Category Archives: Cooking in the Cave

My new trees

I’ve been out in my allotment garden today, planting new trees. At least, I’ve been pretending to. In fact, my wife did most of the work whilst I stood around taking photographs. When we moved to this place, the garden was massively overgrown with leylandii and various other trees which shaded all the growing space. I cut them almost all of them down, as I’ve detailed here. We spent quite a bit of time and effort preparing the soil, which meant double digging it, cutting out all the remaining tree roots and removing as many of the chalk lumps we could find. All in preparation for today!

Scrapper Duncan's bare rooted trees

Bagged, bare rooted trees

That’s how the trees were delivered: bare rooted, bagged up and soaking in water. The pot with the broken stem in it used to belong to a money tree. What an old load of bollocks that myth turned out to be! We lovingly tended that money tree for a decade, dragging it out in the summer, bringing it indoors in the winter, carefully dusting its leaves, monitoring it for fungus. Our care led it to grow to an enormous size: it got to be nearly five feet high and wide. Last month we suddenly realised that not only had it not brought us any cash, in fact during the time we had been looking after it, we had been haemorrhaging money. The facts have been staring us in the face ~ it wasn’t my errant lifestyle, replete with all night benders, wild charitable donations and careless financial discipline. No, it was all the trees fault. Well, it got its comeuppance! Once the game was up, it didn’t take long for us to exact our revenge and it wasn’t much of a struggler. My wife tells me that it was actually worth quite a bit of money itself but I’m pleased that she tore it apart in a rage one morning, quite unexpectedly, because that prevents it from harming anyone else. I digress.

I know very little about nature and growing stuff. Luckily, my wife has been reading about little else throughout her entire life. For some reason connected with the fact that we have a chalky soil, it was necessary to spread sulphur all over the beds and then dig this devilish powder in.

Sulphuring the soil

Sulphuring the soil

I watched my wife do this bit. Pretty soon she’d covered an entire bed with the very slightly stinky stuff. Personally, I like the smell of sulphur. It reminds me of my fireside chats with the Devil. Ah, the good old days, when it was easy to tell which side of good and evil you were on, when life’s complexities were reduced to the simplicity of a game of chess and when I wasn’t married but could take my pick of the freshest fruit… I digress. Back to the sulphur.

A border covered in sulphur

A border covered in sulphur

First, we planted a cherry tree. My wife made up a solution of a special fungus and water which she wanted to cover the roots with. Apparently the roots and the fungus work together. The fungus grows rapidly through the soil, aided by the roots. The roots soak up water more efficiently because of the presence of the fungus.

Mixing up a fungal solution

Mixing up a fungal solution

Let’s face it, there’s bound to be some scientific explanation involved here. I pressed my wife with questions about this. Why? How? She didn’t seem to know. She took a much more earthy approach: “It says so in all the gardening programmes and books,” was all she would say. Convinced that she was hiding something from me, I pressed on with the questions but she didn’t take kindly to that. “Read the bloody books yourself, I don’t know.” Didn’t she crave knowledge? Didn’t she want to quench her thirst for it? “No, I just want to get these trees planted and get out of the rain.” I couldn’t fault her practical approach to life so I continued to fret about the precise fungal mechanism whilst photographing her swilling the roots of the cherry tree in the solution, prepared to a random strength because we had been unable to discover how much to use. We also covered the bottom of the hole dug for the tree with the dried fungus, which looked suspiciously like cat litter.

Soaking a cherry trees roots in a fungus solution

Cherry tree roots soaking in a mysterious concoction

Next up, I banged a stake into the ground. Then we realised that the crown of the roots was too big to sit right next to the stake. It is plainly too far away from the cherry tree to be of much use. Never mind. I don’t like cherries anyway. Here’s the unfinished product. Whether it will produce any of the nasty fruit, I do not know.

