Anthony J Sargeant, Anthony Sargeant, School

Haberdashers’ Aske’s Hatcham Boys’ School – School Captains

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Honours Board in the School hall listing School Captains since 1930. Anthony Sargeant, Tony, remembers the sign-writer coming once a year to update this and the other honours board. Done in situ he would climb a step ladder and paint the name in with a yellow sticky paint before applying the gold leaf. In 1960 Tony took the school photographs including the school prefects with Mr Goddard the Headmaster. In that year there were joint school captains as can be seen on the board, Paul Clements and Adrian Moss.

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Anthony J Sargeant, Anthony Sargeant, School

Life in an English Grammar School in the 1950s by Anthony J Sargeant

Morning Assembly at Haberdashers’ Aske’s Hatcham Boys’ School 1955-62 In reading this note it is important to understand that the day to day running of the school was organised and controlled by the Prefects. The masters taught their subjects but did not have to concern themselves with mundane matters such as the wearing of correct uniform, behaviour in the school playground during breaks, supervising queues for school dinners at lunchtime, or reporting boys who arrived late after the bell had been sounded for the school to line up in the playground ready for morning assembly.

via Morning Assembly in an English Grammar School in the 1950s — Tony Anthony J Sargeant

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Anthony J Sargeant, Anthony Sargeant, Shropshire

Shropshire Lambs in February

Anthony Sargeant took this photograph of the lambs in the field next to his Shropshire home on Sunday 19th February 2017. The house is surrounded by pasture land for sheep and it is wonderful to see the arrival of new lambs. Spring is approaching and the days are getting longer and warmer as the month goes on.

via Early Lambs in Shropshire fields — Tony Anthony J Sargeant

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Anthony J Sargeant, Anthony Sargeant, Landscape photography, Shropshire

Primroses are flowering in Shropshire

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The English countryside is starting to come to life as Spring approaches. Around the Shropshire home of Anthony J Sargeant primroses are flowering in sheltered spots and some lanes have been carpeted with snowdrops for a few weeks. It will be good to get some more daylight as Spring approaches and some warmth into the soil.

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Anthony J Sargeant, Anthony Sargeant, cooking

Arbroath Smokies with Potato Dauphinois

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Arbroath Smokies are one of those treasures of Scottish regional food. Hot smoked small haddock from the East coast of Scotland. Anthony Sargeant has flaked the meat from the bone and skin and layered it with Potato Dauphinois (for recipe see the excellent book by Rick Stein ‘Seafood lovers guide’ page 93). Here served with a green salad and a few spicy stuffed peppers from Macedonia.

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Anthony J Sargeant, Shropshire

Slow Roasted Mutton

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Supermarket shelves in the UK usually only have lamb but rarely if ever mutton (that is, adult sheep meat). Mutton has a richer more interesting flavour and is available from good butchers. Anthony Sargeant bought this half-shoulder of Mutton from Ludlow Food Centre in Shropshire. Studded with garlic it was slow roasted at 100 degrees Celsius for 12 hours. Difficult to see in the photograph but it was still slightly pink and fell apart as it was carved.

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