Bonfire Feast

Cooking, Recipes

I’ve always thought of black treacle as the bitter cousin of golden syrup, useful only for bonfire toffee (aka treacle toffee) and fruit cake…how wrong I was. I rediscovered its usefulness when trying to come up with a no-cook version of a balsamic reduction for a dish in my book (I’m in constant book promo mode I know, I know) and I’ve been keen to experiment with it further ever since.
So, this week I’m dusting off that little red tin at the back of the cupboard and celebrating the general super duperness of black treacle by using it as a base for a salad dressing and piling it into a new take on a treacle tart in my bonfire night menu.

Another unsung hero of the season is the marrow. My friend Zara, her daughter Florence and I lugged an enormous marrow home from their allotment last week and invented this dip together which forms the basis of my starter.

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Marrow Baba Ghanoush
Serve with cheese straws, crisps, crudités or as I did, with little croquettes made from mashed sweet potato or pumpkin.

Ingredients
1 marrow
Salt
Black Pepper
Olive oil
50g cream cheese
Small bunch of chives
1 garlic clove
1/2 teaspoon of smoked paprika

Method
1) Preheat the oven to 200°c
2) Cut the marrow into large wedges and place on a baking tray, skin side up
3) Drizzle with olive oil and season well with salt and pepper
4) Roast for 30-40 minutes or until the marrow is really soft and the skin is caramelised or scorched in patches.
5) When the marrow is well roasted place it in a blender with all of the other ingredients. Blend until smooth.
6) Can be served warm or cold which means you can make it the night before and just pop it in the fridge.

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Venison Hot Dogs
I think hot dogs taste better outside on a cold day and they’re easy to hold and eat with a sparkler in your other hand!
To make them super special I’m using venison sausages and a cheeky drizzle of dark chocolate. Trust me it works! To balance out the richness of the hot dogs I’ve made this firework ‘slaw with brightly coloured veggies and a black treacle dressing.

Ingredients
For the firework ‘slaw:
1 carrot, peeled
1/4 red cabbage
1 beetroot, peeled
Small bunch of radishes, leaves and stalks removed
1 teaspoon of black treacle
1 tablespoon of balsamic vinegar
1 tablespoon of olive oil
Salt and pepper

For the hot dogs:
2 red onions or 4 large shallots
Knob of butter
1 tablespoon of olive oil
5-6 juniper berries
1 tablespoon of red wine (leaving plenty left in the bottle for serving with dinner)
2 bay leaves
8 venison sausages
8 brioche rolls
100g of dark chocolate (at least 70%)
English mustard

Method
1) Finely slice the onions or shallots and place in a large frying pan with the butter, oil, juniper berries and bay leaves.
2) Soften gently on a low heat for 15-20 minutes then stir in the red wine.
3) Heat for another minute or so to allow the wine to soak into the onions.
4) Cook the sausages in the oven for about 25-30 mins (as per the packet or your butchers instructions)
5) Melt the chocolate either in a bowl fitted over a pan of simmering water or if you (like me) can’t be bothered with all that; pop the chocolate in an oven proof dish and chuck it in the oven very very briefly (don’t let it burn or you’ll have to start again).
6) Warm the brioche rolls for a couple of minutes in the oven then split them lengthways and stuff in the onions, sausage, dash of English mustard then a very light drizzle of melted chocolate.

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To make the accompanying ‘slaw. Stir the black treacle and balsamic vinegar together until well combined. Then whisk in the olive oil a little at a time, season with salt and pepper and set aside. Finely chop or grate the vegetables and toss in the dressing just before serving.

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Bonfire Brazil Nut Tart
Dessert has all the flavours of treacle toffee but it’s softened by the buttery brazil nuts (…went a bit Greg Wallace then sorry, can’t help it it’s well yummy!)

Ingredients
200g plain flour, plus extra for rolling out
100g cold butter, diced
1 large free-range egg
Cold water to bind

300g golden syrup
300g black treacle
100g fresh breadcrumbs
150g chopped brazil nuts
2 tbsp of whiskey

Method
1) Rub the butter and flour together with your hands until it looks like breadcrumbs.
2) Lightly beat the egg and add it to the flour and butter. Stir in a little cold water too, just a tablespoon or so, just enough to bring it together to a smooth, soft dough.
3) Dust your work surface with flour and then roll out the dough to line a medium sized spring form cake tin or tart case (mine was an 18cm cake tin, which was probably a bit too deep so you might be better with something slightly bigger to make a shallower tart)
4) Chill the pastry in the fridge for 15-20 minutes and preheat the oven to 190°c
5) Blind bake the pastry (line the pastry case with grease proof held down with baking beans) for 15 minutes then (remove the paper and beans) and bake for a bit longer, until starting to turn golden brown.
6) Stir all of the remaining ingredients together and tip into the pastry case.
7) Bake the tart for 30 minutes.
8) Serve with double cream, custard or vanilla ice cream.

