's accompanied by a medieval style gravy made using the fatty meat juices from the cooking of the pork. Delicious! These dishes make a lovely weekend treat.