Autumn

Sloe Time and Worth the Wait.

sloes in sieve and blackthorn branch with wild dyed cloth

Ripe Sloes and Blackthorn Branch

The Sloe is the fruit of the capricious blackthorn. As early as march bride-like veils of  white gossamer appear to billow and waft along the length of the hedgerows and field margins. An illusion created by the densley packed floral display of this early flowering  bush. The blackthorns small, delicate, lacey white flowers appear well before its leaves have even thought about getting out of bed for spring. This apparition, and the wonderful accompanying scent always stops me in my tracks, a happy acknowledgment that warmer weather and spring sunshine are on their way before too long. Continue reading →

Georgian Inspired Plum Chutney

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Georgian Style Plum Chutney

Its chutney time, and this year our orchard trees are groaning under the weight of beautifully ripening fruits. I have already made jams and jellies, and put pies and purees into the deepfreeze.  The last job of the season is to turn the remainder, and the later ripening fruits into chutneys and pickles. This year I thought I would try something a bit different and have developed a plum chutney inspired by the traditional plum sauce of Georgia. Continue reading →

Two Autumn Tarts, and an explaination for my long absence!

Figs warming in the sun
Hedgerown Blackberries

Autumn seems to have arrived early this year – the hedgerows are burgeoning with black berries and orchard trees are heavy with soft fruits and early apples begging to be picked.  There is a limit to how much of this gorgeous produce one can consume while its fresh, so it is a busy time of year for cooks in the kitchen as we turn the excess into chutney, jams and jellies. I also like to make fruit pies that can be prepared for freezing and cooking later. It makes for very easy entertaining throughout the late autumn and winter months.

Here are two of my favourite recipe: 1: Fig Tart with Brown Sugar Frangipani and Spelt Pastry. 2: Apple, Pear and Blackberry Open Pie with a Dark Muscovado and Allspice Streusel Topping.   Continue reading →

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