Eat Local, Eat Seasonal

The season for winter root crops is coming to an end so make the most of  leeks, parsnips, swedes and turnips.  Purple sprouting broccoli, the last of the Brussels sprouts and the winter cauliflower and possibly spinach beet are available and towards the end of the month the first spring cabbage may be ready to cut.

Eggs are one of the cheapest foods available and all  the  eggs sold in Hadleigh are free range with most coming from local suppliers.  There are hundreds of ways to cook eggs but one of the quickest and simplest is to make an omelette.  This will cost under 40p.

You need:

• 15g. butter       
• salt and pepper
• 2 eggs             

• omelette or small frying pan

 Method:

1. Break the eggs into a basin and beat lightly with a fork
2. Season to taste with salt and pepper
3. Heat the pan add the butter 
4. Pour in the eggs when the butter starts to froth.  Tilt pan to spread egg.  With a fork or knife stir the edge of the omelette to the centre of the pan.  Continue to do this until the omelette is almost set but the surface still moist.
5. Remove from heat
6. Fold in half in the pan and slide on the warm plate

Various fillings such as grated cheese and cooked mushrooms can be added to the omelette before folding it in half.