Who better to look to for cooking advice than French chef Guillaume Tirel, one of the founders of haute cuisine? His acclaimed 14th-century recipe collection, Le Viandier, transformed feasting at the Court of France and had a lasting influence on French cooking. Yet its pages advocate roasting peacock and swan – and keeping cooked meat for a month. Just 'remove the mould and you will find it white, good and solid underneath'.

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Last updated by Luke Paton.

38 outdated cooking tips you should ignore