I found this marvelous dish that is perfect for deviled eggs for only one pound on the bric-a-brac stall at Upper Slaughter fete in the Cotswolds. Summer fetes are a charming and sometimes challenging addition to the Cotswold summer landscape. Fantastic bargains are to be had at some of them but to win out it is best to arrive early and be ready to do battle. Action around the bric-a-brac stall often resembles a contact sport with the combatants queuing up well ahead of the advertised opening time quivering in anticipation like racehorses at the starting gate. Olympic records are broken in the dash for the bric-a-brac stall the moment the fete opens and sharp elbows, large wicker baskets and foot stomping are the usual means of beating back the competition.
I developed a technique of having my husband stand in one place while I flung bargains at him to hang on to until I could pay. I was then able to whip around the stalls at lightning speed. One of my rivals thought I was taking an unfair advantage and whacked the back of my husband’s knees with her basket. He went down like a felled tree. He narrowly escaped with his life as a surging mass of bargain hunters clambered over him oblivious to his screams of pain. My biggest prize was won when the Vicar at the Church Westcote fete announced that everything on the bric-a-brac stall was being reduced to half price. I had been coveting a late 18th Century pedestal table that all of us bargain hunters considered too expensive at seventy pounds. I was standing next to this table at the very moment that the Vicar’s words electrified the rabid crowd so I instantly threw my body over the table yelling ‘sold’. A heaving Rugby scrum of humanity landed on top of me and I escaped suffocation only after the Vicar bellowed for order through his megaphone.
It is all great fun and I furnished my cottage that I write about in my book Cotswolds Memoir from many of these gladiatorial bouts.
Here are links to summer fetes in the Cotswolds and a recipe for Cotswold Deviled Eggs
Cotswold Deviled Eggs
1 dozen eggs (if possible use Cotswold organic eggs)
2 teaspoons dijon mustard
1/3 cup mayonnaise
1 teaspoon minced onion or shallot
1 teaspoon mild curry powder (or to taste)
1 teaspoon horseradish sauce (or to taste)
Salt and pepper
Hard boil the eggs, peel them and cut them in half. Gently lift out the yolks and place them in a a mixing bowl. Mash up the yolks with all the remaining ingredients. Mix together into a smooth paste. Fill the egg whites with this mixture. Serve on a pretty dish, perhaps one found at a Cotswold fete.