While trapped alone together in Oakmoor House, Juliet and Oakmoor bond over preparing meals since they’ve no servants to cook for them. Fortunately, both know how to cook even though that wasn’t a common skill for the affluent in Regency England, which Calatini is inspired by—Juliet because she traveled with gypsies for years, and Oakmoor because he was essentially raised by servants due to his neglectful guardian.

And part of what Juliet and Oakmoor share when preparing meals are their favorite regional dishes from their childhood homes. Varkhoran regional dishes are Italian since that kingdom is inspired by Italy. Oakmoor regional dishes are Yorkshire specialities since that duchy’s landscape is similar, possessing mountains and moors (although no coastal areas.)

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Varkhoran Dishes

Reboiled soup is ribollita, a hearty Tuscan soup thickened with day-old bread and full of vegetables and beans.

Braised beefsteak shank is ossobuco, a flavorful Lombardi dish of braised veal shanks in vegetables, white wine, and stock.

Creamy riso is risotto, a creamy Italian rice dish made by continuously stirring rice and broth until smooth.

Cooked cream is panna cotta, a traditional Italian custard dessert that’s smooth and elegantly molded.

Varkhoran kahve is espresso, a concentrated form of coffee Italians adore. Also, Juliet (as well as her brother and other Varkhorans) are very particular about their kahve, preferring strong brews without milk or cream but often plenty of sugar or honey.

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Oakmoor Dishes

Oakmoor pudding is Yorkshire pudding, an English popover made from eggs, flour and pan drippings (often from roast beef.) The secret to making them is using sizzling drippings in the batter.

Oakmoor curd tard is Yorkshire curd tart, a variation of cheesecake make from curd, currants, eggs, and spices. Here’s a recipe including their history.

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Not Regional Dishes, But…

Pastry-wrapped beefsteak is Beef Wellington: flaky pastry wrapped around medium-rare beef tenderloin coated with pate and mushroom puree. Juliet asks Oakmoor to cook it for her because it’s a difficult recipe to prepare since it requires precise cooking of the beef and the pastry.

For anyone from Maryland, Lady Ducharme’s special whitekrab soup is inspired by the cream of crab soup from Dutch’s Daughter in Frederick. It’s SO amazing (try it if you’re ever in the area)—thick, velvety, delicious, and rich with lots of lump crab, butter, heavy cream, and sherry.