THE geese are busy laying at the Traditional Free Range Egg Company, so directors Dan and Briony Wood have teamed up with local award-winning chef Brett Sutton to offer some great ideas to their customers.
To celebrate the start of the new goose egg season, Brett , chef-proprietor of The White Post in Rimpton, has created a set of recipes for the supersized Dabbling Free free range goose eggs.
Recently listed in the UK’s Top 50 Gastropubs, The White Post’s brilliant chef has developed four versatile dishes to take home cooks right through from a hearty breakfast to a decadent dessert.
Combining essentials, such as scrambling and boiling, with those extra flourishes and flavour combinations which take the Dabbling Free dishes to the next level, each recipe has been designed to make the most of the indulgently rich yolk and superior size of goose eggs, which are around three times as large as an average hen’s egg.
Beginning with a delightfully dippy soft boiled egg, Brett has taken inspiration from the wild garlic flourishing in woods and hedgerows during goose egg season for his brunch recipe of scrambled goose egg, asparagus, pancetta and wild garlic gremolata.
The White Post’s take on Mexican breakfast dish, huevos rancheros, makes a perfect one-pan midweek dinner, while a Middle Eastern-influenced dessert elevates humble eggy bread to tastebud tingling heights, with the help of caramelised blood oranges, rose, pistachios and a scoop of ice cream.
The newest addition to The Traditional Free Range Egg Company’s Free Collection, Dabbling Free geese won a Great Taste star in their first season in 2016. Find the eggs in independent delis, farmshops and retailers across the UK, including delis, farm shops, butchers and grocery stores.