LAUREN DELGADO: Celebrating ‘Thrones’ debut with food.

I’m ready to hole up this Sunday for the seventh season of “Game of Thrones,” HBO’s medieval fantasy show.

I got to thinking about what food or drink I’d be holing up with for this and other TV show openers/finales. Hopefully my ideas inspire your own TV watch parties. ‘Game of Thrones’: This show just begs for a feast — and a feast calls for a drink. My fellow wine drinkers: Pour yourself a nice big glass of your favorite red, preferably in a goblet. Or, opt for a beer inspired by “Game of Thrones.” I’ve found these brews from Brewery Ommegang at local liquor stores.

I would go simple for the entree. Snag a roast chicken from your friendly neighborhood grocery to remember the Hound’s tirade/massacre over this delicacy. Or, choose a meat pie for a

vague reference to the Purple Wedding. Roast potatoes, corn on the cob and carrots with some olive oil, salt, pepper and paprika for a side.

Some beer bread will be a hearty edition to the spread. Preheat oven to 375F. Grease a loaf pan and set it aside. Mix 3 cups self-rising flour, 1⁄4 cup sugar, 12 ounces Budweiser and

1⁄2 teaspoon salt in a large bowl. Pour the mixture into the loaf pan and bake for about 50 minutes. Pair it with a bowl of salt for dipping — the perfect polite Westerosi welcoming gesture for guests.

Finish off your feast with Lady Sansa’s favorite — lemon cake. ■ ‘The Great British Baking Show’:

This PBS show (on Fridays at 9 p.m.) is dangerous to watch if you’re not a great baker. It will inspire you to break out those loaf pans, cookie sheets and cake pans.

Columnist Leah Eskin came up with this simple recipe for a British classic: sticky toffee pudding. We featured her recipe in a 2010 edition of Cooking & Eating.

Sticky toffee pudding

7 large soft Medjool dates, pitted, chopped 1 1⁄4 cups water 1 teaspoon baking soda 1⁄2 stick (4 tablespoons) unsalted butter 1 cup light brown sugar 2 eggs 1 1⁄3 cups flour 1⁄4 teaspoon baking powder 1 tablespoon vanilla 1 tablespoon espresso butterscotch sauce (See recipe) 1. Preheat oven to 350F. 2. Scoop dates into a small heatproof bowl. Heat water and baking soda in a medium pot to a boil. Pour over dates. Set aside.

3. In a medium bowl, beat butter until soft, 2 minutes. Add sugar and beat fluffy, 2 minutes. Add eggs and beat fluffier, 2 minutes. Switch to low speed and mix in flour and baking powder. Stir in, by hand, vanilla, espresso and date mixture.

3. Spoon batter into 12 buttered muffin tins. Bake until golden and springy, 25 minutes. Remove puddings and cool on a rack.

4. Set each pudding in a shallow bowl. Drown in warm butterscotch sauce. Dig in.

Butterscotch sauce: Melt 5 tablespoons butter in a heavy medium saucepan. Add 1 cup whipping cream and 1 cup light brown sugar. Simmer until sticky, 5 minutes. Adapted from "Nancy Silverton's Pastries From the La Brea Bakery."