TARRAGON & THYME

The Pearly Gates 40 Gypsies arrive at the Pearly Gates in their Transit vans and caravans. St Peter goes into the gatehouse and phones up God, saying. 'I've got 40 travellers here. Can I let them in?' God says 'We are over quota on Pikeys . Go out and tell them to choose between them which are the 12 most worthy, and I will let just the dozen in.' Less than a minute later St Peter is on the phone to God again. 'They've gone', he tells God. 'What?' says God, 'All 40 of them?' 'No, the bloody gates'. Ooohps!

This recipe is apparently very good with chicken, game, pork or lamb Ingredients 20 elderflower heads stalks removed 1.35kg/3 lb cooking apples chopped 3 tablespoon white wine vinegar granulated sugar Makes about 3lb Method Put the apples, elderflowers and vinegar in a large saucepan with 900ml/ 1 1/2 pints of water and bring to the boil. Simmer until soft then strain through muslin overnight.  Measure the liquid and for every 600ml or 1 pint of liquid add 450g / 1lb of sugar. Return to the saucepan and cook gently allowing the sugar to dissolve then bring to a rapid boil. Boil until setting point is reached, this may take up to 25 minutes.  Pour into warmed jars seal

Ingredients 300ml/ 1/2 pint double cream 2 tablespoon of elderflower cordial 1 tablespoon of lemon juice Serves 2 to 3 and the beauty of this recipe is that it can be made in the winter months too, using the cordial as a base. Method Whip the cream and gently fold in the elderflower cordial and lemon juice.  Serve in chilled glasses

Tinky (official name Clover) is the oldest of my cats 20+ still very vocal and enjoying life.  She was part ferrell when we obtained her as a kitten had been living in the fen in amongst some old tyres and we originally thought she was black.  But she cleaned up and turned out she was black and white. She is very pretty and long haired although does not have a terribly thick coat. A very affectionate moggy when she wants fuss by does she want it and will not leave you alone making silly purring noises in the process.  She likes it best when its me and her and the young uns give her a bit of peace and quiet and she can come through into the other rooms, trouble is when we let her through we have one heck of a job getting her back.  All of my cats are very vocal and here she is up to no good taking over the dresser again gradually easing everything off in the process!

Now I have made the conserve I had better have some recipes for using it - I am looking forward to trying this one at the weekend. 1/4 litre/1 1/4 cups/1/2 pint Whipping Cream 1 tablespoon of brandy 4-5 tablespoons Wild Rose Petal Conserve Pour the cream into a bowl and whisk lightly add the brandy and continue to whisk until the cream thickens to a soft peak. Fold in the Rose Petal Conserve and pile the syllabub into 6 wine glasses.  Chill before serving.

Another good tea substitute can be made with wild rose leaves.  Being as I have made Wild Rose Petal Conserve this evening, it seemed a pity not to make use of the leaves, so it was two items for one basically. Not bad - if not good on its own may well be good blended with china tea. To dry wild rose leaves: Season late Spring to late Summer: Pick the young leaves from the tips of the stems of any variety of wild rose. Spread the leaves in layers on trays and leave in a warm place to dry. After 3 or 4 days when the leaves are quite dry and crisp put them through a parsley mill and store in air-tight jars away from the light. To use as a tea Put two teaspoons of the dried leaves in a jug and pour on 1/2 pint boiling water and infuse for 10 minutes.  Strain into a cup and drink hot or warm or iced with a sprig of mint or a slice of lemon.  This is a very green tasting tea.  I am not keen on commercial bought tea, but I quite liked this.  If you find th...

I found this recipe last year by chance and determined that as soon as our native wild rose the dog rose was in flower this year I would give this recipe a go. By the time I found it last year it was too late to have a go. I have started it this evening - it smells lovely so far and is a pale yellow colour at the moment. The recipe comes from A Country Harvest by Pamela Michael ISBN 1-85052-070-4.  This book if you are fond of foraging on the wild plants is a must it has lots of lovely recipes and practical uses.  Ingredients 1 litre/5 cups/1 quart measure of dog rose petals 1 litre/5cups/1 quart of water Juice of a lemon 1kg/5 cups/2 1/2 lb sugar Method Remove any insects, then strip the rose petals from their stems; discard any stems and buds etc, but keep any leaves to one side in a separate bowl.  We have a different use for these.  Place the petals in a saucepan with the water and simmer very gently for about 15 minutes.  Pour int...