Cooking With Richard

(This is not actually Hatfield House, but the chapel in the west garden)

A medlar (similar to an apple or a quince) that I borrowed from Hatfield House today. These have to be rotted down slightly (a process called bletting) before we can eat them, and then they are supposed to taste of apple sauce and cinnamon.

Pevsner’s Hertfordshire from the famous series the Buildings of England. I’m pretty sure Maki would like this a lot.

This recipe along with 2 lbs of our own courgettes, our own basil, and our own chives, was very delicious.

Snails might have a homing instinct …

Better not “home” here, coz I’m going to eat you.

With blackberries from the garden, oranges, greengages.

These ones are headed for the freezer …

We went to the Dacorum Steam Rally again on Sunday.

Previously …

Thanks Netherbury and P for all these lovely cherries.

We stoned the whole lot of them. It took 1 hour with both of us:

Nom nom …

Previously …

From fleabay:

This is definitely going to improve summer days. Now where’s my gin and tonic?

The swedes in the garden have been a great success:

… but the potatoes, oh dear:

Some random photos from Cholesbury today …

Fat Rascals are a type of fruit scone traditionally made in York and Harrogate (particularly at Betty’s of York Tea Rooms). This recipe is a simple one from the Waitrose web site. The cherries are from Netherbury’s cherry liqueur.

Inside, it’s lemony:

I think these photos show cirrus clouds being pulled along in a jet stream, a very unusual and beautiful cloud formation.

This is from the butcher at the end of the road:

Previously …

The taste is very pleasant indeed. It’s a light, refreshing golden ale with a slightly hoppy aftertaste. I’m hoping to convert some lager drinkers this weekend.

Tring Brewery is by the Natural History Museum in Tring:

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Made by someone from the Sarratt Women’s Institute.

A petrol lawnmower, from Chipperfield Garden Machinery: