Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.I was in Gloucestershire last week and came across a field of rape which was at the point where it perfectly sprouts. Now, at this stage, it's as good as any sprouting broccoli you can get your hands on, so I sneaked in and started harvesting a few heads. Along came the farmer in his truck and quizzed me about what I was up to. He had it in mind that I thought it was sprouting broccoli. When I told him I pay £15 per kilo for rape greens in London, his eyes wandered across his acres and off he went to get his scissors.
8 medium-sized free-range eggs, beaten
80g butter
50ml double cream
Salt and freshly ground black pepper
1 red chilli, trimmed and finely chopped
2 spring onions, trimmed and finely chopped
100-150g rape broccoli or sprouting broccoli, trimmed
Melt half the butter in a heavy-bottomed pan. Add the cream and eggs, then season with salt and freshly ground white pepper. Stir over a low heat until the eggs are just cooked but still on the runny side, then stir in the chilli and spring onion; remove the pan from the heat.
Meanwhile, cook the broccoli in boiling salted water for a couple of minutes, then drain and toss in the remaining butter. To serve, spoon the eggs on to a warmed serving plate and lay the broccoli on top of it.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments