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.

Leche Lumbarde is a spiced pork loaf full of dry fruit with an almond milk cinnamon sauce from the 14th century–made to look like a pea pod!

Steak Diane is a classic from Cafe Society in the 50’s, a sirloin steak, sliced thin and pounded with a super sauce.

Persian Rice with rose scented cherries, pine nuts and warm spices and saffron.

Eggs Anglesey- eggs on a bed of leek and mashed potatoes with a creamy cheese-sauce broiled brown and bubbly good.

A fish pie from the Renaissance with tuna, almond milk, dates and orange — deliciously sweet and savory.

A classic French comfort food, warm ham with a spicy cream sauce and a bit of bacon.

Lobster tail with a madeira and vanilla scented cream sauce and truffles served with apple croquettes from an 1890 recipe – brilliant combo.

From a Mark Twain dinner in 1900, roast quail on foie gras toast with madiera, mushrooms and a salad make it perfect.