A KNIGHT AND A SPY 1410: Nine Questions for Simon Fairfax [INTERVIEW]

Knight on black horse
Simon Fairfax embellishes history in A Knight and a Spy 1410. (Photo courtesy Canva)

Intrepid spies, valiant knights, and the fair maidens who win their hearts. There are good reasons we romanticize the Medieval period and are captivated by its pageantry. Somehow, even now, the legends of iconic royals tease our imaginations and lure us back to their own era, centuries before any of us ever walked the Earth. It takes a deft writer to capture these stories on paper, to resurrect faded characters and bring old world history to vivid life. Yet that is exactly what author Simon Fairfax has done with his new series and its debut novel, A Knight and a Spy 1410. That’s why we were delighted to catch up with Simon and learn some of the stories behind the story in this insightful interview. Enjoy! —J&H

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Simon Fairfax’s Pasta Schizophrenica [RECIPE]

(Photo courtesy Simon Fairfax)

Simon Fairfax, author of the new Medieval saga that begins with A Knight and a Spy 1410, is not only a very capable writer, he also knows his way around a kitchen. He received this recipe from “Alice’s” (the Contessa’s) mother (see our recent interview for details), who calls it Pasta Schizophrenica, as it turns out differently each time! The good thing is, like so many typical Italian dishes, there’s really no right or wrong when preparing this dish, hence the name. In essence, this is very simple and quick to prepare, and can be made in about 10 minutes. “But you must use good quality, fresh ingredients,” Simon says. “This recipe includes what works on a regular basis. However, you could use no basil or more pepper; passata rather than chopped tomatoes; pasta instead of gnocchi; sliced pancetta rather than cubed; etc., etc. Well, you get the picture! Pork, especially wild boar—Cinghiale—is very popular around Tarquinia/North Lazio and features in many dishes.” We hope you enjoy this recipe, as written and photographed by Simon himself. —J&H

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