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Have a super bonfire night xx

Soup Season

Recipes

Is it soup season already? It must be as I seem to be spending most evenings curled up on the sofa with a blanket watching The Great British Strictly X-Factor Come Dancing Bake-Off!*
So, without further ado, dig out those slipper socks, whip up this delicious soup recipe and hibernate. See you all in the Spring 😉
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OK, ok, so not really going into hibernation; some of us have dishes to wash and a book to promote (any excuse for a plug). With that in mind and the horrendous news (which I cannot seem to escape) that there are only 64 days until Christmas I have added a bonus recipe to this soup dish – just double up on a few of the ingredients (see below) and you’ll have a stunning little salad treat for tomorrow, giving you even more relaxing telly time! Hooray! X

Roasted vegetable soup with figs and balsamic dressing

Makes 4 portions
Ingredients
1 Butternut squash
1 Beetroot
2 Onions
4 Garlic cloves
1 baking potato
3 carrots
Olive oil
Grated or Ground Nutmeg
Salt and pepper
200ml milk
300ml boiling water or chicken stock
4 Fresh Figs
Few sprigs of Fresh Thyme
1 tablespoon of Balsamic vinegar
1 teaspoon of Black treacle

100g goats cheese or 2 tablespoons of toasted flaked almonds (optional)

Method
1) Preheat the oven to 200°c
2) Peel the beetroot, potato, butternut squash, onions and carrots and cut into chunks. Put the chopped veg into a large roasting dish and drizzle over 3-4 tablespoons of olive oil and season with salt, black pepper and about half a teaspoon of grated or ground nutmeg.Throw in the garlic cloves (unpeeled) and roast for 30-35 minutes or until they are soft and the potatoes are golden and starting to caramelise at the edges.
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3) Once the vegetables are in the oven cut a deep cross in each of the figs to almost cut each one in quarters (but not all the way through). Pop them on a smaller baking tray or oven proof dish and drizzle with a little olive oil and season with salt and pepper.
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4) Roast the figs towards the end of the vegetable cooking time as they only need 15 minutes.
5) To make the balsamic dressing simply whisk together 1 tablespoon of the oil from the vegetable roasting tray with 1 tablespoon of balsamic vinegar and the teaspoon of black treacle. Set a side until serving.
6) Carefully remove the skin from the now roasted garlic and discard. Put the peeled garlic and roasted vegetables in a blender with the milk and 300ml of boiling water (or you can use chicken stock if you prefer) blend until smooth. Add a dash more water if you want a thinner consistency.
7) Pour into shallow bowls, top each one with a few thyme leaves, a roasted fig and either a sprinkling of toasted almonds or pieces of soft goats cheese. Drizzle a little of the dressing over each one and serve.
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Bonus recipe
Peeling and chopping vegetables can be a bit boring so why not put a few chunks of the roasted vegetables to one side for tomorrow before blending? Save a bit of the balsamic dressing too, an extra fresh fig and a lump of goats cheese.
Simply scatter some rocket or watercress on to your plate, add the cold roasted vegetables, chopped fresh fig and goat cheese then pour over the balsamic dressing make an elegant seasonal salad.

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(*rock and roll!)

Cooking Without a Kitchen Launches!

Books, Events, Recipes

The countdown has begun, it’s official, my book will be in physical, published and purchasable form ready for the London Art Book Fair next week!

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It is my first cookery book and it is called “Cooking Without A Kitchen”. Comprised of 20 recipes for dishes you can create without setting foot in a kitchen. The original idea was born out of too many business trips resulting in awkward dinners in hotel restaurants. I wanted to cook for myself, to unwind at end of the day. So, I set about creating meals in my room which were tasty, easy and didn’t make a mess or set off the hotel sprinkler system!

