Chiminea

The lastest toy, a cast-iron chiminea in so-called calico pattern, has arrived by TNT (the courier, not the explosive) and I have assembled it with a screw-driver and a lot of sweat and toil. It stands four feet high, on three legs, and is a handsome copper colour. Inaugurated today with a trayful of charcoal, lit with rolled-up newspaper, and encouraged to burn to a good glowing heat, it successfully cooked two salmon steaks, which we ate with rice and Japanese turnip pickles. Oishikatta! To pickle a turnip, peel, slice and pack in a crock (along with its leaves if young and tender) with some salt, dried chilli pepper, kombu (optional) and lemon peel (also optional) and put a weight on top. Leave in the fridge for a few days till the juices flow and begin to turn sour.