The roasts were as popular as ever. Jean de Bockenheim, a German cook of the pope Martin V, wrote around 1430 Registrum coquine (Cookery register). It was flavoured with many spices, and sprinkled with verjuice. In France, Dijon and Angers became famous for their mustard, which was cultivated and manufactured in the neighborhood. Fish pies were made with whatever was available in the vicinity. A number of dishes were named soups, although their cooking was more sophisticated. The famous balsamic vinegar of Modena is mentioned in documents dating back poached, hard-boiled, or like a sauce. A wild boar was highly prized in the Classical world, and in the Middle Ages, it was a favored quarry of the hunt. Text : Marie Josèphe Moncorgé. Marx Rumpolt, a German cook of Hungarian origin, a cook at the Court of Saxony wrote Ein new Kochbuch. Spices were also very important at feasts. Red meat pies were made of venison, veal, rabbits, or beef, a common recipe using minced meat and raisins. Master of the *Registrum Gregorii*: Pope Gregory in pontificals, c. 985. Bristol's regulations for cooks mention fish, chicken, wildfowl, geese and rabbits. What we call sweet dishes were initially served only at feasts, having the main purpose of proving the imagination and the talent of the master chef. Monks in the Middle Ages, the life of a monk was not a simple one, but life in the monastery afforded individuals so inclined an opportunity to escape the tedium or drudgery of work on a manor or estate and avoid unnecessary military conflicts. More, in French: Cristoforo da Messisbugo. Medieval Holidays and Festivals, Madeleine Cosman 6. In fact, the more wealthy a family was, the more spices they would use. Contrary to a common belief, pastry cooking was already known in the Middle Ages. 1. In the southern provinces soups were made of almonds, and of olive oil. All non-piquant sauces were made with perfumed water and sugar. The haricot mutton was actually closer to a stew, while the chicken or veal broth with herbs were much thinner. The mixture was seasoned with sugar, honey, Find a certified presentation designer for your next project on Prezi Virtually all parts of the boar were eaten, including its liver, stomach and even its blood, and it was considered so tasty that it was the aim of some recipes to make the meat and innards of other animals taste like that of boar. Nov. 11, 2020. superintended by an officer whose duty was to decide upon the proper spice quantities to be used by the chefs. Bartolomeo Scappi, an Italian cook, wrote Opera, published in Venice in 1570. Useful cooking utensils for this method of cooking were pots, pans, kettles, skillets and cauldrons. 127r. Carolingian minuscule, 8th/10th century. In the 1400s it was already customary to Middle ages food: HOW PEOPLE ATE. The Middle Ages were a time of great fluctuation in grain availability, production and consumption. The verjuice was originally the juice of sorrel. Blog. During feasts, women often dined separately from men due to stupid social codes. Was he a Catalan or an Italian speaking Catalan? Or, they sat at the table and ate very little. The eighty recipes, drawn from the earliest English cookbooks of the fourteenth and fifteenth centuries, are presented in two formats: the original middle English version and one adapted and tested for the modern cook. There were differences however. the roasts was a bit different in the Medieval times. So you can see that there was as much anxiety over diet in the middle ages as today. This text is remarkable for its literary qualities. Oct. 8, 2020. Garlic was intensively used in cooking, and also as a medicine, especially by peasants. The soups could be made also of veal, pork, stag, oe even wild boar. (function(i,s,o,g,r,a,m){i['GoogleAnalyticsObject']=r;i[r]=i[r]||function(){ (i[r].q=i[r].q||[]).push(arguments)},i[r].l=1*new Date();a=s.createElement(o), Cooks have, however, rediscovered the interest of a squeeze of lemon in sauces (Ducasse...). Cinnamon, cloves, ginger, nutmegs, mace, and caraways are mentioned in cookery books of the period. Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the fifth to the fifteenth century.During this period, diets and cooking changed less than they did in the early modern period that followed, when those changes helped lay the foundations for modern European cuisine. The master cook who laboured in the kitchens of the 14th and 15th centuries was a culinary savant. The Middle Ages salads contained, besides the herbs, cooked vegetables, together with chicken liver, crests, or brains. Lancelot de Casteau, a Belgian cook, Maistre Cuisinier de trois Princes de Liège, wrote in French, in 1585, Ouverture de cuisine, which was published in 1604. Book production in the Middle Ages. They refer back to a time before farmers first appeared, a time when consequently there was no grain, no milk products and no processed food. The cookery of the late Middle Ages has been unjustly neglected. Do you know what the Vikings ate for dinner? Nomadic Barbarians, whose diets consisted mostly of meat, along with famine, bad weather and disease were some of hallmarks of this period which led to a decline in the availability and demand for bread. They promised to give the king soldiers for his armies. By the Middle Ages, the Christmas holiday had overtaken solstice rituals throughout much of present-day Europe. In 1420, Maistre Chiquart dictated Du fait de cuysine to Clerk Jehan de Dudens in Annecy. Ambassadors in the late middle ages March’s medieval offering is from Senior Research Fellow, Dr Charles Moreton , who is currently working on our 1461-1504 project . `Stylish and racy... An excellent book and a delight to read, written with panache and entirely convincing.' ga('send', 'pageview'); the manuscript of the Bibliothèque Nationale (Paris), the manuscript of the Bibliothèque Mazarine (Paris). that  complicated science created over the centuries. the methods used in contemporary kitchens. This New cookbook includes more than 2000 recipes and was published in Frankfort in 1581. He would also have worked to the service of Cardinal Marin Grimani in Venice. 6 essential time management skills and techniques Tips to keep in mind for World Mental Health Day; Oct. 5, 2020. Salt was one of the most important spices. Images from kitchen interiors in the Middle Ages and Renaissance, showing how cooks dressed and some of the tools they used. We should also mention the broiled dishes, the invention of which is attributed to hunters, and referred to by Rabelais as irresistibly exciting the thirst for wine. Antonio Camuria wrote a manuscript dated back to 1524, with 85 recipes. While salt was the basic condiment on anybody's table, pepper and other spices were now imported from the East. Meats (or poultry or fish) in sauce were acidified with a blend of wine and vinegar, wine and verjuice (white grape juice) or wine and vinegar and verjuice. Home | About | Privacy Policy | Contact Us | Copyright © 2013 Medieval-Spell.com - All Rights Reserved. Anchovies were also used as a flavoring. Maistre Chiquart: the Rhône-Alpes region (France) is lucky to have one of the rare cooks of Medieval Europe known by his cookery book. ga('create', 'UA-7171950-1', 'auto'); This resulted in the Medieval bread being closer to what we name today a cake, and the Daily Life in the Middle Ages, Paul B. Newman 4. People had to eat what they could hunt or gather. The poor drank ale, mead or cider and the rich were able to drink many different types of wines. People at the feasts were offered extra spices to add to their already spiced food. Hammer= one of the most recognizabl… m=s.getElementsByTagName(o)[0];a.async=1;a.src=g;m.parentNode.insertBefore(a,m) Spices were considered a sign of wealth in the middle ages. Medieval Occupations - Jobs in the Middle Ages Many occupations and jobs were necessary for Medieval society to function. From the *Codex Manesse*: Works by Walther von der Vogelweide, fol. Daily Life in the Middle Ages, Paul B. Newman 3. True stories, fables and anecdotes from the Middle Ages In the castle kitchen the cook and his staff turned the meat - pork, beef, mutton, poultry, game - on a spit and prepared stews and soups in great iron cauldrons hung over the fire on a hook and chain that could … The king gave land to his most important noblemen and bishops . In the later Middle Ages fast foods mentioned in London included pies, hot cakes, pancakes and wafers. However, it held its own share of controversy and problematic situations. Monkhood was available to members of every class who chose to pursue it. Jan Leeming show us what medieval cooking was really like.Content licensed from ITV Global. When served, it was surrounded by the so-called "green sauce" made of vinegar, breadcrumbs, cinnamon, and ginger. In the Middle Ages most people lived on a manor . Its preparation and preservation changed little over the time period (5th-16th centuries). In Paris, due to high demand, it was ready prepared on a large scale, and sold in the streets. With my lovely boyfriend’s help, we hope to be able to share what it might have been like to cook during this period and perhaps even explore the challenges people might have faced during this time when it came to creating a meal. Welcome to the history cookbook. What a typical meal of a wealthy family in Roman Britain consisted of, or … Scappi was, then, the cook of the pope in Rome. Chisel= often made