Jeremy is attempting to make Wensleydale cheeseBelow is the cheese press It’s a long process and after a few days the cheese will need to be waxed and stored on a rack for several weeks Last batch of green tomato chutney
These were harvested ten days ago and dried in the airing cupboard And there are green tomatoes outside. I’ve picked enough for one more batch of green tomato chutney
They will steep overnight with onions and salt and I’ll cook ‘em tomorrow
There are aubergines still growing in the polytunnel. Below is a recipe I cobbled together Sliced aubergine cooked for half an hour with a drizzle of olive oilStuffing using the last of The Gables tomatoes mixed with sour dough breadcrumbs and grated homemade mozzarella Top the slices with the mixture and bake for ten minutes