Mince and Onion (Anglo-Mediterranean)

My own style of cooking and my own recipe! A beautiful dish that resembles both types of European foods. It also has a bit in common with trench war foods (but only a little!).

Ingredients
1 onion
100g mince meat
pepper
salt

Method
Chop up the onion.
Put the onion into a frying pan or saucepan and fry it.
Add the mince and mix around till in little pieces.
Serve as an entrée with the salt and pepper.

It tasted very nice and isn't very filling so you can enjoy the rest of your dinner perfectly normally!
P.S. I thought this was a Anglo-Mediterranean dish because it tastes a bit Italian or Greek as well as English or Scottish or anywhere in the British Isles. It's kind of lively, not boring mash and bangers (as the English say!).

Pottage (Saxon)

An old Saxon dish made by nuns and monks. They had a strict rule that they couldn't eat a four-legged animal. Instead they ate birds, fish and beavers - they said they were fish because they swam. Here is the recipe.

Ingredients
1 leek
1 onion
half cup of lentils
half cup of peas
pinch of parsley
pinch of sage
salt
half litre of water

Method
Chop up the leek and onion.
Boil the water and add lentils, peas, parsley, sage and salt.
Add the leek and onion to the water.
Simmer for half an hour.
Serve with thick chunks of bread.

They ate this 3 times a day, seven days a week for nearly all of their lives! It is also possible they had rabbit with this when they said they could eat them when the Normans brought them to England. They would also probably use 1 litre of water with rabbit and cook it for an hour.
Hope you like it!