May I introduce Herman

I was first introduced to Herman on 6th November by my friend Sue. She popped around with him unannounced that Sunday afternoon. Unfortunately, I was out at the shops at the time so Sue left him with Steve, and an A4 page of care instructions. Despite the unexpected and unannounced way he came into my life, I was nonetheless pleased to take Herman into my care.

Herman, tucked up in his box, was in fact a sour dough starter for something called "A Friendship Cake". I am quite surprised I have never come across him before as he has obviously been around for years but I'm glad I have now made his acquaintance.

The idea is, for 10 days you follow the care instructions, which largely just involves a daily stir with a wooden spoon. On the fourth and nineth days he needs feeding with flour, sugar and milk. This allows the yeast within the mix to keep on reproducing as well as adding to the bulk of the mix. On the 10th day Herman is divided into 5 equal portions. One of these can be used to make a cake, whilst the remaining 4 can be given away to friends to continue the chain. It is, in fact, like a cake chain letter but without the menace.

The whole idea instantly appealed to me. Firstly I was pleased that someone had decided to give a "friendship cake" to me. Secondly, I had never made a cake based on sour dough so I was looking forward to experimenting with this new cake making technique. And finally, I liked the idea that I could pass on "friendship cakes" at the end.

My girls were fascinated with the whole idea too and asked after Herman daily, checking that I was caring for him appropriately. It was like having a pet but with the added advantages of only having to care for it for 10 days and getting to eat it at the end!!

I had always seen the 10th day as the end of Herman but of course I was wrong to think like that. I was merely a link in the chain and Herman was passed on to more people on the 10th day. I was pleased by the response that I got from the friends I passed Herman onto. He does seem to bring delight into people's lives, as long as you choose your friends appropriately! I also decided to keep one of the little Hermans to start off another one. However, the girls decided this one ought to be called Hermione as it made more sense for Hermione to have babies than a Herman!

The recipe I was given ended in a fruit cake, made with a little mixed dried fruit and two grated apples. Perfect for me as I was able to use a couple of apples from my stored harvest. But upon googling Herman I discovered a whole load of different end recipes for Herman, hence why I decided to keep Hermione for myself.

The fruit cake version was lovely. I cooked it in a 2lb loaf tin but obviously slightly overfilled the tin with mixture as Herman managed to have another baby in the oven, producing a blob on the bottom tray of the oven. As it happened, this blob cooked perfectly so that night when the girls got in from school we ate Herman's baby, "The Blob", leaving an untouched loaf of Herman intact for Steve when he got home. We all enjoyed the cake and it was eaten up within 3 days, whilst Hermione continues to grow in her bowl.

Below is the instructions for Herman. Should you not be lucky enough to have a Friendship Cake delivered to you, you can google for a Herman starter and become the start of a whole new chain.

HERMAN THE FRIENDSHIP CAKE

Herman is a friendship cake which you can’t buy, but you can give him away. He grows slowly but surely because of the yeast in him. It is usually 10 days before you can eat him.

Herman doesn’t have to be kept in the fridge and doesn’t require a lid – just covering him with a tea towel is sufficient. Herman grows at room temperature.

If you would like to spread a little friendship follow through instructions below and at end of 10 days you will have a cake to eat and four starter kits to pass on.

If you cannot wait to have your cake and eat it, go straight to day 10, but you will forego the opportunity to pass on some friendship.

Day 1: Today Herman is given to you. Put him in a big bowl (At least 4pt capacity). Cover Herman loosely so he can breathe. A tea towel or loose lid is ideal.

Days 2 & 3: Stir Herman 2-3 times a day with a wooden spoon (do not use metal, and which you can leave in the bowl)

Day 4: Herman is hungry. Give him the following:-

200mls milk

200g self-raising flour

250g sugar

Days 5, 6, 7 & 8: Stir Herman 2-3 times a day.

Day 9: Herman is hungry again. Give him the same ingredients you gave him on Day 4. Stir well then divide him into 5 equal parts. Give 4 baby Hermans away with a copy of this sheet. (or keep one back for yourself to grow and redistribute to other friends) Keep the 5th portion to bake.

