Potted History....

I'm back at home. Back on Scilly with my sisters. Every morning we get up and one of us goes up to Hillside Farm to buy fresh eggs (leaving money in a box on the stall) to poach and eat for breakfast. The afternoons are being spent lazing in the sun, occasionally turning over to make sure we're not burning. Or walking around Samson Hill sheltering from the occasional shower behind the stone walls of the old farms.

The boys have been fishing (unsuccessfully) but the shrimps have been more forthcoming. They set off with huge nets, scooping under rocks down in Green Bay. We ended up with bucket loads and ate shrimps on fennel bread (picked from Green Bay) with thick slabs of butter.

But there were loads left so after they were shelled my eldest sister made potted shrimps.

Potted Shrimps....(makes 8 ramekins)

8oz/225g butter
1 pint cooked shrimps

1 pinch cayenne pepper

1 pinch grated nutmeg

salt and pepper

Shell the shrimps, taking off their heads, tails and body. (This bit is always a bit disappointing as the shrimps look quite big until you take off their jackets.) Shell enough to fill a pint jar. Met the butter slowly in a large pan. Add the cayenne pepper and nutmeg. Stir in the shrimps. Spoon into the ramekins and top with the excess melted butter. Chill for at least 4 hours. Serve on toast or with fresh bread.