"I Made Tudor England's Weirdest Dinner with a Food Historian"

It's none other than food historian extraordinaire, BBC Radio 4's 'The Kitchen Cabinet's own Dr Annie Gray. We talked about the Tudor dish where a goose and a suckling pig get sewn together, why you might put sugar in wine, Queen Victoria’s appetite, Annie’s passion for Victorian food writer Mrs Acton, what food and teach us about class, her favourite weird kitchen utensil and much, much more! Do let me know in the comments if you try the recipe for chocolate and vanilla blancmange served inside eggshells - Annie says an 11-year-old can do it, so I feel that everyone has at least a slim chance of success.