Day 10: Herman is absolutely starving. He needs a holiday. He likes to go to a hot resort. The oven is his favourite. Pre-heat oven to 170ºC (150ºC fan-assisted oven) and grease a cake tin generously. Prepare him for his holiday using one of the following:-

1. Fruit cake Recipe:

150g self-raising flour,

100g finely chopped nuts/raisins,

100g light muscovado sugar

150mls oil,

half teaspoon of baking powder,

2 teaspoons cinnamon,

3 eggs, 2 grated apples,

Bake in loaf tin or 9” x 9“ cake tin

2. Chocolate Cranberry Cake Recipe: 150g self raising flour, 250g sugar,100ml oil, 1/2tsp salt, 1 tsp vanilla extract, 1tsp ground cinnamon, 1½ tsp baking powder, 2 eggs, 3 oz melted semi-sweet chocolate, 100g semi-dried cranberries. Bake 30-35 mins in loaf tin or 20-25 mins in two 8-inch sandwich tins, and sandwich together with cream &/ thick cooked cranberries sauce .

3. Double chocolate Cake: ¾ cup butter at room temp,1 cup white sugar, 1 cup brown sugar, 4 eggs, ½ cup unsweetened cocoa, 1½ cup self raising flour, ½ tsp salt, 1 tbsp vanilla extract, ¾ cup semi-sweet chocolate chips, ½ cup chopped nuts. Bake in 9 inch square pan.

4.Ginger Cake :150g self-raising flour,1½ tsp ground ginger, ½ tsp cinnamon, ½ tsp bicarbonate soda, pinch of salt, 125g golden syrup, 60g finely chopped stem ginger, 1 tbsp ginger syrup from stem ginger jar, 2 heaped tbsp sultanas, 75g dark muscavado suger, 2 eggs, 150 ml milk, 75 ml butter at room temp/softened in microwave

Mix everything together and pour into a very well greased cake tin. Bake for 40 mins to one hour, depending on your tin. Cool in tin for 10 mins then turn out.

Hello Autumn

I think autumn has finally arrived. It has been a funny old October, what with the heatwave at the beginning of it. Usually we enjoy a hot, sunny birthday in July for my youngest daughter and a damp, grey birthday for my eldest in October but this year the two were swapped. It confused us and it certainly confused the plants too.

Last week I wandered around to the allotment mainly to empty the compost bin, carrying 4 empty carrier bags just in case there was something to harvest. Much to my surprise, half an hour later each bag contained several different crops. There were still a few ripe tomatoes, amongst the depressing remains of blighted plants. There was one butternut squash, previously hidden but now revealed as the exhausted plant succumbed to mildrew, and some skinny yellow courgettes. There were 4 more cucumbers and half a bag of French beans. There were carrots and beetroot and thought I would just see how the parsnips were doing so I pulled two of those up. In the brassica patch the broccoli, cauliflower and Romanesco were still offering a few heads. A few more pears had fallen from the tree too.

I was pleased with this yield in the middle of October - a mini harvest festival of crops for the kitchen. Somehow these are more rewarding than the bags and bags of fresh veg picked in June, July and August. But what surprised me most was the bowlful of strawberries and raspberries I managed to bring home! That afternoon I treated my girls to a fruit salad more suited to July than October. And what a treat it was - a taste of summer in autumn.

They threatened frosts by the end of this week. It did indeed get colder, forcing us into our winter coats but there wasn't quite a frost. I shall go out tomorrow and see what delights I can harvest before the frosts really do arrive but I don't expect there to be much left and I certainly won't be pinning my hopes on another crop of strawberries! But that is no bad thing. I love what October's seasonal kitchen has to offer. It is all about warming, comfort food, tree fruit, root vegetables, spices, chutneys and things from storage. I still have apples, pears, cucumbers, courgettes, onions, shallots, garlic, butternut squash, pumpkins and even a few tomatoes in boxes in the shed. Last week I made a fantastic pumpkin & ginger cheesecake (yes, really!) and today I whipped up a wonderful batch of butternut squash & cinnamon muffins. With such wonderful autumn fayre on offer who would miss strawberries anyway?!

Pumpkin & Ginger Cheesecake

Base:

3 oz crushed digestive biscuits

3 oz crushed gingernut biscuits

2 oz melted butter

Filling:

7 oz soft cheese

3 oz light muscovado sugar

1 egg

4 fl oz whipping cream

4 oz pumpkin puree

1/2 in root ginger

2 tablespoons icing sugar

1 tsp ground ginger

To make the base: Put the biscuits in a bag and crush them with the end of a rolling pin until finely crushed or blitz them in a food processor. Melt the butter and mix it with the biscuit crumbs. Press the mix firmly into the bottom of a flan dish and chill for about 1 hour.

