Asparagus Eggs Benedict

Ingredients

• 1 wholemeal muffin
• A bunch of asparagus, ends trimmed
• 2 free range eggs
• 20g shaved Parmesan
• Olive oil
• Salt and freshly ground black pepper

Method

Split the muffin in two and pop in the toaster until toasted and golden.  Bring two pans of salted water to the boil.  Throw the asparagus into a pan and boil for 2-3 minutes until tender, but still holding some ‘bite’.  Drain and set aside somewhere warm.  Carefully break an egg into the other pan, reduce the heat to a low simmer and poach gently for 2-5 minutes until the whites are set around the yolk.  Repeat with the other egg.  The more confident you get with poaching, the more likely you’ll be able to poach two eggs at a time.  Remove the eggs from the pan with a slotted spoon and drain onto kitchen roll.  To serve, lay one half of the muffin on each plate.  Top with half the Parmesan.  Finally, drizzle with a little oil and sprinkle on some salt and pepper.  Cut into the runny egg yolk to make delicious, oozy sauce.

Proper Chicken Soup (serves 6)

Ingredients

• 1 parsnip, cut into quarters
• 2 carrots, cut in half
• 1 leek, trimmed and cut in big pieces
• 2 sticks of celery, cut into big pieces
• 1 onion, cut into big pieces
• 1.8-2kg free-range chicken
• 2 bay leaves
• A handful of flat-leaf parsley
• Salt and freshly ground black pepper

Method

Put the parsnip, carrot, leek, celery and onion into your biggest saucepan with the chicken.  Cover with 3 litres cold water and add the bay leaves and half the parsley, stalks and all.  Slowly bring to the boil and then turn right down.  Leave just below a simmer and cook for 3 hours.  Strain the stock into another saucepan (thus removing all the vegetables and meat).  Slice the carrots and add back to the stock and, finally, add some chopped chicken back in.  Sprinkle over a handful of chopped parsley and check the seasoning.  You can keep the soup in the fridge up to 3 days or freeze any extra.