Recipes -


450g shelled early peas or broad beans
150g asparagus spears
200g slim spring carrots
30g butter
2 tbsp of oil
125g feta or goats cheese
5g of tarragon or chervil or basil or whatever takes your fancy

Boil pot of water, put in the peas/broad beans and cook for 4-5 minutes, drain and refresh.

Cut the asparagus into short lengths and slice the carrots. Put butter into a frypan, add the oil and cook asparagus and carrots over a low to moderate heat for 5 mins, then add the beans.

Chop 5g of tarragon, break 4 eggs into a bowl and whisk lightly. Add the tarragon, salt, black pepper, and feta to the eggs and then add this mixture to the pan of carrots, beans and asparagus.

Keeping the heat low, let the eggs cook until pale gold and slightly set.

Warm an overhead grill. Dust the top of the egg and vegetables with a little grated parmesan then slide the pan under the heat and leave for a few minutes until the liquid egg mixture is lightly set. Slice in two and serve. Makes enough for 2.