My Natural Beeswax polish is ideal for keeping your walking stick in great condition (it’s also ideal for your wooden furniture). My polish contains only natural ingredients, making a great alternative to modern synthetic products.
I source my Beeswax from a Somerset beekeper and mix it with the finest turpentine, refined from pine gum resin (extracted by ‘tapping’ pine trees), to create a polish that will leave a deep lasting shine. Used regurlaly, your stick, and furniture will develop a beautiful silky finish.
How to Use
Apply the polish sparingly (a little goes a long way) with a soft, clean cloth and leave for 20 minutes to allow the turpentine to evavaporate. Now buff to a deep shine using a seperate cloth.
My Natural Beeswax polish is ideal for keeping your walking stick in great condition (it’s also ideal for your wooden furniture). My polish contains only natural ingredients, making a great alternative to modern synthetic products.
I source my Beeswax from a Somerset beekeper and mix it with the finest turpentine, refined from pine gum resin (extracted by ‘tapping’ pine trees), to create a polish that will leave a deep lasting shine. Used regurlaly, your stick, and furniture will develop a beautiful silky finish.
How to Use Apply the polish sparingly (a little goes a long way) with a soft, clean cloth and leave for 20 minutes to allow the turpentine to evavaporate. Now buff to a deep shine using a seperate cloth.
I have just harvested the last of my tomatoes and chillies and combined with the hoard i picked up from Somerset last weekend, It’s time to make some fiery chilli chutney.
I like my chilli chutney to be nice and hot and the recipe below delivers quite a kick so… be warned…
If you don’t like so much heat simply alter the amount of chillies used to suit your taste.
This chutney is great with a strong cheddar on doorstep granary bread…. And a nice COLD beer!
You will need: 6 long green chillies sliced thinly
3-5 small hot red chillies thinly sliced
10 small yellow chilles thinly sliced
2 green peppers finely chopped
1 yellow pepper finely chopped
3 medium sized onions finely chopped
1 kilo mixed ripe and green tomatoes roughly chopped
4 large cooking apples roughly chopped
1 head of garlic thinly sliced
2 tbsp olive oil
1 tbsp mustard seeds
1 tsp mixed peppercorns
1 tbsp coriander seeds
4 star anise
10 cloves
1 tsp cinnamon
1 tbsp garan masala
300ml cider vinegar
200ml red wine vinegar
350g sugar
1 tsp salt
Dry roast the star anise, cloves, coriander seeds and peppercorns in a frying pan and grind to a fine powder in a mortar and pestle and then add the garam masala and cinnamon and place to one side.
Fry the mustard seeds in the olive oil until they pop then add the onions, chillies, peppers and fry until softened (but not browned).
Add the remainder of the ingredients including the spice mix prepared earlier and bring to the boil. Simmer for 2.5 hours to allow the liquid to reduce.
Thoroughly wash jars and lids and rinse well then drain upside down until ready to use. Add chutney to jars when still hot and (if using recycled jars) cover with a disc of greaseproof paper before placing the lid on the jar. Turn the jars upside down while the contents are still hot for two minutes then turn the correct way up and allow to cool.
The chutney should be stored in a cool dark place for 6 weeks before eating. It should keep perfectly well for up to twelve months but once opened keep in the fridge and consume within 6 weeks.
I’ve just returned from Somerset with a hoard of hazel, a bountiful supply of fruit and veg from the in-laws garden and a bumper crop of sloes harvested following the first frost of the autumn, so it’s time to make some sloe gin which will be ready just in time for Christmas.
The recipe below makes quite a sweet gin, however if you have less of a sweet tooth you can always reduce the amount of sugar.
This is a very easy recipe to follow. For each 1lb of sloes You will need:
225g / 8oz caster sugar
1 litre gin
1. Prick the sloes with the tip of a sharp knife or a fork (so the sloes can leech their flavour into the gin) and place them in a sterilised jar or bottle.
2. Pour the sugar and gin over the sloes and seal the bottle. Shake well and store in a cool dark cupboard / pantry.
3. Shake every other day for the first week then shake once a week for two months.
4. After two months, strain the sloes from the gin and it is now ready to drink. The flavour will mellow with age maturing to a plummy flavour if left for a year or more.
225g / 8oz caster sugar
1 litre gin
1. Prick the sloes with the tip of a sharp knife or a fork (so the sloes can leech their flavour into the gin) and place them in a sterilised jar or bottle.
2. Pour the sugar and gin over the sloes and seal the bottle. Shake well and store in a cool dark cupboard / pantry.
3. Shake every other day for the first week then shake once a week for two months.
4. After two months, strain the sloes from the gin and it is now ready to drink. The flavour will mellow with age maturing to a plummy flavour if left for a year or more.
I have just harvested the last of my tomatoes and chillies and combined with the hoard i picked up from Somerset last weekend, It’s time to make some fiery chilli chutney.
I’ve just returned from Somerset with a hoard of hazel, a bountiful supply of fruit and veg from the in-laws garden and a bumper crop of sloes harvested following the first frost of the autumn, so it’s time to make some sloe gin which will be ready just in time for Christmas.
