The Story Behind The Story
At some point during the long school summer holidays my family and I head for Sussex. It's a beautiful county, stretched long and thin along the English south coast. The South Downs that Jem's barn conversion look out over really do provide some of the most spectacular views in England. If I lived in a house with views across it, like Jem, I don't think I'd venture often to London.
Coldwaltham, too, is a real place in the Sussex countryside, but you won't find an Abbey there. It's a small village not far from the very picturesque Arundel (below). If you like antique shops and castles it's the place for you. There's also a fantastic second-hand book shop right on the high street. My family get very irritated with me when I disappear in there!
 And, tucked down a side road you'll find Belinda's Tea Shop - which reminded me of Alexander Pope's poem 'The Rape Of The Lock'. I love that poem, so it seemed a great idea to have Viscount Pulborough share my enthusiasm. To be honest, I'm less keen on Pope's 'Eloise to Abelard' because it's such a tragic story, and I really do like happy endings ...
Not far from Arundel is Petworth, a medieval town with a seventeenth-century mansion of the same name. It's a stunning house, now owned by the National Trust and open to the public. I defy anyone to see it and not wonder what it would be like to be 'connected' to such a house.
I'd already decided to write a story where the heroine finds her 'father' - and it  seemed a good idea to make my hero his stepson. I can't think of many more awkward situations! So, I wondered, what would it feel like if you discovered your father lived in a stately home ...?
Nearer to my home in Bedfordshire, Woburn Abbey (right) provided the deer for my fictional Coldwaltham Abbey.
 It's also a privately owned house, currently lived in by the Duke of Bedford and his family, and it was whilst walking in those grounds that I tried to imagine what it would feel like to walk up to the front door, very uncertain of what your reception might be.
And, if you're curious to know what 'Scallops with Black-Peppered Tangerines' taste like ...
SCALLOPS WITH BLACK-PEPPERED TANGERINES
Serves 4 ~ 9 tangerines
~ 2 tbsp brandy
~ sprinkling of caster sugar
~ drizzle of olive oil
~ 12 ready prepared scallops (coral removed)
~ knob of butter
FOR THE SAUCE:
~ 5 tbsp whipping cream
~ 5 tbsp mayonnaise
~ squeeze of lemon juice
~ Prepare the tangerines by peeling off the outer skins of three of the tangerines, then cut between the membranes to release the segments. Set aside. Squeeze the juice from the membranes into the bowl along with the juice from the remaining six tangerines. It's messy!
~ Make the syrup. Pour the tangerine juice into a large frying pan, add the brandy and sugar and boil quickly until reduced to a thick syrup. Work the syrup through a fine metal strainer into a bowl.
~ Sauce: Lightly whip the cream and then stir in the mayonnaise, the lemon juice and season to taste. You should have a thick dropping consistency that will hold its shape - if not, add more whipped cream and/or mayonnaise.
~ Cook the scallops. Heat the oil in a frying pan until hot, add the scallops and butter, then cook for three minutes, turning once, for perfect medium-rare scallops. Transfer to kitchen paper and sprinkle with sea salt.
~ To serve: Make three pools of sauce on each plate and top with the scallops and the reserved tangerine segments. Sprinkle with pepper, garnish with chives and drizzle the syrup over and around.
May 2006 to North America (shown above right)- isbn: 0373038941 now AVAILABLE!
December 2005 in UK paperback (shown right)- isbn: 0263842762 now AVAILABLE!
October 2005 UK in limited hardback edition - isbn: 0263187667 now AVAILABLE!
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