Now to enjoy the last of winter. I’ve been cooking steaks in the hearth and tucking into plenty of cabbages and stored roots. Poached meat and broth are very restorative and this year I’ve dined well on woodcock, teals and bread sauce. Cram in the last of the mussels and drink pints of mulled cider and fresh ginger tea to keep the symptoms away.
Like a greyhound out of a starting gate, all Val's news will come straight to your door.