Well as from the photo's I haven't been out to collect any wilds. I have found a few walnut trees the other day. I am still making tomato sauce and tomato puree.

Puree is boiled tomatos, add some fresh basil, salt and garlic, I use the blender to blend the cooked product first then I put the cooked product through my italian strainer. It de-seeds and removes any excess skins. I then put it back on the boil, bring it back up to simmer and add to the already heated jars in the oven. I pour it in and do up the lid, as it cools the vacumn pulls the lid down tight and its done.

Cooking the tomato's

The italian strainer in action- removing skin and seeds

 Pouring tomato puree into hot jars








Finsihed tomato and Sauce in the beer bottles.




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Quinces that someone brought into work, I will add these to some wild apples that I have to make
Apple and Quince crumble

Quince & apple crumble

Ingredients

4 granny smith apples
1/2 cup water
4 cooked quinces* (reserved from jelly recipe)
2 tbsp soft butter for greasing dish
1/2 cup self-raising flour
80g unsalted butter
1 tsp ground ginger (optional)
4 tbsp muscovado sugar
4 tbsp shredded coconut

Method

Preheat oven to 180C.
Peel, quarter and core apples.
Place in small saucepan with water and cook over gentle heat, covered, until softened, about 10 minutes.
Remove from heat and set aside. If using leftover quinces, remove skin and cores.
Butter a large ovenproof serving dish (or individual dishes) and spoon fruit into dish.
Make crumble topping by rubbing butter into flour in a mixing bowl until mixture resembles coarse breadcrumbs.
Do not overmix. Add ginger (if using), brown sugar and coconut. Stir to combine.
Scatter crumble topping over fruit mixture, place in oven and cook for 30 minutes until topping is golden brown.
Serve hot with vanilla ice-cream or thick pouring cream.
NOTE If you are not using leftover fruit, prepare the quinces first. Peel, core and quarter. Place in a saucepan with one cup of caster sugar and three-quarters of a cup of water and simmer for 30 minutes until tender. Add apples and continue the recipe, as above.
Hopefully when I get sorted I will be able to add some video footage and some Deer's being dressed.!I have been watching "River Cottage- everday" Hugh is my idle

and look at this- absoloutely delicious!

Happy Hunting