I put a bit of ginger in with my rhubarb Joe. Makes a crumble divine. When we get back from holiday at the weekend I expect a decent crop of the stuff. It wasn't far off when we left. I may be spending Sunday stewing it down and freezing it in batches.

Nothing wrong with raw meat Eliza. Just be careful of beast and cut. Dark meats such as beef, lamb, venison etc are fine so long as the cut isn't near the lights or giblets. I prefer my steak rare or even blue. I love tartare and carpaccio too.

An interesting aside. I always look for opportunities to bore people with old jokes. Well, in Cape town the other year a bored waiter had to put up with me asking for "crocodile carpaccio and make it snappy."

Made my day to see Mrs Musket put her head in her hands.