This week's efforts:
Apricot jam... we have a glut, I have jammed them, poached, eaten straight from the tree, given away kilos and still have enough to have broken a branch on the tree!

Vanilla bean icecream... also did raspberry.

Recipe:

600ml double cream,
1 vanilla bean, split
120g caster sugar
180ml water
5 large egg yolks

Scald cream - heating til almost boiling, add vanilla bean, scraping out the seeds and set aside to cool.
Dissolve sugar in water on low heat, then increase heat and boil until you have syrup. Whisk egg yolks - easiest with an electric whisk while slowly pouring in the sugar syrup. Keep whisking until the mixture thickens, then whisk in the cream (which should be cool!). Pop it all into your icecream machine and churn away til frozen. Pop in the freezer for a few hours and it'll be rock hard and delicious!

Green tomato chutney (from the fruit that fell of when we staked the tomatoes)

Today's batch of apricot that were poached in equal parts water, white wine and sugar, with a vanilla bean. Yummo!