Snowdrops in Shropshire

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In a quiet Shropshire Churchyard the ancient tombstones are covered with Lichen and centuries of weathering has rendered the names undecipherable. Photographed by Anthony J Sargeant – it is 23rd February 2018, and although still in the grip of winter snowdrops, those wonderful harbingers of spring, are bursting through the turf that covers the graves of so many forgotten souls.

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Rack of Mutton resting after cooking

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rack of mutton resting

One rib has all ready been removed from this rack of mutton cooked by Anthony J Sargeant. The rest of the ribs will also be separated so that the piece can be easily sliced ready for plating. Mutton has a deeper flavour than lamb and is worth careful slow cooking if you can find it. It is rare to find it in supermarkets or even in most butchers. This piece was bought from the famous Ludlow Food Centre in Shropshire.

Slices of Cold Mutton (‘left-overs’) cooked by Anthony Sargeant served with crisp English chips

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Cold mutton and chips – wonderful and very traditional English food. It is important to cook the mutton slowly but when well cooked mutton has a deeper taste than lamb – not quite the simple sweetness of lamb – but it is rarely seen on supermarket shelves or even in many butchers (this mutton was bought from Ludlow Food Centre in Shropshire). Tony Sargeant highly recommends it – it can be eaten hot when first cooked then the remainder can be sliced and served cold as it is here.

Forget-me-nots in Shropshire

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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.

Flowers in the hedgerow around my Shropshire Home

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The hedgerows are blossoming in the early spring in this part of England – lots of small jewel-like flowers peppering the banks under the hawthorn hedges that enclose the fields in this part of Shropshire. Anthony Sargeant is fortunate to live in such a gentle and calm countryside. The fields themselves are full of ewes and their young lambs still at the end of March suckling at their mothers teats as we enter April.