The idea grew to many more scenarios where you need to cook but can’t access basic kitchen equipment like an oven, hob or even microwave.

If you would like to find out more please visit the website of Pedestrian Publishing who are not only responsible for the publishing but all of the design as well; like the fantastic cover designed by Nina Vlotides and made from a hand screen printed tea towel!

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I would also be honoured if you would like to pop along to the London Art Book Fair where it first goes on sale. I shall be there at the opening event on Thursday 12th of September, 6pm at Whitechapel Art Gallery, London. It would be fantastic to meet fellow bloggers and readers.

If you can’t make it then don’t fret, the book will be on sale via Pedestrian Publishing and I will post information here and on my Facebook page when it goes live.

But for a little taster of what’s to come I have created exclusive recipes for a cocktail and a canapé which you could whip up away from your kitchen. The following recipes do not appear in the book or anywhere else, they’re just for my smashing blog readers without whom none of this would have been possible. Cheers! Xxx

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Canapé: Cinnamon Bagel with Goats cheese and Berries.
Serves 2

Ingredients:
1 teaspoon of blackcurrant jam
1 teaspoon of balsamic vinegar
1 raisin and cinnamon bagel
Small piece of soft goats cheese (approx 50g)
Handful of fresh blueberries
Few fresh mint leaves

Kit:
2 Teaspoons
Scissors
Grease proof baking paper
Iron & ironing board*
Small bowl
Plate or board for serving

Method:
1. Mix the blackcurrant jam and balsamic vinegar together in a bowl and set aside.
2. Split the bagel in half using the scissors (you can use a knife or fancy bagel slicer but I prefer to carry scissors instead of knives if I’m out and about)
3. Lay the 2 bagel halves out side by side on a large piece of grease proof baking paper. Fold the paper over and seal with folds to make a parcel.
4. Heat the iron to its hottest setting and when it is up to temperature gently iron the parcel for around 5 minutes each side. This will warm the bagel halves and very lightly toast them.
5. Turn off the iron and open the parcel carefully. Use a tea towel to protect your hands as it will be hot. When the bagel is cool enough to handle cut each half into 8 pieces using the scissors.
6. Break the goats cheese into small chunks and use to top each of the bagel pieces.
7. Drizzle each canapé with a little of the jam and balsamic mixture and top with a blueberry.
8. Snip the mint leaves up into fine shreds and sprinkle over all of the canapés to serve. Enjoy immediately.

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Cocktail: Ice-lolly Fizz!
This is a sweet and silly cocktail which allows you to make something chilled and fizzy without a fridge or freezer (just need an ice cream van or a newsagents!)
Serves 2

Ingredients:
2 tablespoons of elderflower liqueur
1 fruit ice lolly (pineapple or lemon works best, not ice cream based ones)
Small bottle of sparkling wine such as cava, prosecco or champagne
2 sprigs of fresh mint

Kit:
2 champagne flutes, or plastic/paper cups if you’re outdoors
Tablespoon

Method:
1. Put one tablespoon of elderflower liqueur in each glass
2. Break up the ice lollies and put the pieces into each glass then top up with sparkling wine.
3. Garnish with the mint sprigs and the lolly sticks for stirrers and serve.

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* in this recipe I used an iron to toast the bagel but you can of course use a conventional toaster instead. If you do decide to use the iron you do so at your own risk and please note that using electrical equipment in a way other than which it was intended may invalidate and guarantee or warrantee you have on the product. Please also check with the owner of the iron and ironing board before you get cooking. Xxx

The Trouble with Trousers

Events, Recipes

Taylor & NiceThis week Bradley Taylor & I have re-launched our catering business Taylor & Nice with a new Private Chef Hire offering. We’ve been booked to do some quite exciting events over the next few weeks, so we’ve been busy buying new chef jackets, plates and cutlery in preparation. I think I could lose whole days in cookware shops. I am completely obsessed with seeing pans in every possibly size – ranging right from dolls house scale to a saucepan I could probably install a kitchen and a couple of bedrooms in.

The only thing we’re struggling with is trousers. Here’s a venn diagram I’ve put together to explain what I mean:

trouble with trousers

Rant over, it’s back to the kitchen to get perfecting some of our recipes ready for our upcoming events. This week I have been putting the finishing touches on a recipe for a melon & ginger biscuit dessert.