Scrapper Duncan's cherry tree, eurgh

Scrapper Duncan’s cherry tree, eurgh

If I’d have had my way, I’d have planted only blackberries and plums. There’s time enough for that yet though ~ there’s plenty more space to plant more fruit bushes. However, my wife, bless her, dug her heels in and insisted that we have the cherry. After that, we put a plum tree in. Plums seem to do particularly well on the Sussex downland. They don’t need any sulphur at all! Here’s the plum tree.

Plumb tree

Plumbing the depths of caption hell

Next, we put in a couple of fruit bushes. One was a redcurrant and I forget what the other was. Perhaps it was a goosberry. I hope not. They are disgusting. For some reason, my wife insists on growing fruit which only she likes.

Red currant bush being planted

Red currant bush with dried root growing fungus at bottom of its hole

By this point, me just snapping photographs, pressing home scientific enquiries and generally not doing much more than holding a few sticks seemed somehow inadequate for my wife. Suddenly a big fucking shovel was in my hand and I was digging a trench. Into this trench went a bunch of raspberry canes.

Raspberry canes

Raspberry canes

For the record, here’s what we planted:

  1. One redcurrant, Jonkeer Van Tets
  2. One gooseberry, Hinnomaki Green (eurgh)
  3. One blackcurrant, Big Ben (I don’t remember doing this)
  4. One cherry, Maynard
  5. One plum tree, Tit Krimsk
  6. Eighteen raspberry canes, Polka, Glen Ample and Tulameen

I guess you could say that we like raspberries. I am beginning to think that I will be enjoying gooseberries and cherries before too long. Everything I’ve eaten from my allotment garden has been absolutely delicious. Sometimes I just go out there and get down on my hands and knees and graze. This is much cheaper and less soul destroying than visiting Asda.

The food snob and the food slob

Having two meals the same in a row, I find that tough.” That’s my wife talking. I tried to point out that she sounded like someone who doesn’t know what ‘tough’ really means, which is far from true. She certainly does or, rather, did. Perhaps she has forgotten. “Having the same meal over and over again, like you do, that’s weird.” Is it? In many parts of the world it is standard practice. Managing to eat every day is considered to be living well for large swathes of the human population. I was reminded of a conversation reported by an ex-girlfriend, when we were at University together, which had involved some of her neighbours who had gone on a Russian Exchange. Apparently their esteemed Russian guests were visiting London, for the second part of that scholastic endeavour, when their hosts were arguing about what kind of pizza to buy. They asked the Russians, who replied, “at home we often don’t eat every day. When you came, it was different. It is not normally like that. Who cares what type of pizza you eat? Be pleased you get to eat properly!

Meditating on that reportage, I told my wife that she was a “food snob“. She wasn’t bothered at all. She replied that I was a, “food slob,” meaning that I didn’t care what I ate. It is difficult to argue with this. I have tried to improve my culinary repetoire. The first series of Cooking in the Cave was an unmitigated disaster. I’m happy to admit that. It was a very public learning curve. Unfortunately, I didn’t ascend far up the curve. Rather than the bloke-ish cooking series intended, it felt more like a cry for help. The cry was heard by some very sympathetic people. One of them, my old pal Alan, who has previously learning something of what it takes to chef, has offered to teach me how to make egg fried rice properly. If you’ve seen my method, you’ll be pleased to hear that I’m going to get some proper tuition. Other people have offered to assist too. Some people have even offered guest slots, presumably thinking that I’m too short of the necessary skills to manage a meal properly on my own. This is all a roundabout way of announcing that there will be a second series of Cooking in the Cave. My phone is fixed and filming can begin again! Seriously, though, I know few will want to watch my cooking videos. Far more can be learnt from Scuff’s kitchen. All the same, it can’t all be politics, law and tech! Besides, I’ve got something to prove now. To my wife.

Ouch! The errant husband’s etiquette

Was out a wee bit too late last night and faced, at the point of ending the night, every modern husband’s dilemma. Should I stay or should I go home? To stay where I was meant a bed, a bit of a decent sleep and a stumble home in the morning. To go home meant almost certainly waking my lovely wife up far too early in the morning for her to go back to sleep before her work alarm went off, a better sleep for me and well, trouble, obviously. I chose the former option. The right thing to do, of course, is not to stay out at all like this. That’s always going to be the correct choice, even for a well kept man such as myself. Assuming that there has already been a breach of that basic etiquette, what is the best remedial strategy?