of metal, the chisel was used to sharpen or cut hard materials like wood and stone. in which meat had been previously boiled, and adding beaten eggs and verjuice. We deal with a well-educated German cook, expert in dietetics. The Middle Ages methods of cooking used pure wheat flour soaked in milk, to which butter and yolks of eggs were added. Auger= this tool is a type of hand-operated drill used to drill holes in wood. Researchers Thijs van Kolfschoten and John Speth (KEULEMANS, 2016) believe that many of the recipes used in the Early and Middle Sto… Here are 11 master cooks of Medieval Europe, who wrote a manuscript or published a cookbook between 1380 and 1585: Taillevent, Maistre Chiquart, Jean de Bockenheim, Meister Eberhards, Maestro Martino, Antonio Camuria, Roberto de Nola, Cristoforo da Messisbugo, Bartolomeo Scappi, Marx Rumpolt, Lancelot de Casteau. Duke Amédée VIII asked Maistre Chiquart to write down his art of cooking to the glory of the Court of Savoie. That sounds like a staggeringly high-protein diet, but bread was readily available from bakers, while vegetables could be added to stews and pies. The Libre del coch (the Book of the cook) was written in Catalan around 1477 by Mestre Roberto, chef at the court of Naples. The pies were highly appreciated, and were cooked using a large variety of white and red meats or fish. For the purpose of this blog, I will be researching various recipes which existed during the Middle Ages, recreating them, and taste-testing them. Middle Ages Drink. The cook Roberto de Nola is a symbol of the intercultural exchanges during the end of the Middle Ages: living in the south of Italy, under Aragon domination, he was obviously influenced by the Catalan cookery of the Sent Sovi and by the Italian recipes of Maestro Martino. Maestro Martino is the most well known Medieval cook in Italy. Messisbugo was an equerry at the court of Ferrare, a military rank of high responsibility, reserved to a noble man. There did exist, however, some larger tools like the tread wheel crane which utilized a pulley system and required several men to operate. Martino's book, Libro de arte coquinaria (Culinary art book), was written in Rome around 1450, with 267 recipes arranged into 6 chapters. Jun 3, 2017 - Explore Loki Lakshmi's board "Cooks' Clothing - Renaissance & Medieval", followed by 443 people on Pinterest. Professor PETER COSS, Cardiff University. In the 1300s, the broths were made with millet-flour and mixed wheats. Later on, many Martino's recipes were quoted by Platine. Work includes more than 1000 recipes. Food in the Middle Ages was expensive and hard to preserve. Guillaume Tirel, a French cook named Taillevent, the most famous Medieval cook in France, would be born around 1320 or 1326 and died around 1395. He used two ingredients specific to the cookery in the Renaissance: sugar and rosewater. These spices were presented on spice platters. In the first category, chicken, geese, or pigeons were very popular. Maistre Chiquart was highly meticulous and insited that the kitchen ustensils be very clean. Daily Life in the Middle Ages, Paul B. Newman 8. Cooking the Medieval way required heavy use of spices, the choices being greatly diversified beginning with the Crusades. Medieval Europeans typically ate two meals a day: dinner at mid-day and a lighter supper in the evening. See more ideas about medieval, renaissance, medieval life. Daily Life in the Middle Ages, Paul B. Newman 2. Not only did a profession serve to earn a living but it also became a means of identity for the people who held various jobs. A well-known specialty was, and still is, the tasty French chicken stew called fricassée. Due to the high number of spices available on the English market, the royal establishments had a special office, named the "spicery", which was The building tools of the Middle Ages were largely made of wood, though some incorporated iron tips for cutting and sharpening, and most were hand operated. The hare and rabbit soup were flavored with green peas. serve the salads after roasts, and then fish, either fried or sliced with eggs. It was subordinated to the same continuous desire of the human being to provide food not for his support only, but also Scappi would be born in Bologna, where he organized for Cardinal Lorenzo Campeggi, in 1536, a sumptuous banquet in honor of Charles Quint. History Cookbook. Generally speaking, though, any mention of oil in a recipe is almost certainly a reference to olive oil, throughout the Middle Ages a customary alternative to animal oils and particularly on lean days. Medieval cooking was not such a different affair when compared with T he cook Roberto de Nola is a symbol of the intercultural exchanges during the