The combination of currants and lemon is one of my favourites in quick-cook batters such as pikelets. It makes them a little special. you can, of course, vary the ingredients with sultanas, raisins or dried cranberries.
One small truffle placed into a carton of eggs will perfume the entire contents. And as eggs are a natural partner to truffles, there's no better way to enjoy them together than in a pile of gently cooked, creamy scrambled eggs.
Coddled eggs are very gently cooked. The whites are not as firm as boiled eggs and the yolk is smooth and runny. Add style to these staples by serving an inspiring collection of 'soldiers' or accompaniements to scatter on top.
These precious summer jewels are not the easiest little morsels to pick, nestled tightly on prickly branches. Making them into jelly is worth the effort though. Quantities depend on the amount of juice you get from the fruit.