Part 2 of The Spice Advent Trilogy

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The Second Door: Feasts That Bind Us

The Third Door: Feast of Mid-Advent

By mid-Advent, the quiet anticipation gives way to something fuller. Medieval Europe adored a winter feast — partly for survival, partly for spectacle — and spices sat at the centre of it. Nutmeg, saffron, pepper and clove travelled from far-off ports into Nordic longhouses and British great halls, turning cold nights into warm celebrations.

The old Yule feasts of the North blended easily with Christian Christmas tables: hams studded with clove, honey cakes perfumed with ginger, saffron buns glowing gold for St Lucia’s Day. In Britain, the mince pie kept its medieval sweet-savory heritage, originally spiced with everything from cinnamon to caraway, a little echo of centuries-old taste.

Here, the table becomes a gathering place — for stories, laughter, and those comforting dishes that outlive empires. Winter feels less like something to endure, and more like something to share.

Plans being finalised for sure, enjoy the mouth watering thoughts of the meals coming, Steve and the Spice Team

This weeks discount code is

FeastAndSpice25

Good for 1 use per customer, expires Monday 15th

Enter the Spice Feast here

Third Door Recipes - Feasting Delights

Medieval-Style Mince Pies

Rich, spiced fruit in buttery pastry – a nod to the mince pies of old England.

View recipe

Clove-Studded Nordic Ham

A glazed juleskinke – cured ham baked with mustard, sugar and whole cloves.

View recipe

Swedish Saffron Buns

Lussekatter for St Lucia – golden, saffron-scented buns with raisin swirls.

View recipe

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