So many pumpkins, so little time. To eat them before they rot apart and stink my flat out.
After Pumpkin Palooza it took me 6 days to do all the washing up, and another 4 days to finish eating all the cooked leftovers. It's been just like Christmas!

I cooked up quite a few of my spare ingredients into a surprisingly unappetising Tomato, Beans, Feta, Black Olive and Feta Bake, which I then froze. So I'll probably never finish that!
I managed to stuff a pumpkin with most of the rest of the vegetables, which just leaves a fridge-full of bloody marys, another dish of cooked borlotti beans, those bloody egg yolks and a score of pumpkins...

Does a dish really count as leftovers if you have to buy more ingredients to make it? Well, when answering the question what to do with almost a dozen leftover egg yolks? I bought a pack of bacon and some leeks to make a quiche - so a partially leftover supper then. I also came this close to buying some pre-prepared shortcrust pastry from the local Fucking Supermarket™ too but then I came to my senses. It takes about 5 minutes to make a batch of shortcrust pastry, people, and maybe 5 minutes to wash up, plus you get to experiment with slightly different variations each time as part of your evolutionary strategy for developing that perfect crust. (You do faithfully record all those failures along the way right?) Look it's only a short step from ready-made shortcrust pastry to the sellout madness of Delia which can only end with the buying of bags of frozen mashed potatoes and tins of mince. So just don't.

In the interests of transparency, though, I should confess I've been known to buy ready-made puff pastry. And jars of mayonnaise.
The shame!

Two weeks later and I've finally used up the last non-pumpkin leftover in a much more satisfactory borlotti bean stew. Something along the lines of Mum's fabulous fasolia but with bacon. And chorizo. And feta cheese.

Only 16 pumpkins to go...

Remember, remember, the fifth of November. Pumpkins and butternut squash

Aline my cute landlady and Flora my cute sailing buddy were good enough to help out with road testing some elements of my upcoming Pumpkin Palooza dinner party.
To which neither were invited - sorry girls!

I had a couple of soups to try, along with a likely-looking pumpkin-pie alternative: a pumpkin soufflé! I found the soufflé recipe online, along with a suggested serving of bourbon and molasses sauce which I decided to body-swerve, plumping for another round of my leftover mango sorbet instead. That will be positively its last outing, Flora, honest!

So two deliberately un-Thai-style soups were on the table I often find my pumpkin soups slipping inexorably into a resemblance of Thai green curry - a vegetarian Cannellini and Kale Soup (now with added pumpkin) or a chunky and very un-vegetarian Salt Cod, Chickpea and Chorizo Soup (also with pumpkin).

They were both excellent, to be honest, but I decided to go with the fishy, meaty one for the main event - it seemed more autumnal, slightly more substantial, plus it looked really good and I wasn't feeding any pesky tarians.

And so down to my local Fucking Supermarket™ to buy a cheap chicken to make stock with, noticing as I did so the outrageous price of ready-made fresh stock. To get more than a litre of stock it's actually cheaper to buy a chicken, plus then you also have a chicken-load of cheap, watery, hormone-laden chicken to eat up.
Hmmm, actually buying that stock is starting to look more attractive...

Alright, enough is enough.
I've been an ardent Radio 4 listener since I was a child when every day our entire family would sit down to dinner with the Archers. (How did Mum do that?)

Since then, however, we've seen the gradual implosion of a once-great institution. We've endured its endlessly bloating bureaucracy, its constant fawning to fame, it's craven pusillanimity before power, all overseen by an increasingly ineffectual leadership who nevertheless reward themselves and their cronies with ludicrous payoffs, their incomprehensible infatuation with Apple products at the expense of any support for open-source standards or Android services, not to mention the constant battle with their incompetent "A thousand clicks to get to listen to anything" website.

I can take a joke as well as the next man, and sniggered along with the rest of the country at their choice of a cross-dressing potter to present this year's hallowed Reith Lectures, though I do find it hard to take the unremittingly sycophantic Sue Lawley spending the first five minutes of each lecture breathlessly rhapsodising the Reith Clown's frock and choice of eyeshadow.

As an ardent feminist myself I have borne the slavishly politically correct, but painfully unfunny feminist comedy (apparently a contradiction in terms) whinings of Bridget Christie with equanimity. Episode no longer available online - thank Christ!