In the past many fellows would resort to flowers, perhaps chocolate and in some cases a dinner date. Me, I’m going to spend the rest of the day smashing a mattock into the soil’s thicker embedded roots, try to muster an evening meal and then last as politely long as I can after that before passing out. It’s not a clever technique. As I get older the requisite stamina seems harder to summon up. Trouble is, I have little other tactics in the bad husband bag. I just wasn’t brought up for this sort of relationship. No-one was. Thus us lot, the first generation of house husbands are caught floundering on a sea of non-existent advice and know-how.

I’m joking, of course. I know how to do one or two things. I can, for example, load both the dishwasher and the washing machine, with my stuff. I’m less handy on the culinary front. In our allotment garden project, my beautiful wife is the brains behind most of the planting scheme. I am the brawn. I have some uses. Apparently.

What fruit trees and bushes should I plant in my garden?

I’ve been slowly converting my garden from a copse of overgrown leylandii to an allotment. The time has come to plant fruit trees and bushes. The question is, which ones? Suddenly, I wish I’d listening to all those episodes of Gardener’s Question Time instead of rushing for the off switch. Being in Brighton, I have a chalky soil but am blessed with a South facing garden.

My wife has made some helpful suggestions. She points out that it is important to purchase the plants from a reputable grower and recommends Pomona Fruits. Here’s all her suggestions:

I hate gooseberries. She wants to stew them for her morning porridge but we often eat that together and the thought of gooseberries in there, eurgh. She’s included it in the list as a bargaining position, I hope. I can’t see the point of growing something we don’t both like. Besides, I’ve already agreed to rhubarb.

I’d like to grow a domesticated blackberry. The wild ones are just too… wild. They grow quickly all over the place, have sharp thorns and really test my patience, probably because I have dug out a lot of them in the past. So here’s me pitching for them. I know my wife likes them too.

Black Butte fruits (domesticated blackberry)

Look at the size of these!

Here I run into difficulties though. At the moment we have only cleared about 18 feet long in each of two borders. My wife tells me that the fruit bushes in her list require two feet space between them. The monster blackberries above require six feet before the next plants. Hm.

Looking at my wife’s email (yes, that’s how we discuss serious matters too), it is somewhat discursive rather than the neatly ordered set of scientific style plans I was hoping for. I found it hard to follow. It looks like she wants to put fruit bushes along one fence and trees along the other. I suppose that might be a good idea but I’m not sure if it is her idea or mine or no-one’s.

Our garden came with a mirabelle plum bush already established, which I imagine we will be keeping. All the same, I’d like to consider growing a more conventional kind of plum too. Any suggestions?

So far as the trees are concerned, I think we’re agreed that they need not be over six feet high. Anything higher involves climbing a ladder. Fuck that for a game of fruit picking soldiers! I gather that trees can be one of two growing styles: cordon or fan. For a while I thought that my wife had introduced another growing style into the conversation: concorde. Now I think that’s a variety of pear. All these new words! I don’t like the sound of cordon. You can fit more in but the taste won’t be so good. Fan, the traditional approach, gets my vote. Here’s the trees she’s recommending, except that this time around I’ve found my own links:

Although the recommended peach variety will grow outside, I am informed it will do better in a greenhouse. We’ll be putting the greenhouse up last – there’s a massive pile of chalk and flint now, where it will sit. Whether I want a big chunk of its internal space taken up with a fruit tree is something which can be decided later. Personally, I’m pitching for just growing chickpeas and general seedlings in the greenhouse. I can’t stand cherries. We’ve been married for nine years and dated a couple of years before that so my wife has got no excuse for not knowing this. She’s being a bit cheeky, including them on the list, I think.

I love pears. I buy them frequently and then they rot before my eyes. I think I stopped eating them when I got into playing around with computers. They are so sticky! However, when we get pear trees, that’s gonna change. I’m definitely going to learn how to wash my hands after eating.