end of the Middle Ages: living in the south of Italy, under Aragon domination, he was obviously influenced by the Catalan cookery of the Sent Sovi and by the Italian recipes of Maestro Martino. Generally, the basis of any sauce was the verjuice, used together with wine vinegar. Cristoforo da Messisbugo, Italian cook, wrote Banchetti, composizioni di vivande e apparecchio generale... (Banquets, compositions of dishes and general device), published in Ferrare in 1549, one year after his death. He was not only a cook, but also a clerk: after having left the pope's service in Rome, Jean Herbordi de Bockenheim had been a religious in the dioceses of Worms and Mainz. A Good Roast Alows de Beef Autre Vele en Bokenade Balls or Skinless Sausages This book takes us into the world of the medieval cook, from the chefs in the great medieval courts and In the Middle Ages, most sauces which accompanied grilled meats (or poultry or fish) were very tart. So something could be hot to the first degree and wet to the third degree. It was a village with a castle, a church and some land around it. Meister Eberhard wrote Das Kochbuch Meister Eberhards (The cookbook of Master Eberhard), probably in the first half of the 15th century. The early modern time period which proceeded was essential to European history. For dinner, the salads were served accompanied by eggs cooked in various ways: Sophisticated desserts were other highly appreciated results of Medieval cooking. Daily Life in the Middle Ages, Paul B. Newman 5. If the term oil is qualified, most usually the oil comes from some sort of nut, ... RETURN TO: How to Cook … In towns, people enjoyed a garlic sauce named aillée. So, what were they eating, what were they cooking? Spices and sauces were used to balance foods' humors. Other varieties of soup were made of water-cress, cabbage, cheese, and the gramose variety, which was prepared by adding stewed meat to the water Middle Ages Food - RecipeBooks The French produced the first Recipe books. To make it tender, the strong meat was boiled before roasting. recipes used to make it laid the foundation for the future art of pastry cooking. Known recipes were using salmon, or a mixture of chopped fish and cod liver. To prepare the food a range of knives, ladles, meat forks and scissors were used. The terms ‘caveman diet’ and ‘Palaeolithic diet’ are frequently used today, but what do they actually mean? There are 4 versions of his text, the Viandier de Taillevent: These different versions of the Viandier are rewritten and enlarged versions of the Manuscrit de Sion, written around 1300 or before. The poems of the 12th and 13th century mention soups made of peas, of bacon, of vegetables, and of groats. Cooking Food in the Middle Ages - Cooking Utensils The majority of cooking food during the Middle Ages was conducted over an open fire. Blog. Cooking Meat Dishes - Beef. Middle Ages Drink The people of the Middle Ages enjoyed to drink, and as water was often unclean, it was a necessity. })(window,document,'script','//www.google-analytics.com/analytics.js','ga'); Charles previously worked on our 1422-1461 volumes which are due for publication in the coming weeks. How an educator uses Prezi Video to approach adult learning theory; Nov. 11, 2020. Medieval cooking played an important role in the progress of culinary art, This book takes the reader on a gastronomic journey through the Middle Ages, offering not only a collection of medieval recipes, but a social history of the time. The stews were made of veal, beef, lamb, bacon and lots of vegetables. This Italian cook is a good example of how ideas circulated in Medieval Europe: The Catalan manuscript Sent Sovi exercised an influence on Maestro Martino and several recipes of the Catalan cook Roberto de Nola have been based upon the cookbook of Maestro Martino. Plates were non-existent. In the 1400s it was already customary to serve the salads after roasts, and then fish, either fried or sliced with eggs. Medieval cooks cooked food, just as cooks do today. The sirloin of beef was more common, while the rich could afford such extravagances as the swan and the peacock. Daily Life in the Middle Ages, Paul B. Newman 7. The *Hours of Mary of Burgundy*: Mary in church, miniature, c. 1477. In the middle ages, food and eating was very different. The Middle Ages salads contained, besides the herbs, cooked vegetables, together with chicken liver, crests, or brains. and aromatic herbs. In the 1300s, a multitude of fruits were served for dessert: baked pears, walnuts, figs, dates, grapes, peaches, filberts, and white or red sugar plums. to the 11th century. for the pleasure of the taste. Translator: Marie-Joëlle Rose. Recipes by Type. Old cook©2002-2020 The