Pickled Eggs

Back in 1960s Britain, it was natural to walk into a pub and order a couple of homemade pickled eggs to go with your pint.

Old stagers would eat them on their own, heavily peppered; new converts dropped them into packets of crisps and sometimes doused them with Worcestershire sauce. These days the real thing is a rarity.

There are a couple of useful tips about handling fresh eggs. First, the best way to shell them cleanly is to leave them in cold salted water for several hours after they have been boiled. Also, when they are being boiled its worth stirring them round occasionally to keep the yolks in the centre of the eggs.