Ingredients: 225g / 8oz self-raising wholemeal flour 1 teaspoon mixed spice 125g / 4oz butter 125g / 4oz brown sugar 350g / 12oz apples, peeled, cored and thinly sliced 125g / 4oz currants 1 egg 2 tablespoons milk, or more Method: Preheat the oven to 150 C / 300 F / Gas Mark 2. Grease […]
Anne Owen’s Apple Cake Read More »
Gardeners have a love-hate relationship with rain. Too much and we can’t get out in to the garden, the soil is too wet to dig, some precious plants rot and, of course, it’s perfect weather for slugs and snails. Too little and there’s a risk of losing plants and watering is hard work. How can
How to do less watering Read More »
Sunday June 28th sees the stage at The Trading Hut set with rows of trestle tables crossed with wooden dividers marking the territories of the 63 classes in this year’s centenary Summer Show. Classes form continents of flowers, fruit, vegetables, culinary delights, photographs and children’s art, their borders open with easy on the day entry
Just over a week till the Summer Show Read More »
The CHS Centenary Dinner took place on 13th June at Linden House, a delightful venue by the river in Chiswick Mall. The assembled company was greeted with a glass (or 2) of prosecco on the terrace, whilst being entertained by Mathilde Pivert on the harp. This was followed by a 3 course dinner,well cooked and
I was given some beautiful Jerusalem artichokes. I stoved them: a way of cooking that is part-frying, part-steaming. This is how I did it (a recipe from the estimable Jane Grigson). You can adjust the quantities according to how many artichokes you have. Ingredients: Jerusalem artichokes Olive oil Butter Parsley Garlic Salt and pepper Method:
Jane Grigson’s recipe for jerusalem artichokes Read More »
