In this episode we explore what foods the Picts were eating and speak to food historian Peter Gilchrist, of Tenement Kitchen. Peter gives us insights into the cooking and ingredients they might have been using and what we know for sure they were.Prof Gordon Noble of Aberdeen University, also provides a bit of insight into what the Picts were cooking.Peter has sent us a bannock recipe from Barony Mill in Orkney, a mill which supplies one of the ancient grains the Picts would have been eating. The recipe for 'Pictish Bannocks' is at the end of the episode, I hope you enjoy it and if you make it, let us know how it turned out in the comments!If you'd like to know more about Peter's work, you can find him on Instagram and on his website: Tenement Kitchen – Scottish Folk cookingIf you'd like to know more about Barony Mill and discover other potentially Pictish recipes, you can find their website here: Barony Mill: The World’s Only Mill Dedicated to Grinding Bere.

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“What did the council decide on item 42?” — answered with the speaker and the moment.

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