The weather is changing. It looks as though our long dry warm spell is at an end. Temps today are forecast to be 12c feeling more like 10 in a stiffish westerly,that's 50-53f.Scotland is getting gale force winds and there is a definite change in the air. The grass out the back is slowly being covered by a carpet of leaves from John's trees and the idea of shorts and t shirt shelved for another year.
The leaves are good news for the hedgehog,he can line his den with them and I left yesterday's grass clipping in view for him. I had a look around in the bottom corner of the garden to see if I could spot any signs of where he sleeps and found it. Peering through the pruned blackcurrant bushes I spotted a little tunnel lined with grass going slightly uphill. Looking around there side there appears to be a
chamber at the end of it. I cannot get any nearer without pruning the gooseberry bushes alongside this one as the cover the little walkway. So I have decided I will give them a spring prune instead so the hedgehog has a safe retreat. He will be well sheltered in this little corner where two walls will keep the wind off him.

I had a rare moment with the hedgehog last night. I usually put a scoop of cat food about 6'' in front of him and stand back,he then ambles up and eats it. Last night he moved towards me as I was emptying the scoop and started eating straight away,I guess he has grown to trust me,it was a magical moment.

With Ellen returning from her time under canvas this evening and the weather getting a lot cooler I thought some comfort food was called for. With this in mind I knocked together a pan of leek and potato soup and very warming and delicious it is.
Ingredients

tbsp olive oil
½ potato, peeled and diced
1 garlic clove, peeled and diced
1 leek, diced
150ml/5fl oz vegetable stock
55ml/2fl oz double cream
salt and freshly ground black pepper

Preparation method

Heat the oil in a saucepan and fry the potato and garlic for 3-4
minutes, to soften.
Add the leeks and cook for a further few minutes.
reduce the heat and simmer gently for 10-12 minutes, or until the
potatoes are tender.
Using a hand blender, blend the soup until smooth and season to
taste.
Serve with crusty bread smothered in butter.
This recipe is for one serving so multiply portions as required.
I also used a stock pot of garden herbs to give it a lift.