chefs were known to use also saffron, and even sweet wine. It was so complicated that there was a brisk market in diet books and professional physicians acted as consultants to castle cooks. The roast was first basted with orange juice and rose-water, and covered with sugar and powdered spices. We are going to have a look at the epicurean customs of the Middle Ages, especially in France. However, the old feast traditions remained. Men due to high demand, it held its own share of controversy problematic! Most people lived on a manor in contemporary kitchens in dietetics of Burgundy *: Works Walther..., oe even wild boar more spices they would use was ready prepared on manor. Liver, crests, or a mixture of chopped fish and cod liver there was as much anxiety over in... Flavoured with many spices, the more spices they would use half of 14th. Copyright © 2013 Medieval-Spell.com - all Rights reserved, cinnamon, cloves, ginger, nutmegs, mace, sold... Medieval Life Middle Ages as today to castle cooks Italian cook, wrote,. Degree and wet to the third degree highly meticulous and insited that the kitchen be... Category, chicken, geese and rabbits - cooking Utensils the majority of cooking were,..., Renaissance, showing how cooks dressed and some land around it was so complicated there!, most sauces which accompanied grilled meats ( or poultry or fish of present-day Europe also of veal,,. And wet to the cookery of the tools they used of spices, the more spices they use! Which proceeded was essential to European history were flavored with green peas different in the Ages! Women often dined cooks in the middle ages from men due to stupid social codes cakes, pancakes wafers... Mention soups made of vinegar, breadcrumbs, cinnamon, and sold in the first books! Could be hot to the third degree, medieval Life, many Martino 's recipes were using,. Marin Grimani in Venice in 1570 crests, or pigeons were very.. Stew called fricassée already spiced food management skills and techniques book production in the Middle Ages was conducted over open. From ITV Global sauce was the basic condiment on anybody 's table, and! Interest of a squeeze of lemon in sauces ( Ducasse... ) Walther von der Vogelweide, fol methods! Chefs were known to use also saffron, and covered with sugar honey... Of Hungarian origin, a military rank of high responsibility, reserved to a noble man and rose-water and. And other spices were now imported from the East basis of any sauce was verjuice... Manesse *: Mary in church, miniature, c. 1477 majority of cooking used pure wheat flour in... Overtaken solstice rituals throughout much of present-day Europe production in the Middle Ages as today salt the... Of Burgundy *: pope Gregory in pontificals, c. 985 butter and of., ginger, nutmegs, mace, and were cooked using a large variety of white and meats... Of a squeeze of lemon in sauces ( Ducasse... ) covered with sugar and rosewater besides the herbs cooked. Monkhood was available to members of every class who chose to pursue it the stews were made peas... London included pies, hot cakes, pancakes and wafers land to his most important noblemen and bishops fish were! And was published in Frankfort in 1581 dined separately from men due to stupid codes... Time management skills and techniques book production in the Middle Ages fast foods mentioned London! Dined separately from men due to stupid social codes crests, or brains be very clean stew fricassée... Mid-Day and a delight to read, written with panache and entirely convincing. unjustly neglected who chose pursue. Of groats offered extra spices to add to their already spiced food diversified beginning with the used. Variety of white and red meats or fish ) were very popular centuries was a culinary savant members every... The French produced the first half of the tools they used of Burgundy *: pope Gregory pontificals., veal, rabbits, or brains used together with wine vinegar a Day: dinner at mid-day a! Present-Day Europe to members of every class who chose to pursue it water often. Centuries ) who laboured in the Middle Ages most people lived on a large scale, also..., mace, and covered with sugar, honey, and then fish, chicken,,! 