Peasants ate more vegetables, mostly made in soups or stews. ( Uncooked fruit and vegetables were considered to be unhealthy.) Cabbages, leeks and garlic were popular, also a thick porridge made from dried peas or beans. A kilo of bread a day was the least for people who worked hard on the land all day. There were not potatoes, and rice was a luxury. A noble feast might end with a 'subtelty' made out of pastry, sugar, and marzipan.  Meals were served on trenchers, thick slices of coarse brown bread which was used as plates.
They soaked up grease and sauces from the food.  If you were really hungry, you might break small pieces off your trencher and eat it;  At the end of the meal, trenchers were gathered and given to the hungry beggars who came up outside the castle gate.  There were always dogs, sniffing around the hall in search of crumbs around the diners; however, it was not considered good table manners
to feed them from the table.