Shropshire Rack of Mutton cooked by Anthony Sargeant

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rack of mutton resting

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.

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School Boater of the type worn in the summer of 1962 by Anthony J Sargeant

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Askes boater1

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.

Looks delicious though there seems quite a lot of food on the plate

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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

Spatchcocked Poussin on a bed of Sweetheart Cabbage with Roast Potatoes

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spatchcocked Poussin

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.

Wild Sea Bream filleted and cooked by Anthony Sargeant for a September supper in Shropshire

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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.

‘Season of Mists and Mellow fruitfulness’ in Shropshire

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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.