It’s a stunningly beautiful frosty morning & sun just rising behind the house .
Yesterday I gave the grass its first cut of the year,swept up remaining leaves & winter debris, had a general tidy up after work on a palm tree removing all the dead leaves & ivy…what a horrible job that was !
I’ve been spurred on by the impending arrival of family for half term….all of them…the Bristol & the Jersey contingent, that’s 4 four grandchildren & their parents,plus some extended family.
In preparation I am today baking a chocolate cake ,granary bread & a Jersey bean crock.
The beans are a good standby to have something hot for anyone who wants them on return of a walk etc.
Bean crock recipe:
Medium size Haricot Beans
Red Kidney Beans
Pigs Trotter & or Hock
Large onion chopped
1 Carrot chopped
Water to cover.
As I no longer have an Aga I now use a slow cooker.
Soak beans overnight.
Cook on setting 2 until bubbling then down to 1 overnight.
When the trotter has started to disintegrate remove from pot,cut up the flesh & skin [removing all the bones] & return to pot.
Add a scant dessert spoon of golden syrup.
Continue to cook or keep warm,this is a perfect dish to have ‘on the go’ for hungry adults & children.
Serve alone or with a sprinkling of Worcester sauce. Enjoy !