To make the filling: Peel and cube the pumpkin and steam for 10-20 minutes with the piece of root ginger until soft then blend in a food processor with the icing sugar until smooth. Preheat oven to 180 °C, gas mark 4. Cream together the cheese and the sugar until light and fluffy. Add the egg, cream, pumpkin puree and ground ginger and whisk until thick. Dollop the creamy filling onto the biscuit base and spread out evenly. Place in the oven and bake for 20 minutes then turn out the oven and leave it in the oven for another 10 minutes. After that open the oven door and leave the cheesecake inside to continue its slow cooling so that it doesn't crack. Serve chilled with cream.

Butternut Squash & Cinnamon Muffins

6 fl oz (175ml) sunflower oil

6 oz (175g) light muscovado sugar

3 eggs

1 tsp vanilla extract

8 oz (225g) fresh pumpkin

4 oz (110g) sultanas

1 orange, zest and juice

2 tsp ground cinnamon

8 oz (225g) self-raising flour

1 tsp bicarbonate of soda

200g tub of cream cheese

3 oz (85g) icing sugar

Preheat oven to 180°C (gas 4) and place paper cases in a muffin tin. Put the oil, sugar, eggs and vanilla in a bowl and beat together. Grate in the pumpkin and orange zest then add the sultanas and the juice of half the orange. Sieve in the flour, cinnamon and bicarbonate of soda and mix until just combined. Spoon the mixture into the paper cases then bake for 25 minutes. Cool on a wire rack. In the meantime, whisk together the cream cheese, icing sugar and the remaining orange juice until thick. Refrigerate until required. Dollop some of the cream cheese frosting onto each muffin just before serving.

What use is a conker?

Conkers are funny things, aren't they? What is it that makes them so appealing when they are completely useless? Why do children (big and small) love collecting them with such enthusiasm?

I have pondered these questions this past fortnight as I have sat on my usual spot on the bench in the park whilst my girls have proudly brought me their collected conkers to show me. They are undoubtedly beautiful things, especially when first released from their prickly shells, all shiny and with their grain still showing. They feel lovely in the hand too and if you hold two or three of them you can't help but rotate them round and round in your hands.

There is no question of course that the girls will want to take them home. But what then? What can you do with conkers? With my hazelnut tree producing such a bountiful harvest of edible nuts it strikes me as a shame that conkers are not edible. Indeed, even squirrels don't seem to bother with them. In fact, if it weren't for children collecting them all up, the footpaths would be awash with conkers at this time of year.

So inevitably the conkers accumulate in the corner of the garden, eventually to rot.

But then this week, one of my friends commented on the large numbers of spiders in her house at this time of year. It is the same here, as I imagine it is in everyone else's houses at this time of year - unless you have a cat, as I am told they enjoy these crunching snacks. Generally speaking I'm not that bothered by spiders. Having to remove their cobwebs is a nuisance but their fly catching abilities are useful, particularly in my household where the excessive amount of fruit and veg that passes through my kitchen leads to annoying fruit flies in the kitchen. They really are annoying actually. Within minutes of bringing in a punnet of raspberries from the allotment this afternoon, a cloud of fruit flies were circling above them. Then with the raspberries used up in a crumble, the fruit flies were left circling the kitchen for the rest of the afternoon. I have two sticky fly tapes up (not the most attractive addition to my kitchen, it has to be said) and one of those electric fly traps that kills flies with a satisfying zapping sound, yet still they circle. And right outside my kitchen window lives a big fat garden spider, getting bigger and fatter daily on a feast of flies. So I have a happy relationship with this spider but I'm not so keen on those great, big, enormous black things that suddenly appear from under the bookcase and scuttle across the living room carpet whilst we are watching TV of an evening. Steve has put 4 of them out this week and my eldest was somewhat alarmed to find a shed spider skin on the kitchen floor the other day as she was quick to realise that this merely meant that the spider was now BIGGER!!

So what has all this got to do with conkers? Well... in my friend's discussion about the spiders, I found out that there are quite a few people out there who firmly believe that scattering conkers around your house keeps spiders at bay. Apparently, they don't like the smell. Is this true? I don't know but it sounds like it is worth a try. So one of the jobs on my to-do list this weekend is to dust off the conker pile and scatter them under the book case, on the window sills and under my bed. An end to spiders in my house and a use for the conker - sounds good to me!

