Pickled herring and potato, troubleshooting and trouble shooting

We’re facing two big problems at the moment: wild boar destroying our grounds, and estate agents. I think one can be solved with shrewd negotiation; the other seems more stubborn and the only solution I can imagine is a hunting rifle.

So, does anyone have experience negotiating with wild boar?

And how do you handle a house sale in England without practically begging for commitment? I’ve been stuck in this process for ten months now, and am so fed up I’ve even looked into selling at auction. What irritates me most is the assumption that sellers will swallow whatever stories agents spin. Do they really think putting a house on the market automatically knocks twenty points off your IQ?

Benefits of oily fish and Omega-3 fatty acids

Oily fish such as herring, salmon, sardines, mackerel, and trout are among the best natural sources of Omega-3 fatty acids, which are essential for good health. Omega-3s play a vital role in heart health by lowering blood pressure, reducing triglyceride levels, and improving blood vessel function. They also have powerful anti-inflammatory effects that can help ease symptoms of arthritis and other inflammatory conditions.

Omega-3s are also essential for brain health. They support cognitive function, memory, and concentration, and may help protect against depression and age-related decline. Omega-3s are also important during pregnancy and early life, contributing to the healthy development of a baby’s brain and eyes.

Eating oily fish twice a week provides high-quality protein, vitamin D, and selenium, alongside these fatty acids. Together, these nutrients promote healthy skin, eyes, and overall wellbeing, supporting the body and mind.

Recipe for pickled herring and potato (serves 4)

• 8 pickled herring filets
• 2 onions
• 4 bay leaves
• Peppercorns
• 200ml olive oil
• 500g potato (new potatoes work well)
• 1 teaspoon of French mustard
• 1 soup spoon of red wine vinegar
• Seasalt and freshly ground black pepper
• Sprig of thyme

Place the herring filets in a bowl. Peel the onions, cut into rounds and place in the bowl with the herrings, adding the bay leaves, peppercorns and 150ml of olive oil. Set aside to marinate for 12 hours at room temperature. Place the potatoes in cold water, bring to a boil and cook for around 25 minutes (according to size). Mix the mustard with the vinegar and remaining oil, and add the seasoning. Cut the cooked potatoes into slices, cover with the vinaigrette, sprinkle with thym and serve lukewarm with the herrings.