Pressing Olive Oil

The scent of olive juice is in the air. There is always a sense of celebration for the first press of new season's oil. This year we discover a delicate peppery liquid gold. So sweet and mild that our guests enjoy it straight from the press. Most years my favourite grassy early harvest bites their throats until it tames to a peppery finesse in Spring.

winter days

The last of autumn leaves have blown off in the wind, bare brown vines with wild witches' hair of rusty orange canes await the winter prune. The vivid colour of oranges and jonquils radiate against slate skies. We light the first of many bonfires mesmerised by flames spiralling into the night sky.

These winter days are ideal for preserving the last of sumptuous yellow quinces. Peel, core and quarter quinces. Make a simple syrup combining equal sugar and water, split vanilla pods and star anise. Let them blip away on the lowest heat for several hours until quinces are tender and deep red in colour. A spoonful of the thickest cream, best enjoyed by a wood fire.