Porpoises, beaver tails, boar's head and puffins are just some of the exquisite dishes on medieval tables during the festive season. In this episode, food historian Annie Gray joins Dan in his kitchen to cook up some delicious Christmas fare from ages past. They make wassail - an ancient alcoholic punch - and mince meat pies as they talk about the Pagan rituals, Medieval feasts and Victorian traditions that dictate what we put on our Christmas dinner tables.You can make these festive delicacies at home as you listen! Find the easy-to-follow traditional recipes Dan and Annie used here: Annie's book is called 'At Christmas We Feast'Produced by Mariana Des Forges and edited by Dougal PatmoreDid you know you can watch this episode on YouTube? Check it out at&nbsp;<a href="https://www.youtube.com/@DSHHPodcast" rel="noopener noreferrer" target="_blank">https://www.youtube.com/@DSHHPodcast</a>Sign up to History Hit for hundreds of hours of original documentaries, with a new release every week and ad-free podcasts. Sign up at&nbsp;<a href="https://www.historyhit.com/subscribe" rel="noopener noreferrer" target="_blank">https://www.historyhit.com/subscribe</a>.We'd love to hear your feedback - you can take part in our podcast survey here:&nbsp;<a href="https://insights.historyhit.com/history-hit-podcast-always-on" rel="noopener noreferrer" target="_blank">https://insights.historyhit.com/history-hit-podcast-always-on</a>.You can also email the podcast directly at&nbsp;<a href="mailto:ds.hh@historyhit.com" rel="noopener noreferrer" target="_blank">ds.hh@historyhit.com</a>.

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