From a-frame project

I purchased rather cheaply a new ball joint from xmod and it turned out to be a genuine landrover part at a quarter of the price. I actually ordered ANR1799 but got sent the older superseded part number version (NTC9932) which is just the same except it has the addition of rubber boot retainer plate it seems. I guess they changed to sprung ring retained boot as part of a cost cutting.
Fitting it into the bracket was rather a lot easier with just needing the use of the vice and tighten the flange bolts to pull the joint home fully. Lots of anti-seize copper grease was used to hopefully help any future replacement.

From a-frame project

From a-frame project

The Defender 110 County Station Wagon is often fitted with softer rear springs and a Boge self levelling unit fitted between the A-frame ball joint bracket and the chassis.
The idea was to give a softer more comfortable ride to the 12 seater vehicle. When loaded the Boge unit 'pumps up' itself increase the ride height, the pump action is fed from driving the vehicle and bumps in road surface create the pumping action. Often you will see a 110 county looking low and saggy at the rear whilst stationary and after a few miles driving the rear end would have risen to a more acceptable height. That's the theory but the boge SLU fail and then the softer than normal rear springs suffer the full abuse ending up with a wallowing saggy bummed truck.
Because a new SLU is pretty pricey the common solution is to instead remove it and replace the rear springs with those from a 110 commercial either standard or heavy duty variety. With the SLU removed it leaves a mounting horn on the A-frame ball joint bracket which should incur an MOT failure due to a missing suspension component that was factory fitted. So the modification involves either cutting off that part of the bracket or replacing the bracket from a non boge a-frame.

From a-frame project

500g/1lb 2oz potato, peeled, grated
500g/1lb 2oz cold mashed potato
420g/15oz plain flour
1 heaped tsp baking powder
1-2 tbsp melted butter
salt and freshly ground black pepper
200ml/7fl oz milk
1-2 tbsp olive oil

Preparation method
Wrap the grated potato in a clean tea towel and wring well to get rid of any excess liquid.
Transfer the grated potato to a mixing bowl, add the cold mashed potato and mix until well combined.
Add the flour and baking powder to the potato mixture and mix until well combined. Stir in the melted butter and season, to taste, with salt and freshly ground black pepper.
Add the milk, a little at a time, to the potato mixture, beating after each addition until the milk has been fully incorporated into the mixture. When all of the milk has been incorporated into the potato mixture, it should resemble a thick, heavy batter. If the mixture is too sticky, add more milk as necessary. Set aside.

Add spoonfuls of the boxty batter into hot nonstick frying pan preheated with a little oil, leaving enough space around each spoonful for the mixture to spread. Fry the boxties on a medium to high heat for 3-4 minutes on each side, or until the boxties are golden-brown and the grated potato is cooked through. Remove the boxties from the pan using a slotted spoon, set aside to drain on kitchen paper and keep warm. Repeat the process with the remaining boxty mixture.

Ingredients
200g butter, softened
3 fat cloves garlic, peeled and crushed
Small handful chopped tarragon
Small handful chopped fresh parsley
4 free-range skinless, boneless chicken breasts, about 150g each
100g plain flour
Pinch paprika
2 large free-range eggs, beaten
100g dried breadcrumbs
2-3 tbsp olive or sunflower oil, for frying
Sea salt
Freshly ground black pepper

Method:
1. Preheat oven to 190°C.

2. To make the filling, mix the softened butter with the garlic, tarragon, parsley and seasoning. Chill in the fridge until ready to use.

3. For the chicken breasts, check first to see if they have a separate under-fillet, which chefs call a supreme. If so, don’t detach it. Using a small, very sharp knife, make a slit in the flesh of each breast fillet from top to bottom, creating a pocket at a slight slant.

4. Spoon the butter mixture into a piping bag and pipe into the pocket. If you have fillets with supremes, then simply fold these over the slits to cover them.

5. Mix the flour, pinch of paprika and seasoning together in a shallow bowl. Tip the beaten eggs into another shallow bowl and the breadcrumbs into a third. Toss the stuffed chicken breasts first into the flour to coat, shaking off any excess, then slide them one at a time into the egg and turn until covered. Finally, dip each into the breadcrumbs, again shaking off any excess. Lay the breasts, slit sides down, on a plate and chill to help firm the crumb coating.

6. When ready to cook, heat the oven to 190°C/Gas 5. Pour the oil into a medium frying pan to heat until you can feel a good heat rising. Add the chicken breasts and colour for 1-2 minutes on each side, until lightly golden. Transfer the pan to the oven and cook for approximately 12-14 minutes until golden brown and the chicken is thoroughly cooked.

12 Pin MOD Plug Pinout:

A and H: SPARE
B: Left hand stop
C: Convoy
D and L: Earth
E: tail and number plate light
F: Fog lamps
J: right hand stop light
K: Aux positive
M: Left hand indicator
N: right hand indicator

To cross wire to a standard plug:

Yellow 1 to M Left hand indicator
Blue 2 to F fog lights
White 3 to D Earth
Green 4 to N right hand indicator
Brown 5 to E tail and number plate light
Red 6 to B and J Left hand stop right hand stop light
Black 7 to E tail and number plate light

Painted inside the tub with etch primer and metal-cote black topcoat. Painted the outside of tub in NATO black. Waxoyled the entire underside and any other nooks that needed doing. Swapped the 650 tyres for 750's. Fitted a new breakaway cable.
Hopefully the trailer will last a good few years more without much attention.