Move over, Top Chef. The recipe is a result of research into pre-historic British diets:

Researchers wanted to compile a list of favorite foods that sustained our forebears and their influence on modern-day menus.

Top of the pot came nettle pudding, which was traced back 8,000 years.

Close behind were smokey stew, a combination of bacon and smoked fish; then a mixture of offal, fat and herbs called meat pudding followed by barley bread and roast hedgehog.

Stinging nettles, which remain in plentiful supply today, are still used in puddings, soup, tea, porridge and beer.

Yum.

We want to hear what you think about this article. Submit a letter to the editor or write to letters@theatlantic.com.