An army marches on its stomach, but what went into that stomach? In the first of three programmes recreating military food from past eras, Dylan Winter challenges two school cooks to make an authentic meal that might have been eaten by soldiers from the English Civil War. Judging theirefforts are military re-enactors from the Sealed Knot. Setting aside their chefs'whites for the day, the cooks grapple with cauldrons, open fires and a bread oven that takes four hours to get ready and relies heavily on the use of cow dung to keep the heat in. After seven hours they have a feast ready- but what will it actually taste like? Producer Jolyon Jenkins