A good egg

With expert broadcaster, author and long-standing AG columnist, Anne Swithinbank

Boiling is where the ingredients are submerged in water and boiled at a fairly rapid heat (nearly 100°C). Due to the high temperature, the liquid is bubbling vigorously, turning to steam and reducing,

Karen Youngs revels in the changing landscape and encounters a handsome game bird on a morning walk

Delicious for breakfast, lunch or dinner

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