A team of researchers scoured the annals of Britain's culinary history to find the definitive list of the oldest recorded recipes.
Records show nettle pudding to be the oldest, closely followed by smokey stew, meat pudding, barley bread and roast hedgehog.
The research revealed stuffed dates and elderberry patina was a familiar feature of Roman meal times. The Romans also introduced the idea of beating eggs to make custards, cakes and fruit breads, with the added flavour of sweet fruits and nuts.
Favourites such as pancakes and pottage, a thick soup or stew, have survived changing tastes and fashions and still feature on menus today.
Roasted hedgehog is not the only recipe to have failed the test of time. Others that have disappeared from the British dining table include garum and liquamen, sauces made from fish guts and heads; smokey stew, a combination of bacon and smoked fish; meat pudding, a mix of offal, fat and herbs; barley bread, a form of unleavened bread; and in mitulis, a Roman version of moules marinière.
Recipes below - I must get the fire started.
THE grandaddy of haggis, faggots, sausages, black and white pudding. Eaten since Neolithic times (6000 BC), it was a simple mix of meat - mainly offal, some fat, which would have been regarded as a real luxury, and herbs.
1 sheep's stomach or ox secum, cleaned and thoroughly scalded, turned inside out and soaked overnight in cold, salted water; heart and lungs of one lamb; 450g/1lb beef or lamb trimmings, fat and lean; 2 onions, finely chopped; 225g/8oz oatmeal; 1 tbsp salt; 1 tsp ground black pepper; 1 tsp ground dried coriander; 1 tsp mace; 1 tsp nutmeg; water, enough to cook the haggis; stock from lungs and trimmings
Wash the lungs, heart and liver (if using). Place in large pan of cold water with the meat trimmings and bring to the boil. Cook for about two hours.
When cooked, strain off the stock and set the stock aside. Mince the lungs, heart and trimmings. Put the minced mixture in a bowl and add the finely chopped onions, oatmeal and seasoning.
Mix well and add enough stock to moisten the mixture. It should have a soft crumbly consistency.
Spoon the mixture into the sheep's stomach, so it's just over half full.
Sew up the stomach with strong thread and prick a couple of times so it doesn't explode while cooking.
Put the haggis in a pan of boiling water (enough to cover it) and cook for three hours without a lid. Keep adding more water to keep it covered.
To serve, cut open the haggis and spoon out the filling."