We were invited to Dartmouth festival to run a morning cookery workshop for kids with David of Manna from Devon Cookery School. It was great fun and we made all things egg! Here are the recipes.


David made scrumptious drop scones and a zingy lemon curd

Drop Scones

Makes about 12 Drop Scones

125g plain flour
1 tsp baking powder
Pinch of salt
25g caster sugar
2 eggs, lightly beaten
Up to 100ml milk
25g butter, melted
Sunflower oil or butter, for greasing

Mix the flour, sugar, baking powder and salt into a bowl.
Make a well in the centre, pour in the egg and a little of the milk, and start beating, gradually incorporating the flour.
Beat in the melted butter. Gradually add more milk and incorporate more flour until you have a smooth batter that drops reluctantly off the spoon.
Heat a heavy-based frying pan over a medium heat. Grease with a smear of oil or butter.
Drop tablespoonfuls of the scone mixture into the pan, leaving room for them to spread (you’ll have to cook them in batches).
After just a couple of minutes, when they are set and have bubbles on the surface, flip them over and cook for a minute or so longer until the second side is brown, then set aside in a warm place.
Continue with all the batter, adding a little more butter to the pan as necessary. Serve warm with butter and jam, jelly, honey or syrup.

Lemon curd

You could use limes instead of lemons or even oranges but use Seville oranges in season as regular oranges are too sweet.

2 lemons, rind and juice
3 eggs, beaten
85g butter
200g caster sugar

Grate the rind of lemons and squeeze out the juice.
Put the sugar, rind and juice, butter and beaten eggs into a large basin on top of a pan of simmering water.
Stir with a wooden spoon until thick and the curd coats the back of the spoon.
Pour into clean containers and keep in the fridge for 3 days.


We made savoury meringues and chocolate custard

Savoury Meringues

1 egg
Handful of grated cheese
Pinch of salt

Preheat oven to 200C
Line a baking sheet with a non-stick parchment
Separate the egg, being careful not to break the yolk (keep the yolk in half the egg shell or a separate small bowl – this will make the transfer easier)
Whisk the egg whites until stiff and dry
Add the salt and cheese and place
Place on the baking tray, crating a well in the centre and pouring the yolk into the well
Bake fro 9 minutes until golden brown

You can add the egg yolk 3-4 minutes after the whites has already gone into the oven for a runny finish. You can also add parma ham under the egg for a meatier substantial dish.IMG_0051

Creme Patisserie 

4 egg yolks
100 g caster sugar
25 g plain flour, sifted
1 teaspoon of vanilla extract or paste
350 ml milk
handful of chopped dark chocolate

Put the vanilla in a saucepan with the milk and bring it slowly just up to the boil.
In a bowl, whisk the egg yolks with the sugar until light and thick; then stir in the flour.
Pour the milk onto the egg mixture, whisking all the time.
Return the mixture to the pan, add the chocolate and stir over a low-medium heat until it comes up to a gentle simmer – do not boil.
Continue to cook, stirring constantly (or use a whisk if it looks lumpy), until it has thickened.
Remove the saucepan from the heat and pour into a bowl. If the mixture goes a little lumpy while cooking, remove the saucepan from the heat and whisk well. If it is still lumpy when cooked, push it through a sieve.
Allow to cool.