Melon Curd

We’re serving this homemade melon curd with lemon posset, ginger biscuits, and fresh melon pieces but I’m sure it would be lovely on toast, stirred through yoghurt or in a tart.

Taylor and Nice biscuitsIngredients:

1/2 a Galia Melon, deseeded and chopped
juice of 1 lemon
200g of caster sugar
100g of unsalted butter
3 eggs and 1 egg yolk whisked together with a fork

Method

1) Put everything except the egg mixture in a heatproof bowl set over a pan of simmering water

2) Stir together until the butter has melted

3) Whisk in the eggs and keep stirring or gently whisking for around 15-20mins until the mixture thickens.

4) Take the mixture off the heat and allow to cool, don’t forget to remove any remaining melon pieces and discard them (or eat them, they taste a bit like stewed apple and custard) then put the curd in the fridge to chill and thicken up a bit more ready for spreading, or drizzling.

Melon Curd Breakfast

If you’d like to find out more about Taylor & Nice or you know where we can get catering clothes that don’t look like we’ve had little accidents and had to change, please get in touch via our website: taylorandnice.com

x

Pomegranate Syrup

Recipes

Pomegranate Syrup with Pomegranate & Greek Yoghurt

This stuff is brilliant. I came across it whilst testing a recipe for a new Taylor & Nice client, where Pomegranate Molasses/Syrup was listed in the ingredients. I had no idea where to even begin looking for it. Instead I flicked through a few recipes online and got experimenting. Subsequently I have found that it is quite readily available in smaller shops but I quite like making it, it’s really satisfying and you can control the flavour and consistency yourself. I intend to have a go at making similar syrups from other pressed fruit juices; I tried it with pineapple juice and it was equally delicious – any other suggestions?

Pomegranate Syrup with Greek Yoghurt

Pomegranate syrup

Ingredients

300ml of pomegranate juice – you need 100% juice for this not anything labelled “juice drink” because then you’re just concentrating additional sugars, sweetners and water
Juice of 1/2 lemon
1 dessertspoon of caster sugar

Method

1) Put everything into a small pan over a high heat, occasionally swirling the pan to mix the ingredients, no need to stir

2) Heat until it starts to bubble rapidly

3) Once the mixture is the consistency of runny honey or golden syrup (and has reduced by about two thirds) take it off the heat – and that, is that!

It’s so delicious. The recipe we were working on was chicken based so deffo drizzle a bit on grilled chicken or barbequed meat. I mixed up a quick salad too with a load of couscous, feta, rocket, pomegranate seeds and a drizzle of this syrup – delish! It’s very sticky, sweet but also sharp so it works really well with sweet and savoury dishes, also you can drizzle it nicely over the plate so my normal everyday cooking can look super extra fancy 😉

Toasted bagel with cream cheese and either pineapple or pomegranate syrup

Why not have it for breakfast folded through yoghurt with some fresh pomegranate seeds scattered about.

Pomegranate-based Breakfast

It’s Eurovision this weekend too, so if there’s any left it’s going into a cocktail for sure! Yummers! x

Anger Management Brownies

Cooking, Recipes

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I made these when I was very, very cross. In fact, I’m just gonna go ahead and say it, I had PMT. I was so grumpy, it was actually ridiculous. I shouted at a sofa, a laptop, my phone and Richard. Luckily he’s very patient and extremely understanding so just laughs at me when I lose my temper at everything! In return for his patience I shared my anger quashing brownies. I find that chocolate is good for when my hormones are on the blink and I add extra chocolate enhancing flavours like cardamon and coffee to make them even more consoling.

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Anger Management Brownies

Ingredients

100g butter (plus extra for greasing)
200g dark chocolate
4 eggs
200g golden caster sugar
1 teaspoon of ground cardamom
1 espresso (or 50ml of very strong coffee)
50g honey
1 teaspoon of rosewater
130g plain flour
1 tsp of baking powder
30g cocoa, and a bit more for dusting

Method

  1. Line a 20cm square cake tin (or similar sized rectangular one) with a piece of baking paper and grease well with butter. Preheat the oven to 180°C.
  2. Put the chocolate and butter in a bowl which is fitted on top of a pan of just boiling water, heat until both are melted.
  3. Whisk the sugar and eggs together until the mix has about doubled in size and is a lot paler than it was when you started whisking.
  4. Add the espresso, ground cardamom, honey and rosewater to the egg mixture and whisk again to combine.
  5. Now pour the melted butter and chocolate into the egg mix and whisk once more until smooth.
  6. Then fold in the flour, baking powder and cocoa and then tip the mixture into the prepared tin.
  7. Bake for 20-25 minutes. Don’t worry if it’s still quite wobbly in the middle, it will set more when it’s cold.
  8. Leave to cool (if you can wait that long) then slice into squares, dust with cocoa powder if you’re feeling fancy.

