This beautiful serene picture in no way gives away the level of stress I was feeling only one minute before taking it - I had been happily walking the dogs when Bert suddenly decided he was going to do his own thing and there was no way he was going to listen to me - a prolonged moment of madness ensued, and as I confess to be a control freak my stress levels shot through the roof! I finally managed to retrieve Bert and secure him on a lead, and at the point I took this picture I was just taking a moment to enjoy the scene in front of me whist breathing deeply and trying to be calm! It could be midsummer madness but I think more likely to be disobedient puppy syndrome and Tuesday was a particularly challenging day! Thank goodness for the beautiful cow parsley, and the peace of the English countryside.

On the subject of beautiful things I wish I had been at Chelsea Flower Show last week. I know there are always so many amazing things to see, but I would have particularly loved to be there because my brother Tom had two sculptures exhibited there - 'Gang of Three' and 'Drinking Horse' - he is incredibly talented, and I am a very proud sister - This version of 'One' below is another of his pieces which sits in our garden and I love it - you can see more of the fantastic work he produces here - - and I recommend watching the video too.

There's quite a lot of excitement in our house now that the Cricket World Cup is finally here - one very happy husband. Yesterday was great weather for the opening match and this weekend is meant to be fantastic again so to celebrate, just for this weekend, I am offering 15% off all orders (excluding tins and gift packs) - just click here to head to the website and enter MIDSUMMER at the checkout to receive the discount - orders are sent out by courier on a next day delivery service. 

When you're not BBQing  here's a really simple tasty dish for you to try.


Serves 4

CHICKPEA PUREE - 1 x 400g can chickpeas, 2 tsp ground cumin, pinch chilli flakes, 1 garlic clove, 150ml Fino Extra Virgin Olive Oil, salt

YOGURT DIP - 2 tbsp natural yogurt, 1 tbsp chopped coriander

SQUID AND CHORIZO - 1 tbsp olive oil, 500g squid cut in to rings, 1/2 jar Fino Chorizo Jam, 12 cherry tomatoes, juice of 1/2 lemon

Start by placing the chickpeas, cumin, chilli flakes, garlic and olive oil in to a whizzer and puree until smooth. Season to taste. Chill in the fridge. Then combine the yogurt and chopped coriander in a small dish. Again place in the fridge to chill.

Next heat 1 tbsp olive oil in a frying pan and fry the squid rings for 3 or 4 mins. Then stir in the Fino Chorizo Jam, the halved tomatoes and the lemon juice and continue to cook for a further minute until the squid is browned (but do not overcook as the squid can then become rather chewy). Serve with a green salad.

Have a great weekend


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