If you are what you eat, then there’s no getting around the fact that, last month, I was an apple. A bramley apple to be precise.
My increased apple intake had a lot to do with the fact that the Best In Season folks were running another recipe competition, this time with bramleys in mind. I hadn’t done too shabbily last time out, so I was all on for having another go. Thus there was much baking and subsequent consumption of bramleyed goods. Enough, if the old apple-a-day adage is anything to go by, to ensure that my doctor would be kept away indefinitely. And in the end, I tasted what I had made, and indeed it was good, I-must-make-you-again-soon kind of good.
Bramley apples, desserted
Of late, I have been working on my mash technique.
Knowing that some people can get quite exercised when it comes to the subject of mashed potatoes, it is only right and proper that I should take my research in this area very seriously.
Potato ricer: the tool of choice for discerning mashers
It can hardly have escaped anyone’s notice that eating locally is all the rage these days. Yes indeed, reducing your food miles and growing your own are where it’s at. People who previously didn’t know one end of a spade from the other are suddenly all about raised beds and double digging (for which purpose one sincerely hopes that they are, by now, using the right end of the spade).
Bully for them I say and, yes, bully for me, out there with my wellies on, digging up spuds with the best of them.
But, but, but.