Talviel's Kitchen

Khajiiti apple spanakopita

Spanakopita is a moreish savoury pie filled with spinach and cheese, and the khajiit have added an exciting and delicious twist by adding chopped apples for the perfect sweet and salty hit. The apples complement the flavour without being too overpowering, and add a nice bite to go with the soft textures of the spinach and crumbly cheese and pastry. While it may sound like quite the mouthful to pronounce (say ‘khajiiti apple spanakopita’ 10 times really fast) and possibly a bit strange, this delicacy out of Elsweyr is sure to delight guests at your banquet.

You will need: 1 pack filo pastry dough, thawed 2 red apples, chopped finely ½ red onion, chopped Olive oil Juice of ½ a lemon 5 cloves garlic, diced 1 large bunch of baby spinach, roughly chopped 5 eggs, beaten Assorted fresh and dry mixed herbs of choice (we recommend oregano, thyme, and bay leaves) 2 cups crumbed feta cheese Salt and pepper, to taste

Method Firstly, make the filling. In a pan, heat the olive oil and fry the onions and garlic until lightly browned. Add the spinach, apples, and lemon juice, and continue cooking until all the spinach is wilted and no longer soggy. Remove from heat and leave to cool.

In a mixing bowl, combine the feta cheese, herbs, salt and pepper, and eggs. When the spinach mixture has cooled to room temperature, mix together thoroughly. Set aside.

Preheat oven to 190C/375F and prepare your pastry.

Gently, separate your filo pastry into single sheets and dab with olive oil using a basting brush. Layer 8 sheets across the base of a well-oiled baking tray, then cover them with the filling. Cover the filling again with another 8 sheets of filo pastry, and seal the top and bottom together by folding the edges together and basting them with a bit of olive oil.

Eggs! Whether they're from chickens, ducks, geese, quail, and more, there are many dishes around Tamriel that feature this simple ingredient.

Altmer

In Summerset, a popular starter dish is a savoury steamed seafood egg custard known as chawanmushi. Served either chilled or hot enough to melt your face, this little dish is packed with prawns and shellfish and mushrooms, and topped with a slice of chewy fishcake.

Argonians

Crocodile eggs are a delicacy in Black Marsh, and the local Saxhleel have many ways of preparing them. My personal favourite is a flavourful scrambled omelette with scallions and oysters, cooked until the oysters are juicy to the point of bursting and the eggs are fluffy yet crisp. Known as or luak, this omelette is served with a healthy serving of chili sauce.

Bosmer

While people tend to hyperfixate on the meat aspect of the Bosmeri diet, they forget that eggs are just as important a food source. Poached giant snake eggs with cream sauce and smoked salmon atop cricket bread are the perfect brunch delight, especially when paired with a bit of jagga-and-honey.

Bretons

If there's one race in Tamriel who's mastered the soufflé, it's the Bretons. Whether savoury or sweet and set aflame with liquor, you can't deny that this tricky dish is worth every delicious mouthful. I'm personally a big fan of (surprise) four-cheese soufflé, where the egg is whipped with a clever blend of local High Rock cheeses to enhance the stiffening and therefore prevent an immediate collapse upon leaving the oven.

Dunmer

You'll never guess what this Dunmeri dish involves. Kwama eggs? Volcanic ash? Yes. Whole kwama eggs are buried beneath a mixture of lime and ash, and left to ferment for a few weeks until they have achieved a jelly-like texture on the exterior, and a creamy yet firm yolk. The eggs are served sliced and chilled, with pickled ginger on the side. Also great atop savoury saltrice congee.

Imperials

Like their penchant for eating pecorino-stuffed dormice, this dish will have you wondering what's wrong with Imperials. Balut is simply a raw duck egg, containing the lovely surprise of a two week-old foetus. Crack open the egg and sip up the whites, then season that foetus with salt and a splash of vinegar and slurp it up whole. This is, to some, unimaginably cruel, but Imperials in the Blackwood region insist that it's good for the health, and that it's delicious. I'll take their word for it, as this is one of the very few dishes I can't bring myself to try.

