Wastels Yfarced (Toasted stuffed brown rolls)
Wastels were good quality loaves served to the gentry at late medieval feasts.
They were often cooked in broth which would make the bread go soggy, but this recipe has the filling inside crisp brown rolls.
How to make
1. Cut the rolls in half, scrape out the insides and put the outer shells in the oven (on medium heat) for about 10 minutes or until they are lightly browned and crisp.
2. Melt the butter in a pan and cook the mushrooms for a couple of minutes.
3. Add the spinach and raisins and cook gently for several minutes, until the butter has been almost soaked up by the vegetables.
4. Season with salt, pepper, cinnamon and cloves (a little bit at a time until it tastes good to you!)
5. Beat the egg (or eggs) in a bowl, add it to the vegetable mixture and cook gently, just long enough for the egg to stick the other ingredients together.
Pile the filling into the warm rolls and serve straight away.
Made your own wastels yfarced?
Send us photos of your work