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.
Also:
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.