I like to serve mine (if I’m feeling particularly grumpy) with a good slice of action movie! Yippeekiyay!

Bring Back Jam Tarts!

Recipes

Tangerine and Raspberry Tarts
Ok, so Jam Tarts haven’t disappeared completely, but as cake trends go…they’re no macaron right now.

Well, take a hike cupcakes and cake pops, move over oversized meringues and make room for the Jam Tart because…

  • Firstly, Jam tarts are easy to make – comprising of only 4 ingredients
  • They’re cheap to make – one of the 4 ingredients is water and another could be any old jam at the back of the cupboard!
  • Speedy, too – needing only 15 minutes in the oven!
  • and they’re a bit magic – well not actually magic but there’s definitely something very exciting and totally delicious that occurs when jam is baked in pastry

Yes they’re simple, but some of the best things are. You really don’t need to spend all day in the kitchen to bake these and the house will get that wonderful homely smell without so much as a balloon whisk in sight.

Jam Tarts

Makes 12 small tarts

Ingredients

100g plain flour (plus a little extra for rolling out)
50g butter
cold water to bind
Jam, marmalade or fruit curd of your choice

Method

1) Rub the butter into the flour until the butter is well incorporated and the texture is sandy or like fresh bread crumbs

2) Mix in enough cold water to bring the mixture together to make a smooth dough which picks up all the flour in the bowl – I used about 3/4 of an espresso cup full of water…if that helps 🙂

3) Leave the dough in the fridge to rest. You can leave it in there for about 30 minutes but I don’t usually time it. Instead, I just leave it in there until I’ve preheated the oven to 180°C, cleaned and floured the surface, found my rolling pin and pastry cutters and greased a 12 hole bun tin.

4) When you’re ready, roll out the dough onto the floured surface til it’s about 2-3mm thick and cut out 12 circles.

5) Line the prepared bun tin with the pastry discs and fill each one with a level teaspoon of jam

Making Jam Tarts

6) Bake in the oven for 12-15 minutes or until the pastry is cooked through and the jam is bubbling (just enough time to put away the rolling pin and get the coffee on)

7) Once baked, let them cool in the tin before transferring to a wire rack to go completely cold.

If you’re still not convinced that Jam Tarts are snazzy enough for your fanciest of guests, then do go ahead and add an arty drizzle of chocolate, dusting of icing sugar, scatter a few slivers of lemon zest or use any leftover pastry to well, tart up your tarts!

x

Chocolate Drizzle I heart Jam Tarts Jam Tart with Pastry SpotsJam Tart with Pastry Lattice Tarted up Tarts!

Are there any old fashioned foods you’d like to bring back, or any trends you could do without? Let me know – I’d love to hear from you. x

Spring Cake

Recipes

Mummy Avocet

For this Easter Bank Holiday Weekend I thought it would be nice to post a cake recipe. But already I have a bit of a headache (which I think could possibly be attributed to an over consumption of chocolate eggs) so I’ve gone for a light, chocolate-free, fruity number! I made some fresh tropical fruit orb thingys to decorate it, which you can see as Easter eggs or as Spring flowers (or just bits of fruit), and then added some paper Avocets. There’s nothing significant about the use of avocets, I just wanted to draw some black and white birds with long legs to give the cake some height and these wetland birds seemed to fit the bill…(sorry it that a bad joke?).

