Or at least there might be once they have seen the highly desirable fairy residence that has been constructed there.
Rustic pathway, moss carpets and floral air fresheners are among some of the innovations to be found within this unique dwelling.
Striking and original roof detail.
Hand-crafted table complete with flower and shell centrepiece.
The architect at work.
Inspired by this book
What fabulous weather we have had this weekend.
I have spent most of it in the garden reading cookery books but I squeezed in a bit of actual cooking too.
This is my adaptation of a recipe from Rose Prince's Kitchenella. I felt her recipe, although delicious, was a bit stingy with the filling. I doubled the filling ingredients. She used ready-made shortcrust, I've never seen the point of paying someone else to make something so simple and so cheap (puff pastry is a different matter) and the way I do it means no rolling out.
First make the pastry
Rub together 8 oz plain flour and 4 oz butter.
Add cold water a tablespoon at a time until a dough is formed, 3-4 should do it.
Form it into a fat disc and press it with your knuckles directly into a loose bottomed 8-9 inch tart tin. Work the pastry up the sides of the tin.
Melt 6 oz butter
Whisk together 10 oz caster sugar, 2 eggs and the zest of 4 lemons plus the juice of 2.
Whisk in the butter.
Pour into the pastry case.
Bake at 200°c/180°c fan oven for 25mins.
The filling should be set but wobbly.
Lovely served warm with thick cream.
I also roasted a piece of pork shoulder
I made a paste of rosemary, fennel seeds, garlic, sea salt and black peppercorns
which I pressed into the skin,
45 mins in a very hot oven and then 3 hours at a much lower temperature and the pork was perfect.
I certainly didn't expect to be starting up the ice lolly factory this early in the year.