When one suffers from less than optimal circulation in the extremities, they certainly know when the days are shortening and the evenings cooling. To rectify this and to warm the cockles there was only one thing for it. Apple crumble.
Not just any apple crumble but one which I had discussed with my Grandmother just hours before. "Oooh, the other day I saw someone put butter and sugar into the apples for a crumble. It did look nice". I took this little
It is almost the end of the week and time to use all that is left in the fridge to make room for all next weeks new and exciting food. Trips to delicatessens and markets have been planned in.
I found some stir fry strips lurking in the freezer that I had bought from a lovely lady from Challow Hill Meats at the farmers' market. This meal seems somehow to always be ready at just the right time, it all comes together precisely at the end.
Apparently I have become a magnet for books and other similar reading materials. Old and new, modern and traditional, there is not a manuscript that passes me by without a glance or sometimes a purchase. Because of this new exponential accumulation I needed to reorganise and rearrange my boudoir in preparation for a charming new bookcase I had clapped my eyes upon. I wrestled with the idea of what to have for dinner and I knew this rearrangement would
What to do with quite a significant sized marrow, no time and a fridge full of food but nothing to eat. It was then that I remembered the very wise man who sold me the marrow in the first place. He recommended not to cut it down the middle and then stuff it as one might expect but to go about it as follows.
Cut the marrow across rather than along into about 2 inch wedges. The kind gentleman advised to cut the skin off. I thought this was a very
It's been getting colder, the days getting shorter and the need for all things comforting increasing. I went to the butcher and managed to get hold of some local recipe sausages. Toad in the Hole would be it. With some gravy and mash. Proper British.
What you will need
Sausages of your choice
1/2 pint of milk
Pinch of salt and pepper
2 garlic cloves
90ml balsamic vinegar
I started off by
I just spent the last week in Dorset. It had me positively wanting to don my walking boots, breathe the fresh air - slightly tainted by manure - and whistle Greig's Morgenstimmung all day long. Fortunately, my dignity stayed in tact. I was also hampered by the fact I don't own walking boots and will only walk if there is the promise of food and drink at the other end.
They are so proud of their food down there and Dorset cheeses were offered everywhere
What a strange time of year. As a newbie to vegetable gardening and being too distracted by pride with what had been successful, I missed the band wagon and subsequently planted nothing else this year. Curses. All was not lost! A friend of mine with superfluous plums was kind enough to give us a bag full. What to do with that many plums...I consulted my various books and found a recipe I had written out by hand. I've no idea where it came from originally
After spending my Sunday trying to resist everything I clapped my searching eyes on at my local farmers market, I ended up buying hundreds of carrots. How could I say no to a bunch just picked and two for £1 purple cauliflower? Either way I am now inundated with these sweet orange roots and so I consulted several recipe books and decided a carrot cake was the order of the day. They all asked for different things so I picked out what I thought were
So as I am inundated with thousands upon thousands of broad beans and courgettes, instead of becoming the next Alan Sugar and make millions selling my prides and joys, I decided I shall eat them myself and share them around. I say thousands but I mean more than I hoped for.
One of the meals we had entailed both broad beans and courgettes. I wish my tomatoes were ready but they are stubbornly green. As per usual with these lovely beans they needed
To tell you nowt but the truth, my broad beans have been nothing short of prolific. I cannot urge you enough to throw a few broad beans in the ground and watch them develop. They are so nutty and so so green. There's nothing like picking a few pods and whiling away a few moments popping the little guys out of their silk lined beds. I really enjoy squeezing them out of their old grey skins once cooked. Unless I'm in a rush.
Despite all the care