date:May 23, 2014
e appreciating their lovely flavour and versatility.
They not only make a wonderful breakfast kedgeree with halved eggs, theyre great in a Nioise-style salad, lavished with bacon and new potatoes and can be wrapped in foil with lashings of butter to warm on the barbecue.
And, if youre worried about those whiffs, try jugging them. Simply place them head down in boiling water for six to eight minutes, pat dry, and serve with melting butter, a tang of lemon and plenty of pepper.
So try a taste p