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Before the Roman invasion in AD 43, British dining was rooted in simplicity. The early inhabitants of these isles relied on what was available from nature—cereals, grains, and whatever they could hunt or forage. Dishes featured ingredients like nettle soup, berries, and the occasional squirrel, all seasoned with wild herbs like thyme and mint. The basic fare of the ancient British was complemented by ferments, notably ale brewed from barley, as safe drinking water was scarcely available.