The simple life by Wills Kass

The simple

lifewith Wills Kass

“During autumn there is an abundance of fruit in the garden: brambles for homemade ice-cream, sloes for the sole gin, damsons picked and frozen for when I have time to make jelly and damson gin, plums made into chutney, elderberries into jelly, apples are stewed then frozen for crumbles for the cold winter days. Damaged, fallen apples are gathered up and thrown into the field for the deer to eat, so there is no waste. When the Fieldfares arrived from Scandinavia, they covered the old apple tree like a grey blanket. My husband, Lou, and I are grateful to have a garden that is full of life, there’s a tranquility about it I find therapuetic. Our love of the garden and the planning for the year ahead is exciting because there is always something to see and talk about all year round. I think my favourite season must be spring when the daffodils are out and birds are nesting in the fruit trees and hedgerows. The summer brings the fledglings flying from one side of the garden to the other, feeding from their mothers then learning to fend for themselves. The summer mornings entice us out onto the decking where we enjoy breakfast outdoors most days. At the end of the summer, the swans nesting in the far away pond made their annual mile-long walk from the pond along the field with their four goslings in tow. Sitting in the garden watching the same pair on their pilgrimage each year is a special sight to see. They walk a little, then mum sits with the goslings for a short rest whilst dad parades around them on predator watch. We have planted the garden with flowers and shrubs that specifically attract bees and butterflies. Sitting watching these wonderful creatures fly around and feed on the flowers is an amazing sight. Our young grandchildren love watching them and know that the bees make honey. Last year, the butterflies and bees were still on the astors in October. Occasionally, we see a small herd of ten Red deer as they pass the bottom of the garden on their way from one wood to another. We have three Highland ponies, Irish Draft cross Thoroughbred, and two Pygmy goats for the children to run around with. During the winter, we can be cut off for a few days and have to be prepared with hay bales and feeding. Breaking ice on the water trough every day before work can be a hard task. The goats get their hay and are very easy to look after, they run about the garden and eat all the weeds around the banking where the fruit bushes are. We have blackcurrants, redcurrants, gooseberries and rhubarb. I love making jams and jellies as they make nice gifts. Making jellies and jams and mixing the fruit together is interesting, I like to make up my own recipes, trial and error is my motto! My chutney is always a winner but then anyone can make chutney. I like to add a surprise fruit and let my friends guess what the ingredients are. Last summer, I made ice-cream for the first time with the rhubarb and blackcurrants, it was delicious and friends wanted me to take orders! The garden is so inspiring, looking around, I think, ‘what can I make today’, it’s a wonderful feeling. When the geese arrived in their thousands, skimming across the sky in large skeins. Oscar aged 2.5 told me they sounded like people talking.The geese tell us winter is on the horizon, Lou has been busy chopping and storing wood. We are 12 miles from Perth up a single-track road, during the winter it can be lethal with ice and -14 isn’t unknown. Two years ago, we had six feet snow drifts and were isolated for three days. I love the snow it reminds me of my childhood, and how we used to build igloos on the farm where the road would be impassable for weeks. I love the wintry, frosty weather, and a glowing fire at the end of the day is so appealing. As a family, we appreciate the nature on our doorstep through all the seasons.”

“Life can be simple if you want it to be.”

Country Cooking with Elaine Fraser

Elaine Fraser works and lives on a large Scottish shooting estate. We asked Elaine, a talented, busy cook, to tell us a little about herself. Where are you from? Elaine told us, “I was born in Glencoe of the wild untamed glens and lochs, having a passion for horses, and also the highland way of life. I went out stalking in my early teenage years. I loved this way of life and still do.” Did food play an important part in your family life? “Food was an important element of my path with my grandmother and mother playing a huge part in this. The best scones by granny and shortbread by my mother, there was nothing like walking into our home to the smell of home baking after being out on the hill.” How did your interest in food really get going? “I moved south in the mid 70’s to compete with horses, and at last, I was able to dine out in some top-notch restaurants. It was then I found a passion for fine food and wine, and also the logistics of running a restaurant.” Were you succesful? “Late 80’s, I went on to open my own restaurant and haven’t looked for work since. Always flying by the seat of my pants, but learning everyday!” Tell us about some of your career highlights? “My accolades include: Caesar’s Restaurant (Good Food guide). Oswalds Restaurant (it was my own restaurant for four years), and was Lord Gowrie’s favourite place to eat outside London which was kindly written in The Times. The Walls in Oswestry. The Three Tuns in Bishops Castle ( The Shooting Times and Country Living 1997).” You cook meals for others but what is your favourite food? “A good roast venison cooked in an Aga, also poached salmon, accompanied by delicious sauces.”

Early Grey Tea Loaf

You will need: 2 mugs of mixed fruit 1 mug of soft brown sugar 1 mug of strong Earl Grey tea 1 egg, beaten 1 1/2 mugs of self-raising flour

Ingredients

Method

Soak the fruit and sugar overnight in the Earl Grey tea. Mix well and add the beaten egg. Fold in enough self-raising flour to make a soft batter. Pour into a loaf tin, and bake at 150c/200f/ gas mark 2 for just one hour. Elaine’s tip, “I always make two of these as it freezes well.

Did you know? Earl Grey Tea leaves are obtained from a plant called Camellia Sinensis and contain powerful antioxidant properties. This makes Earl Grey Tea a great drink with many health benefits.

Spiced Marmalade

Use any normal Orange Marmalade recipe but add: 3 fresh Cinnamon sticks 7 Star Anise and a few cloves

Looking for some food inspiration for the cold winter months? Elaine’s game pie is a tasty seasonal dish using local produce. Scotland’s wild game is highly nutritious and there is a wide choice available.

Elaine’s

Game Pie

Ingredients

2 lbs/900g mixed assorted game cut into cubes 4 tablespoons seasoned flour 8oz/225g smoked bacon, diced 1 large onion finely chopped 80z/225g mushrooms, finely sliced 4/6 juniper berries, crushed 3oz butter 1/2 pt red wine 1/2pt brown stock Seasoning 1 tablespoon of redcurrant

Pastry

Elaine said, “this is my special shortcrust pastry but you can use shop-bought short or puff pastry.”

1 lb SR Flour 1/2 lb Trex 2 oz Butter or Marg Teaspoon of salt 1 egg and plenty of milk Rub flour, Trex and Marg together until you have fine breadcrumbs. Add one beaten egg and milk to draw it all together. This makes more pastry than you need for this pie, but it will freeze well or use it to make delicious Mince Pies.

Method

Melt butter in a heavy-bottomed pan or a flameproof casserole. Firstly, brown bacon, onions and mushrooms lightly in the butter and remove. Next, brown the game, and adding more butter if necessary Put everything in an ovenproof casserole or slowcooker if you have one. Cover with wine and stock, and season to taste. Cook for one and a half hours or until tender, in a moderate oven 350f/180c. Top with the shortcrust pastry, cook for another half and hour or so. “Enjoy!”