Great big field mushrooms, the first of the year brought to us by our farmer friend. Three of them covering a dinner plate and he kept the biggest which was eight inches across and ate it for his tea. There are three more beauties growing in the same small area and all because some stable manure was carefully spread in a prime growing position.
Do we stuff them and go all gourmet or do we follow the correct cooking instructions?
We'll go for the latter I think; fresh local eggs, local tomatoes, local bacon and black pudding with homemade bread, local new potatoes fried to crisp perfection and a pot of breakfast tea. Perfect.
That is all the major food groups covered so here's hoping we don't get a visit from the government five-a-day police.
