How to cook a 200-year-old curry
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How to cook a 200-year-old curry

Michelin-starred chef Josh Eggleton recreates a chicken curry from a recipe written in 1793.

A cookbook from 1793 that was discovered by monks is to be published.

Among recipes for Calves Head Turtle Fashion and Fricassee of Pigs Feet and Ears is a more familiar dish - chicken curry.

Its inclusion in the Downside Abbey book highlights the global influence on the port of Bristol at the time.

We asked Michelin-starred chef Josh Eggleton to recreate the dish, which will feature in the Bristol Georgian Cookbook.