I went down to the garden earlier to water the plants and feed the fish. The creek was completely still, the tide was out and all you could hear were the wasps buzzing around the fallen apples in the orchard.
I picked the last of the leaves, poking up among the weeds which have started to take over the plot.
But I'm just not in a salady mood. The weather may still be saying summer but today is equinox and to me that signals autumn is here. So I popped a couple of jacket potatoes in....
2 jacket potatoes
2 tbsp olive oil
1 tsp sea salt
4oz (125g) blue cheese
4 strips crispy bacon
Preheat the oven to 180'c. Put the potatoes on a baking tray, drizzle with the oil and salt and bake in the oven for an hour.
Scoop out the potato into a bowl and add the butter. Mash until smooth. Add most of the crumbled cheese and the chopped up bacon. Scoop the flesh back into the potato skins and sprinkle with the remaining cheese and bake for a further 7 minutes or so.
Serve with salad leaves.