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The fragrance of Chrimble: Orange Cloves & Exotic Myrrh in a bottle.

This Lush body oil makes use of the myrrhs anti-infammatory properties , apply liberally to moisturise and nourish your skin or use as a massage lotion.

Peel of 5 oranges or tangerines.
4 Tbsp cloves
400ml sunflower oil
1 tbsp myrrh

Put peel, cloves and oil into blender and blitz until smooth

Pour mixture into glass heatproof bowl and place in pan of boiling water.

Add myrrh , then cover and leave to simmer for 1 hour , making sure the pan does not boil dry.

Take off heat , leave to coil , strain and bottle off.
keeps for 3 months in dark , simply lush.

4oz Butter/Marg
8oz Caster Sugar
8oz Desiccated Coconut
4 eggs
4oz Plain Flour
1/2 tsp Nutmeg
1/2 tsp Vanilla Essence
1/2 pint Fat Milk

Oven on 350F [ 180 C ] Gas Mk 4
Lightly grease 10” Pie or Flan Dish
Cream butter/marg with sugar
Add Coconut and eggs
Sieve flour with nutmeg
Add vanilla essence
Fold into coconut mixture , gradually whick in milk.
Pour into prepared dish and bake for 1 hour, when cooked , a knife inserted into the centre should come out clean.

Simples.

The mixture will have formed a pastry like shell , and egg custard like super moist filling and a coconut topping.

Consume.

I used creamed coconut and added hot water to it to make the milk , mainly due to the fact I don’t have milk in my house , never use enough of the stuff before it goes off.

And the pie still turned out awesome.

Tuscan Dish known as ‘ fagioli all’uccelleti ‘ which means beans made with the little birds way . Because they used to cook wee birds in the pot with them this way.

Try using dried rather than tinned the flavour is far superior.

Soak them overnight and cook them for about 1 hour for greater depth of flavour.

The recipe below uses precooked beans.

Serves 4

Prep & Cook Time 4 minutes

2 x 400g ( 14 oz tins of cannellini beans drained
2 tablespoons olive oil
bay leaf
2 fresh sprigs of thyme or winter savory
10 fresh sage leaves
1 medium sized onion , roughly chopped
3 garlic cloves , finely chopped
75 ml ( 3 fl oz ] dry white wine
salt & pepper

Garnish
1 table spoon fresh flat leaf parsley , chopped

Put beans in pan with 1 tablespoon olive oil , the bay leaf , thyme and 2 of the sage leaves , cover and warm gently until you need them.

Heat remaining oil and cook onion , gently for 5 minutes , without colouring , add remaining sage leaves and garlic and cook further for 1 minutes. add wine and cook gently for another minute or so .

Add the bean mixture taste for seasoning , cover and cook gently for further 2 minutes..

If necessary add some water to keep the mixture moist.

Serve sprinkled with flat leaf parsley.

Thats’ the posh way to do it , I just chuck my dried beans in overnight , boil up the soaking water and then chuck all the other bits and bobs in and boil for about 1 hour and the cooking liquor is ace , and if it’s not going to be served as a side , I serve it as a soup , using the cooking liquor , seems a shame to waste it after all.

Hope this helps Huge [ Our Man In Mumbai ]

If you’re pulling the last of your carrots out of the ground in March before they go to seed, this is a great way to use up any excess you have.

Just shy of 1 gallon of water
5lb Carrots
Juice and Zest of 3 oranges
Juice and Zest of 1 Lemon
3lb honey
1 tsp yeast nutrient
1 tsp amylase
Yeast (champagne is good)

Quite an effort this one, but its worth it. Put the water on to simmer, adding in the honey, carrots (cleaned and chopped, not peeled), yeast nutrient, citrus juice and zest. Keep it close to a boil for 40 minutes or so, skimming off any scum that floats up.

Strain out the solids (the carrots are well overcooked, but sweet from the honey, eat if you like ‘em mushy), get the liquid into a sterile bucket and cover tightly; when its cool add the amylase and activated yeast. Ferment out as normal.

This is a surprisingly rich brew, the honey adding some extra depth of flavour. If you prefer to make as a wine rather than a mead, use 2 1/2lb of sugar in place of the honey.

After an article was published , some of my chums , decided to fashion up some sledges over the snowy period.

One of the team having lived abroad [ AUS ] for most of here childhood had never sledged before , her first two runs ended up destroying the first two of three sledges OOOps.

So , after some hasty rebuilds in a cottage kitchen, where the kitchen table quickly became the Black & Decker Workbench , it was a case of sledging in the dark by headlamps.

Matron even Sam Spee , the rescue dog liked dancing in the snow.

Then a late supper , supported by Zebra production , home made Kiwi Miner Stout , and a long hard cycle home up hills covered in snow and ice , in bed by 0230 hrs .

knackered.

Return trip day two , this time loaded up with some more ale , some strawberry cider , some ginger beer , some apple and black berry vodka , and some home made flap jack super food bar.

The perfect energy food , all gooey and sticky , ideal to kick start the day.

Just For Ms. Mole et al who consumed and requested the recipe.

Zebra Style High Energy Gooey Flapjacks

These honey-sweetened flapjacks are great for breakfasts on the go. If you’re having them at home, serve them warm with a dollop or Greek or natural yogurt and some fresh fruit. Makes 12 big or 16 smaller flapjacks

200g unsalted butter
200g demerara sugar
200g honey, agave syrup or brown rice syrup
450g muesli or a fruity porridge oat mix.

Lightly butter or oil a 20cm x 30cm (8in x 12in) cake tin, or line it with parchment paper. Put the butter, sugar and honey in a saucepan and heat, stirring occasionally, until the butter has melted and the sugar has dissolved. Add the muesli and mix well.

Transfer the mixture to the prepared cake tin and spread to about 2cm (¾in) thick. Smooth the surface with the back of a spoon. Bake in a preheated oven at 180C for 15-20 minutes, until it’s lightly golden around the edges but still slightly soft in the middle. Let cool in the tin, then turn out and cut into squares. Store in an airtight container for up to 3 days.

A second day of pain and a little bit of snow kiting thrown in for good measure by headlamp.

Followed by good home cooked sausage beans and mash , and yet another cycle ride home , I’m feeling the pain today.

Ingredients

500g mix of blackberries, redcurrants, raspberries and strawberries
250g caster sugar
juice of ½ a small lemon
splash of water
method

Place all the ingredients in a thick bottomed pan.

Bring to simmer, blend and sieve.

Allow to cool then churn in an ice cream maker

I add 1/4 tsp freshly crushed black pepper at the end of the freezing process.

The combination of the sharp fresh fruit and the subtle hot pepper , works wonderfully.

Juice many pounds of windfall apples and your left some pulp , save the pulp and look at your lovely foaming juice

Then for something else juices some lush pears

Add you pear pulp to you apple pulp

Bag it up well in a mash bag.

Add to you fermenter, along with sugar and some yeast and some pectolase [ helps settle the pectin in the mix and takes it to the bottom ] and some citric acid , cover and leave for 5 days.

The blend tastes lush already.