Chichester and Arundel Lifestyle May - Jun 2021

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work surface and then make a well in the flour. Crack the eggs into the middle and use a dinner knife to incorporate the flour gently into the centre and whisk it into the eggs. Continue mixing in the flour and then use your hands to combine everything together and form a rough dough. If it’s feeling a little dry just sprinkle over a little water or olive oil and start kneading. Knead well for a few minutes until the dough feels springy and quite firm. Shape into a disc as before. The dough is now ready for you to roll and shape as you prefer. FRENCH STYLE TRUFFLED SCRAMBLED EGGS Scrumptious French Style Scrambled Eggs made with Old Cotswold Legbar eggs and field&flower honey roast ham sitting on top of sourdough toast, drizzled with truffle oil is the perfect luxury breakfast, brunch or lunch. INGREDIENTS 8 Clarence Court Old Cotswold Legbar Eggs 4 tablespoons milk 2 tablespoons field&flower salted butter 2 slices field&flower honey roast ham 4 slices of quality sourdough toast Salt and pepper For toppings: 1 tablespoon French chopped marjoram (can sub for chive) 2 tablespoons white truffle oil METHOD Beat the eggs and milk together in a bowl and season to taste. Roughly shred the ham using two forks. You want the pieces to be small, so they blend nicely into the eggs. In a small saucepan, heat half the butter on a medium-low heat. Once melted, put the toast on. The eggs only take 3-5 minutes and you want to serve them hot. Add the egg mix to the pan and stir continually with a wooden spoon so they slowly scramble. If they are cooking too quickly, turn the heat right down, continuing to stir rapidly, then gently increase the heat until they begin to thicken. Once they are three quarters of the way done, remove the pan from the heat and stir through the ham and remaining butter so it melts. Plate up the toast and quickly finish off the eggs on the hob- this shouldn’t take more than 1 minute. Dish up the eggs, spooning then on top of the toast before drizzling over ½ teaspoon of white truffle oil per portion. Finish with a sprinkling of fresh herbs. 10 | www.minervamagazines.co.uk
NOTES FROM THE GARDEN Brighter, lighter days ahead Matt Biggs, the gardening expert, gives us some excellent tips on how to brighten up our gardens this summer... www.matthewbiggs.com Lockdown is finally easing and whilst we have all been dealing with so many changes in our lives, Nature has just carried on doing what she does with very little intervention from us! One effect of lockdown has been people sharing various goods and plants with their neighbours. On my walks I have seen lots of items put at garden gates for passers by to take and use. A friend of mine saw a wrought iron bedstead put out, carted it home and it now supports a Clematis, hanging pots and fairy lights in her garden - creative recycling indeed! With that thought in mind there are so many ways we can reuse what we have, plastic and polystyrene trays for seed sowing, old dustbins for potato growing, a little imagination and you can save money and be kind to the planet too. Colour is certainly something I want in my garden this year and so I will be searching out some unusual plants to provide it. Of course, I will have Pelargoniums (pictured), Petunias and all the usual suspects but will add some plants that I think will provide just that extra zing too. Cannas are beautiful plants, vibrant and with a real Wow factor and I will overwinter them in the greenhouse so they will survive and flourish for next year. I will try Caladium or Elephant’s Ears too and enjoy visiting local nurseries and garden centres to seek out that certain something. Gardening is wonderful for so many reasons, not the least is the challenge to try different things, discover new varieties and perhaps create our own version of the holiday destination we would like to be in without the necessity to remove our belts or shoes! OPEN Tues - Sun 9am - 4pm FOOD | TEAS | COFFEES | CAKES Wellies Tea Rooms is a beautiful barn conversion in rural Sussex countryside, a friendly informal tea room where you can catch up with friends or family. Pop in for breakfast, lunch or classic afternoon tea. Wellies Tea Rooms, Oldwick Farm, West Stoke Road Chichester, West Sussex PO18 9AA www.welliestearooms.co.uk 01243 819007 www.minervamagazines.co.uk | 11
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Chichester and Arundel Lifestyle May - Jun 2021

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