I was able to work out in the garden this week as the weather was good for a couple of days – cold but bright. As I tidied up the latest havoc wreaked by the dog (the lavender – she loves the smell of this bush), I noticed the winter clematis is just coming into bud. It has taken two years to get to this point and it’s looking lovely. The Cornus with it’s bright red stalks stands out against the other sleeping plants as does the Callicarpa with it’s bright budding purple berries. In the kitchen, two orchids are also about to bloom and give us a bright glimpse of the future.

My mother had the greenest fingers of any one I know. She could pinch a cutting from any plant and get it to grow (I guess having eight children had something to do with it). Her house plants all thrived and I could take any casualties to her so that they would recover with her green fingers. We were often embarrassed as children, when at a plant nursery or a in a friend’s garden, she would deftly nip a piece from a plant or shrub and put it in her pocket. Within weeks, she would have another successful addition to her garden.

January is one of the most difficult months for people to get through, especially this year. We normally take off to France and Spain but of course, this is not possible at the moment. One of the reasons we celebrate this month, is the fact that our daughter Abi was born in January. So, for us, January is always special. This year it will be just the three of us but we will make the most of the day although we can’t make up for Abi having all her pals together on her birthday.

We are planning a special dinner for Abi on Sunday but for now, the weather has turned for the worst, so I’m making Swede Pie for supper tonight. It’s a recipe from Ed’s mother and we love it.

SWEDE PIE

1 medium swede

(if you’re making the sweeter version, use half a swede, two medium carrots and two medium parsnips).

Shortcrust pastry

Butter and seasoning

Peel and chop the swede (or carrots and parsnips) into small squares. Boil for around 40 minutes until soft. Drain, then mash the swede well, adding butter and salt and pepper. Place the swede into an enamel pie dish, top with shortcrust pastry and bake for 40 minutes at 180C Fan

For the sweeter version, add the carrot after the swede has been cooking for ten minutes and then add the parsnips five minutes later. Once soft, mash as above and add pastry.

This can also be served with any meat or fish, but we prefer it just on it’s own.

Bon Appetit!