On the menu today: Toffee Crab Apples & Chestnuts Roasting on an Open Fire 

The blackbirds and pigeons have made light work of my crab apple tree's crop this year. Fortunately a local farmer had kindly donated a big bag or crab apples for one of my favourite winter treats to make around the camp fire. Also, due to all the wet weather, the sweet chestnuts had not been as good as we had hoped, so we had to rely predominately on imported chestnuts, which all prompted interesting discussion about weather, climate change and the difference between foraging and harvesting.