Bill Farmer

Replacing microbore radiators

My heating system uses 1/4″ copper pipe, which I think was called microbore at the time. Both pipes went to a valve at one end of the radiator. There were a variety of valves fitted, but most of them were like this one.

I investigated the best method for replacing the radiators and valves and found that using standard 15mm fittings with 15/8mm reducers was probably the best option. This involves removing the old radiator and valve, carefully removing the olives from the existing pipes with a junior hacksaw to cut a slot, and a screwdriver to pry it off.

Upgrading to Windows 10

I didn’t like the Windows 10 preview, I thought it was a pain in the backside, so I have delayed upgrading from Windows 7 until the last minute when I got the countdown notification. I have been running a slightly dodgy copy of Windows 7 for a long time, so I was somewhat surprised when, out of the goodness of their hearts, Microsoft said I could have an activated copy of Windows 10 for free.

Whole Broad Beans in Olive Oil

This is from a transport caff near the village of Pissouri, Cyprus many years ago. The pods need to be picked before the beans have fully developed and before the pods have grown a tough membrane around the beans. I have not seen beans this young for sale.

Ingredients

• Young broad bean pods,
• Olive oil

Method

1. Wash and trim the bean pods and put in a suitably sized saucepan
2. Add a glug of olive oil, cover and place on a low heat for about 10 minutes or so
3. The pods will become soft and possibly brown a little depending on the heat

The transport caff served a bowl of these as a meal in it’s own right. Absolutely delicious, the white pith in the pods completely dissolves.

Venison and Chorizo Casserole

Ingredients

• 300g diced venison
• 75g chorizo, chopped
• 2 large onions, chopped
• 5 cloves garlic, crushed
• 2 red peppers, chopped
• 2 large tomatoes, chopped
• Flour
• Bay leaves
• 2 tsp paprika
• Olive oil
• Red wine
• Stock or stock cube and boiling water

Method

1. Add some olive oil to a casserole and put on a low heat
2. Toss the venison pieces in flour and brown all over in the casserole
3. Add the chorizo, garlic and onions and allow to cook until the onion is turning transparent
4. Add the red peppers, bay leaves, paprika and tomatoes, put the lid on and allow to cook until the tomatoes look cooked
5. Add the red win and stock, or use a stock cube and top up with boiling water
6. Allow to simmer gently for about one and a half hours

Shoreham fish chowder

Hearty meal for four, use whatever fish is available.

Ingredients

• Olive oil
• Two or three garlic cloves, chopped
• Two or three onions, chopped
• Two or three potatoes, cubed
• 150g mushrooms sliced
• 100g spinach, stems removed.
• Two tomatoes, chopped
• 300g smoked cod or haddock fillet, skinned and chopped
• 100g salmon fillet, skinned and chopped
• 100g prawns
• 1 tsp paprika
• 1 tsp turmeric
• Milk

Method

1. Cover the bottom of a large pan with olive oil and put on a low heat
2. Add the garlic, onions, potatoes, mushrooms, spinach and tomatoes, tearing up any big spinach leaves
3. Cover and allow to steam until the spinach has wilted and the potato cubes are cooked
4. Add the fish , prawns, paprika and turmeric and give a good stir and shake to distribute the ingredients.
5. Put back on the heat, covered until the fish is cooked
6. Add milk to nearly cover the ingredients
7. Put back on the heat until the milk just begins to froth
8. Serve with crusty bread or toast