WOAH. That was a month and a half.

The first section was pretty damn fine. My husband and I treated ourselves to a week in Rarotonga to celebrate getting through some rather rubbish stuff over the last wee while, and gosh it was bliss.

Rarotonga is beautiful and delightfully laid-back. You share pristine beaches with dogs and chickens, crabs scurry down burrows beneath coconut trees and pet goats wander in mango orchards. Needless to say I did not do a lot of cooking, but thanks to the bountiful tropical trees in the garden of our accommodation, I had some fun experimenting with various home-made cocktails. Bad photo below of passion-lime and vodka. It improves the more you have.

The past wee bit has been a little less fun. Long story short, some long-term side effects of last year’s fertility treatment left me with a whacking great deficit in my iron. It all got a little dramatic, ending with admission to hospital where, being woozy with anaemia, I kept trying to introduce all of the nurses to my rather worried husband and mum. Can I just say the staff of Wellington hospital do an amazing job and, several blood and iron transfusions later, I am back in my own little nest and on the way to recovery.

So, I’m sure you’ll understand that I have not been whipping up a storm, or much of anything, in my kitchen to share with you today. While I have been gadding about between hospital and Pacific islands however, my garden has been busy.

My Cape Gooseberry tree is such a little trouper. It came to me from a friend who can’t bear to get rid of any excess seedlings and I have done pretty much nothing to it, save plonking it in a terracotta pot. Despite this, it never lets me down and is currently producing an impressive bounty of fruit.

Have you ever seen a Cape Goosberry fruit before? They are like beautiful little lanterns with a bright yellow berry inside. Their taste is lovely – fleshy and a little sweet, a little like a plum in flavour, witha cheek-sucking tartness at the end. I have it on good authority they are packed with vitamin C, so a handful for morning tea is just what I need at the moment.

I have lots of planned posts coming up, including pudding with hazelnuts and some dark chocolate and ginger creations. Thanks for your patience on this one and if you get a chance to try a Cape Gooseberry, do take it.

Lots of love as always x