This is one of the recipes Sam Clarke, from Moro restaurant in London, demonstrated when he was guest chef at the school some years ago.

THE trick with these green soups is not to add the greens until the last minute.

WE so love Carrigeen moss, it is bursting with goodness but it can be dire — if too much carrigeen is used it will be stiff and really unpalatable.

Old Time Threshing at Ballymaloe Cookery School in association with Slow Food on September 9.

FROM Good Things, by Jane Grigson, based on Mrs Beeton’s instructions.

Serves 6-8

THIS terrine tastes different each time we make it, depending on the variety of herbs used.

THE KITCHEN garden is full of vegetables begging to be eaten. We’re surrounded by divine summer fruit: raspberries, strawberries, boysenberries, loganberries, red currants, white currants and the last of the gorgeous ripe gooseberries.

Makes 2¾ pints (425ml).

THIS delicious boozy way of preserving summer fruit is great fun to do, but it only works if you use really good quality fruit — preferably unsprayed — and spirit.