The Farmer & His Wife

THE parishes of Boarhills and Dunino both have kirks, but are joined parishes.

Every year at the end of July, Dunino Church always has a sale.

But that year, just as the sale was declared open, it began to rain.

Anne decided that the best thing to do was to go for a cup of tea.

All too often this comprises tea, plus biscuits out of a tin.

Not at Dunino; there you are provided with a plate with two sandwiches, a cake and home-made biscuits.

One of the cakes was a Madeira. Anne and I would like to congratulate the maker of that mouthwatering piece of baking.

Anne said, “John, I’m going to make one tonight.”

Back home, a recipe was found.

“Oh, dear, eight ounces of self-raising flour. I haven’t any in the house.”

“Anne, there wasn’t such a thing when you were a wee lass. Your mother baked mouth-watering cakes. What did she use?”

“She put baking soda in plain flour.”

I went rummaging in her larder and came out with a prehistoric tin of soda.

I could tell it was bought when the assistant got the goods for you and put them on the counter.

We got started.

I used to be handed the bowl containing the eggs and a fork to beat them.

One day Anne and I went to see our daughter. She was baking and we watched her whisk some eggs with an electric whisk.

The next time I was in St Andrews, I bought Anne one. No forks for John Taylor this time!

“How long does it say it’s to be in the oven?” “One and a half hours.” “What will be the time in two hours?” she wondered. “Eight-forty.”

A piece of greaseproof paper went over both tins.

At eight o’clock I noticed Anne checking the cakes.

By eight-ten, one came out. A few minutes after, number two followed.

I could have cried for her. When she lifted the paper a goodly piece of the top of the cake came with it. Anne nearly did cry. “Ice it, dear,” I told her. “No-one will notice.”

She did and they didn’t. It was declared one of the best cakes Granny had ever made! ■

John Taylor is happy to help Anne make more cakes!

Course: lunch or main

Skill level: easy

Serves:

1 Pre-heat the oven to 200 deg. C., 400 deg. F., Gas Mark 6.

2 Unroll the pastry sheet on to a baking tray, keeping it on the paper from the pack. Score a line 2 cm (¾ in) from the edge down each side.

Combine the soft cheese, chives, the thyme or lemon zest and some pepper (the feta will add salt) and spread it over the pastry. Scatter over the feta and strawberries and bake for 25 to 30 minutes until golden and puffed up.

Serve warm, drizzled with balsamic vinegar, or top with rocket leaves and serve with a large salad.