Thank you for the Terms & Conditions recommendation, India. I've read it in a day, ideal company with a mild bout of Covid. And will probably give it as a Christmas present to several friends!
I've just made the Sainsbury's Tarte for lunch (albeit with caramelised red onions instead of shallots and using your suggestion of Dijon mustard on the pastry) OMG, died and gone to heaven. So delicious, even the 'fussy' husband enjoyed it! Thank you!
I love every bit of this post, India. It's a perfect example of how in tune you are with your readers. It chimed with me for lots of reasons, not least the reading of the phone book, then randomly ringing someone for fun! How imaginative and resourceful we were. Also, I really enjoyed Sarah Raven's Desert Island Discs. I would’ve called her if she was in the phone book but I logged on to her website instead and ordered some bulbs. And I love trifle. It’s so resonant of childhood, particularly the layer of Bird’s custard made from powder, which I learnt in adulthood had never shared space with an egg but have a longstanding soft spot for. Finally, I completely agree that Delia's recipes are bulletproof. I produced her last ever series for the BBC, celebrating her 40 years of feeding the nation, and every one of her recipes was a hit, though I should warn you that her grilled red onions with parmesan and sage give you terrible wind if you eat too many of them, which I did,. Thank you for a wonderfully evocative and nostalgic read.
My dad easily got us to eat beetroot as children by telling us that it would make our wee pink, go and see after! - gross but true, and oddly fascinating to a child! It does taste earthy, but in a completely rich delicious way I can't explain. (Goats' cheese DOES taste like goat though. I'm 30 years old and I've tried and tried but I just can't get over it.)
1. Thank you so much for the intro to Jane Lovett. She’s brilliant. 2. Have you read Greengage Summer by Rumer Goden? Wonderful. 3. Reeling was one of the great joys of going to St Andrews.
1. She is AMAZING. And everything just works absolutely perfectly every single time. She's got a Christmas book coming out in a couple of months and it is perfection. 2. Yes, I think so, but I remember nothing about it so maybe not. 3. I bet. X
Love the new approach to your food posts India. The Scottish dancing brings back memories of the seminary I was sent to. All boys obvs and no snogging, well, not with girls anyway.
I'm so pleased you enjoyed the marrow recipe India - tickled pink, in fact!
Another way we enjoy it is cut into rings/peeled/halved/seeds removed then cut the half-moons into chunks, pile into an ovenproof dish season generously, drizzle with olive oil or dot with butter and cook at the top of a very hot oven until all the liquid has evaporated and it's soft as anything - about an hour, having stirred it around half way through.
The rings does seem to be the secret - I'd only really had it whole and stuffed, but SO watery and horrible, also texture issues. Yours delicious, as noted.
A wonderful post. The ghillies' ball! (Made me wish I'd needed my Scottish dancing post-school). The marrow recipe (although I'd have to buy a marrow)! The wonderful greengage pic (I have approx 30 ripening on my kitchen counter now)! The ecstatic delivery driver! Too much to mention - I'd have to go back and make a list. Don't despair on the end of summer yet - we may well have an Indian one in September, I've often known it.
Thank you! I'm so pleased you liked the delivery driver. I was so touched by his reaction, I wish he'd come back. You may be right about Indian summer. We certainly deserve one.
I read this first thing this morning and sent it immediately to six friends. Somehow coming to the end of summer is a little bit easier knowing that you are there every Sunday morning with some cheer. Dude, who knew you could PEEL a marrow? So overexcited! Thank you xo
Oh India that film of the Royals Scottish dancing! I’ve watched it again and again this morning…what an insight into what feels like a VERY long time ago! Nostalgic in the same way as the end of summer..though as a teacher, I am stretching out the Final Days Of Freedom- though I ALSO love the return to routine and all the January joy of September without it being actual January!
It's quite moving, isn't it? Before anything awful/fatal happened to any of them - it seems so innocent. That's a good point about January without it being actual January.
Super, scrumptious recipes (I put a thin layer of bread crumbs between the mustard and tomato in my tarts to help keep the base crisp- a useful suggestion from one of my Breton neighbours!) I ’m definitely getting a kilo or two of greengages this week, I love them (and am so glad that I knew they were plums, I can’t imagine missing out on them!)
Thank you for the Terms & Conditions recommendation, India. I've read it in a day, ideal company with a mild bout of Covid. And will probably give it as a Christmas present to several friends!
Thank you! I always adored Elisabeth Luard’s writing but didn’t realise she was on Substack and coming up with stuff. Love her Substack.
I've just made the Sainsbury's Tarte for lunch (albeit with caramelised red onions instead of shallots and using your suggestion of Dijon mustard on the pastry) OMG, died and gone to heaven. So delicious, even the 'fussy' husband enjoyed it! Thank you!
