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The perfect summer

Elizabeth Enright's , The Four-Story Mistake, features a move to the country, in which the writer father says,'Never plan a picnic', 'Plan a dinner, yes, or a house, or a budget, or an appointment with the dentist, but never, never plan a picnic.' Is there anything nicer than a lunching lazily on a blanket or enjoying a spontaneous supper under a shady tree or by a babbling brook' The summer and the countryside allow these simple treats, which can be as glamorous as a country house opera picnic supper or as simple as some lovely dishes eaten in the garden. A lovely recipe fromAll Hallows School for Cooks & Makers in Wimborne St Giles is for a tortilla, which is infinitely portable and delicious hot or cold; Tortilla For the best results use a 20cm/8' (rim measurement) with sloping sides and base approx 18cm/ 7'non stick frying pan, with an oven proof handle, alternatively you can cook it slowly on the hob or transfer to a baking sheet, once turned on both sides and finish it that way. If necessary turn the oven to 180 C or gas mark 4 ' we made our tortilla on the hot plate of the AGA and then finished cooking it on the floor of the roasting oven, transferring it to the simmering oven to set. Ingredients Generous glug of olive oil ' about 3 tablespoons 4 large free range eggs (we used organic eggs from Angel Cottage organics) 1 small onion sliced finely and slowly caramelised 50g boiled sliced potato 2 rashers bacon cut into lardons and cooked until crisp *optional Seasoning ' a little sea salt if necessary (you may not need any if you are adding bacon), freshly ground black pepper and nutmeg. Crack the eggs into a bowl, season, whisk together to blend and heat your pan on the hob. When the pan is getting hot, add your oil. Working quickly add the cooked onion, potatoes, and bacon to the egg and combine gently. Carefully pour the mixture into the hot pan, let the egg set, easing the mixture to the centre and letting the raw egg fill the base of the pan if necessary to ensure that the tortilla is completely sealed on the base and golden brown in colour. Remove the pan from the heat and taking a dinner plate that completely covers the top of your frying pan invert the tortilla onto the plate. Place the pan on your work surface and gently slide the uncooked side back into the pan, return to the heat. Once it has completely sealed on the other side and is golden brown, either finish cooking in the pan by placing in the oven for 10- 12 minutes to ensure the egg is completely set or continue on the hob over a very low heat. Transfer to a large plate to be cut into wedges, to serve straight away. Or allow to cool and pack whole ready for a picnic, slice when you serve. Lisa Osman of All Hallows is also an Aga expert and offers all manner of courses from beginners to devotees of this range which features in so many of the houses we sell. If the center of any home is the kitchen, then the Aga is surely the beating heart of the country house. With Wimbledon fortnight in full flow and still so many thanks to look forward to in 'the season' calendar, eating al fresco is the glue that binds these lovely occasions. The elegant townhouse at Throgmorton Hall combines a wonderful space for outdoor dining with its own tennis courts and so much more. 12 Throgmorton Hall, guide £525,000 http://www.winkworth.co.uk/sale/property/house-for-sale-in-throgmorton-hall-wiltshire-sp4/SAL150020 32 Riverside Close, guide £799,500 http://www.winkworth.co.uk/sale/property/detached-house-for-sale-in-riverside-close-wiltshire-sp1/SAL150018 Winkworth Salisbury

Elizabeth Enright's , The Four-Story Mistake, features a move to the country, in which the writer father says,'Never plan a picnic', 'Plan a dinner, yes, or a house, or a budget, or an appointment with the dentist, but never, never plan a picnic.'

Is there anything nicer than a lunching lazily on a blanket or enjoying a spontaneous supper under a shady tree or by a babbling brook'

32 Riverside Close 146345 (6)crop.jpg resized

The summer and the countryside allow these simple treats, which can be as glamorous as a country house opera picnic supper or as simple as some lovely dishes eaten in the garden.

A lovely recipe fromAll Hallows School for Cooks & Makers in Wimborne St Giles is for a tortilla, which is infinitely portable and delicious hot or cold;

Tortilla

For the best results use a 20cm/8' (rim measurement) with sloping sides and base approx 18cm/ 7'non stick frying pan, with an oven proof handle, alternatively you can cook it slowly on the hob or transfer to a baking sheet, once turned on both sides and finish it that way.

If necessary turn the oven to 180 C or gas mark 4 ' we made our tortilla on the hot plate of the AGA and then finished cooking it on the floor of the roasting oven, transferring it to the simmering oven to set.

Ingredients

Generous glug of olive oil ' about 3 tablespoons

4 large free range eggs (we used organic eggs from Angel Cottage organics)

Eggs resized

1 small onion sliced finely and slowly caramelised

50g boiled sliced potato

2 rashers bacon cut into lardons and cooked until crisp *optional

Seasoning ' a little sea salt if necessary (you may not need any if you are adding bacon), freshly ground black pepper and nutmeg.

Crack the eggs into a bowl, season, whisk together to blend and heat your pan on the hob.

When the pan is getting hot, add your oil.

Working quickly add the cooked onion, potatoes, and bacon to the egg and combine gently.

Carefully pour the mixture into the hot pan, let the egg set, easing the mixture to the centre and letting the raw egg fill the base of the pan if necessary to ensure that the tortilla is completely sealed on the base and golden brown in colour.

Tortilla Aga resized

Remove the pan from the heat and taking a dinner plate that completely covers the top of your frying pan invert the tortilla onto the plate. Place the pan on your work surface and gently slide the uncooked side back into the pan, return to the heat.

Once it has completely sealed on the other side and is golden brown, either finish cooking in the pan by placing in the oven for 10- 12 minutes to ensure the egg is completely set or continue on the hob over a very low heat.

Transfer to a large plate to be cut into wedges, to serve straight away. Or allow to cool and pack whole ready for a picnic, slice when you serve.

picnic_web

Lisa Osman of All Hallows is also an Aga expert and offers all manner of courses from beginners to devotees of this range which features in so many of the houses we sell.

Aga 12.jpg resized

If the center of any home is the kitchen, then the Aga is surely the beating heart of the country house.

With Wimbledon fortnight in full flow and still so many thanks to look forward to in 'the season' calendar, eating al fresco is the glue that binds these lovely occasions.150513_CO_400

The elegant townhouse at Throgmorton Hall combines a wonderful space for outdoor dining

Veranda resized

with its own tennis courts and so much more.

150513_CO_405Enf-Edit

12 Throgmorton Hall, guide £525,000 http://www.winkworth.co.uk/sale/property/house-for-sale-in-throgmorton-hall-wiltshire-sp4/SAL150020

32 Riverside Close, guide £799,500 http://www.winkworth.co.uk/sale/property/detached-house-for-sale-in-riverside-close-wiltshire-sp1/SAL150018

Winkworth Salisbury

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