To accompany our rocket special feature, here’s a recipe for the increasingly popular trend of using this leaf from the cress family in hot dishes.
This is a yummy and easy lunch, especially if the “summer” weather is calling for something more warm and indoors … So that would be right about now then!!
When Can I Eat This in the UK?
Peak season is May, June, July, August, September and October, although it can usually be bought all year round.
Ingredients:
1 garlic clove, finely sliced or crushed
1 or 2 tablespoons of olive oil
5 oz rocket
6 (free range, organic, British Lion marked) eggs (if you’re getting a vegbox, don’t forget you can often ask them to put in extras, like eggs and milk and cheese)
1/2 teaspoon salt, pepper to taste
1/4 lb Gruyere, cut into small chunks
Method:
First make sure your grill is preheating ready for when you need it.
Whisk together the eggs and any seasoning you want to use.
Cook the garlic and oil in a frying pan over medium heat for around 2 minutes – the pan must be oven proof!
Add the rocket and stir for 1 or 2 minutes only – just until it wilts.
Pour the egg mix over the rocket and leave it undisturbed over medium heat until the eggs are almost set, which should take about 5 minutes.
Put the cheese on top and place the pan under the grill until the eggs are completely set and the cheese has melted, which should take 1 to 2 minutes.
Cupboard-To-Table:
15 minutes
Notes and Variations:
If Gruyere is a little rich for you, you could try substituting in Emmental, another Swiss cheese. You can also experiment with adding in other vegetables, like peppers, or onions (or maybe even radishes!).
Categories: recipes, seasonal eating
