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By Katharine Capocci on Sep 11, 11 03:30 PM

Been enjoying the fruits of the allotment of late, in particular the eight
rows of tatties, which have yielded some great earthy specimens.

Hubby makes the most fabulous mashed potato ever - he doesn't stint on milk and butter - so we've been filling up on pan-loads of the stuff. Quiche with mash, tuna fishcakes with mash accompaniment, frying steak plus a dollop of mash...

And the plot has yielded some fantastic giant onions. Scrubbed clean, these are giving off the most delicious aroma in the kitchen.

In one raised bed, we've got cauliflowers and leeks and in the other, cabbages, onions, and beetroot. Courgettes weren't a patch on last year's and the broccoli went to seed.

The blackberries are really coming into their own now. Mash for mains and blackcurrants for dessert.

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