Khajiit

If there's a quintessential dish native to southern Elsweyr, it's probably telur balado, or twice-cooked eggs with chili sauce. Eggs are first boiled, then briefly deep fried to give them a delightfully crisp exterior while maintaining a rich yolk. It's then slathered in a rather spicy tomato-based sauce, and served with steamed rice. Also rather nice with a pinch of moon sugar.

Nords

While eggs from just about every bird are commonly used in Nord cuisine, chicken's eggs are by far the most popular and easily accessible. A signature egg dish in Skyrim is a thick omelette studded with bacon, served with sliced spring onions and rye bread. Simple, delicious, and downright good (except for its traditional, apparently Atmoran name, flæskeæggekage).

Orcs

Not everyone enjoys chub loon eggs, but Wrothgarian Orcs can't get enough of their rich, slightly fishy flavour. One popular egg dish is a seafood soup with egg drops, horker meatballs, and mudcrab meat. The egg drops are formed by whisking beaten eggs into the boiling soup, allowing the tendrils to cook on contact. It's served with seaweed noodles and a dash of strong black vinegar.

Redguards

“Horker” and ash yam stew

The first time I tried horker was in 4E 201, when I was adventuring along the coast of The Pale. I’d heard that it was a staple food in the north and in Solstheim, but when I roasted it over the fire, I almost gagged. Horker has a very pungent flavour and is definitely an acquired taste, and the huge layer of blubber is definitely off-putting. Ever since then, I’ve avoided eating it whenever possible.

Vegan friends rejoice, as seitan has come to the rescue! This vegan meat substitute has been a favourite of mine for a long time, and substitutes horker in this traditional Solstheim dish that I have adjusted to be 100% vegan friendly. It may not look palatable, but it’s sure to keep the winter chills away and tastes much better than it looks! Friends, please remember that seitan is wheat-based and therefore not gluten free. You can also try this with other meat substitutes like Quorn, depending on your preferences :)

You will need: 280 grams seitan or other meat substitute, chopped into large cubes 1 ½ large purple yams, peeled and chopped into large cubes 1 brown onion, chopped finely 5 cloves garlic, chopped finely 1 large leek, sliced 1 large carrot, peeled and sliced 1 potato, peeled and cubed 1 liter vegetable stock 100ml coconut cream 2 tsp paprika powder 1 tsp garlic salt Mixed dried herbs 1 tsp chili powder (less or more depending on your preference) ½ tsp curry powder Salt and pepper, to taste

Method: In a large pot, fry the onions and garlic until golden brown. Fry the seitan until crisp on the outside. Add the vegetable stock, seasonings, yam, and potatoes, and boil while covered for 15 minutes.

Reduce heat to a roiling simmer and add the coconut cream, leek, and carrots. Cover again and allow to cook for another 15-20 minutes, stirring occasionally, until the stew is thick in texture and the vegetables are tender.

The Empty Tankard

Arenthia's oldest and proudest establishment- come in and taste the test of time!

Starters and light bites

Moon sugarcane-grilled freshwater prawns

Honey wine barbecued wings (four or six)

Smoked red pepper dip, with flatbread

Cheesy mudcrab dip, with crisp potato sticks

Mains

Elsweyr fondue, Arenthian style. Cheese is blended with a secret blend of spices, and served with bread and dipping meats

Crocodile satay, with spicy peanut sauce and Argonian-style sambal matah

Egg noodle stir fry, with meat of the day, tofu, beansprouts, and bittergreen

Moon sugar butter camel, with jasmine rice and paneer

Dessert

Shaved ice with moon sugar syrup, red beans, jelly, sweet corn, and candied palm fruit

Fried cottage cheese balls soaked in rosewater and moon sugar syrup

Chilled coffee custard, topped with whipped cream and chocolate shavings

As a firm believer that breakfast is the most important meal of the day, I've dined on many a fine breakfast across Tamriel and am happy to report that they have all been delicious!

Altmer

The Altmer like to start the day slowly, with a bowl of chilled rice porridge with a splash of yoghurt, jam, and fresh cut fruits. It's served alongside fresh juices like apple and ginger, as well as hot tea (white and green teas are favoured). Seasonal fruits and vegetables are also favoured, and small pastries are a common particularly in spring and autumn.

