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.

Fingal Gets Gold: Congratulations to Fingal Ferguson of Gubbeen Farmhouse Products Ltd. on winning a gold medal at the Great Taste Awards 2007 for his delicious chorizo sausage. www.gubbeen.co.

Another splendid cake, which keeps well.

Serves 8