Our farm lawyer, Gingerale (affectionately known as “Ginge”) died in his sleep the first night I got back to the farm last visit. He was a cat who always had an opinion on everything and his insights were always valuable if not a little odd sometimes.

Ginge was a bit of a loner amongst the other farm cats, I suspect because he was so erudite and widely read. But he did enjoy human company – particularly male human company. He would often talk Biggsy and Gundy, our farm manager, through the intricacies of mulching and teasing tree roots out, prior to planting.

We gave him a private, simple burial. He was buried to face east to the rising sun, on the boundary fence, next door to some arum lilies and the huge Norfolk Pine in the corner of the orchard paddock. Gundy made him a simple Totara cross out of an old fence post and inscribed the words R.I.P Ginge LLB.

As many a country person will tell you, “where there is livestock there is dead stock” and life on Te Puhi farm is no different.

It’s still spring time on the farm as I write now and there is much new life to be seen. Our three orphan lambs have wolfed down their formula milk and have at last been gently weaned. Canny animals those lambs – it’s not hard to notice that they begin to bleat for breakfast only as Gundy arrives for work and his truck can be heard coming down the drive.

The crab-apple tree is in flower – soaked in puce blossoms that hopefully will turn into a record crab-apple crop. Our Lavender and Lemon Jelly which uses these crabs is becoming the most sought after item at the City Market – I guess all those thoughts of spring lamb encourages people to reach for such a natural and tasty accompaniment.

In honour of “Ginge” I have created a gourmet scone recipe that is easy to prepare and delicious to eat.

LEMON CORDIAL AND GINGER SCONES

• 4 cups of self raising flour
• ½ teaspoon salt
• ½ cup chopped crystallised ginger
• 300ml cream
• 100g Lavender’s Green Lemon Cordial
• 320g soda water

To finish: 1/4 cup of brown and white sugar mixed together

Mix the cream, soda water and Lavender’s Green Lemon Cordial together in a jug and pour into the flour, salt and crystallised ginger. Mix together lightly but well.  Do not over work the mixture.

Turn the mixture out onto a floured board (it will be very soft and tacky).  Pat the mixture together lightly; keep it about 4cm thick.  Cut it into small shapes either with a round cutter or with a knife.

Place the scones on a greased tray, fairly close together to support each other as they rise.  Sprinkle the tops of the scones with the mixture of brown and white sugar. Pop into a preheated oven (220C) for 15 -20 mins or until golden on top and dry at the sides.

Serve with lashings of whipped cream and Lavender and Lemon Jelly for a total summer indulgence – as Ginge was often overheard saying – “life is short so we’ve got to enjoy it!”