I’ve been harvesting my squash and pumpkins and thought it might be useful to pass on a tip if yours are still outdoors. Make sure you cut the stem about 15cm (6”) from the fruit. That way they won’t rot round the neck and suddenly collapse in on themselves. I’ve made my first batch of squash and coconut soup – it’s a favourite autumn and winter lunch. I peel and chop the squash and give it a light coating of olive oil and roast it in a moderate oven with shallots and chilli, adding a few tomatoes for the last half hour. Once everything is tender I add a tin of half-fat coconut milk and the same quantity of stock season it and let it simmer for half an hour. If it is too thick to blend add more stock or hot water.
I’ve never been entirely happy with the cherry compote that I make from some of our cherry crop. Because they are sweet cherries, when cooked they just don’t have the intensity of flavour you get with morellos, but I’ve now found a rather delicious solution. By adding one part blackcurrants to four parts cherries with a couple of spoons of demerara sugar, the blackcurrants sharpen the cherries and the cherries sweeten the blackcurrants. Problem solved.
Aghhh…one of the heartiest,yummiest, and most satisfying things in life is home made scotch eggs. The eggs, laid by our very own chickens, are in abundance in the summer where long days of sunlight encourage laying. This can only mean one thing, it’s time to crank up the Scotch Egg Machine. It’ll take about one hour out of your day to follow this recipe but I guarantee it’s MORE
Brandywine & Sungold
The tomatoes in the greenhouse are providing us with pickings every other day. Just about enough to keep pace with my current lunchtime obsession – walnut sourdough bread rubbed with garlic and piled high with sliced Brandywine tomatoes, pepper and salt and basil and a drizzle of olive oil. I’ve eaten the same lunch for 10 days now and it tastes as good as on the first day!