I got completely lost reading about fruit trees. I couldn’t see anything in Pomona which said that they were height limited. Help!

I’d like to think carefully about which apple trees to grow. I’m quite keen on getting a variety you can’t normally buy in the supermarket although I don’t know why. However, that only narrows a search through hundreds of varieties by about six. I prefer very sweet fruits to the sharp ones.

Looks like this conversation is going to have to happen with a pen, a piece of paper and a plan. If anyone else wants to weigh in with suggestions of something we might have overlooked, feel free! Use the comments box below this post :-)

Slugging it out with nature

Dorsal hole in side of Deroceras reticulatum

Dorsal hole in side of Deroceras reticulatum

It’s been a bad year for slugs. The organic weapon of choice, Phasmarhabditis hermaphrodita with Moraxella osloensi, has been bought out by desperate Britons. The few crops I planted in the first proper year of my allotment garden have been devestated by the slimy bastards. What to do?

Infected slug

Infected slug

The poncy Latin words in the previous sentence refer to some parasites which feed on slugs and some bacteria which assist them. Apparently, they exist normally in the soil but only in sufficient quantities to form a balanced relationship with the slug population. Cunning companies have begun to sell them to farmers and allotmenteers, so that you can tip the balance to such an extent that all the slugs die. This method of pest control can get quite expensive because every three months you have to keep topping up the parasite levels in the soil. Otherwise, the parasites die out with the slugs and new slugs invade the uninhabited area. (The image in this paragraph came from this post on the hilariously titled Parasite of the Day blog.)

What they do is gruesome but if you want to details, read the rest of this paragraph. The parasites (known as nematodes even though that just means ‘worms’), climb into the slugs through either their mouth, their anus or their dorsal hole. Once inside, they release the bacteria which change the slugs behaviour so that it no longer travels above ground and loses interest in eating. This saves your crops. In effect, the slug is dying. The parasites then multiply in the dying slug and go off in search of other slugs until… there are no more slugs left.

Deroceras reticulatum having sex

Slimy sex, slug style

I’ve done a little reading around this subject and discovered that it ought to be possible to breed your own slug parasites and accompanying bacteria. Firstly, I need to collect between ten and twenty slugs, specifically one of the varieties which plays host best to the sought after parasite, for example Deroceras reticulatum. Knowing me, I’ll go for thirty. Ten or thirty, it makes no difference to me, although I’m really not looking forward to the collection process. They have to be rehoused in a jam jar with a bit of greenery for food and some air holes in the lid. They just live there while they’re being collected.

Secondly, once I have a big enough slug population, the plan is to transfer them to a bucket with half an inch of water in the bottom and a nice big island of juicy leaves for them to eat. Once they’re in, they need to be trapped there. The received wisdom is that a slab of concrete on top of the bucket will do the trick. If a slug can move a slab of concrete, losing your vegetables will be the least of your worries. Looking at my buckets, they all have a pouring lip, so I’ll have to buy a new bucket. Grr, this method had better work.

Thirdly, after a couple of weeks the slugs ought to be dead. If they are not then it means that either the original parasite or its attendant bacteria were not present in any of the slugs I collected.

Fourthly, if the slugs are dead, then I’ll strain the disgustingly smelly mixture into a watering can, leaving the slugs behind to populate a new colony with parasites, and spray the infected water into the soil using a fountain head on the can. Reading between the lines of the what I managed to glean from elsewhere in the interwebs, if I run out of slugs to perpetuate this process, the nematodes have done their work and I’ll have my crop of vegetables as planned! When the slugs come back, I can start the process again.

That’s the plan. Other people online talk about trying this out but I couldn’t find anyone who reported back. I’ll be reporting back. Let’s not pretend that this will be a properly scientific enquiry. There isn’t going to be multiple trials taking place under exactly the same conditions and I’m not going to report it in such a way that anyone with the right equipment can replicate it exactly. Instead, you’ll get some photos and my honest reportage from my garden in Patcham, Brighton, which might be more useful than completely unverified claims. All new posts on this topic will come under the category ‘Slugs’ and appear as pingbacks below this post.