Hooray for hazelnuts

During the course of my childhood at various points we had in our garden a rosemary bush (my mum's name), sweet william flowers (my dad's name), and house martins (my brother's name), but we never managed to plant a hazel tree. So when I finally got my own home I planted one. It took it about 10 years before it yielded its first handful of nuts and now, at 13 years old it produces quite a reasonable crop of nuts.

I expect I'm bias, but I do love my hazel tree. I love the way the hazelnuts conveniently drop to the ground when they are ready, without damaging themselves. And how they patiently wait for you to get around to eating them without threatening to go rotten in the meantime. And just a gentle squeeze of the nutcracker lets you through their shell to the nut inside.

Back in 2009 I proudly blogged about using my first handful of hazelnuts; a yield of just a couple of ounces that I turned into hazelnut & sesame florentines. It is a delicious recipe so I started with it this year but it barely made an impression on the nut harvest.

Hazelnut and Sesame Florentines (makes 12-16)

1 1/2 oz (40g) unsalted butter

1 1/2 oz (40g) golden syrup

1/2 oz (15g) plain flour

1 1/2 oz (40g) chopped hazelnuts

1 1/2 oz (40g) sesame seeds

1 oz (25g) glace cherries

1 oz (25g) dried mixed fruit

Preheat oven to 180°C, gas 4 and line a large baking sheet. Melt together the butter and the syrup in a pan over a gentle heat then remove from the heat and add all the other ingredients. Stir well and leave for 2-3 minutes. Dollop teaspoons of the mixture well spaced out on the baking paper then bake for 5-8 minutes until golden. Cool on the sheet for 2-3 minutes then transfer onto a wire rack to cool completely.

After that, I scanned my blog archives to remind me what I did with my hazelnut harvest in 2010. Back in October 2010 I made a harvest fruit cake with hazelnuts, courgettes and an apple. With the same ingredients in abundance this year I decided to do the same. A lovely, substantial fruitcake, which lasted us all week but which too did not use up all the hazelnuts.

Harvest Fruit Cake

2oz (55g) shelled hazelnuts

8oz (225g) unsalted butter

8oz (225g) light muscovado sugar

8oz (225g) self-raising flour

3 eggs

1 teaspoon vanilla extract

2 teaspoons mixed spice

1 teaspoon baking powder

6oz (175g) courgette or marrow

1 apple

9oz (250g) mixed dried fruit

1 teaspoon cinnamon

1 tablespoon demerara sugar

Preheat oven to 180°C, gas 4 and grease or line a 20cm round cake tin. Place 1 oz of the hazelnuts in a food processor with a spoonful of sugar and a spoonful of flour and blitz until the nuts are finely ground. Add the butter, sugar, eggs, vanilla, flour and baking powder and process until a smooth batter forms. Remove the blade and grate in the courgette or marrow and the apple then add the dried fruit. Stir thoroughly and spoon the mix into the cake tin. Coarsely chop the remaining hazelnuts and mix these with the cinnamon and demerara sugar. Sprinkle this mixture onto the top of the cake. Bake for 45 minutes then cover with foil and continue to bake for a further 25-30 minutes. Test with a skewer. Cool in the tin for 20 minutes before turning out onto a wire rack.

So, with my eldest daughter's challenge of making a cheesecake recipe book still in my mind, I decided to have a go at making a hazelnut cheesecake.

Chocolate Hazelnut Cheesecake

Base:

2 oz shelled hazelnuts

4 oz digestive biscuits

2 oz melted butter

Filling:

8 oz soft cheese

3 oz caster sugar

1 egg

4 fl oz whipping cream

1 dessert spoon cocoa powder

Few drops vanilla extract

Topping:

2 oz roasted hazelnut, chopped.

Blitz the hazelnuts, then the biscuits, in a food processor to make crumbs then mix with the melted butter. Press into a suitable ovenproof tin. Refrigerate for 1 hour or more. Preheat an oven to 180°C, gas 4. Cream together the cheese and sugar then mix in the egg and cream. Pour 8 fl oz into a jug and add the cocoa to this portion. Add the vanilla to the remaining portion. Independently whip each portion until thick. Dollop the two portions of cheese mixture onto the biscuit base and gently fold them together to produce a marbled effect. Bake for 20 minutes then switch out the oven and leave for another 10 minutes. Then open the oven door and leave the cheesecake inside to slowly cool to prevent it cracking. Once cool, chill for an hour or so until ready to serve. In the meantime, roast the raw hazelnuts in their shells for 15 minutes at 180°C, gas 4. Leave to cool then whizz in a food processor to chop. When ready to serve the cheesecake, scatter the hazelnuts on top. Serve with cream or ice-cream, if desired.

