Tag Archives: picalilli


As you may have noticed, we are slowly adding new subjects to the site. We already have a section on the Ecocentre and a selection of photographs and yesterday added a book review page. I’m going to add some food and recipe pages soon but there’s a problem I need to overcome first.

I meant to do some food blogging while we were on holiday in the Lake District last year but I ran into two problems. One is that I’m embarrassed by my own odd behavior in taking pictures of my food, particularly when the flash goes off or a small child points out what I’m doing. The second is that I often eat the subject of the blog before taking the picture. The pies at Tebay services on the M6, for instance, are really good (though they are possibly kept in the warming cabinet a little too long). We had them twice, and both times I found myself looking down at the biodegradable packaging and a few crumbs. What was worse is that on the second occasion I had gone there with the intention of getting a photograph.

The same applies to cookery –┬áthere’s no embarrassment but I do still tend to eat things before remembering to take a photograph. There’s the additional problem of having no flair for food photography, but it can’t be that hard compared to some branches of photography. It doesn’t explode and it doesn’t bite so how hard can it be? I will just have to try harder.


That’s a cheese and home-made soda bread cob made from wheat that was harvested in the morning and eaten at lunchtime. It’s quite a good shot, but unfortunately it isn’t one of mine.


This is one of mine. It’s home-made piccalilli. The red bits are chillis because somebody told me it wasn’t spicy enough last year. Nobody has said that this year.

You’ll eventually find that paperwork is a recurring theme with me. Or, to be more precise, my ineptitude with paperwork is a recurring theme.

We made quite a lot of chutney at the end of summer and put it to one side to mature. Now it needs labels. And there is the problem. Somewhere over the last six weeks the collection of paper scraps and diary notes that represent my recipe collection have been scrambled. I have all the information I need to do the ingredients lists for the eight different sorts of chutney, but not all in the same place. It’s a bit of an Eric Morecambe situation – I have all the right notes, but not necessarily in the right order.

Fortunately I know that the “x2 mustard, 30g fresh ginger, 2 red chillies no seeds 100g honey instead of sugar” scribbled in the last week of August relates to the extra hot piccalilli and needs adding to the printout that contains the standard piccalilli recipe.

Two down, six to go.