These are meant to be mock-entrails, battered gizzards. So you can have fun with the story, and they work well with hunting feasts.

After a couple of dud attempts, we can now make delicious haslets routinely.

The recipe in Forme of Cury says:

Take Fyges iquarterid. Raysouns hool dates and Almandes hoole. and ryne hem on a spyt and roost hem. and endore hem as pomme dorryes & serue hem forth.

(Take quartered figs, raisins, whole dates and whole almonds, and run them on a spit and roast them, and endore them as for pomme dorryes, and serve them forth.)

Clearly, people were used to eating battered entrails cooked on (I expect) thin skewers, so it was a fun idea to change this up in Lent. For the original, the fruit was covered in a thick paste of flour and eggyolk, and cooked to golden brown. That’s not what we do.

We picked this up from a Polit feast. You make up a chain of fruit on a piece of cotton, threaded with a needle. Apples are the ideal choice; cube them and leave in acidulated water until you need them. (Acidulated = add lemon juice.)

Grapes work well, figs are good, bananas taste good but were barely available in medieval times and can be a bit soft. Raisins and dates tend to fall apart. You can’t thread an almond, with any sanity. Strawberries can work. Cost and seasonality come into this too!

My beer batter recipe is here. You need a big pot of very hot oil, and a long-handled sieve to fish out the fritters.

Leave them to cool on kitchen paper, then remember to pull out the string! Alys serves these with a blood-coloured berry sauce!

We have taken some liberties with the original recipe, but it’s pretty close to the apple fritters recipe which is well documented.