I may have mentioned, last time around, that the sheep are returned from their winter sojourn on the hills surrounding Patterdale and Glenridding. As yet we have only hogget in the back field, so the [more…]
The rooster started crowing at 3 am, which then set the dogs off. The barking went on for a while then a motorbike without a silencer went roaring past. It must have been 3-45am when [more…]
So what exactly is Sous Vide? If you have ever been served the most perfectly cooked steak, piece of chicken or fish in an upmarket restaurant, the chances are that it has been cooked sous [more…]
When someone mentions the word ‘oatcake’, what is it that you first think of? I’d be rather surprised if many of you will not, like I used to do, immediately think of the commercially produced [more…]
In the previous weeks you’ll have been diligently nurturing, talking to and feeding your cake creation with some fine brandy or Armagnac using the timeless cook’s measure of “one for me, one for the cake”. [more…]
It’s a somewhat inclement Sunday morning approaching the end of October, the lawn which just a few short weeks ago was dead and brown is now lush and green but under an inch of water [more…]
Autumn continues its steady, inexorable path towards winter and this year its bringing along with it a profusion of berries. The hawthorn has been particularly prolific and now the holly’s joining in. Plums and damsons, [more…]
This is so superb, trust me. You may (indeed may not) like your local Chinese Sweet and Sour, but after you have made this, you will probably stick to homemade. This is for four adult [more…]
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