Wild flowers from my love; all secretly picked in the paddock while he was out and about checking sheep and tanks.

I have found a shortcrust pastry recipe that has helped to boost my pastry making confidence.  It started with lamb shank and chickpea pies made from a previous lamb shank dinner.

With the off-cuts I made small jam tarts.

We have been picking leafy, green bouquets of celery.  Home grown celery is almost as good as a bunch of flowers don’t you think?

A slab of chocolate brownie and a batch of chewy rolled oat and sultana biscuits to keep hungry workers and children nourished.

One afternoon I had a quiet, creative moment in the garden and dreamt up these mini skewers made from rosemary and olive twigs.  Later, I used them to skewer chocolate dipped strawberries for a special birthday celebration.

Indulgent yet easy to make, this dark chocolate and cinnamon scroll covered in a shower of icing sugar proved popular in our house.  The recipe came from the winter issue of Fete magazine which has been added to my list of favourite reading material.

Are you cooking or growing or creating?  I hope so!

As always I am linking up with Fig Jam and Lime Cordial.  Thanks for hosting this fun kitchen tour Celia.