Custard is not as funny as butter.

A quick trip through a classic pudding with no silly gags this time.





This was how our Rhubarb patch looked in June this year. It's kind of small but you should see it now. There's a rainforest expedition team training in the canopy this evening.

When the last of the year's rhubarb was ready to pick, I caught an uncharacteristic bout of nostalgia and I took a trip down Amnesia Lane. It's great to visit with an old friend.

Cut the Rhubarb into uniform sticks about as long as your thumb. John, if you are reading this, I don't mean your thumbs as yours are freakishly long.

Put the sticks into a baking Dish. If your dish is metal then line it with some foil for protection as the baking syrups will stain the dish.

Cover the sticks in two table spoons of unrefined sugar and enough water to just cover the bottom of the dish. Cook for 25 minutes in a medium oven until soft but still holding its shape.


Gently place all the rhubarb and syrup into bowls and pour over some freshly made custard. Grab a spoon and enjoy.

Corn on the cob. Done!

Let's do this.


In the "corn jungle" at 4pm in allotment somewhere in Essex...



a little piece of magic has been happening.

This is the moment.



Dark brown tassels. I'm not talking soft furnishings or scatter cushions. My interest in tassels stops when there is no stainless steel pole involved. But not today.

If I could arrange the PRS I would have "Stay Gold" by Stevie Wonder playing at this moment.

Here it is.


The humble sweetcorn. Not frozen, not cut in half and sealed in a bag, but wrapped as nature intended; in some leaves and really annoying stringy bits. The idea is that you gently peel back a couple of leaves to reveal the corn. Give a kernel or two a squeeze. If a milky fluid escapes then pick it, you're good.

So as Gordon Ramsey would say.....

Kitchen? Yes?



Cut. Yes big boy? Excellent.


Boiled.



Knob. (Oh come on)


Done.

OK.


Now !~*# off out of my Kitchen.