Parsnip puree

Yesterday, just as Alfred's match was ending (very exciting, 22-26, in the dying minutes of the game they scored two tries and converted one to win), Eleanor telephoned from a supermarket. Just a quick call. How do you make those creamed parsnips? Eleanor. The daughter with no interest in food, who hasn't cooked anything to speak of since she stopped baking (very good) cakes aged about 10.

Even better, the first time she asks me for a recipe, it's in season - she may have no interest in food, but she knows what to eat when: how could she not? that's how we eat here. So gladdening to a mother's heart that early training is beginning to pay off!

As the jubilant applause died down, I gave her the full-fat Jane Grigson version, not the equally delicious low-fat adaptation, which is more properly called a parsnip puree. I thought we should celebrate this milestone in style.

Speaking of milestones, my very feeble photograph shows Eleanor at her graduation ceremony earlier this week. Now she's applying for a Master's - I am SO proud of her.