Picture this: it’s the fifth century. There’s roast mutton on the table, alongside some freshly caught salmon or trout. There isn’t any fresh fruit at this time of year, but there are still a few apples left from last season’s harvest (though they aren’t looking too great).I’m no historian, but when I picture food and feasting in the time of St Patrick, I picture rustic wooden tables, meats roasted on the bone and fish from the rivers, lakes or seas.