“When it comes to picnics, you can’t really beat the classics. On a warm day, a simple egg sandwich and ice cold ginger beer definitely hits the spot. As with most simple dishes, the key is great ingredients – our eggs come from the Slow Farming Company in Castle Cary, who have been farming for five generations. Their hens are kept on pasture and lay the most beautiful pastel-coloured eggs.” – Ben Champkin, Head Chef of The Botanical Rooms.

For the mayonnaise

  • 2 x Slow Farming Co. eggs (you’ll only need the yolk – save the whites for a meringue)
  • 250ml Rapeseed oil
  • 1tsp Dijon mustard
  • 15ml Cabernet Sauvignon vinegar

For the filling

  • 3 x Slow Farming Co. eggs
  • Dorset sea salt and cracked black pepper
  • Apple waste sourdough

Firstly, cook the eggs:

  • In a pan with a rolling boil, place your whole eggs in and set a timer for 6 minutes.
  • Now prepare a bowl of cold water, ideally with a little ice.
  • Once the 6 minutes have passed, remove the eggs with a slotted spoon and place in the cool water. This will stop the cooking process and chill the egg ready for mixing later.

Secondly, make the mayonnaise:

  • In a large mixing bowl, whisk together the egg yolks, mustard and vinegar until the mixture becomes slightly thickened.
  • Start to rain in the rapeseed oil very gradually, whilst whisking the mixture.
  • Don’t add any more oil until the mix has become homogenous and slightly thickened.
  • One the mixture has been emulsified fully, season with a little salt and pepper to taste.

Once finished, it’s time to combine the two.

  • When fully cool, peel the eggs carefully and use a box grater to grate the egg into fine pieces (alternatively, chop with a knife).
  • Take a mixing bowl and add the egg, followed by mixing in just enough mayonnaise to create the right consistency required.
  •  Finish with a little more seasoning if required, and place to one side.
  • Slice the sourdough, butter both sides and fill with the egg mayonnaise.
  • Finish with a peppery leaf such as rocket or watercress, or my favourite at this time of year, nasturtium leaves.