Full-house for dinner plus a refugee from the Shepherd's Hut (which was extremely cosy with its wood-stove puffing away earlier) so we did Lower Buckton Pork. Always a winner!
n't usually buy like hard, bullet-like unnaturally-looking black plums and under-ripe avocados. Anyway, by tonight the avocados had, at last, softened so, as I abhor waste of any kind and the avocados didn't ask to end up unwanted and unloved in my kitchen I set about "doing something with them". I thought they'd probably be pretty discoloured when cut open and even if not, did I have a lemon to squeeze over them to stop the rot? No! Oh well, ............ Henry had already brought in from the garden some French sorrel and Welsh onions so I thought, sorrel, that's a bit "lemony", that will do! A quick mash of the avocados (and amazingly they weren't discoloured at all), mix in the finely chopped sorrel and snipped chives, a grind of pepper, sprinkle of salt plus a slug of lemon-infused rapeseed oil www.justoil.co.uk saved the day! Spread over some toasted soda-bread, it was delicious............
Pudding was off the cuff........ I had a basin of tangy blackcurrant syrup-juice from last season's crop and had a sudden urge to make some grown-up jelly. I have a collection of over fifty antique molds which cry out to be used. So I chose a classic "sand-castle" type with turrets and things and made the jelly with a good glug of Herefordshire Cassis www.britishcassis.co.uk from Jo Hilditch and it turned out a real treat especially after the battlements were plastered with whipped Mawley Farm double cream. Eat your hearts out, Bompas & Parr! (Oh and there was more chocolate as well........!)
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