We keep hens and at the moment seem to have an abundance of eggs. What would be the best way of using them?

Charlie Farrell, Ulverston

A SURPLUS of lovely home produced eggs is a fantastic treat and at this time of year take advantage of some English asparagus and some Jersey Royal potatoes and make a delicious frittata, writes JUSTIN WOODS.

Pre heat your grill to a medium high heat. For a good sized frittata, peel and blanch 8 asparagus spears and refresh in cold water when just cooked. Boil about 200g of scrubbed Jersey Royal potatoes until cooked through, then refresh in cold water. Heat 2 tbsp olive oil in an oven proof frying pan, thickly slice the potatoes and add to the pan. Sauté quickly to get a nice golden colour and add the cooked asparagus spears. Beat 7 eggs in a large bowl, season with salt and pepper, then pour into your frying pan. Allow the frittata to start setting around the outside. Sprinkle over about 60g grated cheddar cheese, then place under the grill and cook for about 6-7 minutes or until cooked through and golden brown. Allow to cool for about 10 minutes before you remove from the pan and serve warm or cold with a tossed green salad.