Sage advice

It’s been a varied summer weather-wise with more rain than expected, and at times I’ve felt like I’m growing plants to feed the slugs.

The herbs have been doing well, maybe because I usually don’t water them enough? Sage has been especially good this summer and we are now drying some out to combine with apples in sausage rolls this winter. Sage can taste medicinal when you use too much, but there is nothing more delicious than homemade butternut gnocchi with crispy sage. I just love it! My 15-year-old daughter is doing her Duke of Edinburgh’s Award and she has become really good at making gnocchi for the recipe and cooking element.

I have never tried smudging my house with dried sage, but I think I will give it a go. Most commonly used types of sage have antimicrobial and antibacterial qualities, and smudging cleanses your house of negative energy (and possibly insects and viruses?). It is done by lighting a bunch of dried sage outside, letting it burn for a few seconds, then putting out the flames and letting the smoke do its work and provide its various benefits to your home. There is advice online on how to do this if you want to give it a go too.

We have some green windfall plums (and one ripe one!) so we are not far off picking as I write. It feels colder and windier in the last few days and I put the heating on today for an hour – so plum crumble ahoy! I love the combination of ground and flaked almonds in the crumble, and orange with the plums. I must have cream with it, but I know there’s always huge debate over adding custard or ice cream too.

Hope you all have had a great summer. I went to my first festival, aged 54, and I now know who Sam Fender is. He’s amazing! Enjoy the best of autumn’s flavours.