Wastels Yfarced (or Toasted Stuffed Brown Rolls)
(serves 6 as a starter, 3 as a main course)

3 wholemeal or wholewheat brown rools, halved and with their crumb removed
50 g (2 oz) butter
100g (4 oz) mushrooms, chopped roughly
100g (4 oz) cooked and very well drained leaf spinach, chopped roughly
50g (2 oz) raisins
salt, pepper, ground cinnamon, cloves to taste
1 large or 2 small eggs

Put halved rolls in moderately hot oven for approx. 10 minutes or till they
are lightly browned and crisps

Melt the butter in a pan and cook the mushrooms for a couple of minutes.
Add the spinach and the raisins and continue to cook gently for several minutes, or till the butter has been almost absorbed by the veggies.
Season to taste with the slat, pepper, and spices. Beat the egg in a bowl, add to the veggie mixture and cook it gently just long enough for the egg to slightly bind to the other ingredients. Pile the filling into the halved rolls and serve at once.

Source: "The British Museum Cookbook" by Michelle Berriedale-Johnson, 1987, British Museum Publications.