Cooking With Richard

Singing …

Talking …

We’ve got two of them in the garden stealing food from the smaller birds.

Previously …

Sage sausages from the butcher, bubble and squeak, and apple sauce.

Apparently this is what you do with leftover haggis in Scotland. Just roll into small balls, cover them in breadcrumbs, and deep fry them.

The result is pretty good in fact, rather like faggots.

Actually we are 1 day late …

This is the recipe I used.

Previously I was very confused by this:

But someone came over and told me it’s a pickle picker!.

Grasmere farm sausages, salad and green tomato chutney both grown in our garden, eggs from Sarratt, apple sauce made with bramley apples from my friend’s garden in Tring, best mashed potatoes.

Where are you? … Come on …

Got you. SLUGS!

Thanks N-sama and H-san for making it!

In this picture of our back garden from Google Maps? Obviously this must date from when the previous people were living here. Click to see full size.

We have an elder growing at the end of our garden. My plan for this year was to climb up to the top and get everything from it, but that didn’t really work out. We don’t have the sort of ladders to do that, and so I had to rely on my trusty stepladder. Unfortunately that meant not getting very much, just the bottom 10′ or so from the side over the garden. The photo above shows exactly what we ended up with.

Ask N-sama …

I hope it won’t rain.

Home made pesto, made with basil and a little bit of shiso and parsley.

Previously …

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.

On Lady E’s desk, which is now my workbench!