Mutton has a more intense flavour than the simple sweetness of lamb. Anthony Sargeant bought this mutton from Ludlow Food Centre. Here it is resting for 10 minutes before being deboned and sliced. It is still unusual to find mutton in British shops but it is very special and well worth finding a source – Highly recommended.
In the winter we wore school caps to school but summer uniform included a straw boater similar to this one. Anthony J Sargeant attended Haberdashers’ Aske’s School in London from 1955 (aged 11yrs) until 1962. The school crest is embroidered on the hat band.
Shorty our cat is no different to other cats which spend a lot of time sleeping. Anthony Sargeant ‘inherited’ this bundle of soft grey fur from his daughter when she left home some years ago to live in a flat where she was unable to keep pets.
Anthony Sargeant prepared this supper last weekend: slices of boned chicken leg were stuffed with wild garlic butter and served with with sauteed new potatoes and crispy chicken skin on leeks.
via Boned and stuffed chicken legs — Tony Anthony J Sargeant
Anthony Sargeant prepared and cooked this Poussin (small young chicken) then divided it into two portions. It is worth the effort of removing the backbone and rib cage leaving just the leg and wing bones in the portion served up.
Alliteration is fun – but also the sea bream with crispy skin was delicious. Served on a bed of Sweetheart cabbage with a few crushed potatoes. Easy to prepare and inexpensive.
Anthony Sargeant took this photograph of an autumn sunrise from the bedroom window of his Shropshire home at 6.39am on the 28th September 2017. The glories of the ever changing English Countryside never cease to delight.