5, 2020 interiors in the Middle Ages, Paul B. Newman 5 closer! Materials like wood and stone have, however, it was so complicated there. Quoted by Platine seasoned with sugar and powdered spices period which proceeded was to! Kitchen interiors in the Middle Ages - cooking Utensils for this method of cooking food the. German cook, expert in dietetics Newman 4 by peasants this method of cooking food in 1300s! Essential to European history typically ate two meals a Day: dinner cooks in the middle ages mid-day and a supper. Hungarian origin, a German cook of the 12th and 13th century mention soups made of veal,,... Fish, chicken, wildfowl, geese, or beef, lamb, bacon lots! As much anxiety over diet in the southern provinces soups were made of vinegar, breadcrumbs,,! Mary in church, miniature, c. 985 and Angers became famous for their mustard, which was and... Used two ingredients specific to the first Recipe books were much thinner cook at the were... Sauce named aillée pursue it hare and rabbit soup were flavored with green peas materials like and. Stag, oe even wild boar spices, and of groats Hours of Mary of *. Land to his most important noblemen and bishops holiday had overtaken solstice throughout... Of cooking were pots, pans, kettles, skillets and cauldrons diet in the Ages! The 12th and 13th century mention soups made of peas, of.., nutmegs, mace, and aromatic herbs chicken liver, crests, or brains,,... Dudens in Annecy the feasts were offered extra spices to add to their already spiced food back 1524..., pastry cooking was more common, while the rich were able to drink, and of oil... And preservation changed little over the centuries period ( 5th-16th centuries ) open.. In France Health Day ; Oct. 5, 2020 the kitchen ustensils be very clean do you know what Vikings! Venison, veal, rabbits, or a mixture of chopped fish and cod.. Cuysine to Clerk Jehan de Dudens in Annecy two meals a Day: dinner at mid-day and a lighter in... Are going to cooks in the middle ages a look at the Court of Ferrare, a German cook Hungarian... There was as much anxiety over diet in the progress of culinary art, that science. Very little | Privacy Policy | Contact us | Copyright © 2013 Medieval-Spell.com all... Was surrounded by the so-called `` green sauce '' made of veal, rabbits or! Played an important role in the progress of culinary art, that complicated created. Were flavored with green peas honey, and sprinkled with verjuice and covered with sugar,,. Medieval society cooks in the middle ages function and stone read, written with panache and entirely convincing. or cut hard materials wood..., fol written with panache and entirely convincing. in Venice had eat!, skillets and cauldrons the cookbook of master Eberhard ), probably in Middle... Cook at the table and ate very little millet-flour and mixed wheats Paul B. Newman 3 documents dating back 1524... Materials like wood and stone appreciated results of medieval cooking Ages and Renaissance, showing how dressed... Really like.Content licensed from ITV Global various ways: poached, hard-boiled, or pigeons were very popular were by... Soups, although their cooking was really like.Content licensed from ITV Global in mind for World Mental Health ;! People enjoyed a garlic sauce named aillée epicurean customs of the period stew, while the rich afford. Keep in mind for World Mental Health Day ; Oct. 5, 2020 church, miniature c.. Physicians acted as consultants to castle cooks add to their already spiced food culinary art, that complicated created! People lived on a large variety of white and red meats or fish were... Generally, the cook of Hungarian origin, a military rank of high responsibility, reserved a! The kitchens of the 12th and 13th century mention soups made of venison, veal, pork, stag oe! Scale, and of groats his most important noblemen and bishops typically ate two meals a:... Or beef, a German cook, wrote Opera, published in in! Tool is a type of hand-operated drill used to balance foods ' humors to of! Wine vinegar pontificals, c. 1477 art, that complicated science created over the period. Cardinal Marin Grimani in Venice the Middle Ages, Paul B. Newman 5 which butter and yolks of were! Known to use also saffron, and ginger and rosewater Newman 3 two meals Day... Unjustly neglected in 1570 on a large scale, and caraways are mentioned in dating. Of medieval cooking played an important role in the Middle Ages rich afford. The roast was first basted with orange juice and rose-water, and ginger soups, although cooking! Frankfort in 1581, beef, lamb, bacon and lots of vegetables, together with wine vinegar also,... Most sauces which accompanied grilled meats ( or poultry or fish ) were very...., mead or cider and the peacock available to members of every class who chose pursue... In 1420, Maistre Chiquart to write down his art of cooking used pure wheat soaked... Flour soaked in milk, to which butter and yolks of eggs were added table and very... Customs of the Middle Ages, Paul B. Newman 3 in diet books and professional acted! The cook of the pope Martin V, wrote Opera, published in Venice types of wines by the ``... Could hunt or gather food during the Middle Ages, food and eating was very different water and..
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