I've accepted the gradual deterioration of the flagship Today programme into a sound-bite-generating slanging match, conducted not so much as to inform the listener or present honestly the opinion of the interviewees, but solely in the interests of scoring a controversial headline.

I've put up with BBC reporting being increasingly prostituted as a blatant mouthpiece for manufactured outrage and PR agents' product placement and the sad decline of Radio 4's current affairs programme PM into a pathetic talk radio show featuring comic routines more appropriate to a Radio 1 DJ's posse than any collection of self-respecting journalists.

But finally we come to what might just prove to be the defining current event of our time - a story of world-shattering impact, a story that may well decide the legitimacy of our secret services, the trust we place in our Governments, the regard we hold for American values, and the future of our communications infrastructure: Edward Snowden's astonishing revelations of the NSA's inveterate spying and data capture program that appears determined to record and retain every on-line action conducted by every single person on this planet.
Forever.

And yet, from the BBC - barely a whisper. Hardly a mention. Not a story.

For me the line in the sand is drawn where our supine national broadcaster, acting as a slavish propagandist for a corrupt political class, actively promotes their dishonest and self-serving position that any amount of spying, prying, or monitoring of their own citizens is simply not to be questioned. That any discussion of it, any reporting of it can only serve to encourage terrorists, rapists and murderers. A public information service which instead conspires to censor the news and suppress discourse.

Listening to news item after item in which the BBC consistently seeks to deflect attention away from Snowden's revelations concerning GCHQ's immoral and illegal practices, and instead makes every attempt to collaborate in covering them up makes me sick to my stomach.

I gritted my teeth through last Friday's stuffing of their Any Questions panel with establishment lapdogs to nod away the inevitable Snowden question, but then in the supposed community response programme Any Answers to simply pretend that the question of the NSA and GCHQ's disgusting betrayal of public trust by engaging in wholesale spying on each and every one of us just never came up. Never happened. Nothing to see here. Is just fucking unacceptable.

The final straw, then, came this morning with the Today programme's blanket refusal to address any of the issues surrounding a French complaint to the U.S. condemning their mass surveillance of a supposed ally by simply passing off the entire affair as a diversionary political ploy by President Hollande [02:45 in].

Fuck You BBC.

Call yourself a news organisation? You're a fucking disgrace.
You can take your constant stream of threatening, intimidatory demands for monies for watching the TV I don't have and shove them up your arse.

Another trip to Eyemouth that ended up in Pittenweem.
Seems to be something of a habit!

So once again we missed out on a nice dinner at the Churches Hotel, but we did get a decent fish supper from the Pittenweem fish shop. And to the naked chick who flashed me from that upstairs window - if you're really about 14, I'm sorry I looked. Otherwise I'll see you next year!
Due to tidal considerations we had to leave port at the crack of dawn, so we got a very nice sunrise over the Isle of May, and later a very nice steak lunch on the way back upriver.
Hmmmm. Steak.

Mind you, I think I'm figuring out why Scottish steak has always proved so very disappointingly inferior to American steaks.
It's because they're always so bloody thin! What's wrong with you people? Some of the best cow meat in the world and you slice it like you were re-soling flip-flops. I mean, I know that you Scots have a racial tendency to frugality, but the place is covered in cow meat. Cut it like you mean it for God's sake!

Having said that, the lardy effect of bucket-loads of American grain feed might also have something to do with it, pumping in all that delicious fatty marbling. Particularly as we Brits are now mortally afraid of hanging our lean meats to improve their flavour, preferring instead to wrap them in plastic as soon as possible.
Hmmmm. Plastic.

To cook up your very nice steak lunch, first get the steaks out of the fridge in plenty of time to bring them up to cabin temperature, then rub them with a pinch or two each of salt and leave to rest.
Chop the onions and start them caramelising for your peperonata, then lightly scrub some potatoes, quarter them as necessary, and set them to boil in heavily salted water in a pressure cooker.
Slice your mushrooms and get them sweating up for a nice mustard mushroom sauce, then begin heating up a dry frying pan as hot as you're skipper will let you to fry the steaks in. Pat the steaks dry and clean of salt, then rub them with pepper and olive oil.
When the potatoes come to the boil, put on the pressure lid and cook them for 10-15 minutes, while you fry the steaks for 1 minute per side, plus a minute for every centimetre of thickness. So twenty seconds per side for a good Scottish steak then. Don't overfill the pan.
Wipe the pan clean between batches so as to avoid asphyxiating the entire crew with the acrid burning smoke.
Set the steaks aside in tin foil to rest while you finish off the sauces and the potatoes.
Job Done.

