3 Farmdrop products in this recipe
Bring a saucepan of water to the boil. One by one, dip the eggs into the water, bring back out then carefully drop into the pan. Cook the eggs on a rolling boil for 8 minutes then plunge into cold water to stop from cooking further.
Peel and cube the beetroot and place in a saucepan with the sugar, salt, cider vinegar and 100ml water. Bring to the boil then simmer for 5 minutes.
Place the cooled eggs into a large. Add the bay leaves, peppercorns and cloves then pour over pickling liquor and seal. Keep sealed for a day before cracking open and tucking in.
From the Larder