Hello from the farm,
Easter hits a little differently when you have chickens. It's one of the few times of the year when everyone else is thinking about eggs at the same time we are.
For most people, it's a weekend of chocolate eggs, long lunches and possibly a few too many hot cross buns. For us, it's... eggs. Lots of eggs. Just not the chocolate kind.
Every Easter I make hot cross buns. They are so good slathered with butter. If you're doing some cooking over Easter and you want to take your hot cross buns to a new level, then you can use some eggs to do it.
Jamie Oliver has a very good hot cross bun "bread and butter" pudding. I mean you have to trust the British, when it comes to bread and butter puds!
The family will love you for that pudding!
I'll get a bit of cooking in over Easter and while it feels slightly more occasion-driven, the farm work stays constant. The eggs arrive, trays are filled, and our routine continues. Chocolate eggs come and go but the real ones keep showing up.
A NOTE FROM THE FARMHOUSE KITCHEN: When you're making custard, keep the heat gentle. Grainy custard is just overcooked eggs. It should never boil. Stir constantly and take it off the heat just before it looks ready — it will keep thickening as it sits. Custard rewards patience.
