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Why didn’t I ever try these before??? They are one of the most delicious things I’ve eaten in a long time, perhaps even ever! A little while back I did a post asking you how you eat your crumpets, and a couple of people mentioned grilling cheese or marmite and cheese on top of them – to be honest, I thought the idea of a savoury crumpet sounded a bit weird.
But today, with not much else around and pretty bored at the idea of eating crumpets with golden syrup on for lunch, I thought it was about time I gave them a go. I toasted my crumpets first – I am a bit particular about how I toast my crumpets, on my toaster I put them in on setting 6 first, then toast them again on setting 2 but on the bagel setting so only the tops get another toasting.
I’ve got some photos to share from my trip to London (Borough Market and the National Trust Fine Farm Produce Awards) but whilst I sort them all out I thought you might like to see these incredible English muffins.
They were hefty things that were drawing a crowd on their stall at Borough Market, and well I couldn’t resist either. I had them for breakfast this morning, pulled apart with my fingers (no bread knife involved) and toasted them.
Then when my thick slabs of salty butter didn’t melt, I bunged them under a hot grill until the butter went all golden. Topped with some homemade strawberry jam.
Last weekend we celebrated the fine weather with our first barbeque of the season (hopefully not the last!). We had tiny buffalo koftas from Laverstoke Park Farm, asparagus, new potatoes baked in the embers, and homemade flatbreads.
This was a new adventure for us – attempting to make our own flatbreads – and I was desperately worried they would go all crispy, and not soft and doughy like I was hoping. If there was anyone I was going to put my trust in, it was Hugh Fearnley-Whittingstall.
With my head full of thoughts of food for the week ahead, I thought I would start with a quick weekend round-up.
Friday saw more of Mr Rigg’s incredibly good homemade pizza topped with buffalo mozzarella, Serrano ham and rocket. An unbeatable favourite.
On Saturday we spent lunchtime collecting a HUGE tub of homegrown raspberries at the bottom of the garden. I am amazed by how many there were – and there are still lots more to come that are ripening.
Mr Rigg and I made some of our delicious homemade granola – I will definitely post more on this as it’s a staple in our house and best enjoyed on a base of plain yoghurt and fruit purée (even the purée was homemade this time!).
Last night we ate an omelette with eggs from Abbey Leys filled with grated yellow courgette, baby plum tomatoes and shredded roast ham.
Packed lunches for this week include bitter lettuce and pea soup – an excellent (if slightly grassy tasting) way to use up the garden lettuce that is beginning to go to flower. Toasted pitta bread with lashings of goat’s butter is needed in my opinion to help this soup go down…!
Tonight we made a Nigel Slater inspired grilled tomato pasta sauce with roasted tomatoes, garlic and a dash of cream. He is a genius.
We must also use up the gorgeous local gooseberries we bought to make gooseberry fool. They are blushed a claret red so should make a deep coloured fool.
And for the week ahead – maybe a chicken tagine with fennel and preserved lemon and homemade blackcurrant cordial. A plan is needed and some shopping doing.
Here’s the follow up to yesterday’s post – our really local dinner. Our local ingredients can be substituted with local produce from where you live or from your garden or allotment.
Grilled sausages, buttered new potatoes and a homegrown salad
Feeds 2
7 Locally reared sausages (3 for girls, 4 for boys)
A bag of earth covered Cheshire new potatoes
A bowl full of homegrown salad leaves
Homegrown Rainbow radishes (or normal!)
Local peas from about 20 pods
A giant spring onion (from Unicorn)
A bunch of parsley from the garden
Goat’s butter
Extra virgin olive oil
A dash a white wine vinegar
Sea salt and black pepper
Firstly, finely slice the spring onion and add to a large bowl. Sprinkle with a dash of white wine vinegar and salt and leave to ‘pickle’ whilst you get everything else ready.
Preheat the grill. Grill the sausages, turning regularly, until cooked through and a sticky brown colour.
Put a pan of salted water onto boil. Scrub the new potatoes and boil until cooked. Drain, add a generous knob of butter to the hot pan, let it melt then slosh the potatoes around until well coated. Season with salt.
To the spring onion, add finely sliced parsley. Clean and top and tail the radishes, then slice and add to the onion and parsley. Pop the peas from their pods and add to the bowl.
When the potatoes and sausages are ready, add the salad leaves to the onion, radishes and peas and toss all the ingredients together with a glug of extra virgin olive oil.
Eat!
Simple but so, so tasty! Part of my attempt to eat as much seasonal asparagus as possible!
Asparagus and scrambled egg on bagel
Feeds 1
Asparagus
Olive oil
2/3 eggs
1 bagel
Salt and pepper
Preheat the oven to 200°C. Snap off the woody ends of the asparagus and pop in an oven proof dish. Drizzle with olive oil, salt and pepper. Cook for between 7-10 minutes until tender. My asparagus came from Kenyon Hall Farm.
Cook the scrambled eggs your own way, or you could try ‘my perfect scrambled eggs‘ just omit the chives. Be sure to use the best eggs you can get hold of – organic, free range, woodland, home laid – this will make all the difference to the taste of your scrambled eggs. Mine came from Abbey Leys and were corkers!
If your bagel is super fresh from a deli or bakery (mine came from the Barbakan) you could just eat it fresh, sliced in half and lightly buttered. If not, toast it before buttering.
Pop the buttered bagel on a plate. Spoon over the scrambled egg. Top with the grilled asparagus.
Mr Rigg ate his asparagus with a fried egg and crisp streaky bacon instead. So many options! All delicious!
Eat the Earth 
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