Human sacrifice and pagan ritual; the ways of the old gods contend with the new religion; young woman makes a decision and Knows That She Is Right.

Brice Stratford tells the story of The Urith Sacrifice. Susannah Knights performs the song “John Barleycorn”. Produced by James Carney. Theme music composed by Su Eaton and performed by her with Martin Bridle and Helen Gentile.

An ancient tale that tells how a world emerged from chaos, a people grew and became strong, and a cycle was set in motion.

Brice Stratford tells the story Of Sheaf and Shield. The Portsmouth Shantymen perform the shanty “A Long Time Ago”. Produced by James Carney. Theme music composed by Su Eaton and performed by her with Martin Bridle and Helen Gentile.

Forget me not! On this adventure Jack confronts the pixies, challenges witches both greater and little, and goes in search of his lost sweetheart!

Brice Stratford tells the fairytale of Sprack Jack. Belinda Kempster and Fran Foote perform the folk song “The Fairies”. Produced by James Carney. Theme music composed by Su Eaton and performed by her with Martin Bridle and Helen Gentile.

A cursed king, prophetic dreams, magic arrows, and blood on the forest floor. The story of William Rufus has been kept alive in the New Forest for over 900 years. Brice Stratford tells the tale; Tim Laycock and Colin Thompson perform the folk song “The Ballad Of William Rufus”.Produced by James Carney. Theme music composed by Su Eaton and performed by her with Martin Bridle and Helen Gentile.

For further discussion about William Rufus, associated folklore and the processes of research, engagement and performance, take a look at our Deep Dive video: Deep Dive Episode 1

The recipe is for Venison Rufus (or New Forest Venison), a meatloaf made from venison and bacon.

Venison Rufus

2 lb. venison, minced

8 oz. fat bacon, de-rinded and minced

1 onion, peeled and finely chopped

6 oz. fresh white breadcrumbs

1 tablespoon fresh, chopped parsley

Grated rind of half a lemon

Salt and black pepper

2 eggs, beaten

Beef stock

Parsley sprigs for garnish

In a bowl mix together the venison, bacon, onion, breadcrumbs, parsley, lemon rind and seasoning and stir in the beaten egg. Bind the mixture with a little stock. Flour a clean pudding cloth, place the mixture on it and form into a thick roll. Roll up firmly and tie the ends. Wrap the roll in kitchen foil to form a parcel. Place in a saucepan of boiling water and boil for 2-2½ hours, topping up the water if necessary. Serve, cut into thick slices, garnished with parsley and accompanied by creamed potatoes, a green vegetable, a rich brown gravy and cranberry jelly. Serves 4-6.

This dish is traditionally cooked by boiling, but, if preferred the mixture can be cooked in a large, well greased pudding basin in a saucepan of boiling water for 2½-2¾ hours.

The poem is The Red King, by Charles Kingsley, the extract read is the first stanza.

Recorded and produced in The New Forest.