Father's Day food

We had a full house at the weekend, time to get the fish kettle from the outhouse and cook a sea trout. It was one of my father's favourite meals and I served it up on an old platter that had belonged to my parents.

It is the easiest thing possible to cook, just cover the fish with cold water, put on the kettle lid and bring slowly to the point of boil. Then take it off the heat and leave to cool. Drain and skin and it's ready to eat.

SOME family members were still eating breakfast at half past eleven, but they still managed a hearty lunch when we put a bowl of new potatoes, that had been freshly dug from the garden, onto the table!

There are copious amounts of red fruit to pick in the garden, a good time to make

 Linzer Torte. 

Pastry ( quantity for three 8 inch tarts)

Cream together 8 oz butter with 8 oz sugar

add the grated rind of an orange or lemon and a beaten egg.

Sift together 14 oz flour, 3 teaspoons ground cinnamon, one teaspoon ground cloves.

Add 8 oz ground almonds and a pinch of salt.

Knead all well together and chill for at least an hour before rolling out. 

Filling for each tart

Spread half a pound of fruit, redcurrants, raspberries or a mixture of the two, over the pastry case and sprinkle with sugar.

Once cooked it looks rather nice on your dessert plate with a good blob of double cream!