I found several Anglo Saxon recipes at The Stav Academy. Below are a couple that I found intriguing. Can anyone tell me if the Anglo Saxons actually had access to saffron...?

Medieval and Anglo Saxon Recipes from The British Museum Cookbook by Michelle Berriedale-Johnson, 1987, British Museum Publications

'Fenkel in Soppes' or Braised Fennel with Ginger
Serves 6

The original version of this recipe comes from the "Forme of Cury," a collection of 196 "receipts" copied by Richard II's scribes at his cooks' directions.

750g (1 1/2 lb) trimmed, fresh fennel root; cleaned and cut in matchsticks
225g (8 oz) onions, thickly sliced
1 heaped teaspoon of ground ginger
1 level teapsoon of powdered saffron
1/2 teaspoon of salt
2 tablespoon olive oil
150mL (5 fl oz, 2/3 cup) each dry white wine and water
6 thick slices of coarse wholewheat or wholemeal bread (optional)

Put the fennel in a wide, lidded pan with the onions. Sprinkle over the spices and salt, then the oil and finally pour over the liquids. Bring to the boil, cover and simmer for 20-30 minutes or until the fennel is cooked without being mushy. Stir once or twice during the cooking to make sure the spices get well distributed. Serve it alone with a roast meat or griddled fish or place one slice of bread on each warmed plate, cover it with the fennel and pour over the juices.

Summer Fruit, Honey, and Hazelnut Crumble
Serves 6

A baked dessert like this would have been sunk in the embers of the log fire with a cauldron or pot upturned over it to form a lid...

1 kg (2 1/2 lb) mixed soft summer fruits-- raspberries, loganberries, strawberries, currants, bilberries or whatever is available
honey or brown sugar to taste
75 g (3 oz) toasted hazelnuts
75 g (3 oz) whole meal or whole wheat brown breadcrumbs

Put the fruits in a pan or microwave dish with about 20 cm (1 inch) water in the bottom and cook gently for 10-15 minutes (4-6 minutes in microwave), or till the fruits are soft without being totally mushy. Sweeten to taste with honey or brown sugar (Saxons would have used honey); how much you need will depend on what fruits you have used. Drain the excess juice and save to serve with the pudding. Chop the hazelnuts in a processor or liquidiser until they are almost as fine as the breadcrumbs, but not quite, then mix the two together. Spoon the fruit into an ovenproof dish and cover with a thick layer of hazelnuts and crumbs. Bake in a moderate oven (180C, 350F, Gas Mark 4) for 20 – 30 minutes or until the top is slightly crunchy and browned. Serve with lots of cream or plain yogurt and the warmed fruit juices.