Supper of flaked Arbroath Smokie baked in a potato dauphinoise with courgette and pakchoi

Standard

supper of arbroath smokies potato dauphinoise with courgette and pakchoi

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.

Flowers in the hedgerow around my Shropshire Home

Standard

IMG_4774

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.

School life in England 1955-62

Standard

The honours board that hung on the wall of the school hall name all of the school captains (head-prefect) for the period 1930-1972. Anthony J Sargeant, Tony, was a pupil from 1955-62. In this piece he reflects upon the school ethos and regime with respect to Daily Morning Assembly during that period. The school in question had been one of many Grammar schools in South London endowed by the Livery Companies of London (in this case The Haberdashers’ Company) – Thus the school was ‘Haberdashers’ Aske’s Hatcham Boys’ School.

via Morning assembly at an English Boys’ Grammar School (1955-62) — Anthony J Sargeant in 1966

Ewes with their lambs in Shropshire

Standard

img_4613

Ewes and lambs photographed by Anthony Sargeant in the field next to his Shropshire (UK) home on Sunday 19th February 2017. Spring is rapidly approaching as the days get warmer and longer. In the hedgerows snowdrops are everywhere and the first primroses have appeared.

Blackberry crumble with apples and cream

Standard

blackberry-crumble-with-pan-fried-caramelised-apples-and-cream

Blackberry crumble with pan fried Cox apple segments caramelised with brown sugar: served for supper last week.  Anthony J Sargeant thought the combination made a delicious dessert dish with the crunch of the crumble topping balancing the softness of the apple.