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.

I hope it won’t rain.

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

I really need to try this raw food recipe by Ani Phyo:

Snails might have a homing instinct …

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

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:

From the garden. As it turns out, courgettes are really easy to grow.

Click for bigger!

Look! It happened to someone else as well!

Nom nom …

Previously …

Previously and previously.

From fleabay:

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

It’s a baby blackbird, I think. He was a bit shaken up for a few minutes, but eventually flew away, so I think he’ll be OK.

The swedes in the garden have been a great success:

… but the potatoes, oh dear:

Wednesday afternoon, and we’re having salad and pizza and a little weekday party in the back garden …

Me finishing off six kumamoto oysters from Neptune Oyster in Boston (recommended!)

We are growing the cayenne variety of chilli peppers. Here is my scientific test of the first pepper from this season.

Some random photos from Cholesbury today …