Argonians

Breakfast is my favourite meal in Black Marsh, as Argonians believe in having a full, proper meal before starting the day. Fried saltrice with eggs, shrimp, and vegetables is a staple, and it's served with a side of fresh tropical fruits and a big cup of yerba mate. If you really want a kickstart to your day, add a dollop of chili sauce to your fried saltrice!

Bosmer

A light breakfast is generally favoured in Valenwood. Standard fare includes salted meat with liver pate and cheese, a rich broth, and game "porridge" (essentially meat that's been boiled until it falls apart). This umami spread is a nutritious yet not too overwhelming to start the day with.

Bretons

Both sweet and savoury breakfasts are popular in High Rock, but for me, nothing beats a fluffy goose egg omelette with cheese and green onions, along with a buttery croissant and some honey ham. Of course, it would be paired with a good, strong cup of tea or coffee! For another classic Breton breakfast, try using your leftovers for my Breton Bubble-and-Squeak!

Dunmer

There's no breakfast like an ash yam scramble with kwama eggs and a blend of native Vvardenfell herbs and spices, washed down with a cup of Vivec's Gingergreen Chai or Canis Root Tea.  

The ash yam scramble is made from grilled ash yams that are mashed with spices and kwama egg, and cooked until dense but fluffy in texture. It's filling without being too heavy, and packs enough flavour to start your day off right!

Imperials

I love a good Cyrodiilic breakfast, with a full spread including everything from honeycomb, muesli, yoghurt, olives, cheese, bread, cured meat and fruits. There's no right or wrong way to do an Imperial breakfast, as it's usually a hodgepodge of ingredients thrown together from the pantry! The most important thing is to have balanced flavours, in this case a blend of sweet and savoury.

Khajiit

Nothing beats a strong cup of sweet black coffee and a bowl of noodles for an Elsweyr breakfast, something eaten by thousands of Khajiit every day for centuries. The noodles are generally dry rice or egg noodles, and are served fried with vegetables, scrambled egg, and tofu or chicken, and are sometimes served with a side of clear broth. Some Khajiit like a good spoonful of moon sugar and chili flakes mixed into their noodles, which certainly adds some oomph to your morning!

Nords

Seafood for breakfast is one of the reason Nords are tough and robust, according to my father, and it's probably not too farfetched a claim. Cold prawn salad with dill and mayonnaise, salted fish paste, crab cakes, and smoked salmon are just some of the many options for breakfast spreads in Skyrim. They're served with fresh butter and warm rye bread, and washed down with a cup of apple juice or mead. Of course, Nords do not drink milk, least of all for breakfast.

Orcs

Potato tart is a common Stronghold breakfast, and is served in thick slices that are served cold or hot (or lukewarm, if you get there late). The tart is made from a potato flour crust, and is filled with eggs, cheese, cooked potato slices, bacon, and leeks or spinach. It's good, hearty food that ticks all the boxes first thing in the morning.

Redguards

Offal isn't for everyone (it's me, I'm everyone), but each race abides by the motto of "waste not, want not" when it comes to meat. These are some popular dishes based around offal from across Tamriel.

Altmer

Offal is, unsurprisingly, not particularly popular in Summerset, beyond foie gras. But foie gras is overrated, so I'm going to tell you about a popular worker's dish, made of kidney and liver. The organs are lightly fried in butter, and served on a crispy bed of kale chips, dried seaweed, and fried parsnips. Simple, healthy, and wholesome!

Argonians

Cold pig's intestines with pickled ginger is a common Argonian appetiser, which is served alongside an array of other dishes and steamed rice. It's definitely not my favourite, but mixing it with the other side dishes definitely helps you forget that you're chowing down on innards.

Bosmer

Every part of the animal is used in Bosmeri culture, and that of course means lots of offal in Valenwood! One of the more appetising treats I've tried were dried, seasoned cow lung, cut into slices and deep fried. Crunchy, flavourful, and far more interesting than standard jerky.

Bretons

Goose liver foie gras is certainly popular, but discerning Bretons know that duck liver makes for a rich pâté with an almost overwhelmingly meaty flavour. Smooth, airy, and mousse-like, this pâté is served with crisp sliced sourdough and baked vegetable chips.

Dunmer

Fish eyes are a prized delicacy among the Dunmer, and they are always offered to the most prominent person at the table. Best served with saltrice sauce and pickled comberry mince, the texture still irks me. Some people like them so much that most Dunmeri fishmongers sell fish eyes in bulk.

Imperials

Brains? Really, Talviel? Unfortunately, yes. In Bruma, cold roasted slices of veal brains, and fried veal brains, are common foods. The cold roasted brains are served with tomato sauce, while the fried veal brains could almost fool you into thinking it's schnitzel.

Khajiit

Sorry, it's brains again, this time in curry form. Goat or cow brains are thinly sliced, quickly grilled over coals, and tossed into a rich, yellow coconut-based curry with potatoes and peas. This is probably about as appetising as brains get for me.

Nords

Beef and horse heart blood sausages are a Skyrim household staple, due to their ability to last for ages and their rich, meaty taste. Heart, blood, fat, juniper berries, prunes, and spices are the secret ingredient to a dried sausage. Best eaten cold in thin slices atop rye bread.

Orcs

A traditional stronghold food is an ox blood soup with stewed organ meat and thinly sliced beef tongue. This flavoursome soup is nutritious, but definitely an acquired taste. It's served with fresh crusty bread, or boiled potatoes and butter.

Redguards

Sweet Skeever Gumbo

Now, before you ask me what in Oblivion I’m doing cooking skeevers, let me point out that this was a recipe I found in a thrift stand at a market in Pelletine. I’m not sure who wrote it, or why they chose skeever, but let’s adapt and overcome by using chicken (much more sanitary)! Gumbo is a delicious favourite of mine, popular among the Dunmer and Argonians. It’s hearty, smoky, and perfect for those cold winter days and nights, and is full of tasty ingredients that are good for you. Set aside your boring old stew recipe tonight for this great alternative! Serves 6 people.

You will need: 1kg chicken breasts 350g chorizo, sliced into generous chunks 450g okra, chopped 2 brown onions, diced 1 cup black beans, drained 1 ½ large red capsicums, roughly chopped ½ cup butter ½ cup flour 2 cups chopped tinned tomatoes 1 bay leaf 4 cloves garlic, minced ¼ cup brown sugar 1 tsp dried mixed herbs ½ tbsp cayenne pepper powder (adjust to your spiciness levels) 2 tsp smoked paprika powder 1 tsp ground nutmeg 1 tsp liquid smoke Water Salt and pepper, to taste Steamed rice, to serve (optional)

Method: Boil the chicken breasts for 20-25 minutes, or until cooked through completely. Drain, and shred with a fork and set aside.

Boil the okra for 2 minutes, then reduce the heat to a simmer and cover. Continue boiling for another 5-6 minutes, until tender. Drain and set aside.

In a large pot, melt the butter on medium heat and add the flour, stirring continously for 10-15 minutes until it has thickened into a smooth brown paste. It’s important to keep stirring to prevent it from burning or coagulating. Add the beans, garlic, onion, and capsicum, and continue stirring until they are tender (about 10 minutes).

Add the okra, chicken, chorizo, and tomatoes, and stir well until combined. Sprinkle in the herbs, cayenne pepper, nutmeg, and paprika powder, salt and pepper, sugar, and liquid smoke, and continue to stir. Depending on how thick you’d like the gumbo to be, you can add more water if needed.

Reduce the heat to a medium-low simmer and cover the pot partially, and leave to cook for 30 minutes to infuse the flavours. Stir every 7 minutes or so to make sure everything is cooked evenly and that it doesn’t burn on the bottom.

The Drunken Dragon Inn

Our special menu featuring the finest tipples from across Tamriel!

Starters

Argonian Ale battered slaughterfish bites, with garlicky tartar sauce

Gin-flambéed crawfish, with homemade herb butter

Molten camembert, with comberry and Russafeld Heights prosecco chutney and sourdough grissini

Blackwood chicken skewers, with Colovian brandy and moon sugar glaze

Mains

Orange flin-glazed duck, with fruit and nut stuffing

Eidar cheese, jagga, and wild mushroom tart, with rucola and West Weald parmesan salad

30 day aged Gweden Farm wagyu steak, with Surilie Brothers red wine gravy

Venison steak tartare, with pine thrush egg and sujamma flambé

Dessert

Cheese board with homemade sourdough crackers: Perry-washed soft cheese, port cheddar, cherry brandy gouda, orange liqueur cream cheese

Limoncello and mint sherbet, with candied lemon zest

75% dark chocolate and chili lava cake, with chocolate-absinthe frosting

The Hearty Hoarvor

Hungry? Thirsty? Redfur Trading Post's renowned inn welcomes you! Come try our weekly menu, and ask our friendly staff about our selection of rotmeth, jagga, and Valenwood mead. Green Pact friendly!