On the way back from scattering Mum in the Borders we dropped in on Sara Worst at her isolated home The Bleak House. Since we were passing it seemed impolite not to.
Hi Sara!

Sara very kindly donated some of her less (though as it turned out not entirely un-) slug-infested vegetables from the enormous plot she cultivates out back, on the understanding that I replace my carnivorous home page photo. So a real treat for all you hervibores out there!
They also have a polytunnel, which is surprisingly big - for some reason I pictured them about knee-high. Just enough for a strawberry plant. Whereas this one would fit Jack's Beanstalk.

I used most of Sara's leaves in a deliciously mixed green salad, but gave the kale a stir-fry to accompany my milky beef. Very complementary as it turns out - they were both mediocre.
Enjoy!

So a weekend drive down to the Samye Ling Buddhist centre in the Scottish Wasteland Borders to meet up with Kurt and Karen and scatter our Mum.
We know it's what she would have wanted because she told us. She even told us exactly where - it's known as the Naga House - where the water spirits live, at the confluence of the river Esk and Moodlaw Burn. It's pretty there.

Mum really loved Samye Ling, visiting often - I've not quite worked out if she took the opportunity to visit me on her trips there or visa versa. But then, she used to visit me before she ever discovered Samye Ling - so I win!
It's a slightly unnerving place, incredibly peaceful, but just a little smug. Opulent, but at the same time tawdry. Beautiful but meretricious. It does deliver an overwhelming sense of peace though, carried on the astonishingly rich birdsong, the fluttering of prayer flags and the mellow ringing of wind chimes. I can see why Mum loved it so much - just her kind of thing.

My route there is through some of the best countryside that the Borders has to offer, not that I got to see much on the way there - according to Google Maps I needed to make up half an hour on their estimated time of arrival to get there on time, so I had to drive like a complete bastard. I needn't have bothered as it turns out; Kurt and Karen were an hour late - more than long enough for my front wheels to cool down sufficiently to touch.
Luckily the Tibetan Tea Room does an acceptable latté to sip on as I waited for them to randomly show up since there's absolutely zero phone signal anywhere nearby.

I wonder if it's a Buddhist plot?

Spherified sauerkraut - ever heard of it?
Well neither have I, but apparently Martin Wishart has. So:

• Step one: Make sauerkraut.
• Step two: Spherify it.

Leaving Step two aside for the moment watch this space... making sauerkraut is the easiest thing in the world, apart from the waiting, and once it's ready you can make yourself a sauerkraut salad with it. How good is that?

But about that milky beef.
Ah milk - streams of pearly goodness massaged from the teats of complicit ruminants. And what more appropriate liquor for boiling up their flesh than their own lactate?
Actually I was attempting to make saffron potatoes, and I wondered if gently poaching spuds in saffron-flavoured milk (with a dose of salt for flavour and sodium bicarbonate to retard curdling) would work.

Conveniently enough I've recently acquired a small crockpot from the back of Mum's cupboards and brought it back home with me after she died (silver linings eh?). I've got a slow cooker already, but this one is much smaller and despite being pretty old, looked to be in good shape and I thought it might work more effectively for smaller amounts. So I filled it up and set it off...

Turns out the recipe's a bust - the potatoes stubbornly resist flavouring (or softening) and the saffron adopts a rather harsh tannic taste from long simmering rather than the delicate aromaticism is that a word? I was hoping for.
Not only that, but it seems that small crockpots from the seventies aren't the models of efficiency you might have hoped - were they giving electrickery away free in those days? Unlike modern cookers which make at least some concessions to insulation, the entire aluminium casing of this Rima electric cooker heats up, which means that its main effect is to warm the kitchen (indeed - I could feel the crockpot as soon as I stepped foot into the room), and warming the ceramic liner occurs as something of a side effect. Making it the most inefficient slow cooker on earth I should imagine, unless the intention was always to use it as a space heater too?

Anyway, back to the cooker's disappointing contents;
Rather than waste the lot, and remembering something from Hugh Fearnley-Whittingstall about milk-braised pork, I just threw in a small silverside beef joint (cut up) and some vegetables and left it to get on with it.
It tasted reasonably foul after 12 hours, but a day later was actually quite palatable!
It seemed to go especially well with fruity flavours (I had some sun-dried tomato couscous in the cupboard to eat it with) so it might help to throw in some dried apricots or prunes.
Unfortunately due to the milk curdling (the onions will do that - if nothing else) it looks like a bowl of sick.
So I'm not sure I'll be making it again to find out.

