You can find more great recipes in the latest issue of LandScape, including delicious salmon and watercress dishes, plus gooseberry desserts.
Warm potato, tomato, samphire and goat's
Serves 4 as a starter
250g new potatoes
4 tbsp olive oil
1 tbsp red wine vinegar
A few sprigs of thyme, finely chopped
1 large handful of samphire, well washed
4 large ripe tomatoes
1 small hot dried chilli, finely ground
75g soft goat's cheese
Cook potatoes in salted water, drain and drizzle with olive oil and a teaspoon of red wine vinegar. Scatter with thyme, add pepper and set aside. Boil the samphire in water for 2-3min until softened but still with some crunch. Drain and dress with a little olive oil. Slice tomatoes, dress with olive oil, vinegar, dried chilli, salt and pepper. To assemble the warm salad, place a few potatoes on each plate, then tomatoes, then scatter over the samphire. Crumble the goat's cheese over the dish and serve.
Chocolate and almond pudding
35g flaked almonds
35g dark cooking chocolate
2 medium eggs
35g soft butter
35g ground almonds
1 medium egg yolk
Seeds from half a vanilla pod
Half a teaspoon of flour
85g double cream
Fat and sugar for the cooking bowls
Grease 4 pudding basins and lids (100ml size) and sprinkle with sugar. Dry fry the almond flakes in a pan until golden brown. Leave to cool on a flat plate. Chop the cooking chocolate and melt in a dish over boiling water. Leave to cool for 10mins. Separate the eggs. Beat the egg yolks, butter and 15g sugar for 5mins until creamy. Stir in the liquid chocolate slowly. Beat the egg whites until stiff and add 20g sugar gradually. Mix together the breadcrumbs, ground and flaked almonds. Fold in the almond mixture, then the egg whites with the melted chocolate. Fill the pudding bowls with the chocolate mixture and seal tightly. Put the bowls into and ovenproof pan/bain-marie and place it on an oven wire tray. Fill the pan with hot water 2cm from the top. Cook in a preheated oven (electric 200c/gas mark 6) for an hour. In the meantime, mix the single egg yolk, 25g sugar, vanilla seeds and corn flour in a small bowl. Stir in the double cream and milk. Heat over a low heat, stirring constantly, then allow to cool a little. Remove the pudding covers and leave to cool for 10mins. Flip carefully onto plates and serve with custard.