Misadventures in food …
This week, I felt the urge to write something light and pithy because it seems to me there’s not quite enough of that in the world at the moment. To that end, I thought I’d describe some of the bold culinary experiments I have undertaken recently. So here we go. One bit of this has been used elsewhere, the rest is virgin territory. First up (do skip to the cake wrecks section if you have read my October newsletter) …
MTM’s adventures in foraging.
One thing I particularly enjoy is getting something for nothing. Enter foraging. Not only does foraging involve getting free food but, in the case of mushrooms, it’s free food that is about one calorie per metric tonne. If you are trying to eat sensibly and healthily and you are doing that with a dash of food group and calorie control, this is a bit of a bonus.

In the picture we have: top left beefsteak fungus and dryad’s saddle from above and then showing the underside. On the bottom, parasol top and underside.
For the last three years I’ve been finding parasol mushrooms, dryad’s saddle and beefsteak mushrooms in the same places and putting photos on a foraging group on Facebook to confirm my efforts at I.D. This year, the fourth, I was finally confident that, having had the experts agree with my identification three years running, I could probably pick and eat them without risk of death. So when we had a muggy week last week and a lot popped up, I threw caution to the wind and picked them.
Then I ate them, so you don’t have to.
In a lot of cases there are reasons the edible foods in our hedgerows have fallen out of use. Usually it’s either because they take from here to the arse end of eternity to prepare, there’s something that looks exactly like them which will kill you or they merely taste vile.
These were surprisingly good.
Beefsteak fungus is offputting. It’s red/maroon, glistens like chopped liver and it oozes red goo. It’s always a joy to find one at the furthest point from the car on your walk when you have nothing to carry it in. Bearing it proudly home in your hand, past other walkers who look at you nervously, clearly wondering why you’ve just walked a five mile circuit with a pile of chopped liver in one mitt (yes, that’s what it looks like) can be a challenge if you are easily embarrassed. I found the Dryad’s saddle closer to so I didn’t have to carry it quite so far. Typical as it doesn’t ooze anything. Although it served to hide the beefsteak mushroom so the are-you-a-serial-killer looks from other walkers stopped, which was nice. The parasol mushroom came the next day. I found it walking round the grounds of McMini’s school waiting for the rush hour traffic to die down before driving home.

In the picture above we have, top left, Beefsteak Fungus, cooked, Top right, Dryad’s saddle chopped and uncooked. Bottom Right, Beefsteak fungus, chopped and uncooked, and Bottom left, Dryad’s saddle, cooked.
Verdict
Parasol mushrooms are lovely. I will eat more. Dryad’s saddle is supposed to smell like watermelon or cucumber. Actually it’s the smell of a flavour. That flavour is when you pick and eat a raspberry from the garden and there’s one of those tiny brown shield bugs in it. Not 100% pleasurable.
Texture: The texture of parasols is like a shop bought mushroom but slightly more watery.
Dryad’s saddle on the right in the pic, cooked (bottom) and uncooked (top) has a fantastic texture (although you need to use commonsense with which bits are edible and which are too tough).
Beefsteak cooked (top left) uncooked (bottom left). I think we can safely say the texture has to be managed correctly. On it’s own, well, you know that bit in The Blob where it comes through the grating in the cinema? If you don’t I expect you can google it. Yeh well, if you could imagine eating something of a similar texture to that you’re probably in the right area. BUT if you cut it very small, fry it with onions, garlic, tomatos, a glug of wine, herbs de province and throw in a little cream and some pasta and it’s bloody delicious.
Scores on the doors: Parasol 10/10 om nom nom. Very good with onions and cream or paired with scrambled eggs and marmite toast. Dryad’s saddle: 5/10 smells like a shield bug and sadly has a tang of that in the palatte too, only good with other mushrooms I suspect but the texture is mucking farevellous. Beefsteak: 7/10 quite an acidic taste and the texture is gopping so you need to cut it small and cook it with the right things but if you do you stop noticing the texture and it tastes fabulous. I can take or leave dryad’s saddle but will definitely eat parasols and beefsteak fungs again.
And of course, extra bonus points, I’m still alive. Which is nice.
I also had a giant puffball that week but I haven’t mentioned it because I’m confident identifying those so there wasn’t that same will-I-die-frisson.
Cake Wrecks
Shortly after these adventures, still basking in my sense of self-sufficiency, we jetted off to Portugal for a week. While there, I enjoyed a special pudding of the Algarve called, Torta De Armêndoa, or Torta De Armêndoa do Algarve to give it its proper name. This looks like a kind of wholemeal swiss roll with something very reminiscent of custard through it instead of icing. I love this pudding. It is one of my favourite things.
However as our favourite Algarvian haunt becomes a bit more curry-and-chips and a bit less pork-and-clams or fried-squid, Torta De Armêndoa do Algarve has become harder and harder to find … to the point where I was only able to have one portion. Meanwhile, my other favourite pudding, Dao Rodrigues (imagine baklava made with egg instead of pastry—it’s a lot more delicious than it sounds peps) was literally nowhere to be seen. There was only one thing for it. I was going to have to find out how to make these things, and then cook them. Myself.
Knowing that Dao Rodrigues requires special equipment and is insanely complicated to make, I realised this was not something I could learn to do straight away. Torta de Armandoa, though. That was a different matter entirely. I looked up ‘traditional food of the Algarve’ and found a picture of this thing. Then—God bless Google Lense—I searched for it with the legend, ‘recipe for this dish’ and after years of crap results for something similar, with a similar name, which is not the pudding I was looking for, Google finally came up trumps. Woot.

