Clarissa Dickson Wright

“I don't know it is that I always feel that other people can create things but that I can't. I imagine it's simpler living in remote tribes or communities where one is obliged to have a go or else you have to do without. I suppose it is fear of failure in an age where political correctness is trying to erase the word 'failure' from the language. It's OK to fail isn't it, but only if you've tried? What is so bizarre is that when one does try, one rarely falls short. Obviously some people do things better than others but if it gives you pleasure, then so what? As my grandmother used to say, 'patience and perseverance made a bishop of his reverence!' So don't say you can't make candles or soap or that you can't spin or weave until you've tried it. As for mending, well, if you're not throwing everything away, then you have no option but to make do and mend. After all, the only way to get rid of shopping malls and supermarkets with their food miles is for people not to shop in those places and the way to cure this mercenary mercantile world is to make your own things.”

“By the middle of Henry VIII's reign, the white meats — that is, dairy products — were considered common fare and people from all classes would eat meat whenever they could get it.”

“Wolsey and Henry VIII, it has to be said, were not exceptional in their love of the table. The English of Tudor times had a reputation throughout Europe for gluttony. Indeed, overeating was regarded as the English vice in the same way that lust was the French one and drunkenness that of the Germans (although looking at the amount of alcohol consumed in England, I expect the English probably ran a close second to the Germans).”

“Incidentally, although the Cistercians did much to improve the quality of sheep, the animal remained much smaller than its modern descendants; as late as the early eighteenth century a sheep wasn't much bulkier than a Labrador Dog.”

“What we would think of as a beef animal had the double purpose of being a working or draught animal that could pull heavy loads. There is an old adage, "A year to grow, two years to plough and a year to fatten." The beef medieval people would have eaten would have been a maturer, denser meat than we are used to today. I have always longed to try it. The muscle acquired from a working ox would have broken down over the fattening year and provided wonderful fat covering and marbling. Given the amount of brewing that took place, the odds are that the animals would have been fed a little drained mash from time to time. Kobe beef, that excessively expensive Japanese beef, was originally obtained from ex-plough animals whose muscles were broken down by mash from sake production and by massage. I'd like to think our beef might have had a not dissimilar flavour.”