Cooking in the Cave resurgent

After a long break and with a fully restored kitchen, I’m pleased to announce the return of Cooking in the Cave. There’s going to be some changes to the existing format too. Gone is the wooden roof we knew and loved – I pulled it down. It was a great piece of set design but was in the way the house rewire. Gone too, will be the theme of me learning to cook on the job. Annoyingly, my most popular videos were the early ones which demonstrated my complete lack of house husbandship. Witness pasta bake and cheesy pasta. There will probably be less pasta too – I can’t grow that in my allotment garden. The new shows will show mastery in the kitchen. I’m hoping to get some guest teachers in. Arms have been twisted. Probably not hard enough, yet.

There’s no video today. Instead, here’s proof positive that I’ve grown my own potatoes.

Scrapper Duncan's new potatoes

Scrapper Duncan’s new potatoes

Don’t they look lovely? They taste lovely too. Hardly surprising, since they were growing only about ten minutes before I started to cook them. To compliment them, I hard fried some onions, green beans, mushrooms, aubergines with some tomatoes and garlic (and bouillon too – you can’t make a decent meal without that). Here’s the resulting base mix.

Scrapper Duncan's Potato Bake base mixture

Scrapper Duncan’s Potato Bake base mixture

I boiled the potatoes a little, then lightly fried them with some pepper.

Scrapper Duncan's peppered potatoes

Scrapper Duncan’s peppered potatoes

Finally, I put the whole lot together ready to bake in the oven for another half hour, in the expectation that my wife would be chuffed as anything when she came home to a delightful meal.

Scrapper Duncan's potato bake

Scrapper Duncan’s potato bake

Then I received a phone call from my beloved wife to tell me that she’d already eaten – chips! Is it any wonder that I abandoned the homestead and set off for a meeting of the Brighton Skeptics?

Political kitchen: a Brighton & Hove Green Party activist’s breakfast

5½ months ago I attempted to make hummus for the first time, filming my efforts as I went along. I made rather a lot and froze what my garlic & chickpea nodes couldn’t cope with at the time. A couple of days ago my wife rescued the remainder from the depths from the soon to be turned off freezer. We sat it in a fridge unmolested for 24 hours, to defrost slowly, and this morning I spread it on some home baked bread.

Scrapper Duncan's Hummus After Defrosting

It proved to be a delicious breakfast. I’ve got a busy day today, catching up my pal Charles for swim & a sauna, procuring electrical equipment in another mind numbing trip to B&Q and attending a Brighton & Hove Green Party extraordinary general meeting. There’ll be no kissing at any of that so the unusual ratio of garlic to other ingredients shouldn’t turn out to be a problem. You’d think it would go down rather well at my choice of political gathering. Something of a badge of honour perhaps?

Here’s my How To Make Hummus cookery lesson. Please note, there are several different legitimate spellings of hummus. In this post I’ve fallen for the American spelling because that is probably what search engines prefer. In the original Cooking in the Cave video the English spelling was preferred. There are other variations too. Although usually I’m a bit of a stickler for correct spelling, it is the meaning that counts isn’t it? I meant to make my own humous and that’s what I did, in much the same way that in May 2011 I meant to get as many Green Party councillors elected to office in Brighton & Hove no matter what the flak that would come and that’s what I got. They’re now in the tricky scenario of having been elected to office but denied some power by the Labour & Tory parties, who hold the majority of the seats on the council. Consequently a passionate internal debate is being held in the Green Party. A political kitchen contains many ingredients but if they are all properly sourced, home made and lovingly put together they ought to stick together in the oven, or something like that.

Cooking pancakes in the cave

I’m planning a proper series of cookery lessons for later in the year. That’ll be the second series of Cooking in the Cave. Really, it’ll be the first proper series since all the other videos weren’t organised into any proper order or format. Along with everyone else in the fat developed world, I celebrated pancake day on Tuesday. The Christians are famous for hijacking pagan festivals but pancake day has got to be the only Christian festival which has been liberated by the people. Hardly anyone understands its purpose, even less follow through.

