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Despite their impactful presence in Europe from Turkey to France, and as far north as the British Isles, the Celts left behind minimal written documentation regarding their diets. Much of what we know comes from the detailed accounts provided by Greek and Roman historians. Scholars analyze these texts along with archaeological evidence to create a picture of Celtic gastronomy.

The recipe for this stew is inspired by common ingredients available in Gaul, the modern-day France, prior to Roman conquest, emphasizing the versatility and durability of Celtic cooking.

Ingredients of the Stew

In this hearty dish, the key ingredients include:

• Hazelnuts: 225 grams, either peeled or unpeeled, provide crunch and flavor.