From D’Artagnan, a rich and flavorful Scottish Partridge with a port wine sauce and “Saratoga Chips”.

D’Artagnan’s Scottish Wood Pigeon stuffed with foie gras with a gooseberry sauce- perfect for an Outlander dinner.

Mavrodaphne Trifle made famous in Brideshead Revisited has a bay custard, cherries and cake soaked in sweet Greek wine.

Chicken with a sauce from a 500 year old recipe made from almonds herbs and beans — low fat and high flavor

A chicken salad from 1747, chopped egg, chicken, lemon,grapes and pearl onions with anchovies on chopped lettuce, the original Chef Salad!

First in a new “What’s in a Name?” series, sole with lobster and truffle and a cheesy rich Mornay sauce named after Napoleon’s mistress!

Pease Porage, a 17th century recipe for pea soup that’s deliciously perfumed with herbs & coriander and made rich with a bit of butter.

A classic from New York’s Stork Club, perfect for leftovers of turkey or chicken, ham and broccoli and a fabulous sauce.

A 400 year old recipe for almond ‘gingerbread’ with rose. Gluten free and good. A perfect party treat that’s more like a candy.

Pie crust, lined with veal and ham sausage with a creamy chicken filling from Mrs. Charles Darwin’s cookbook

Cheesecake made with orange zest with an ancient recipe that’s tastes as modern as today.

A Hawaiian classic with a brown gravy covered hamburger on rice with fried egg accompanied by satin noodles and wasabi macaroni.

From the famous Colony Restaurant, eggs in artichoke hearts with a cheesy artichoke puree — great for a special brunch.

From 1823, beautiful D’Artagnan heritage breed pork chops with Dr Redgill’s port wine sauce — a classic combination and easy to make.