Spring Cake

Spring Cake

Ingredients

For the cake:
150g light soft brown sugar
2 large free-range eggs
100g sunflower oil
200g grated carrot (about 3)
Zest of 2 lemons
1 teaspoon baking powder
200g wholemeal flour

For the filling:

300g cream cheese
Juice of 1 lemon
2 tablespoons icing sugar
170g 0% total Greek Yoghurt

For the icing:

8-10 dessert spoons of icing sugar
Juice of 1 lemon

To decorate (optional):

1 Pineapple
1 Melon
1 Mango
Fresh mint sprigs

You will also need 1 small round cake tin, greased with butter and lined with a circle of grease proof paper

Method

  1. Pre-heat your oven to 190°C
  2. First make the cake: Whisk the eggs and sugar together until pale and fluffy (or in my case until your arm aches because you’ve been making cakes all day and can’t be bothered to wash the electric whisk again)
  3. Whisk in the oil then add the grated carrot and lemon zest.
  4. Fold in the baking powder and flour until fully combined and then tip everything into your prepared tin
  5. Bake for about 25-30 minutes or until a skewer poked into the middle comes out cleanly
  6. Turn the cake out onto a rack to cool completely
  7. Mix the filling ingredients together in a bowl then put into the fridge to firm up a little while you slice the cooled cake horizontally through the middle
  8. Sandwich the cake together with the cheesecake filling and pop the cake into the fridge for 10-15 minutesSpring Cake filling
  9. Meanwhile, mix the icing sugar with the juice of 1 lemon until thick and smooth – you want the consistency to be somewhere between double cream and smooth peanut butter, so add the icing sugar bit by bit to the lemon juice and add more or less if needed
  10. Use a melon baller to carve little pastel spheres from a fresh pineapple, mango and melon. Ice the cake and then decorate with the fruit, mint leaves and a gentle snow flurry of icing sugar.

I added some drawings of avocets to mine, which I taped to cocktail sticks, but you can add your own drawings or any other cake decorations you like.

Mummy Avocet

Spring cake

Have a lovely bank holiday. What are you baking this weekend? x

Blog Birthday!

Events, Recipes

This blog is now a whole year old, so I decided to have a dinner party to celebrate and say thank you to some of the people who encouraged me to keep it going.

The menu is comprised only from recipes which have featured in my blog through the year.

First Course

Orange, banana and passionfruit smoothie from Sundays & Smoothies 25th March 2012

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***

Second Course

Flatbreads and Guacamole from Faster Flatbread! 28th June 2012

Red Pepper Pesto from Pre-Payday Pepper Pesto 19th July 2012

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***

Third Course

Seared Beef Salad from Capers on a Train 17th of August 2012

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***

Fourth Course

Bulghur Wheat Risotto from Sugar-Free 24th of March 2012

Mojitos & Grilled Pineapple from Adventures in Canapés 28th September 2012

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Grilled Pineapple

***

Fifth Course

Walnut Shortbread with Greek Yoghurt & Poached Apricots from Total London 13th July 2012

Ta dah!

***

Sixth Course

Coffee and slices of Twelfth Night bars from Twelfth Night 8th February 2013

twelfth night bars

Toad in the Hole

Recipes

National Butchers’ Week starts today! Great British Chefs asked me to cover this for their blog pages so I went to one of my favourite shops in the East Midlands. The full article is here.

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I had a great time at John F. Pitchford’s butcher’s shop as you can probably tell so for my favourite blog readers (you!) here are some extra photos from my visit:

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Local Football Team Photos

 

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Outside the shop

 

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Southwell Minster

 

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Ray showed me a picture of some prize winning beef

 

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Ray with the beef in the cool room

 

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Yum!

 

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Ray (left) Adrian (right)

 

Southwell Minster

Southwell Minster

 

Whilst in the shop I picked up 6 of their handmade sausages which I made into a big tray of Toad in the Hole for dinner. Why not grab some bangers from your local butcher this week and have a go!

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Toad in the Hole

Serves 3 -4

Ingredients

300ml milk
3 eggs
60g self raising flour
60g granary bread flour or other wholemeal variety
6 sausages
1 tablespoon of sunflower oil

1) Preheat the oven to 200°c

2) Mix the eggs together with the milk in a jug

3) Put the flours in a bowl and the add the milk and egg mixture, whisking to make a smooth batter, place in the fridge to rest until required.

4) Bake the sausages in the sunflower oil for 20 minutes in the oven,

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5) Pour in the rested batter and quickly put back into the oven for another 15-20 minutes or until well risen and golden brown

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6) Serve with steamed veggies

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I hope you have fun checking out your local butcher but if you fancy visiting the Pitchford brothers I can highly recommend it. Southwell is great for a lil’ day trip, have a look round the Minster, check out the WI vegetable market on a Saturday and go say hi to the guys in the butcher’s shop.

John F. Pitchford, 1 Market Place, Southwell, Nottinghamshire, NG25 0HE