8 Eggs

200g Smoked Salmon

6 Asparagus Spears

2tbsp Chopped Dill

500g New Potatoes

Gilly Miller, Catering Manager for the Granary Restaurant & Falcons Centre at the Rare Breeds Centre creates an Asparagus dish using just 5 ingredients.

  1. Thickly slice the potatoes and cook in a pan of boiling water for about 10 mins.
  2. Drain and cool slightly.
  3. Break off any woody ends on the asparagus spears and cook in boiling water for about 4 mins. Drain.
  4. Cut the salmon into strips and add to the beaten eggs, dill and then add salt and pepper.
  5. Add in the potatoes.
  6. Heat 2 tablespoons of olive oil in a large, non-stick frying pan, carefully pour in the egg mixture and lay the asparagus spears on the top.
  7. Cook over a fairly low heat for 10-15 mins. Then transfer to the grill to finish cooking for a further 5-7 minutes or until the frittata is set.

Serve with a tomato salad.

  • words:

A taste of the Mediterranean: Sharing Platter

Enjoy putting together a delicious sharing platter for outdoor dining with friends.

A Very Berry Jelly

Writer, blogger and homemaker Cherry Menlove will be demonstrating her baking and craft skills at the Chefs’ Theatre at Wealden Times Midsummer Fair’s Sew, Grow, Eat festival in June. Cherry has compiled a selection of her delicious recipes in her...

All in One Chicken with New Potatoes & Peppers

This really is one of the quickest and easiest recipes so ideal for feeding families easily and quickly during the holidays. Everything goes into one pan and comes with its own delicious gravy – for younger children I just serve...