One of the highlights of our Christmas was this dessert inspired by a surprise course we were served when we visited the Musee Des Beaux Arts in Lyon last October:
But now it's back to more common or garden fare: Leeks and Neeps make a fantastic soup (along with turkey stock)
I ground up this root today and now have a jam jar of macerated horseradish in vinegar at the ready in the fridge.
Here's the last of the homegrown carrots (also heading for the soup pot)
Not pictured are some red cabbages which go very well with ham.
So despite the lack of posts, and the bad weather, allotment life continues... just more slowly.