Love British Food

Farmers Market Hero

My Farmers Market hero this month is Offchurch Farm, they are a poultry farm in Offchurch Leamington Spa specializing in good quality free range eggs and chicken. The flavour and texture of their poultry is by far superior in quality to cheaper supermarket brands. The eggs they sell are available in all sizes you can even purchase jumbo! The yolks are beautifully golden in colour and the whites are firm, with a flavour unique to that of free range eggs.

This recipe is one of my favourites, full of flavour with a hint of spicy heat. Move aside cold, dark winter nights spring has sprung!

Chicken breasts with butter bean and chorizo stew

Marinade

2 free range chicken breasts (each one sliced into three)

1 small red chilli – deseeded and finely chopped

small bunch of coriander – finely chopped

1 clove of garlic – crushed

100ml (4 fl oz) rapeseed oil

grated rind of half a lime

Butter bean stew

400g tin butter bean

125g chorizo sausage – sliced and then quartered

2 shallots – finely sliced

small bunch of basil

½ red pepper – cut into dice

335g jar of tomato based pasta sauce

50g butter

tablespoon rapeseed oil

Serves 2 – 3 people

Combine all the marinade ingredients and generously coat the chicken on all sides, place in a non-metallic bowl and cover with clingfilm. Place into the fridge for at least an hour.

Heat the butter and oil into a deep pan and saute the onions over a moderate heat for a minute then add the chorizo and cook until the onion is softened.

Add the pepper and drained tin of butter beans, warm through and then mix in the jar of pasta sauce. Simmer for 10 minutes.

Meanwhile heat a griddle pan and cook the chicken on both sides until browned and cooked through.

Tear the basil and stir through the stew, spoon into warmed dishes and place the chicken on top. Garnish with a few rocket leaves.

This dish can easily be multiplied to feed a crowd!

Easter is just around the corner and as a result of longer evenings and lighter mornings my chickens and Mrs Donald our duck have begun to lay again! Here are some of my 'eggy' recipes for you to try over the Easter hols for breakfast, lunch and dinner.

Scrambled eggs with smoked ham

6 free range eggs

50ml (2 fl oz) double cream

knob of butter

2 tablespoons smoked wafer thin ham, cut into thin strips

black pepper

granary bread to toast

Use a non stick pan on a low heat and melt the butter.

Beat together the eggs and cream, ham and ground black pepper. Pour into the pan.

Stir with a wooden spoon until fluffy.

Serve immediately with hot granary toast.

NB: If you like replace the ham with smoked salmon trimmings, grated cheese or chives.

Serves 4

Poached duck egg and asparagus

bunch of local asparagus

2 slices of stale focciaca bread

cupful of grated Parmesan

50g sun-dried tomato butter (plain butter will do if unavailable)

4 ducks eggs

8 rashers of pancetta or streaky bacon

Lightly boil the asparagus until el dente.

Grate the bread coarsely and fry until golden in butter, then add the Parmesan and take off the heat.

Dry pan fry the pancetta until crispy.

Poach the duck eggs so that the yolk is still runny.

Assemble on a plate, asparagus first topped with breadcrumbs, place the poached egg on top with the pancetta and enjoy!

Fritta

4 potatoes diced and parboiled

1 clove of garlic – crushed

½ sliced red onion

1 tablespoon rapeseed oil

8 free range eggs – beaten

100g (3 ½ oz) chorizo sausage – sliced thinly

salt and pepper

100g (3 ½ oz) Gruyere cheese – grated

serves 4

Heat the oil in a non stick pan. Add the onion and garlic, cook on a low heat until soft.

Stir in the pepper, potatoes and chorizo, season and then pour over the beaten eggs.

Cook until the eggs are firm then top with the cheese and place under the grill until melted.

Serve with a seasonal baby leaf salad and cherry tomatoes.