Torta De Armêndoa do Algarve
Thank you to this lovely blog, where I found this picture and the recipe. I have posted the picture so you can see what the pudding looks like in real life, although I think most of the ones I’ve seen in the Algarve tend not to be iced on top. Anyway, onwards.
The basic gist is that the wholemeal-looking bit is a meringue with ground almonds in it and the zest of an orange.
Anyway, the meringue bit done; egg whites and sugar whipped, almonds and orange zest folded in, I then set about making the custardy-icing-bit which is interestingly counter-intuitive to someone versed in making things like Real Custard, with eggs. Basically, you make a sugar syrup, then you stir in the yolks from the eggs you used to make the meringue. Then, in the antithesis of any sane custard-making technique, you heat it, as if you’re trying to make it go like scrambled eggs, stirring all the time. Instead of going lumpy it thickens up to a similar consistency to butter icing. Weird, but also kind of cool. What I suspect I should have done here, just to keep the whole thing from getting too sickly, is to use two table spoons of the juice of the orange I’d zested, rather than the two table spoons of water suggested in the recipe.
Once that’s done and the ‘cake’ bit is cooked, you let everything cool and then you get the flat tray-baked cake, spread the bright yellow custardy-gloop over the cake. That lovely line from The Beatles’ I Am The Walrus
‘yellow matter custard dripping from a dead dog’s eye’
was going through my head all the while I did this. Because I’m classy like that. The final results did nothing to dispel that particular earworm which continued relentlessly through my head, on loop as I regarded the results of my labours.
Yes. I give you Torta De Armêndoa, do Algarve.

You can see why the earworm persisted can’t you? I mean, it looks more like a surgical truss covered in pus but in my defence here people, it was surprisingly tasty. I present for your perusal a slice on a plate that looks a lot more like the real thing than this somewhat terrifying view from one end.

We had friends round for dinner so I tried it out on our brave diners. Luckily I’d already done them some prawns they’d enjoyed, so they trusted me. Amazingly, they liked it so much that when I offered them a chunk to take home, they rapidly accepted. Although they forgot it—which was a shame—because it meant I had to eat both their slices, with a cuppa, a few minutes ago.
The rest of it is sitting on a different plate with a glass bowl over the top which makes it look like a domed exhibit at some victorian shop of horrors … or possibly an art installation made from surgical waste.