I'm pleased to report the cheesecake was a success. I'm also pleased to say that I still have enough nuts left to make another one!

Award winning hand-made ice-cream

Regular readers of my blog will know that I enjoy making ice-cream but I never expected to get an award for it! This changed the other day when I entered the Farr Beach sandcastle competition. Inspired by a beach ice-cream set that I picked up in IKEA for a few pounds, we decided that this year’s entry would be a sand ice-cream van.

First we dug out a large hole and built up walls to make the outline structure of the ice-cream van and then the girls created a series of different ice-creams in cones and ice-cream sundaes to “sell” at the counter. This was the most fun part, trying to find suitable substitutes for yummy ingredients on the beach. Dry sand for vanilla, damp sand for caramel flavours. Green seaweed for mint. Small sticks as chocolate flakes, red pebbles as cherries, seaweed as chocolate sauce.

After an hour of digging, sculpting and creating, the ice-cream van and its stock was finished. Then, the judges walked up and down the beach, assessing each castle. We all gathered together at the end of the beach to hear the announcements – in reverse order of course. 3rd then 2nd places… then finally, 1st place for the ice-cream van! What a lovely surprise and a brilliant way to end an enjoyable, fun, family day out on the beach. Funnily enough, as we left the beach that afternoon we all fancied an ice-cream, sadly though my stock of real home-made ice-creams was in the freezer at home 600 miles away!

A Kitchen Gardener on holiday- Part 2

By the time we needed to visit the supermarket again we were running low on homegrown vegetables too. There were still plenty of spuds and alliums, courgettes and French beans but the broad beans, peas and beetroot were eaten. It is somewhat surprising that vegetables such as courgettes and French beans should still be edible after a 600 mile car journey and 6 days out of the ground but compared to the journeys some fruit and vegetables have to arrive in supermarkets its nothing.

When homegrown is not available I like to shop local instead and this is probably easier here than anywhere in the UK. The Scots are very proud of anything Scottish so supermarkets are stocked with Scottish products including everything from haggis to cheese to carrots. And with the different pace of life up here, where Tescos only arrived a couple of years ago, there are still thriving local specialist shops such as butchers and fishmongers. It makes a pleasant change to shop in places like this and the whole family actively enjoys our shopping trips.

So a 40 minute, 30 mile drive to Thurso isn’t the chore it might be if this was something I had to do every week of the year. Instead we look forward to it, made more enjoyable by the ease of parking near to each of the shops we visit. First to MacKay’s the butchers – a large, rotund man with ruddy cheeks who was clearly born to be a butcher. He greeted us in his usual friendly way, recognising us from previous annual visits. All his meat is local, of course, and can be cut to order if necessary. His sausages are the highlight of our trip and my daughter claims they are the only sausages she likes. Here we stocked up on fillet steak, leg of lamb, a chicken and sausages as well as “olives”, pieces of frying steak wrapped round a sage and onion stuffing. I’ve never seen these anywhere else so enjoy having them when I can just because they are a bit different. We also bought half a dozen local free-range eggs and a punnet of Caithness grown strawberries.

A very short drive to the quayside and we parked this time outside the fishmongers. It is also right by our favourite café “The Tempest” and although we were all starving we decided to visit the fishmongers first as this, like the butchers, still have the quirky habit of closing for lunch. Like so many places up here this is also called “MacKay’s” but a different and unrelated MacKay to the butchers (Sutherland is of course Clan MacKay country). Here Steve stocked up on a pot of crabmeat, some enormous fresh scallops and a wedge of Orkney cheese before we headed into the café for lunch. I can’t help marvelling at the car park – a huge expanse of tarmac at the quayside, next to several shops and a popular café and with a seaview, overlooking the Orkney Islands. Firstly, it is remarkable because there are absolutely no road marking in it so you can park wherever you choose. Secondly, it is completely free of charge. And thirdly, it is almost entirely empty. Imagine such a car park in Cornwall, closely packed bay markings, pay and display and full by 9am.

Nicely stocked up with a variety of fresh, local produce we drove back to the cottage in excited anticipation of our next meal.

A Kitchen Gardener on holiday- Part 1

When you love kitchen gardening as much as I do, it is a bit of a strain to leave it behind for 3 weeks to go on holiday. To lessen the strain, firstly, I have perfected the timing of my summer holiday to slot neatly between the end of broad beans and the beginning of the French beans, and between the end of the soft fruit and the beginning of the tree fruit. Secondly, I make sure there are people back home who can keep an eye on the plot whilst we are away and to keep picking the produce to stop them going over.

