It’s time to put my asparagus to bed for the year but there is still time for one last meal and to take advantage of the box of free range eggs given to me by a friend from his own chickens so what could be better than asparagus dipped in to a a freshly boiled Legbar or Plymouth brown rock egg?
Unless you have a large family if you are cooking a large pumpkin like Crown prince you will have a lot of left overs. A wonderful way to use them up is in baking and if you’ve cooked the squash for dinner the night before this soda bread recipe is quick enough to be served fresh with some butter the next morning for breakfast.
The weather is definitely on the turn. We had our first hard frost a few days ago and I’m typing this up in front of a roaring fire. On nights like this there is nothing as warming to body and soul as soup and crusty bread with lashings of butter.
Now is the season for British squashes and the allotment supplies plenty which are slowly ripening in the cool shed to be used over the next few months so Autumn and winter is an ideal time to use this seasonal vegatble.