I like this one because it doesn’t specify the particular herbs, so we use whatever is growing in our garden at the time. Often chives, thyme, marjoram, parsley.

The recipe (“frytour of erbes”) is from Forme of Cury:

“Take gode erbys. grynde hem and medle hem with flour and water & a lytel yest and salt, and frye hem in oyle. and ete hem with clere hony.”

(Take good herbs, grind them and mix them with flour and water and a little yeast and salt, and fry them in oil, and eat them with clear honey.)

The word “yest” looks like “zest” in the original, so some people use lemon zest instead. However the source talks about “zolkes of eyren” (ie yolks of egg) so I’m pretty confident here. It’s just using an obsolete anglosaxon letter form.

When we make these at Festival, we chop and grind the herbs, or for a feast you can blend the herbs in a machine, but fairly roughly so there is still some texture.

My beer batter recipe is here. Cook in vegetable oil which has to be really hot, drain onto kitchen paper. These are basically savoury donuts!

These will take somebody a fair while to produce at least one per feast attendee, each one being a spoonful of mixture shaped to be somewhat flat and then pushed off into the oil. These can then go on a tray into the oven to reheat before serving.

Drizzle some honey over the tray, remove with tongs onto the serving plates, and get them out on tables while still warm.