I would claim that I’m rather good at making pancakes but that’s a bit like saying I’m rather good at putting my trousers on. If you can’t make pancakes that is probably a sign that either you are using the wrong tools or that you are a tool. You’ve got to use a good pan. It must be slippy. People who are wheat intolerant will not be able to enjoy pancakes because the flours they can eat do not bond well for pancakes, as I discovered at the notorious Cardiff Pancake Day of 1993, when a certain Miss Llewellyn insisted that all the pancakes would be made from gluten free flour. All the pancakes ended up in a pile in the back yard.

Recipe

Ingredients

  • 500ml semi-skimmed milk
  • 220g plain flour
  • 4 eggs
  • 2 table spoons of sugar
  • vegetable oil
  • Golden Syrup
  • Optional: cheddar cheese

Method

  • Sieve the flour. If your sieve is unavailable use fork to remove any lumpy flour. Alternatively skip this step altogether. I only included it to look proper.
  • Whisk eggs, milk and flour together in large round mixing bowl until bubbles appear. If your whisking arm starts to ache, you are a wuss.
  • Heat pan with a little vegetable oil in it. Keep flames at maximum.
  • Pour mixture into pan, tilting pan to allow mixture to cover pan.
  • Let mixture cook. Watch it turn from liquid to solid food.
  • Pick up edges of pancake with spatchula. Shake pan to check pancake can move freely.
  • Toss.
  • Cook for another couple of minutes.
  • Serve.
  • Optional – some people squeeze lemons onto pancakes. This is disgusting. Far better is golden syrup. A Canadian trick is to put grated cheddar cheese into the pancake and then cover that with Maple syrup, which creates a surprisingly good combination of flavour and texture.

Belated advice: How to please your man on Valentine’s Day – something simple, something sweet, something hot

This teaser kicks off my second series of Cooking in the Cave. It is 30 seconds of brutally simple advice to anyone wondering where they went wrong on Valentine’s Day and why their man wasn’t happy. At heart, male pleasure tends towards the uncomplicated. The trick to pleasing us isn’t to take excessive trouble cleaning the house, preparing lavish treats or being the greatest physical comedian since Buster Keaton. We like food, fun, fire and fucking. It really is as simple as that. Kicking off your evening with a plate of chips, followed with some lovely cakes and scoffing your way into salty sugary oblivion before a roaring hearth fits the bill nicely. Let’s be honest, no-one is capable of creating the cosiness required for proper frolicking in mid-February. Surely Valentine’s Day, perched annoyingly at the arse end of the winter, must be the most ill suited occasion to its temporal billing? We can but make do and make do we can.

 

My first mushroom and lentil bake

Given that the firstest is always the worstest, my virginal attempt at making a mushroom and lentil bake didn’t come off too badly. It tasted great but it didn’t look great. Culinary presentation has been a sore point for my food channel, Cooking in the Cave.

As per my usual way, I began with no recipe. I chopped up four onions – two small, two medium. They were the first ones that came to hand. They were fried with a little garlic and some bouillon. I tipped in the equivalent of about five or six handfuls of red split lentils, poured in roughly a pint and a half of water and let it simmer. Don’t really know how much lentils went in – I just poured them out of the jar they live in. Next I thickly sliced 16 large mushrooms, lightly fried them and tipped them into the simmering mix. Here’s the cauldron so far:

That lot needed constant stirring until the mixture became increasingly stodgy. When I thought it was ready for baking, I poured it into a baking tray. In fact, it was too soon. The resulting bake was nothing more than a crispy coating laid over an over thick soup.

Scrapper Duncan's Mushroom and Lentil Bake

“Better cook some rice with that”, I thought. You can’t go wrong with rice, unless you wander off having forgotten to note the time you start to cook it. Caught it just in time.

Scrapper Duncan's Rescued Rice