I know, terrifying.
Verdict
Well, yes, my Torte de Amêndoa, do Algarve does look like an utter abomination, but it tasted pretty good and more to the point, quite authentic. Despite containing enough sugar to induce a diabetic coma in a large elephant, the presence of almonds and egg seems to have tempered the sweetness considerably. The orange zest also helps on this score.
Looking at mine compared to the original on west coast cooking blog, I think I should probably have given the egg yolks a proper full-on beating, instead of just flapping at them ineffectually with a fork to get the stringy bits out. Think more fizzy-omelette-comme-Mere-Poulard than the somewhat desultory stir that I did.
Additionally, the texture of mine has come out a bit stodgier, I suspect, down to the fact UK ground almonds are ground up much smaller and peeled first. I have bought some straightforward almonds (un salted and unpeeled). Next time I’ll whack a few of these in the blender and see if I get a closer texture to the Algarvian original. I think I’ll also try adding a little of the orange juice to the sugar syrup because it could be a little less sweet, even if it was deliciously eggy.
Eight out of ten, then. I will definitely try this again.
Last but not least …
I have finished my latest book. I’m just doing the final sweep now before I format it and send it off to the beta readers. It’s not my best work, but it’s the middle of three and I have a decent idea where the rest is going to go, so I am extremely happy.
If you want to volunteer to beta read it, you can find more information, and a form to sign up here.









God love her. So I went home, made myself a small cup of coffee and had a scrambled egg. It might possibly have been the loveliest thing I’ve eaten in my entire fucking life. Trooper that he is, McOther went off and bought some chicken which he divided, making some into a delicious pasta dish for himself and McMini. I decided I would do my portion with basmati rice, chopped onions and herbs, I also added a stock cube. It was surprisingly tasty.
Mwhahahargh! What have I sunk to?





Another up and down one, I had planned to see Abba Voyage with a friend this week. She’s one half of a lovely couple who absolutely get me. They also like me as much as I like them and there is a huge amount of mutual respect and ditto with McOther too. McMini also loves them. The chap has had cancer on and off since just before lock down. It’s been a virulent bastard. He’s been playing bash-the-rat with it and we’ve been seeing them in the gaps between bouts of chemo. He’s not had much respite between ending one lot of chemo and it popping up again which is highly unfair.
I took a half bottle of champagne and on arrival we drank a toast to him. I think it made us both feel better. Then we had lunch and went to watch Abba Voyage which was very impressive and which I can recommend. It did strike me that some of the words were a bit close to the bone but it was only the second to last song where I thought she looked a bit wobbly and gave her a hug. She hugged me back so I think she may have needed it.
The shopping centre we’d walked through to get to the Abba Arena was closed off with massive metal shutters like the blast doors out of a nuclear shelter and the streets lined with unhelpful stewards who said we had to go round.
If you have the remotest interest in any of my books, I have a page on my site where I list all the stuff that’s reduced or free so you can try it out and see if you like it. If you think that sounds interesting (oh yes you DO think it sounds interesting) then click on 









This week I was going to write about The Queen, I may not have time to do it justice because I am going to have to write today’s blog post yesterday and speak to you from the past. That means I only have half an hour or so before I’m due to take McMini off to a club. Then, since he’s already eaten I have to come home and eat, then shower and then McOther will be picking him up. Tomorrow, or at least, today as you read this—Crikey! This is complicated isn’t it?—I’m off at 6.30 am to Norcon; and on Sunday too.
Having lived in a very small community where everyone knew who I was, even though I didn’t know them, and where everyone felt as if they knew me, and treated me like a long lost friend (lovely in many respects but sometimes difficult) I can imagine what being Royal is like. I lived in a place where everyone expected me to know them the way they felt they knew me, even if we hadn’t actually met before (still touching but also extremely scary) I can tell you that, even from direct experience in a very, very small arena, this kind of notoriety is significantly less fun than people think. If there was no escape? Ugh.
The vole was not well. It appeared unable to move its hands. It was clearly injured, it was squeaking and it was in distress. I rang the vet and explained that I had this rodent that was probably a vole only now … looking at it … I wasn’t 100% sure and could they help.
If you enjoyed the short story, The Last Word, the audio of that is also available or at least, still available. If you need it, here’s a quick reminder of the blurb.





