Historian Gerard Baker delves into the history behind our store cupboard spices, on today’s James Martin: Home Comforts.

Gerard took us back in time to medieval days and showcases many of the spices that were available to the medieval cook, and to our surprise they are very much what we use in our cooking today.

The food historian also cooked a tasty looking roast partridge (farced partridge) stuffed with sage, thyme, spices and pork stuffing. He also made a medieval sweet and sour sauce to serve with his bird.