Morndas

Antelope Pie

Made with a butter and bonemeal crust pastry, filled with hearty chunks of antelope and meat jus gravy

Tirdas

Timber Mammoth Steak (our recommendation: served medium-rare)

Aged for 30 days in salt and honey, and served with blue timber mammoth cheese sauce

Middas

Crocodile Meatballs

Large, juicy wild crocodile meatballs wrapped in bacon, served with a sweetgnat brown butter sauce

Turdas

Traditional Valenwood Fried Monkey-Sausage Bites

Basted in our homemade meat jus barbecue sauce and honey, and fried in crispy chitin panko crumbs

Fredas

Smoked Tiger Perch

Locally caught Tiger Perch fillets, smoked over giant wasp honeycomb. Served on a bed of jagga-and-salted butter pudding

Loredas

Pulled Pork in Bone Bread

Deliciously tender pulled pork, sourced from Valenwood farms, served in our buttery bonemeal bread with a hearty drizzle of our meat jus barbecue sauce

Sundas

Smoked Timber Mammoth Bone Marrow

Whole timber mammoth rib bone, sliced expertly and smoked over our signature meat mix for an unforgettable flavour! Extra bacon bits for scooping +5 gold

Dessert of the week

Anchors Aweigh

Voted Summerset's best seafood 4E 215!

Starters

Shimmerene oysters (half dozen or dozen), served with lemon and an array of sauces

Scampi cocktail, with seaweed crisps and our signature cocktail sauce

Grilled lobster tail, with garlic butter drizzle

Weekly specials menu, Last Seed

Morndas

Tagliatelle with fresh Shimmerene clams and Russafeld Heights white wine. A Summerset classic!

Tirdas

Whipped cod roe mousse and smoked marlin pate with dill and watercress on homemade brown sourdough

Middas

Quicksilver Lingwe steak with a delicate yuzu-teriyaki glaze and seaweed salad

Turdas

Anchors Aweigh seafood soup with mixed catch of the day, in a rich tomato and Russafeld Heights white wine soup

Fredas

Grilled octopus and calamari paella with fresh squid ink

Loredas

Great Yellowfin pot pie with homemade puff pastry and locally grown vegetables

Sundas

Ashlander ochre mash

If you're feeling bored of mashed potatoes with your dinner, why not try this delicious vegetable mash that looks great and tastes even better! This versatile side dish, which is a traditional staple for Morrowind's Ashlanders, goes great with gravy, meats, and vegetable curries. This is also a great way to get rid of those wonky vegetables you've been hoarding- just be sure to chop them into generous chunks so they boil evenly!

You will need:

3 large carrots, peeled and chopped

4 large potatoes, peeled and chopped into 1/6ths

2 rutabagas (swedes), peeled and chopped

250g kohlrabi (about one medium-sized), peeled and chopped

100g butter

250ml cream

1/2 tsp nutmeg

1/4 tsp cinnamon

1/2 tsp turmeric

1/4 tsp cumin

1 tsp paprika powder

Salt and pepper, to taste

Method:

Put the vegetables into a large pot and add enough well-salted water to submerge them, at least 3cm/ 1/2 an inch.

Bring to a boil on medium heat. Once it's been bubbling for a couple of minutes, turn the stove down to low heat and pop a lid on the pot. Continue boiling for at least 25 minutes, until all the vegetables are tender.

When your veggies are ready, drain them and either use a manual masher or food processor to mash them to a smooth, even consistency. Add the spices, salt and pepper, milk, and butter, and mix until totally incorporated.

