British chef John Crouch is an expert on Roman cookery. Recently he shared his knowledge with visitors to the Roman Army Museum at Vindolanda, along Hadrian's Wall, through a series of events that allowed participants to "sample a taste for themselves of the Roman diet."
Crouch commented on the color of Roman food, “It wasn’t very pretty – everything was rather sludge-coloured. What people often don’t realise is that they didn’t have tomatoes, red peppers, and other interestingly coloured ingredients. There were carrots, but even so the food was almost all greeny-brown."
The first meal provided by Crouch at Vindolanda included "a compote of early fruit, with apples and pears poached in white wine, vinegar, mint, honey and pepper, together with a robust soup made of lentils and vegetables."