Before leaving on holiday I went around the plot picking everything that I could to take away. The peas and mangetout were winding down but I got a small bag of each. The broad beans I thought were over but got a few new pods from re-grown shoots. The first of the French beans were ready so I picked everything I could from these. I pulled up a few beetroots and cut all the courgettes. When freshly picked like this, it is possible to expect these vegetables to last at least until the end of the first week away. I added these last pickings to my previously harvested onions, garlic and 3 different variety of potatoes. Three varieties of potatoes may sound excessive, but when you are away for 3 weeks it is nice to be able to cook potatoes in different ways and each variety is particularly suitable for certain cooking techniques.

Our holiday destination was our little cottage on the north coast of Scotland. It is a very basic affair with a tiny galley kitchen but the kitchen is well stocked with utensils and vessels. It has an old but spacious fridge, with a dodgy door that has to be held shut with a bungy cord. It also has an electric cooker with an oven and 3 working hob rings. Work surface is almost non-existent but it is surprising what you can cook when you put your mind to it. I could, of course, live on ready-meals for a week, simply reheating them in the microwave that’s so old it doesn’t even have a rotating turntable and probably microwaves the kitchen as much as it does the food inside. But I’m a foodie at heart and part of being on holiday is enjoying lovely evening meals. I’m happy to cook as long as Steve does the washing up. And he’s happy to do the washing up as long as he’s well fed!

When on holiday we tend to choose luxury items that we wouldn’t normally eat every day so our first meal was roast duck, roasted Sharpe’s Express potatoes, carrots, tiny broad beans and peas. If cooking duck at home I would have strolled into the front garden and grabbed a bundle of fresh sage then stuffed the cavity with sage and onion. In the absence of fresh sage I decided to concoct a stuffing from the flavours I did have to hand. I finely chopped up a red onion, a clove of garlic, some root ginger, an inch of celery, a small yellow courgette, a mushroom and a rasher of bacon. This I stirfried for a few minutes in some olive oil then put it in a bowl with breadcrumbs made from two slices of wholemeal bread. I squeezed it together before stuffing the crop and the cavity with the mixture before roasting the duck. And very tasty the stuffing proved to be.

The next day we headed west around the coast. It was a beautiful sunny day and as we drove home later that evening I was struck by the picturesque beauty of the Kyle of Tongue in bright sunshine. We pulled off the road to take a photo and to my surprise there was a huge fennel bush growing at the edge of the layby. I guess not everyone would recognise a fennel bush when they see one, but for a kitchen gardener it was an easy identification. As megrin sole was on the menu for that night’s dinner I took the liberty of gathering a few sprigs of the fennel and back at the cottage I grilled the fish on a bed of fresh fennel.

The next day was another epic roast meal but this time it was a beautiful Scottish leg of lamb. Again, at home, a trip to the herb garden would be in order to pick a sprig of rosemary and then I would stab the leg all over, pushing in a slice of garlic and a piece of rosemary into each slit. With no rosemary to hand I sent Steve out to retrieve some of the wild thyme I could see growing outside the kitchen window. As usual I inserted garlic into every slit but this time a piece of thyme went in with it. Then I seasoned it all over with salt and pepper before spreading a good dollop of mustard all over it. This was accompanied by Kestrel roast potatoes, the last of the peas, carrots and some roasted yellow courgette. I had never roasted courgettes before but it was simple to do. Firstly I cut the courgette into chunks then tossed them in a mixture of olive oil, salt, pepper and dried mixed herbs. I then placed them carefully in the roasting tin with the potatoes, skin side down, and cooked them for the last 20 minutes of the roasting time. They were beautifully sweet with a lovely herby flavour.

After that, the next meal was a little simpler. Boiled gammon and baked potatoes. It still took an hour to cook but an hour when I could get on with other things. The potatoes, by the way, were overgrown Charlotte potatoes. Usually known for their boiling ability, I discovered last year that when left in the ground too long and grown too large, they actually make brilliant baked potatoes with lovely crispy skin. The secret to a crispy skin on a baked potato is to rub it with oil and a little salt before baking. Then to finish the meal, a few salad items such as tomatoes, cucumber, celery and some homegrown beetroot, cooked that morning after breakfast.

So for the first week at least, we managed to eat homegrown vegetables and enjoy the lovely flavours of the season.