In October 2017 and again in February 2018, we stretched our culinary expertise further back in time to the Neolithic period to support English Heritage’s “Feast Exhibition” at Stonehenge. Here are the recipes.

In every issue of BBC History Magazine, picture editor Sam Nott presents a recipe from the past. In this article, from December 2015, Sam recreates a delicate chewit - a meat and fruit pie enjoyed in the 16th-century.

Back in 2015 BBC Two's re-ran its series "Kew on a Plate" presented by Raymond Blanc and Kate Humble. They had spent the year at Kew Gardens in London growing heritage produce and cooking delicious seasonal recipes, all the while discovering the history behind our favourite fruits and vegetables.

One of the tasty recipes drawn from Apicius is for "soft eggs in a pine kernel sauce" (Apicius 7.13.3). But what to do when the egg is an ostrich's?