For a really creamy dish with loads of flavour, try making this dish with a clutch of free-range guinea fowl eggs, with their attractive sandy coloured shells, from Worton Farm Organic Vegetable Garden. As these eggs are slightly smaller than standard chickens eggs I'd advise using three guinea fowl eggs to every two chicken eggs. You will find that guinea fowl eggs have slightly tougher shells than other eggs. This is good, because they don't crack so easily during storage; but it makes opening them a little more difficult.

Scrambled eggs with fresh local asparagus makes a great breakfast dish, but is equally good as a starter to the main meal.

YOU WILL NEED: 12 guinea fowl eggs 2oz (50g) butter Approx 100 ml milk Dash of single cream One bunch fresh asparagus Salt and freshly ground black peppercorns to season.

METHOD: Trim any woody stalk from the asparagus and cook the spears in a frying pan of boiling, salted water for about five minutes or until their colour turns to a more translucent green. Remove from the pan, refresh in cold water, chop into bite-size pieces and put to one side.

Place the butter in a large pan and soften over a gentle heat while you whip up the eggs with the milk, a little salt and plenty of freshly ground black peppercorns.

When the butter has melted, pour the egg mix into the pan, stirring as you go.

Continue stirring until the mixture begins to thicken.

Toss in the asparagus pieces, adding a dash of single cream if you have some and allow to cook for a moment more, removing the cooked eggs before they have become too firm.

Garnish with triangles of buttered toast if serving as a breakfast dish.