Ceramics

Ceramics aren’t just pretty objects you keep on the shelf, they can also be very useful. They certainly had many practical purposes to the Romans, from everyday haulage to long-term storage. Not only that, ceramics is a craft that has very much stood the test of time. Recent advancements have made making ceramics a bit easier, but the core process of shaping and ring the clay has changed very little.

In this workshop, we learned how to make pots using coiling and pinching, as well as small e gies of everyday things that were used to wish for blessings from the gods.

Pinch pots and coil pots

Pottery is one of the many functional forms of ceramics. Pots can be used for the storage and transportation of goods. There are many ways of creating pots, with some involving more advanced techniques than others.

Coil pots are pots constructed of long, thin 'sausages' of clay that have been coiled together and layered on top of one another. This develops a basic structure which is then later smoothed, re ned and decorated before being red in the kiln.

Pinch pots are similar to coil pots, in that they start with a relatively rough form which is later re ned. However, where coil pots start with long lengths of clay, pinch pots start with a ball of clay which you slowly pinch the sides outward. Starting by pushing your thumb into the centre of the clay ball, you pinch and rotate, pinch and rotate, and repeat until you develop the shape you intend to create.

While both these techniques take time and e ort to master, we think our participants made a great go of it!

Decorative e gies

Not all ceramics served a direct function – some of them were decorative, while others o ered some spiritual and superstitious comfort.

Many Romans would often carry around small clay e gies that were representative of the aspects of life in which they wished to gain fortune from the gods. Examples of these wishes may revolve around harvest, wellbeing, fertility, and success in battles, to name but a few.

Through this workshop, we asked participants to create an object representing something on which they might wish for more fortune.

Cooking

The art of cooking has changed a lot since the days of the Romans. Advancements in technologies have led us to new methods of creation and di erent unique mixtures of avours. Back in the Roman times, our ancestors would have used di erent combinations of herbs and spices than our contemporary palette is used to. They certainly seemed to be a fan of aniseed, cumin and sh oil, unlike many people nowadays.

Through the workshops organised by MBC Arts Wellbeing, participants were invited to learn more about Roman cooking, and contemporary spins on dishes the Romans may have eaten.

To give us further insight into a dish the Romans may have eaten, food historian Jane prepared a particularly interesting dish called ‘Cassium of Pear’, a dish made of pears cooked in honey, baked in eggs and more honey with an addition of cumin, sh oil and aniseed. Having tried the dish, perhaps it’s safe to say that we’d all be quite happy for it to remain in the times gone by.

If those don’t sound quite to your taste, why not try making these Roman-inspired dishes, as taught by food historian Jane Sammells?

Quick and Easy Apple Chutney

Prep 20 mins, cook 40 mins, ready in 1 hr 10 mins. Makes 500ml.

Ingredients

• 750g cooking apples, peeled, cored, and chopped

• 375g light brown sugar

• 3 tbsp lemon juice

• 250g raisins

• 1 medium onion, chopped

• 1 tsp mustard seeds

• 1 teaspoon ground ginger

• 1/2 teaspoon salt

• 350ml cider vinegar

Method

1. Combine all ingredients in a large heavy pan.

2. Bring the mixture to the boil over medium heat, then simmer uncovered, stirring frequently for 30-40 minutes until thick and pulpy.

3. Remove from the heat, leave to cool and transfer to sterilised jam jars and seal.

Cheese Scones

Ingredients

• 175g self-raising our

• Pinch of salt and pepper

• 1 teaspoon mustard powder

• 25g margarine or butter

• 75g cheese, grated

• 1 egg

• 15ml milk

Method

1. Heat oven to 225°C, 425°F or Gas 7

2. Mix our and seasonings and rub in margarine or butter.

3. Stir in cheese, saving a little for the top of scones.

4. Mix egg with milk and add to the dry ingredients. (Save a little to brush top of scones)

5. Turn out onto a oured surface and roll or pat the mixture until it is 1-2 cm thick.

6. Cut into 8 triangles, place onto baking tray lined with parchment paper (to save on washing up!)

7. Brush the tops with egg and milk mixture, sprinkle with left-over cheese and bake for about 10-15 minutes.

Notes: You can use any leftover cheese. This is the basic recipe. It takes a lot of beating, but you could add 25g olives, cooked bacon, onion, chives or a few chilli akes .

Red Pepper and Broccoli Frittatas

Ingredients

• oil

• a large pinch chilli akes (optional)

• 2 red peppers

• 1 sliced onion

• 300g sliced long-stem broccoli, halved, blanched for 3 minutes and drained

• 6 eggs, beaten

• 4 tbsp water

• Salt and pepper

• to-serve salad

Method

1. Heat 1 tsp oil in an ovenproof frying pan and add the chilli akes (if using) and peppers and onions, cook for 5-10 minutes until the peppers and onions have softened, but not browned.

2. Add the broccoli and cook for a further 5 minutes.

3. Whisk the eggs and water together, and season well with salt and pepper.

4. Add the egg mix, pulling in the sides with a wooden spoon until the edges start to set.

5. Put under a hot grill for 5 minutes until the egg has pu ed, turned golden brown and set.

Green Frittatas

Ingredients

• 80g spinach (fresh or frozen)

• 75g frozen peas

• 4 eggs

• 2 tsp olive oil

• 2 rashers streaky bacon, thinly sliced

• 1 clove garlic, thinly sliced

• 1/2 red chilli, deseeded and thinly sliced (optional)

• 35g mature cheddar

• Grated salt and pepper

Method

1. Put the spinach into a colander and pour over 1/2 a kettle of just-boiled water to wilt.

2. Leave until cool enough to handle then squeeze as much water as possible.

3. Use scissors to chop it as nely as you like.

4. Put the peas into a small pan, pour over enough water to cover, boil for 2-3 minutes, then drain.

5. Mash peas roughly with fork or potato masher

6. Whisk the eggs with 3-4 tablespoons of water.

7. Season well with salt and pepper.

8. Heat the oil in a small non-stick, ovenproof frying pan and fry the bacon for 5 minutes until crisp.

9. Add the garlic and chilli, and cook for 2 minutes, then tip in the spinach and peas.

10. Add the egg mixture and stir to cover and mix in peas and spinach.

11. Cook gently for 3-5 minutes until the bottom is lightly golden.

12. Sprinkle with the cheddar and put under the grill for 2-3 minutes until cooked through and golden on top.