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.
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.
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.
There is something very encouraging about the flowering of Aubretia – they are amongst the first of the Spring flowers. This small clump was photographed by Anthony J Sargeant in his Shropshire garden on 30th March 2017.
Spring has arrived in England and the primroses are blooming all over the garden and in the hedgerows. Anthony Sargeant, Tony, took this photograph late in the afternoon of the 30th March 2017 in the garden of his Shropshire Home.
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 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.