Yes to suffering through stupid transitional seasons, when it seems to me it mainly rains, and you can never get your layers right.
Also, I think that recipe may have made me rethink marrows.
Thank you so much for the mention India - it's so appreciated. I love that about the greengages/gooseberries!
I love every bit of this post, India. It's a perfect example of how in tune you are with your readers. It chimed with me for lots of reasons, not least the reading of the phone book, then randomly ringing someone for fun! How imaginative and resourceful we were. Also, I really enjoyed Sarah Raven's Desert Island Discs. I would’ve called her if she was in the phone book but I logged on to her website instead and ordered some bulbs. And I love trifle. It’s so resonant of childhood, particularly the layer of Bird’s custard made from powder, which I learnt in adulthood had never shared space with an egg but have a longstanding soft spot for. Finally, I completely agree that Delia's recipes are bulletproof. I produced her last ever series for the BBC, celebrating her 40 years of feeding the nation, and every one of her recipes was a hit, though I should warn you that her grilled red onions with parmesan and sage give you terrible wind if you eat too many of them, which I did,. Thank you for a wonderfully evocative and nostalgic read.
My dad easily got us to eat beetroot as children by telling us that it would make our wee pink, go and see after! - gross but true, and oddly fascinating to a child! It does taste earthy, but in a completely rich delicious way I can't explain. (Goats' cheese DOES taste like goat though. I'm 30 years old and I've tried and tried but I just can't get over it.)
I love goats' cheese but I totally get people who don't - it really does taste of goats. Very good dad technique with beetroot!
1. Thank you so much for the intro to Jane Lovett. She’s brilliant. 2. Have you read Greengage Summer by Rumer Goden? Wonderful. 3. Reeling was one of the great joys of going to St Andrews.
1. She is AMAZING. And everything just works absolutely perfectly every single time. She's got a Christmas book coming out in a couple of months and it is perfection. 2. Yes, I think so, but I remember nothing about it so maybe not. 3. I bet. X
Love the new approach to your food posts India. The Scottish dancing brings back memories of the seminary I was sent to. All boys obvs and no snogging, well, not with girls anyway.
Thank you! I love that so many people went Scottish dancing/snogging.
Lovely post India. Thank you. Completely agree re the last days of hols before returning to boarding school. That feeling never leaves you!
It really doesn't.
I'm so pleased you enjoyed the marrow recipe India - tickled pink, in fact!
Another way we enjoy it is cut into rings/peeled/halved/seeds removed then cut the half-moons into chunks, pile into an ovenproof dish season generously, drizzle with olive oil or dot with butter and cook at the top of a very hot oven until all the liquid has evaporated and it's soft as anything - about an hour, having stirred it around half way through.
The rings does seem to be the secret - I'd only really had it whole and stuffed, but SO watery and horrible, also texture issues. Yours delicious, as noted.
A wonderful post. The ghillies' ball! (Made me wish I'd needed my Scottish dancing post-school). The marrow recipe (although I'd have to buy a marrow)! The wonderful greengage pic (I have approx 30 ripening on my kitchen counter now)! The ecstatic delivery driver! Too much to mention - I'd have to go back and make a list. Don't despair on the end of summer yet - we may well have an Indian one in September, I've often known it.
Thank you! I'm so pleased you liked the delivery driver. I was so touched by his reaction, I wish he'd come back. You may be right about Indian summer. We certainly deserve one.
I read this first thing this morning and sent it immediately to six friends. Somehow coming to the end of summer is a little bit easier knowing that you are there every Sunday morning with some cheer. Dude, who knew you could PEEL a marrow? So overexcited! Thank you xo
That's so lovely, thank you thank you. Innit re peeling. Jane Lovett knows everything. Xx
There’s so much happy goodness here I’m going back to read again! Love the trifle, the illustrated recipes, all of it!
Thank you so much, Jolene. I loved your post yesterday (? Saturday?) too.
xx
Oh India that film of the Royals Scottish dancing! I’ve watched it again and again this morning…what an insight into what feels like a VERY long time ago! Nostalgic in the same way as the end of summer..though as a teacher, I am stretching out the Final Days Of Freedom- though I ALSO love the return to routine and all the January joy of September without it being actual January!
It's quite moving, isn't it? Before anything awful/fatal happened to any of them - it seems so innocent. That's a good point about January without it being actual January.
Super, scrumptious recipes (I put a thin layer of bread crumbs between the mustard and tomato in my tarts to help keep the base crisp- a useful suggestion from one of my Breton neighbours!) I ’m definitely getting a kilo or two of greengages this week, I love them (and am so glad that I knew they were plums, I can’t imagine missing out on them!)
Oh wow, great tip, how clever - thank you!