Local Christmas dinner

We are lucky to have no end of local suppliers for our Xmas lunch. I read in the paper that Selfridges sell the Packington chickens that are sold in Chantry Farm shop. We didn,t raise turkeys this year but had one in the freezer from last year. It was a bit of a risk but it appeared just as fresh! The veg were from Heaths - red cabbage, sprouts, carrots, parsnips, onions and accompanied by Chantry pigs in blankets. I have tried unsuccessfully to grow cranberries ( They don't fruit for me) but red currant jelly is just as good.
Xmas pudding is a decidedly international affair as most of the fruits are imported. I wonder if it would be possible to make a local one - a challenge for a future year, perhaps when the fruits from the forest garden are matured.
Boxing Day is even more enjoyable, with all the cooking done we can feast on leftovers.

Pumpkin and Raisin Tea Loaf

This loaf comes from Hugh Fearnley-Whittingstall in Saturday's Guardian.  I though it was worth a go as there is a lot of pumpkin around at the moment.  I didn't have a lemon so substituted orange as pumpkin and orange is a classic combination.

Grated pumpkin or squash works just as well as carrot in a cake, making for a sweet, moist result. This delicious loaf is also made without any oil or butter. Makes 12 generous slices.
200g light muscovado sugar
4 large eggs, separated
200g finely grated raw squash flesh
Finely grated zest and juice of 1 lemon
100g raisins
100g ground almonds
200g self-raising flour
Pinch of salt
1 tsp ground cinnamon
Generous grating of fresh nutmeg
Heat the oven to 170C/335F/gas mark 3 and line a 10cm x 20cm loaf tin with baking parchment. Use an electric whisk to beat the sugar and egg yolks for two to three minutes, until pale and creamy. Lightly stir in the pumpkin, lemon zest and juice, raisins and almonds. Combine the flour, salt and spices, sift these in, then fold them in. Beat the egg whites until they hold soft peaks. Beat a heaped tablespoonful of egg white into the batter to loosen it, then fold in the rest as gently as you can.
Tip into the prepared tin and level the top. Bake for about an hour, until a skewer comes out clean. Leave to cool for 10 minutes in the tin, than transfer to a wire rack to cool completely before slicing.

Bread

Bread using the River Cottage Bread Handbook method. This is 50 per cent wholemeal. It looks quite authentic, I hope it tastes it!

Toffee Apples

For Halloween party this week. So much better made with local apples. This recipe is so easy too. I did have the help of a sugar thermometer though, which is a worthwhile investment if you make jam or sweets.

Makes: 15 toffee apples

• 15 apples
• 400g caster sugar
• 350g golden syrup
• 350ml water
• lollipop sticks

Lightly grease a few baking trays. Insert lollipop sticks into the whole, stemmed apples.

In a medium saucepan over medium-high heat, combine sugar, golden syrup and water. Heat to 149 to 154 degrees C or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in food colouring.

Holding the apple by its stick, dip in syrup and remove and turn to coat evenly. Place on prepared trays to harden.

Chicken tractor

Here's a picture of my lovely new Chicken Tractor. People have said to me that chickens can't drive tractors, but they are missing the point! Chicken tractors allow the birds to do the work of cultivators by eating the weeds and manuring as they go. I had this one especially made to my design and it can be moved by one person and it's designed to fit over a four foot vegetable bed. So far it's doing a great job and when the chickens have cleared one area I move it onto the next bit. Soon to be available to order I hope.

The finished beeswax candle

Looks like an orange but smells like honey!

The Melbourne Area Transition Apple Press

Here's the MAT Apple Press in action at the Real Food Fair at St Peter's church hall on Saturday 20 Oct.