Last week I had afternoon tea in Marylebone HighStreet, London. It was a sunny day and I sat at an outside table, beneath an awning. When my order arrived, on a three tier cake stand, it consisted of two scones, jam and cream, two tiny chocolate cakes,a sugary puff pastry confection and three finger sandwiches with fillings that included cucumber, watercress and smoked salmon. The tea was freshly brewed, I had a thick linen napkin to wipe my fingers on and, in case there was still a corner to fill,a chocolate came with the 9.60 bill. I'd go there every week if I could, I enjoyed it so much.

Afternoon tea is making a big come back and, looking for ideas, I remembered that I had a handwritten cookery book, dating from 1922. It was written by a student teacher, Nita Sybil Evans, who lived in Llangendeirne, Carmarthen.

The recipes cover forty years, until 1964, when they end with a 'Banana cake'.

I was born near Llangendeirne and my early foody memories include 'Cawl Potch', made with meat, usually ham, carrots, leeks, potatoes, (plenty), parsley, parsnips and whatever else you had to throw in.Wild rabbits also featured on the menu and I liked to look at their teeth before they were prepared, (decapitated and skinned), for the pot.

In 1959, when I married, I remember that 'Good Housekeeping' magazine featured a recipe for jugged hare. Cooks were meant to save the blood of the hare and strain it, to ensure there were no clots, which would spoil the gravy. Compared to that recipe, an omelette appeared very tasty.Shall give you some more recipes next time I talk. Hwyl, Gillian