https://www.intaberna.co.uk/blog daily 0.75 2025-11-30 https://www.intaberna.co.uk/blog/the-workhouse-diet-the-details monthly 0.5 2025-12-04 https://www.intaberna.co.uk/blog/it-was-supposed-to-be-three-months monthly 0.5 2023-01-12 https://images.squarespace-cdn.com/content/v1/618acf12fcb5640871d2b3e3/a4d5cda3-050d-402e-81d3-7c72c80e63de/PXL_20220908_105941820.jpg Blog - It was supposed to be three months - I’ve been working on it! See?! https://www.intaberna.co.uk/blog/please-be-fortunate monthly 0.5 2022-02-01 https://www.intaberna.co.uk/blog/long-form-slow-food monthly 0.5 2022-02-01 https://www.intaberna.co.uk/recipes daily 0.75 2025-07-09 https://www.intaberna.co.uk/recipes/our-modern-bouche-la-reine-recipe monthly 0.5 2025-07-10 https://images.squarespace-cdn.com/content/v1/618acf12fcb5640871d2b3e3/7eb59c22-9af2-4241-9860-c088dce41459/PXL_20250625_174343534.PORTRAIT.jpg Recipes - Our “modern” bouchée à la reine recipe - Make it stand out This is what you can look forward to https://images.squarespace-cdn.com/content/v1/618acf12fcb5640871d2b3e3/724716f4-4959-4354-a2b2-9abbc24a7301/PXL_20250625_174012408.PORTRAIT.jpg Recipes - Our “modern” bouchée à la reine recipe - Make it stand out Your finished bouchée à la reine https://www.intaberna.co.uk/recipes/hand-kneaded-shokupantangzhong monthly 0.5 2023-04-20 https://www.intaberna.co.uk/recipes/making-the-kuglhopfen monthly 0.5 2023-04-20 https://www.intaberna.co.uk/recipes/18th-century-brioche monthly 0.5 2023-03-30 https://images.squarespace-cdn.com/content/v1/618acf12fcb5640871d2b3e3/c9d5dbad-62a1-4417-8369-5eb8104b61b3/Preferment.png Recipes - 18th Century Brioche - Make it stand out Mix all of this, stir it well and leave it to rest for about half an hour. https://images.squarespace-cdn.com/content/v1/618acf12fcb5640871d2b3e3/7ae36f6d-75fe-4281-8c1c-3f59fd277060/Eggs.png Recipes - 18th Century Brioche - Beat the eggs and set aside. https://images.squarespace-cdn.com/content/v1/618acf12fcb5640871d2b3e3/93b5399a-759c-490a-9b6a-f7eda7a62557/Flour.jpg Recipes - 18th Century Brioche - Make a well in the 350 grams of flour. We’re going to pour the pre-ferment in here. https://images.squarespace-cdn.com/content/v1/618acf12fcb5640871d2b3e3/7a0b561f-e5de-4b03-9714-168a54f81828/mix+mix.png Recipes - 18th Century Brioche - Stir the pre-ferment around in the well so it begins to pick up the flour. When half of the flour has been absorbed, add in the egg. https://images.squarespace-cdn.com/content/v1/618acf12fcb5640871d2b3e3/280dcf91-8d07-40d7-b0c1-b2de0b884bcd/Butter.png Recipes - 18th Century Brioche - Roll out the dough and spread 100 grams of soft butter (this has to be real butter, not a butter substitute). Once the butter has been spread, sprinkle on some salt. https://images.squarespace-cdn.com/content/v1/618acf12fcb5640871d2b3e3/1f9f5c88-9372-433a-96bf-2187b0c62239/Bread+done2.png Recipes - 18th Century Brioche - Make it stand out Take out your, 18th century brioche. https://www.intaberna.co.uk/recipes/medieval-trenchers monthly 0.5 2023-03-26 https://www.intaberna.co.uk/recipes/roman-moretum monthly 0.5 2023-03-09 https://images.squarespace-cdn.com/content/v1/618acf12fcb5640871d2b3e3/7f284618-8757-4ff1-ba4a-3081561bd5b6/PXL_20230116_133836651.jpg Recipes - Roman Moretum - Get 750 ml of whole milk in a pan and gently heat it. Keep stirring while you warm it, we don’t want to get any burnt milk. https://images.squarespace-cdn.com/content/v1/618acf12fcb5640871d2b3e3/d0ae3f1c-a266-4ef8-919a-615a66155191/PXL_20230116_135639287.jpg Recipes - Roman Moretum - When it begins to bubble, add the juice of one lemon. Be careful to not let it boil over! https://images.squarespace-cdn.com/content/v1/618acf12fcb5640871d2b3e3/711c65b8-fd4b-4a9d-ac0e-ab4c54dd2789/PXL_20230116_140501303.jpg Recipes - Roman Moretum - After you’ve added the lemon juice, turn off the heat but keep it warm. Stir it for about five minutes and let it sit for another five. In the end it should look like this. If you’re adding salt, this would be the moment to do