A much better professional illustration of this charming picture will be in the catalogue for Bonhams sale in their Knightsbridge Saleroom 21st November 2017. Nevertheless Tony Sargeant points out the somewhat mischievous look in the eye of the Shetland Pony
Anthony Sargeant comments that the painting by JJ Hill is in excellent condition and there will be a better illustration in the Bonhams catalogue – It is a charming painting – the Shetland Pony has a mischievous glint in its eye
JJ Hill – Victorian Painter – large Oil Painting – Child seated on a Shetland Pony accompanied by a dog in a landscape
A delicious recipe from Rick Stein’s excellent book ‘Seafood Lovers’ Guide. For those who don’t know Arbroath Smokies are a delicacy from the East Coast of Scotland. They are small haddock which are traditionally hot-smoked in a kiln over hardwood chips – thus they are already cooked and ready to eat. In this recipe used by Anthony Sargeant the meat has been flaked from the bone and skin and incorporated in layers with potato dauphinoise to be baked in the oven. It is delicious comfort food. Here it is served with a few stir fried courgette and pakchoi pieces.
Some weeks ago Anthony Sargeant said that, “if I were Theresa May I would have a general election now” – prescient or just logical? Now once again let me say that …. “If I was Theresa May …”. I would include in the Tory manifesto a cast-iron promise to hold a Scottish Referendum on some specified date – possibly in 2018 or 2019.
Anthony Sargeant took this photograph of Forget-me-nots bursting out from a crevice in the stone steps leading to the top part of his Shropshire garden. It is mid-April and the Forget-me-nots are flowering in profusion all over the garden where they have self seeded in their profligacy.
Looks good – tastes wonderful. Below is the recipe for the Prawns and Courgettes. Anthony Sargeant recommends this light stir fry dish but beware of overcooking the prawns – they will turn rubbery and only need a few minutes in the pan at the very end. The Pak Choi was simply chopped across the leaves with garlic and fresh ginger added with a little soya sauce. (A small yoghurt Raita would be nice on the side)