Recent evidence shows that seasonally foraged sweet and savory snacks were part of the winter diet of inhabitants of the nearby ancient settlement of Durrington Walls, a large henge monument about 3 kilometres east-northeast of Stonehenge where the stone circle builders may have lived. Archaeologists with the Stonehenge Riverside Project uncovered clues that Neolithic people were collecting and cooking hazelnuts, crab apples, sloes, and other fruits. Charred plant remains suggest they might have followed recipes to preserve the food. Nuts and fruit may have been cooked with meat fats to make something like pemmican - a staple of indigenous peoples of North America which continues to fuel peoples who require energy-dense foods, such as explorers in harsh arctic and mountain conditions.
     Two types of stones make up the colossal Stonehenge monument: the larger and more local sarsens - up to 9 metres tall and 22.6 metric tons on average - and the smaller bluestones up to 4.5 metric tons brought from quarries 290 kilometres away. When construction was underway between 4,000 and 5,000 years ago, around 2500 BCE, moving such enormous stones would have been a daunting task. In 2016 a group of university students dragged a sled carrying a 0.9 metric ton stone block over wooden tracks, with an average hauling speed of about 1.6 kilometres per hour. Moving the slab required just 10 students - fewer than expected - which meant the construction work on Stonehenge might have progressed faster than previously thought.

Edited from The Guardian, BBC News (1 December 2021), LiveScience (2 December 2021)