it. https://images.squarespace-cdn.com/content/v1/618acf12fcb5640871d2b3e3/ec7a00e0-75c0-41ae-907a-c0a9274239c8/PXL_20230116_140604270+%281%29.jpg Recipes - Roman Moretum - Drain this through the cheese cloth. https://images.squarespace-cdn.com/content/v1/618acf12fcb5640871d2b3e3/3eae49ed-f036-4ab6-984d-65a99eb8f9d5/PXL_20230116_141503108.jpg Recipes - Roman Moretum - Give it a squeeze and let it cool down. Don’t drain it too much, we want a bit of whey left in here. https://images.squarespace-cdn.com/content/v1/618acf12fcb5640871d2b3e3/17d4d6a3-4ce3-469d-9e84-4f790cbdb4fc/PXL_20230116_133858916.jpg Recipes - Roman Moretum - Get a lot of herbs, the only requirement is that you like them. There is no definitive list. Pictured: arugula, mint, thyme, oregano, parsley, basil and some that I’m forgetting. Not pictured: chives, garlic and salt. https://images.squarespace-cdn.com/content/v1/618acf12fcb5640871d2b3e3/c36bbade-f7be-426f-85ea-612907e3e81f/PXL_20230116_133903946.jpg Recipes - Roman Moretum - You can put plenty of other green herbs in there. Go wild! If you want to keep it “Roman” you can still add loads of things. Romans did not have new world plants (no tomatoes or chillies, sorry!) but they still had plenty of variety. Do you like coriander (yuck!)? Chuck it in there, just don’t offer it to me. One notable thing we are missing is common rue, it’s one of the few herbs that you will find in most moretum recipes and we would have added it if we were able to find it. It’s sadly not that common anymore. https://images.squarespace-cdn.com/content/v1/618acf12fcb5640871d2b3e3/a3c982a2-e2c4-44f2-a313-5e6ef07de47a/PXL_20230116_140652264.jpg Recipes - Roman Moretum - You can put the herbs straight into the mortar. However, I prefer to give them a rough chop to make them more compact and easier to handle. https://images.squarespace-cdn.com/content/v1/618acf12fcb5640871d2b3e3/30c12c19-8ad8-4614-b4bd-8e0a7bda9f29/PXL_20230116_141822096.jpg Recipes - Roman Moretum - Now fill half the mortar and start mashing. Not pictured are the two cloves of garlic and the salt that also went in there. https://images.squarespace-cdn.com/content/v1/618acf12fcb5640871d2b3e3/91ad9311-ec82-445a-a602-55f462334dc2/PXL_20230116_142554196.jpg Recipes - Roman Moretum - Then, add your cheese in batches and mash it all together. At this point you might also realise that your mortar is slightly too small. We used a wooden mortar and pestle so our leaves are still a bit intact. With coarse granite ones you can create a more homogenous mixture. https://images.squarespace-cdn.com/content/v1/618acf12fcb5640871d2b3e3/603f37b7-46a8-4f4d-b88f-8ff068bd79cd/PXL_20230116_143401581.jpg Recipes - Roman Moretum - Habemus Moretem! (my latin cases might be a bit off here) Will keep for three to four days in the fridge. Goes great with bread. Just like the one we made in our video on Roman bread! https://www.intaberna.co.uk/recipes/comforting-candlemass-crpes monthly 0.5 2022-02-02 https://images.squarespace-cdn.com/content/v1/618acf12fcb5640871d2b3e3/d12e8bbe-2aea-4039-825f-4028504b333d/PXL_20220202_132534398.jpg Recipes - Comforting Candlemas Crêpes - 2nd February is the traditional end of the Christmas period, better known as Candlemas. In Belgium and France it is also known as “pannenkoekendag” or “jour des crêpes” (i.e. crêpe day!). I won’t delve much further into ecclesiastical traditions here but I can assure you that a fluffy crêpe is a lovely way to forget the February drudgery. https://images.squarespace-cdn.com/content/v1/618acf12fcb5640871d2b3e3/5c752bfb-ef9e-4ff8-8f5f-20ace3971de2/Crepes Recipes - Comforting Candlemas Crêpes - Make it stand out Enjoy! https://www.intaberna.co.uk/recipes/creamy-mushroom-toast monthly 0.5 2022-02-01 https://images.squarespace-cdn.com/content/v1/618acf12fcb5640871d2b3e3/5d7a2087-fe91-44b0-9237-b0d4da000671/Mushroom+toast+on+focaccia.jpg Recipes - Creamy mushroom toast First recipe, better make it a good one! This isn’t a historic one or a regional quirk. No, this recipe is just nice. I make this with a Genoa style focaccia but you can make this with any type of bread. 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