In the last two weeks three dogs have died after swimming and drinking in our beautiful local river, now rendered toxic by an algae bloom which, like the poisoned eggs, is a direct result of capitalist farming methods. Regular long-standing Star readers will have met Jim, my dog. He is 14 now and so has lost interest in swimming in the river, but we have to keep an eye on him to make sure he doesn’t try to get down for a drink.
The bird life has also diminished, of course. So my favourite animal is under threat, as are many other beautiful creatures, and so is my favourite breakfast of boiled egg and toast, though almost all the eggs we consume are, of course, free range and produced on a very small scale in our village.
I thought I was angry before these events, but now I’m hopping mad. I need to calm down over a nice spinach omelette and a glass of white wine, I think, before I do something reprehensibly adventurist.
• 1 lb/450g of fresh or frozen spinach
• 2 oz/55g shelled hazelnuts, crushed into small crumbs
• ½ tsp dried thyme
• 6 eggs
• Sunflower or rapeseed oil for frying
• Salt and freshly-ground black pepper
What to do
If you’re using fresh spinach, chop it roughly and steam or boil for three minutes, then chop very finely — easiest in a food processor if you’ve got one. If you’re using frozen spinach, thaw it out then chop it finely, squeezing out excess water.
Beat the eggs in a large bowl then add the nuts, thyme, spinach and seasoning — if you’re using fresh spinach, make sure it cools before you mix it into the eggs.
Oil a heavy-bottomed frying pan and warm the oil on a medium heat.
When it’s hot, add the omelette mixture, turn down the heat to a low medium, and cook for 10 minutes or until it seems quite firm.
Now turn it on to a large plate and return it to the pan the other way up.
Cook a further five minutes and serve with a mixed salad and new potatoes.