WELL as I write the inevitable has happened and the lovely weather we’ve had these past few weeks has given way to rain, summoning up that autumnal feel that the late September sunshine holds back for as long as it can.

I had my first baked potato of the season this week, new potatoes are no good for baking and the weather has been too nice.

A friend inspired me to go the extra mile however so we created this delicious upgrade on the humble ‘baker’.

I got some great ‘taters from Newark farm organic and baked them in the usual way.

Meanwhile I sliced 150 grams of butter (Brinkworth Dairy), a juicy green onion from Hotch Potch and four rashers of bacon from Frocester Fayre into a bowl and then mashed these together with a plain goat’s cheese from Neustift Goat Dairy that I bought at the Wednesday food market and some grated farmhouse cheddar from Godsell’s cheese stall. When the potatoes are cooked slice them in half, scoop out the soft potato, keeping the skins intact, and mash them up with the bacon and goat’s cheese mixture.

Over fill the skins with the mixture, top off with more grated cheese and put back in the oven for about 15-20 mins.

Washed down with a glass of Days Cottage unpasteurised apple juice, marvellous!

Bow in the Cloud Vineyard is away this week which has allowed me to invite Ragged Stone to the market.

Regular Wednesday market customers will know that Ragged Stone is there every week but I can only fit them in on a Saturday when there is space.

Ragged Stone hails from the Bromesberrow Estate in North Gloucestershire and produce a white and a rosé grape wine from their vines and Perry and Cider from their orchards.

We are also delighted to announce the return of Horton’s Bees and trees to the market this week with the summer’s honey harvest.

Due to our lack of a permanent honey man they are going to be at the market every week in October with their wide range of honey and beeswax products.