The wonderful thing about eggs is that they are so versatile and can be turned into a tasty meal in no time at all. The eggs on sale at the new West Oxford Community and Farmers’ Market will be supplied by Gordon and Joy Lyall, from Mayfield Farm, New Yatt. Their hens roam free in large open fields, which means that they come with golden yolks and loads of taste from very happy hens. Baking these eggs in peppers filled with pesto turns them into a light lunch, or supper dish that can be served with salad leaves.

YOU WILL NEED 4 red peppers 4 tbspns pesto sauce 8 large free-range eggs 1oz (25g) grated Parmesan cheese Salt and freshly-ground black peppercorns to season.

METHOD Turn the oven to 160C/350F or Gas Mark 4.

Cut the peppers in half and remove seeds.

Place peppers into a saucepan of boiling salted water and allow to cook for about five minutes until they begin to soften.

Remove the peppers with a slotted spoon and place under running cold water for a moment before draining on kitchen paper.

Place cooled peppers into a baking dish cut side up and spread a spoonful of pesto sauce inside each one.

Break an egg into each half and scatter grated cheese on top.

Sprinkle salt and a little pepper over each one and place dish in the oven for about 20 minutes or until the eggs are set and the cheese is browning the surface.

Serve with leaf salad dressed with vinaigrette sauce.