a beefy italian


romano's tomatoes


When I walk my little dog every morning, there is a lovely old italian chap who brings his working pointer in for a bit of excercise and we almost always walk together and chat.

here's hoping


He is charming and always makes me laugh. He shoots, has a garden, an allotment and cooks all the time.  He is in fact a retired chef.  We always have long chats about food and what we were doing at the weekend and he has lead an incredibly interesting life.

Last year he gave me the most enormous italian beef tomato to dry for seeds to plant this year.  It was an italian beef variety that came from his home in italy where his mama still lives.

sliced beef tomatoes

I wasn’t very hopeful after drying them as they looked a but mouldy but I thought I’d chance it.  I planted them in old baked bean tins a few weeks ago and they are starting to sprout.  I am hopeful that they will look as lovely as these photos when they grown on.


sprouting tomato seedlings

I have labelled them Romano’s Tomatoes and I like to think of them as being a hansome juicy italian variety just like him!

kentish cobnut cake



kentish cobnuts


recently, we were given a small hemp bag that contained about 200g of kentish cobnuts.

They look very like hazelnuts and had I not been informed to the contrary, that is exactly what I would have thought they were.



shelled kentish cobnuts


Although unfamiliar to me, there is an association for these tasty little nuts where you can buy them, learn about them and become a member in support of them.  Who knew?

Surprisingly, the kentish cobnut association is not a source of recipes for the use of them, but a few searches on the internet meant I had some hints for making up my own recipe for using these nuts and managing with the contents residing in my kitchen cupboards.

the recipe I used isn’t a great leap from any other nut cake really, but these tasty nuts are perfect for making into muffins or a teatime sized cake for the family.  I have no doubt the following recipe can be improved upon & I welcome any suggestions in case we are lucky enough to get anymore cobnuts but it provided us with the perfect sweet finish to our lovely sunday afternoon.

kentish cobnut cake

175g self raising flour

1 teaspoon salt

100g of roasted kentish cobnuts (roasting instructions – 100º for 40 minutes or until they are hard and dark brown.  roasting them enhances their flavour)


the much darker shrunken roasted cobnuts


5 tablespoons of golden syrup

5 tablespoons of water

40g of butter

1 beaten egg

sift the flour and salt into a bowl, stir in the cobnuts.

make a well in the middle of the flour

place the syrup, butter and water into a pan and melt over a gentle heat

pour the mix into the well and beat into flour and nut mix.

add beaten egg and stir in thoroughly.



lovely sticky cake mix




lovely chinks of chopped roasted cobnuts in the cake mix


grease a cake tin or muffin cases and bake on 190ºc for about 20 minutes.



kentish cobnut cake


it is definitely worth the effort of roasting the nuts first to bring out the nutty flavour and the syrup keeps it sweet but moist (I sometimes use yoghurt in cake recipes to add moisture but you need sweetness too).

this is a delicious cake and equally good with cheese as with a cup of tea for a mid morning snack.

jamming lessons



jars of jam


I needed to empty my freezer of some of the spare fruit stashed in there.  This stash takes the form of brambles (blackberries), elderberries, damsons and plums so I decided to make more jam to add to my burgeoning supplies.

jam on toast

My stash is becoming hugely diverse in flavours be it jams or chutneys and comes in such mixes as melon and orange, marrow and ginger, plain old plum, damson, bramble and apple, apple and lavender jelly, beetroot chutney or apple and plum chutney but I am always on the scrounge for new ingredients that I can put in my maslin pan and I am always looking out for new recipes to pique a bit of pallet interest.

I love the concept of one pot cooking, be it casseroles, rissotttos, soups or anything else that effectively involves chucking (in an orderly and timely fashion of course) all your ingredients into a big cauldron (ah, there is something in that) so jam making is right up my street.

marrow and ginger jam

I only really started making Jams last year but since I am never more delighted than when receiving a culinary treat, it inspires me to make similar and I just love the personal touch a foody gift has especially when you present it to a generous host (along with the requisite gallons and gallons of wine!).

I read somewhere recently that the only thank you a guest should arrive with is an edible or quaffable one!!  I couldn’t agree more.

bramble and elderberry jam

Anyway today it was to be bramble and elderberry jam, damson jam and damson and plum jam.


The bramble and elderberry was a treat and tastes divine, not to mention the amazing colour.

Some of the damsons had been stoned in the vein hope that I might make a pudding (not something I do with any kind of regularity, I’m afraid, and probably to the disappointment of most people who sit around our table to be fed!).


sweet plums


I did learn a jamming lesson today though and that is:- the pectin from plum stones is invaluable and removing the stones before cooking makes the setting process a lot harder, especially if you are like me and prefer to use natural sources of pectin to adding it from a packet.


Plum and Orange Jam

stoned plums

I already have 3 or so jam types in the cupboard that are made from different plum varieties so I wanted to vary the flavour slightly and having made honeydew melon marmalade that I love, I thought that orange might be an interesting addition.

It’s amazing what you can find when you ask a search engine for a jam recipe using plums and oranges!!!

stoned plums and stones in muslin

This recipe is based on the allotment growing recipes portfolio for plum recipes and is as follws:-


2 orange

2kg of plums (I used victoria plums)

juice of 2 lemons

1kg of jam sugar

One thing that I have learned very quickly from my limited jam making is that I don’t like using the equivalent in sugar to fruit weight.  It makes it too sweet for my tastes so I halve it.

basic ingredients


Peel orange and set peel aside, chop up orange pulp removing pips and any pith that is too much.

Simmer for 10 minutes with peel in with pulp. Set aside.

Cook plums until soft and the lumps have broken down.

Add orange in and sugar.

Bring to the boil and boil hard until setting point is achieved.

