Try a Roman recipe

As I mentioned in my last post we had chance to try authentic Roman food during our trip to the baths in Bath. It was prepared mostly in kebab-style, and the food historian Sally Grainger (you might have seen her on Time Team) cooked it on a huge barbecue.

I tried to follow her chicken recipe last weekend and it came out remarkably well, though I fried it in olive oil, rather than barbecuing. Grilling would also work. 
No quantities, I'm afraid, that was the Roman way. Flavour to taste.

PULLUM IN IVRE CRUDO

Marinate pieces of chicken in:
mustard, dill, mint, wine, vinegar, olive oil, and  fish sauce*.
Grill, and serve in flatbreads or pitta breads with shredded green salad and a good olive tapenade.

*"Fish sauce" was a ubiquitous Roman ingredient shipped all around the known world in amphorae and used to flavour practically everything they ate. It was like a sloppy Gentleman's Relish and a bit of that mixed into your marinade would be fine. I used two salted anchovies. Don't be too tied down by the rules. Improvise!