I think it’s time that we talked more about the mighty jaffle.
For hundreds of years, people have been putting fillings between two pieces of bread and putting it all in a cast iron jaffle maker and sticking it into an open fire. Ok, perhaps I made most of that up, but it could very well have been true.
The question of what to put between those two slices of bread is an enduring one – and one that needs more scientific research. Clancy started with a poll of sorts – on Facebook. Some seriously good suggestions came up. We had (amongst others):
We spread the survey wider and opened most meetings in the day job with the question: ‘what’s your favourite jaffle filling?’
The key findings from all of this research were clear:
Everyone has a favourite jaffle filling – and, as long as there is lots of cheese involved, pretty well anything can go into the middle of one.
The best sort, though, are the jaffles you make on your final lunch when you have a heap of leftovers that need to be used up before you pack up. Think chicken and camembert, chicken, chorizo and cheese.