The Tudors relied on fresh food because there was no way of storing food to be eaten later. There was no such thing as freezers in the Tudor times.
People kept animals all year round and would kill them just before they needed to be eaten. This meant that the meat was always fresh.
Three-quarters of the rich Tudor diet was made up of meat such as oxen, deer, calves, pigs, badger or wild boar. Birds were also eaten, such as chicken, pigeons, sparrows, heron, crane, pheasant, woodcock, partridge, blackbirds and peacocks.
Bread was eaten at most meals.
Fruit and vegetables could only be eaten when they were in season and were not popular foods for the rich. Bananas and other fruits from abroad were not heard of during the Tudor times.
Fish was eaten by people living near rivers and the sea. The fresh water fish included eels, pike, perch, trout, sturgeon, roach, and salmon.
Instead of drinking water with their meals, they often drank ale and the rich drank wine. Water was often unfit for drinking because it as contaminated with sewage.
Poor people ate a herb-flavoured soup called pottage which would be served with bread. It was made of peas, milk, egg yolks, breadcrumbs and parsley and flavoured with saffron and ginger.
They also ate chickens which they could rear themselves, beef from the local market when they had the money, and rabbits which they could catch for themselves.
Click here to watch a video of a Tudor kitchen