The All-Saints Inn

The Temple District's iconic gastropub

Starters

Battered pink oyster mushroom chips, with spicy chorizo marinara

Horse carpaccio, with jazbay grape and roasted pepper jelly

Butternut squash arancini, with buffalo mozzarella filling

Polenta, rosemary, and pecorino wedges, with creamy four-cheese dip

Mains

Pan-fried sweet potato gnocchi, with brown butter sauce, pine nuts, and shaved pecorino

Venison osso buco, with mushroom risotto

Colovian salmon and slaughterfish pierogi, with sour cream and crispy fried onions

Stuffed duck breast, with orange brandy sauce and smoky clove jus

Dessert

Jumbo white chocolate cookie, served warm with cranberry jelly or dark chocolate gelato

Cinnamon apple pie, with spiced cognac and Jerall maple syrup custard

Nirn's Best cake, made with meringue-topped sponge, whipped cream, amaretto custard, and sliced almonds

Lillandril Tonic Tea

Sweet, aromatic, and as fresh as a cool sea breeze in Summerset, Lillandril’s local tonic tea has been an Altmer pick-me-up for hundreds of years and is a fabulous little mocktail that is a hit with those who prefer non-alcoholic beverages!

This recipe is dedicated to @katistrophe, who has been an absolute angel to me over the past few months. I appreciate your support so much!

You will need:

350ml cold sparkling water

100ml strong jasmine tea (Chinese jasmine tea is great), cooled to room temperature or colder

Juice of ½ lime

50ml elderflower cordial

20ml jasmine simple syrup

1 tbsp mint syrup

½ small mango, mashed to pulp

Handful of crushed ice

Mint leaves, to garnish

Method:

In a blender, combine the mango, syrups, lime juice, and jasmine tea. Blend well til combined.

In a chilled tall glass mix together the sparkling water and elderflower cordial. Pour in the mango mixture and stir well.

Hircine’s meat loaf

Hircine is the Daedric Prince of the Hunt, and this meatloaf often served in his honour is a token of the hunting prowess of his followers. Regardless of whether or not you worship the Daedra, this hearty dish is the perfect use of your hunting catch. Moist, melt-in-your-mouth, and flavourful, it’s no wonder that this dish is offered in tribute to Hircine himself.

You will need: 650g ground beef, venison, or other red meat 100g ground chicken or turkey 1 cup breadcrumbs 1 egg 1 cup milk 1 onion, diced 3 cloves garlic, diced 2 tsp garlic salt ½ tsp pepper 2 tbsp dijon or wholegrain mustard 2 tbsp smoky barbecue sauce 1 tsp hot sauce Olive oil 2 tbsp dried Italian herb mix OR 1 each fresh sprigs of basil, rosemary, thyme, and oregano, chopped

Method: Preheat your oven to 175C/350F and grease a medium-sized baking tin or Pyrex dish with olive oil.

In a large mixing bowl, combine the meats, egg, onions and garlic, garlic salt, pepper, and 1 tbsp of the herbs. Mix well, then add the breadcrumbs and milk. Continue to stir until a smooth and even paste has formed.

Transfer the meatloaf to the baking dish. In a small bowl, mix together the mustard, barbecue sauce, hot sauce, and remaining herbs. Baste the top of your meatloaf with the mixture.

Dear Farley,

Sailor's food varies slightly between each Province, but is for the most part fairly similar between the races. For the most part, you can expect an abundance of foods like dried or salted meats and fish on longer voyages, along with things that keep well in barrels below deck, like root vegetables and hard cheeses. Between Windhelm and Solstheim, you can expect things like steamed salted cod, smoked ham, dried peas, and ash yam stew- not the most exciting to be sure, but still palatable. It's probably best to pack lots of herbs and spices where you can, because salt alone isn't the most exciting seasoning...

Other seafarers, for example the High Elves and coastal Redguards, are more likely to pack well in terms of ship rations. Fruit chips, like banana and apple, are a good way to keep scurvy at bay after fresh fruit and vegetables run out. Depending on the company you're sailing with and how long you're away from port for, expect lots of rum, ale, or flin to drink, along with dishes like saltrice porridge with pickled salted vegetables, boiled eggs with pickled herring on rye crispbread or water crackers, salted beef with boiled beans, and my favourite (when available): roasted, smoked herbed chicken with grits.

