Harvest, preserve, repeat. We do this year-round, but never more so than in August. Berries and plums are turned into jams and compotes. The first apples are ready to pick and dry in rings. Veg patch surplus is made into soup for the freezer, or store cupboard pickles. The kitchen table is covered with sticky honey jars. And there are racks of rainbow-coloured eggs, which we use for fresh pasta, mayonnaise, cakes and, of course, breakfast. This quick and tasty supper is a summer delight.