For fans of the hit HBO series Game of Thrones, the future of Westeros and more importantly, the future of Daenerys and Jon Snow will be revealed in the eighth and final season. According to news reports, the producers are so determined to guard the secrecy of the script that it will not be shared even with actors. Instead, the dialogue will be relayed to each actor line by line through an earpiece.

One only hopes that the scenes will continue to include more of the scrumptious meats, salads, soups and desserts that viewers have enjoyed so far. They are, after all, a welcome break from all the skull-crushing and limb-severing rampant in the Seven Kingdoms. Thanks to George R.R. Martin, author of A Song of Ice and Fire ­— the series on which the TV show is based — for these delicious, almost poetic interludes that have inspired themed dinner parties and new recipes.

“Catelyn could not fault him for his lack of appetite. The wedding feast began with a thin leek soup, followed by a salad of green beans, onions, and beets, river pike poached in almond milk, mounds of mashed turnips that were cold before they reached the table, jellied calves’ brains, and a leche of stringy beef.” (A Storm of Swords, Chapter 51)

How about some debauchery by cooking yourself a meal straight off the pages of George R.R. Martin’s smouldering tome

The above description of the terrible food served at the infamous Red Wedding should have been an indication of the horrible events to follow. Mashed turnips, calves’ brains, and stringy beef are all easily-forgoable menu items especially at what was supposed to be a joyful celebration. Nothing good can come out of a place that serves such unappealing food.

Contrast the Red Wedding feast with the scrumptious meal Jon Snow is served when he is officially inducted into the Night’s Watch:

“That night, Three-Finger Hobb cooked the boys a special meal to mark the occasion. When Jon arrived at the common hall, the Lord Steward himself led him to the bench near the fire. The older men clapped him on the arm in passing. The eight soon-to-be brothers feasted on rack of lamb baked in a crust of garlic and herbs, garnished with sprigs of mint, and surrounded by mashed yellow turnips swimming in butter.” (A Game of Thrones, Chapter 41)

It perfectly reflects the acceptance and brotherhood the assumed bastard of House Stark has found among the guardians at the Wall. It is also a far cry from the lonely meal of honeyed chicken (recipe below) that he once shared at Winterfell with his direwolf Ghost.

“They began with a broth of crab and monkfish, and cold egg lime soup as well. Then came quails in honey, a saddle of lamb, goose livers drowned in wine, buttered parsnips, and suckling pig. The sight of it all made Tyrion feel queasy, but he forced himself to try a spoon of soup for the sake of politeness, and once he had tasted it he was lost. The cooks might be old and fat, but they knew their business. He had never eaten so well, even at court.” (A Dance with Dragons, Chapter 1)

Tyrion Lannister certainly knows his food and drink. Even when he is afraid that some part of it might poison him, he couldn’t help but fall head-over-stomach in love with the choicest dishes that were laid out in front of him. After all, so dedicated is this former king’s hand to good food that the first thing he did upon assuming the position was hire the best cooks for the king’s kitchen. His lack of height made his father and sister despise him, otherwise he deserved to be celebrated throughout the lands as Tyrion the Foodie.

TYRION’S SWEETCORN FRITTERS

INGREDIENTS

2 tablespoons unsalted butter
Pinch of salt
Kernels from 2 cooked corn
ears, or 2 cups canned corn,
drained
1 egg
1/4 cup milk
1/3 cup yellow cornmeal
1/3 cup flour
Salt and pepper
2 to 3 tablespoons
vegetable oil

METHOD

Melt the butter in a non-stick skillet over medium heat and sauté corn kernels for about five minutes; sprinkle the corn with salt and set aside. In another bowl, whisk together the egg and milk until smooth, then stir in the cornmeal, flour, salt, pepper and corn.

Heat two tablespoons of oil in the same non-stick skillet over medium heat then drop in two tablespoons of the batter at a time. Fry until the fritters are golden brown on each side. Cook all the batter in this way. The fritters are best when eaten hot.

JON’S HONEYED CHICKEN

INGREDIENTS

1 whole chicken
1 tbsp butter
Salt

Sauce:
1/2 cup apple cider vinegar
1/3 cup honey
1 tsp mint, dried or fresh
Small handful of raisins
1 tablespoon butter

METHOD

Preheat oven to 450oF. Rub the chicken down with butter and salt. This helps to make the skin crispy and delicious. Cook the chicken in oven for approximately an hour, or until the juices run clear and the meat is no longer pink. While the chicken is roasting, combine all ingredients in a saucepan and simmer until the raisins are plump and sauce slightly reduced. Remove from heat and spread over the chicken when it is done.

Published in Dawn, EOS, October 22nd, 2017