Preparation

Discovered in the Forme of Cury, a 14th-century cookery scroll compiled by the master cooks of King Richard II, 'compost' was a prized dish that showcased medieval England's love of sweet-and-sour flavors. Despite its unfortunate modern associations, the name derives from the Latin compositum, meaning 'something put together' or 'mixture'.

This pickled preparation would have been served during feasts as both a palate cleanser and a display of wealth, as imported spices were extraordinarily expensive. The combination of root vegetables with exotic spices and preserved fruits created a complex flavor profile that medieval diners found irresistible.

Preparation

1. Bring a large pot of salted water to boil. Add the parsnips, turnips, and carrots. Blanch for 3-4 minutes until slightly tender but still firm. Drain and set aside.
2. In a large saucepan, combine the wine vinegar, sweet wine, and honey. Bring to a gentle simmer over medium heat, stirring until the honey dissolves completely.
3. Add the mustard seeds, cloves, ginger, mace, and salt to the liquid. Stir well and let simmer for 2 minutes to release the spice flavors.
4. Add the blanched vegetables and raisins to the spiced liquid. Simmer gently for 10-15 minutes, stirring occasionally, until the vegetables are tender and have absorbed the flavors.
5. Remove from heat and let cool to room temperature in the liquid. Transfer to a glass container with the pickling liquid.
6. Refrigerate for at least 24 hours before serving to allow the flavors to meld. The compost will keep for up to 2 weeks refrigerated.
7. To serve, remove portions from the pickling liquid and garnish with fresh herbs. Serve at room temperature as a side dish or accompaniment to roasted meats.