Who doesn't love a good meal for their birthday? Regardless of where you are in Tamriel, there are a whole array of celebratory customs for birthdays, and more importantly, food!

Altmer

Birthdays can get a little tiresome by the time you're over 100 years old, but Summerset customs place an emphasis on age as a distinct social marker that distinguishes one's rank from others. Birthdays are generally celebrated with a party of varying degrees of elaborate festivities and food, and one's nearest and dearest are invited (not being invited to a close one's birthday party is an enormous insult). The most important part of any Altmeri birthday celebration is the champagne and canapés, which have to be perfectly balanced, original, and scrumptious. Needless to say, this drives chefs completely insane.

Argonians

Birthdays are beloved celebrations by Argonians young and old! Break out the fruit wine, your best party clothes, and the decorations, because things are about to get fun! Whether it's party games, dancing, or the buffet (there is always a buffet), there's a little something for everyone to celebrate a birthday in Murkmire. The Bright Throat tribe, for example, have a tradition of making a sort of croquembouche from popped rice balls filled with palm sugar syrup, held together with palm sugar caramel and stacked together in a tower for everyone to help themselves to. Quite clever!

Bosmer

Wood Elves love to party, and birthdays are the perfect excuse to celebrate. Breaking out the special rotmeth is the highlight of any good birthday party, whether it's flavoured with honey, aged for ten years or more, or served with whipped cream for a tasty treat! It's used to wash down big platters of roast meat and meatballs, and you can bet there'll be enough of it to make you wake up in Marbruk despite starting the party in Grahtwood. Oops?

Bretons

Cake, cake, cake! It's said that the tradition of the birthday cake was invented in High Rock, and it's there that the tradition is taken very seriously. Any kind of sweet cake is acceptable, as long as it's been lavishly decorated and topped with candles or sparklers. Popular favourites include the Daenian Forest cake (chocolate and cherry with whipped cream), vanilla sponge with fresh fruits, and strawberry shortcake.

Dunmer

Like the High Elves, the Dunmer have an extraordinarily long lifespan compared to most other races, and birthdays are equal parts solemn and celebration. Each year alive is represented with a small hot or cold dish which eventually turns into a spread over the years, making older Dunmeri birthday parties a community affair as there are only so many variations of candied ash yams that one can eat on their own! Some traditional birthday dishes include cold noodles with sweet and spicy sauce, sautéed hackle-lo with gold kanet, nix-hound koftas, and marshmerrow tartlets.

Imperials

Birthdays are often celebrated with lavish parties by Imperials who can afford it, and a feast is an absolutely integral part of any birthday celebration. The centre of every Imperial feast, however, is the whole roast pig. Basted in spiced honey, stuffed with nuts, fruits, and rice before being roasted to perfection on a spit, any traditional Cyrodiilic celebration requires both pork and wine in copious amounts!

Khajiit

The Khajiit celebrate birthdays by waking up to a big, tasty bowl of "longevity noodles". Thin wheat noodles are served with a savoury broth, pulled chicken, fishballs, steamed greens, and a boiled egg dyed red for good luck! The noodles are said to represent good health and longevity, and they are enjoyed by the whole family as a toast. And of course, the birthday Khajiit gets an extra serving of moon sugar to start their special day off right!

Nords

Birthdays are important at every age in Skyrim, but they are celebrated relatively simply compared to many other races across Tamriel. Aside from gifts, both small and grand, food is a vital part of making any birthday a special one. Every birthday festivity requires at least two types of bread or pastries, a meat dish, fish dish, hasselback potatoes with herbs, and some sort of dessert like fermented Nord Honey Cake. And mead, all the mead!

Orcs

Orcish birthdays are rowdy affairs that place an emphasis on fun and indulgence. Unlike the other races, the poor birthday Orc is subject to all manner of pranks, jokes, and sometimes worse...but the food and presents usually make up for it. A special mammoth roast is the favoured birthday dish for most strongholds, where large cuts of mammoth are reverse seared on hot cast iron before being roasted until the meat melts in your mouth. It's complemented with other smaller dishes, like smoked spicy sausages, meat pies, and baked potatoes with frost mirriam cream cheese.

Redguards