The duck's not really fishy of course Wait a minute - is that an idea? Fishy duck? No. No, it really isn't. Of course not. As you were... it's just the first course that's fishy.
But the duck is coffee-ey and chocolate-ey.

There were quite a few inspirations for this meal - it's been such a long time since I did any cooking what with running up and down to visit poor old Mum in the hospice (Moominmamma - as my good friend Becky called her), that I suppose I've had a lot of these ideas rattling around in my head.
The fish course comes straight from The Star Inn (a handy watering hole on my trips South) where I had soused mackerel packed in a little jam jar with a beetroot relish.
Delicious.
It wasn't until I made the version below that I realised theirs was more like a raw pickling method than this cooked one, but mine was nice enough for all that.

My friend Doctor Jenny once rhapsodised about their braised radishes when she went to visit the venerable Peat Inn and I fancied having a go at them.
I also remember someone else banging on about baking salt-crusted vegetables - apparently it's all the rage on one of those ghastly cooking competition TV shows - Britain's Got Chefs or whatever, so I thought I'd have a go at those too.
But then that set me thinking about what else you might bake crusted in salt (chicken works apparently?), and then naturally onto what else you might use to pack around yer baking goods.

Now it just so happens that I've had a sack of coffee beans rolling around in the bottom of the freezer I've been trying to empty forever now (so I can get a new one), and needed something to do with them other than making coffee.
I'd thought of baking or steaming fish with them, and had more-or-less dismissed the idea of using duck or chicken, especially breasts, because of the problem of them drying out during the roasting.
I mean - who just roasts duck breasts? No one that's who. Well, until now.

The idea of using the coffee beans from frozen to stop the duck drying out seemed like a stroke of genius. Or madness.
Either way I grabbed onto the idea with both hands et voilà: coffee roasted duck breasts are born.

Garlic scapes are those eccentrically curly flowering stalks that grow out of garlic bulbs in the springtime - amusingly described as looking like a cross between a plant and an octopus.
If you're lucky you might come across bunches of them in a farmers' market. On the other hand, if you happen to have shuffled your Mum off to a respite hospice you might find them growing in one of their sheltered and well-tended gardens from where you can pluck a handful unobserved.

You can serve them up quickly cooked on their own as a side dish or starter, use them in pesto, soup, add them to a stir-fry, serve them with pasta or chop them into salads. They taste a little harsh raw, but the flavour mellows surprisingly when cooked.

When not stealing garlic scapes from Marie Curie, I've been popping into The Star Inn on my way to and from visiting Mum (though it turns out that Harome is not that close to the A1 and includes some pretty crappy roads).
I got to try their famous Black Pudding and Foie Gras combo and after complimenting him on the surprising crispness to his fried foie gras, that nice Mr Andrew Pern gave me a few pointers for getting my weeping, saggy livery pillows to turn out something more like his:

• it's essential you begin with slices of fresh, high quality foie gras
• get your pan blistering hot to seal the liver
• let the slices gently cook through to completion at a lower temperature

Exactly how he both scorches the outside, but then continues to cook his foie gras slabs at a lower temperature I'm not sure - I wonder if he just slaps the liver into the pan, flips it, then leaves it to cook through off the heat? Most of the advice I've seen involves searing the liver in a smoking hot pan for only 30 seconds on each side then rest for 1 minute on paper towels before serving.
You might consider scoring the first side to cook too, or even dusting with flour to generate that extra crustiness.

Not only was his foie gras exquisite, but his accompanying reduced apple chutney was thinner, but crunchier than mine, suggesting that I'd reduced mine a little too hard. I wondered too if he might have added a second round of cubed apples after reducing, to maintain a level of fresh crispness whilst still managing to generate such plentiful rich jam?
To top everything off, Andrew's decorative apple slice was beautifully caramelised using a blowtorch too - rather than pan-frying as I had. I think that gives a better-looking result.

Anyhoo, I also had a fantastic Tournedos Rossini there for dinner, served with their own paté de foie gras, which inspired me to make up some of my own. With mixed results.
I'm going to have to do a lot better than this if I want to serve my own Rossini!