Before we left home, we bought ourselves a year’s English Heritage Membership for 72 pounds. Last time we were here, we bought one for a week and had a great time using it so figured we’d get our money’s worth this time over our 10 week stay.
Today is the start of our 4th week here, and yesterdays visit to the magnificent Brodsworth Hall and Gardens saw our membership more than paid for!
It’s not just the visiting of various abbeys, churches castles and homes like Brodsworth, it’s the getting to them that makes it all fun. I can’t count how many times we’ve got ourselves slightly lost before arriving at our destination!
Of all the properties visited so far-Brodsworth Hall is maybe the best. It’s an old Victorian mansion that was last lived in in about 1990. The one remaining woman living there just found it too big and too lonely so moved out. It has enough original furnishings to make it feel comfy but not overstuffed, and they are in the same condition (but preserved in various ways) as when she left.
The gardens are stunning with a number of separate gardens (rose garden, fern grove, annual planting etc.)
Russ and I took a guided tour then spent 1.5 hours walking around the gardens, then ate a way overpriced lunch from the tea rooms on site. We finished our visit with a look around the bedrooms upstairs and the servants quarters before driving on to Leeds.
We’re staying with friends Iona and Simon for a few days and I was so pleased to finally get here after the drive from Brodsworth Hall. Leeds has a ring road around it with a roundabout approximately every 1/4 of a mile along it. We missed a few turns as our GPS dropped out at critical times so I was quite rattled by the time we finally arrived.
It was so nice to see Iona (we haven’t seen her since Todd and Deb were married well over a year ago) and great to meet Simon and his daughter Lucy finally too. Iona and Simon cooked us a lovely roast chicken dinner which we thoroughly enjoyed.
Today they’ve all gone camping leaving us to house-sit for the next couple of days. Tonight I’m cooking the rabbit we brought at Brigg farmer’s market on Saturday morning. I made stock out of last nights roasted chicken carcass and will add in the leftover roast potatoes and some fresh peas to my braised rabbit towards the end. What an easy dinner!
Braised British Bunny
- 2 tablespoon oil
- 1 large onion, chopped coarsely
- 3 cloves garlic, crushed
- 2 slices bacon, chopped
- 1 rabbit, jointed into 6 pieces
- plain flour
- black pepper
- 2 teaspoons English mustard
- 1 tablespoon tomato paste
- 2 cups chicken stock
- 1/2 cup creme fraiche or sour cream
- chopped fresh parsley
- Heat the oil in a baking pan and saute the onion, garlic and bacon until the onion is softened.
- Toss the rabbit in flour seasoned with plenty of pepper then add to the pan and brown all over.
- Stir in the mustard, tomato paste and pour in the stock.
- Cook, covered in an oven heated to 160c for about 2 hours or until the rabbit is really tender.
- Stir through the creme fraiche and parsley and serve.*we had leftover roast potatoes from last night, so I added them and some green peas to the dish about 10 minutes before I served.