Quaint and fruity

Excellent crop of medlars again this year, couldn't be without them now

Mince

So many truly awful things are done to some truly awful mince lol  The only way to serve it really is mince 'n' tatties.  Just fry a chopped onion and a couple of chopped carrots in a wee drizzle of oil, add in and brown mince when vegetables are softened, then add gravy thickener/stock etc of choice. Lid on, simmer over lowish heat for a couple of hours; serve with buttery mash and savoy cabbage. make sure you use mince with fat in it - this new lean fat-free mince is really bad.  Can't be beaten :)

Tattie scones

One of my all time favourites, filled with memories and nostalgia.  They really aren't worth buying - you can hardly taste the potato in them - and they are ridiculously easy to make :) They work best with left over mash.  Season your mash well when you make it, then it's ready to go next day for breakfast - literally takes five minutes to make.  Just add enough plain flour to the mash and knead it lightly, to give a soft dough. Turn out on to a floured board, flatten with hand or roll with a pin. Cut to shape - traditionally a plate was used, then the tattie scone quartered; square ones also featured. Cook on a very high girdle for a few minutes on each side until browned- I like mine well-fired as you can see from the photo. Serve warm with good butter. You'll never buy another one, I promise :)

Crumble

Gooseberry and plum crumble, using up the fruit. Tasted every bit as good as it looks :)

Artichoke update

 I bought two as a wee holiday diversion, and to try them for myself.  Trimmed, then steamed for about 25 minutes, then eat the heart with a teaspoon and suck the flesh from the base of the inner leaves. The taste is a delicate green taste, very delicious. There will be more appearing at home, am lucky in that Dikes sell them too; I have a packet of purple artichoke seeds for next year too. Artichoke heaven :)

Globe artichokes

In all my years, I've never prepared, cooked, or eaten these!  Today's the day though, I have two, and am looking forward to getting to grips with them. Nothing  fancy schmancy, just simple methods to get the very best, the essence of the artichoke, out of it.

Will report back  :)