Transfer to sterilized jars.  Cool and label.

plum stones in muslin

Also, I seem to recall from somewhere that the stones contain pectin and help with the flavour so I set them aside and put them in muslin to be boiled with the plums.  Removed before fast boil and setting point achieved.

plum and orange jam

It’s quite a tangy flavour and the equal amount of sugar to fruit would suit most people’s pallets but I enjoy the sharpness.

I love the amazing colour that these fruits achieve as they turn into a gloopy liquid.  Beautiful!

sloe gin cider

after sieving

I have finally been allowed to get my hands on SOME (only some) of the sloe gin that we started in October 2009, I have been watching the change in the colour of the gin every week and it is remarkable how a few months had changed it dramatically by the new year.

gin soaked sloes

Now that the sloes have been freed from the gin, the change in them is even more remarkable when you consider their appearance when they were first introduced to the gin.

this year's sloes waiting for the first frost

To get the clearest sloe gin, the small particulate needs to be filtered out and this is made easier if it is allowed to settle to the bottom of the sieved gin.

allow sediment to settle

It is then filtered through muslin or coffee filters into a clean sterilised jar.

filtering into sterilized storage

Not only have I been wanting to try the gin itself (our new favourite drink is shot of sloe gin with a logn measure of bitter lemon with lots of ice!!!) but I have been desperate to try the recipes that I found for using the sloes left from making sloe gin.

Sloe gin cider or slider is one of them.

cider and gin soaked sloes

This has got to be pretty good in making the most of what is available to you and for free.  A second use for a fruit harvested last year.

slider in the making

At the end of this session of soaking (about 2 – 3 months minimum), I am going to use the slider sloes to make a batch of slider chutney.

I also have plans for sloe gin truffles and simple sloe gin chutney (without the double soaking) when some of the rest of the sloe gin is decanted between now and christmas .

I can’t wait for the results of my slider.

plum and apple chutney

roughly chopped plums

Last year was my first and timid venture into the world of jam making. I had been inspired to try it when I discovered a Damson tree on the farm laden with ripened fruit.  My attempts at Damson Jam and then Hedgerow Jelly weren’t a complete disaster so it filled me with enthusiasm and I have since invested in a maslin pan, some other jam making bits of kit and have been saving jam jars like a mad person.

I recently tried marrow and ginger jam and bramble and apple jam, thoroughly enjoying the process.  It appeals to my general approach to cooking which should involve only one pot where ever possible!

I also tried beetroot chutney last year but have not ventured into the world of chutney much since. I can’t think of anything tastier though than a nice pickle with a lump of tasty mature cheese so chutneys and pickles are something I want to perfect.

Last week I made my own version of Plum & Apple Chutney using plums we collected at the weekend and limited myself to the various contents of our cupboards and fridge!!  I had, however, checked out a few recipes and was confident I had the makings of a pretty tasty chutney.


1.4kg apples (I used Bramley)

1.4kg of stoned plums (I used Victoria Plums)

350g of muscavado sugar (I used a mostly brown)

200g of sultanas

75g of peeled and finely chopped root ginger

2 tsp of cider vinegar

2 onions chopped (red is better)

1 tsp of ground black pepper

8 cloves

tsp of nutmeg

some ingredients in maslin pan


Roughly chop fruit (leaving skins on but taking stones out of plums and cores out of apples), finely chop ginger, chop onions.

Put all ingredients into a pan and stir well.

all ingredients mixed in pan ready for cooking

Gently bring ingredients up to boiling, stirring all the time to stop it sticking to the bottom of the pan.

Turn down to simmer for about 1.5 hours uncovered and until it starts to thicken.  Stir occassionallly.

Bring to boil again for about 10 minutes or until you can see the bottom of the pan (even for a split second) when you drag the spoon/ladle across the bottom.

If you can find them, remove the cloves.

Transfer to sterilized jars (I sterilize in the oven).

Allow to cool and label.

plum and apple chutney

It is really tasty and I’m incredibly pleased with my seven or so jars of Plum & Apple Chutney.

the secret orchard


We went back to the secret orchard at the weekend to collect more fruit for jamming and cooking.  We are on holiday for two weeks and are staying here to relax.   A bit of fruit picking and preserving is a great way to start.

Having enjoyed it’s fruits a few weeks ago, we were surprised to find so much still not past it’s best.

bramley apples

The apples are still difficult to get at as the trees are very high but the victoria plums are now so heavy on the branches that they have bowed to a pickable level; how accomodating.  There are no mirabelle plums left but there are still the common pink plums in abundance.  They are so sweet and definitely the best for eating.

sweet plums

It is incredibly overgrown making most of it impossible to get to and there are some evil brambles lurking where you least expect to find them.  We have offered to manage it for the farm in the hopes that we will get firewood from it and fruit for all of us to enjoy. So much of it is going to waste at the moment.  Even the birds can’t keep up with it.

victoria plums

We have suggested it be fenced off and a couple of pigs let lose in there to grub out the choking undergrowth and clear the ground of the fallen fruit.  Livestock is too much to worry about for a farm busy with thousands of acres of arable crops and we aren’t around often enough to take on the job but if we were, we’d be straight out there finding ourselves a couple of lincolnshire curly coated pigs.

eating apples

It’s a smashing little spot and although most of it remains inaccessible to us at the moment (where the pears and eating apples are!!), it will be a great project to clear it and help get it back to it’s near original condition.

an enormous mushroom

Even the furry one loved it finding lots of interesting smells and places to dig. His favourite was disappearing into the undergrowth to discover things that we couldn’t get to and that have probably only been visited by the local wildlife in a very, very long time.

our harvest

Until we get down to the clearing and managing of it properly, we can continue to enjoy the fruits we can reach.  Some of them have been cooked up now and I will tell about that later.