Frumenty (or Furmenty)
With Christmas now just a memory we are fast approaching Easter which occurs early this year. But first we progress through the lean times of Lent.
Frumenty (also known as Furmenty) was used in Medieval times as both a porridge type dish and also as an accompaniment for meat, game and porpoise (!).
This dish was traditionally eaten on Ash Wednesday at which time the egg yolks could not be included. Originally frumenty would have been made with wheat grains but I have used bulgur wheat as it is simpler and quicker to use. This makes a dish somewhere between porridge and rice pudding. Very filling!