I have news, it’s life changing news that both myself and John are very excited about. Somewhere my mother’s knees just buckled!
We are now the proud owners of an allotment plot! After nearly two years of being patient on a waiting list, we finally got the call to say there were spaces available. I’m sure I’m supposed to wait until I am retired to do this sort of thing, but there is nothing cooler to me than the thought of growing your my own food. We get the keys and pay the rent tomorrow, it all adds up to a grand total of sixty four pounds for the whole year, it’s not bad is it? The timing is perfect as I’m about to graduate so I will have more free time to work on it and the summer seems to be hitting us hard already which is making me very excited and hopeful about the months ahead.
We now need to decide what kind of stuff to grow, we need to chit some potatoes and prepare the ground for sowing. I remember there always being egg boxes of sprouting potatoes around the house back home. On top cupboards, in the kitchen, on the upstairs window shelf, on the dinner table – which is now in my own living room – in the bathroom, in my bed…just kidding. It was just another quirky characteristic that made up the Preece household which now makes me chuckle!
Speaking of potatoes, here is another baked one for you to feast your eyes upon. Don’t worry, this is the last baked potato, promise!
1 baked potato per person
225g smoked haddock for every 2 potatoes
300ml double cream
2 tablespoons wholegrain mustard
a palmful of parsley leaves
Put the smoked haddock in a baking dish, skin side down. Season the cream with the mustard, parsley and a little salt and pepper. Pour the mixture over the haddock and bake in the same oven as the potatoes for about twenty minutes. Break apart the potatoes into two and scoop out the potato inside, mash the potato with the cream from the cooked fish. Pull away the flesh of the fish, leaving them in big chunks and stir them into the creamed potato, check seasoning then pile back into their jackets. Place under a hot grill until the peaks crisp and colour.