Archaeologist offers "tastes of the past"

Archaeologist Jacqui Wood is not afraid go back to the basics with her cooking. The author of Tasting the Past: Recipes from the Stone Age to the Present, Wood cooks in the style of the Romans and the Celts.

"The Celts loved their ham and bacon," says Wood, who hopes her new book of historic recipes will inspire people "to hold themed dinner parties from history". "The first Celts came from the Hallstat region of Austria, where the salt mines are, and they spread a taste for salted pork and lamb. They liked simple foods, like hearty stews, although they didn't have too many herbs. They had a cinnamon-like herb called bog myrtle, but it was the Romans who introduced many of the herbs and vegetables that we now know and love."