Vicarage Mutton.

“Hot on Sunday
Cold on Monday
Hashed on Tuesday
Minced on Wednesday
Curried Thursday
Broth on Friday
Cottage pie Saturday”
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Dear Sally,

I left you without news for a long time! Sorry, we have been very busy with the house, but now we are in and I have more time to think about what I am going to cook from the garden.
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Lapin aux coulemelles

Cut your rabbit in pieces, fry it in some olive oil with spring onions, add salt, pepper and 2 soup spoons full of cumin seeds. When the rabbit is golden brown it is cooked.
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The June sun baked down on us in an unseasonable heatwave. The grass turned brown and the sprinkler whirred endlessly as I struggled to keep vegetables and flowers alive. Frequent seed sowings in the polytunnel failed as seedlings fried as they germinated! And then the weather changed. Storms raged for days on end. Rain and wind lashed the valley. Paul sailed to France, and I struggled through the gale force winds to check the sheep on the top of the hill. The dogs were even reluctant to join me.
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It never ceases to surprise me how simple it is to pickle vegetables. The real trick as with all food is to use really fresh produce; young fresh vegetables, good quality white wine or cider vinegar. Buy freshly prepared >strong>spices, not ones that have been sitting on the shelf since last year!. A really good airtight seal on all jars is also essential..
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Beamers at dawn

It is 3.50 a.m. and the first birds are just beginning to sing. I climb out of bed, rub my eyes, quieten the startled dog and jump into the clothes I have been instructed to wear: jeans, tea shirt, sweater, white coat, baseball hat and Wellington boots. A quick cup of coffee while I load films into three cameras, I’m not taking any chances, then into the car and off to the Old Telephone Exchange. Mark Lobb is already there. It’s 4.45. If we leave now we will be in good time for the fish quay at Brixham. Too early, though, for the ferry over the river, so we must take the long way round.
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Evelyne has just been to stay!! I ordered Sea Bass from Mark. It was wonderful!

I oiled some tin foil, placed the fish, covered in fennel fronds, on it, drizzled over Pernod and, wrapping the fish up tight in the foil, I baked it for 20 minutes in a hot oven. I served it with Evelyn’s’ Hollandaise sauce, new potatoes and a salad from the garden. Quite delicious!
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