Now that we’ve had our first hard frost – a real cracker it was too, that’s the end of my dahlias – it’s the right time to pick sloes for sloe gin. They need a good frost to soften them up, before that they’re like little purple bullets. Go on a nice country walk and pick about a pound of them. Take them home and prick each one with a skewer. Pour about half out of a litre gin bottle (funny that, I can do litres, but I can’t be having with those millimetre things, a pound was good enough for my old mum and it’s good enough for me) and put the sloes into the bottle. I use a paper funnel. Then top it up with about half a pound of sugar. Use more if you like it sweet, but then you might need to pour a bit more gin out in the first place. Then screw the top back on and give the whole lot a good shake. Put the bottle somewhere dark, like a cupboard, and give it a shake when you can remember. After a couple of months, or six months at the most, strain it through muslin into a new bottle. Best to sterilise the bottle, just in case. Then you leave it again. I don’t tell Frank where I’ve put it: he’d just have it out and drink it and it’s not ready until next winter. If you do a bottle a year, you’ll always have a nice ripe one on the go. When it’s good and ready I give Frank a glass of it with a slice of my rabbit pie. Nectar he calls it, pure nectar. It warms the cockles lovely.