Autumn arrived and brought with it a questionable frost. Was it a real one or were we all just a little bit surprised by the sudden drop in temperature? Apart from being the time for pumpkin soup, squash in all its forms and stews galore it is also the time for making sloe and hedgerow gin. There are some sloe purists who will not touch this lovely berry until a frost has been; there are those like me who pick them nice and early and speed nature
Crumble is the food I turn to when the evenings start getting darker and it starts getting cooler. The way the sweet, slightly tart fruit of choice bubbles and seeps through the crunchy, crumbly, biscuity top is a sure fire way to warm you from inside to out. What I love about crumble is that it's so versatile; the fruit is whatever fruit you can get your hands on.
I think that a person's crumble is as unique as their fingerprint. Some crumbles
When you have a cauliflower and you add a little cheese you can't fail to make something unfathomably gorgeous. There is no other place I know of that you can get a purple cauliflower apart from my local farmers' market. If you saw it at a glance you may have to do a double take to reassure yourself that it is real.
I think the cauliflower is a very lucky vegetable. It's no looker but I'm yet to meet someone who doesn't think the union of cauliflower
There have been cakes in my past which I tried either when I was too young to appreciate them or they were a mass produced poor version of what is actually a beautiful cake. An example of this is carrot cake. What I thought carrot cake tasted like was nothing compared to when I made one for myself; it wasn't dry it was moist, it wasn't boring it was luscious and the icing is by far my favourite of all icing.
Another cake I had always ignored
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