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LandScape magazine in the August 2025 issue

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Welcome to LandScape

Summer Shawl pattern from LandScape magazine

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Exclusive craft projects

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Craft & Cookery Special

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How to make pompom decorations: A simple summer craft

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DIY Fabric Easter Eggs: Simple Spring Decorations for Your Table

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How to make felt eggs for Easter: A simple spring craft

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How to make a fabric bag with style

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How to make beautiful hangers from twine

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How to make owl bookends: 6 easy steps

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Knitted dog pattern download

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Knitted cat pattern download

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Festive wooden houses: Easy Christmas craft

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DIY Garden Birds: Fun and Easy Craft Project

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Everlasting daffodils: Easy felt project

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How to make cushioned table mats from fabric

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Hessian craft ideas: Easy projects to add rustic charm to the home

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Bright and fluffy, **homemade pompoms** bring a playful touch to :a[seasonal decorating]{href='https://www.landscapemagazine.co.uk/craft/' }, whether indoors or out in the garden. These simple woollen tufts are a delightful way to add texture and colour to everyday items, and they’re wonderfully easy to make by hand.

Using leftover yarn and a piece of recycled cardboard, pompoms can be crafted in a range of cheerful shades. Try combining different colours for a mottled, multi-tonal finish. Strung together, they make charming bunting for a summer garden party, while individual pompoms can be tied to gift wrap, hung from hooks, or used to embellish cushions and throws.

### A traditional craft with colourful results

This satisfying craft requires no special tools, just some wool, an old cardboard box, and a sharp pair of scissors.

Wool or yarn in assorted colours  
Sturdy cardboard  
Scissors  
A small jar or dish (to draw around)

Homemade pompoms make for a charming :a[summer craft]{href='https://www.landscapemagazine.co.uk/craft/' } to enjoy on a summer afternoon, particularly when working with a basket of colourful yarns outdoors. Hang them from trees, fence posts, or pergolas for a whimsical look, or use them to adorn garden chairs and table settings during seasonal gatherings.

This timeless activity invites creativity, making it an ideal project for both adults and children. Whether decorating for a celebration or simply enjoying a quiet craft by the fire, the gentle rhythm of winding yarn brings joy and calm.

A basket hanging from a door is the ideal place to keep summer shawls and cover-ups to hand. The addition of a trio of soft pompoms adds a decorative touch and can prevent clothes from catching on a rougher weave. One patterned and two plain, same-sized pompoms have their long yarn tie left on. Each of the long ends is threaded onto a bodkin needle and pushed through the basket from the front. The two ends are then tied together on the inside to hold each pompom securely in place.

Sitting in the garden on a warm day, reading a book, is one of summer’s simple pleasures. A small pompom with a long tail makes an ideal bookmark when trapped between the pages, giving the impression of a flower growing from within.

Three pompoms of differing sizes are tied together by their long ends and sewn to a summer hat using a bodkin needle. Choosing the colour of yarn to harmonise with the hat band creates a striking and practical accessory sure to be worn all summer long.

A group of nine pompoms in vibrant shades are joined together to make a textural piece of wall art or decoration for a door or garden gate. Cardboard is used as backing, with the pompoms glued in three rows to form a square. It is worth spending time arranging the pompoms before sticking them in place. A tie of two contrasting colours threaded through the cardboard completes the piece.

:a[Subscribe to LandScape]{href='https://www.greatmagazines.co.uk/landscape-magazine?utm_source=referral&amp;utm_medium=bws&amp;utm_campaign=bau_landscape&amp;utm_content=promo_new_issue' target='_blank' rel='noreferrer noopener'} {#h-subscribe-to-landscape}

LandScape brings the fresh air of the British countryside into your home. With a mix of beautiful photography and in-depth features, it captures the very best of every season, from stunning landscapes and places to visit to the best of British traditional cookery and crafts. Choose the right Subscription offer for you… Receive 12 issues with free UK delivery to your door with a Print Subscription. Get easy access to the digital issues, Member-only rewards and more by taking out a Digital Subscription or choose a Print + Digital Subscription and get everything included.

_:a[Rachel Hawkins]{href='https://www.landscapemagazine.co.uk/author/rachel-hawkins/#' } is a lifelong craft enthusiast and the respected editor of LandScape magazine. With more than 30 years in publishing, Rachel creates and curates inspiring DIY projects that blend traditional skills with modern creativity. She’s a trusted voice for readers seeking authentic, hands-on craft inspiration. Follow her on Instagram :a[@rachel\_hawkins\_craft]{href='https://www.instagram.com/rachel_hawkins_craft/' }._

As summer unfolds across the countryside, few sights are more welcome than hedgerows dotted with luscious, British-grown **strawberries**. With their plump hearts and ruby-red colour, strawberries are a true taste of summer – synonymous with sunny days and :a[traditional British desserts]{href='https://www.landscapemagazine.co.uk/cookery/summer/british-summer-baking-ideas/' }. A bowl of fresh **:a[strawberries and cream]{href='https://www.landscapemagazine.co.uk/cookery/summer/strawberries-and-cream-recipe/' }** is a classic pairing that remains a seasonal favourite, perfect for warm afternoons in the garden.

In the UK, British strawberries are in season from **early June to late August**, making their appearance brief but eagerly anticipated. For many, the joy lies in picking strawberries by hand from a local farm – a simple summer pleasure that connects us to the land.

The average strawberry holds 200 seeds on its surface – making it the only fruit to wear its seeds on the outside. Though we call them berries, strawberries are not true berries in the botanical sense, deriving from a single flower with several ovaries, rather than a flower with just one ovary. True berries typically have several seeds. Enjoyed since Roman times, it became a symbol of purity and passion during the medieval era, often served at weddings as a sign of love.

## What are the health benefits of strawberries

Strawberries are rich in health benefits. Just five berries provide more **vitamin C** than an orange. They are also a source of **folic acid**, **potassium**, **omega-3 fatty acids**, and powerful **antioxidants**, all of which support overall wellbeing.

With over 30 varieties grown in the UK, each strawberry has its own flavour profile. The Jubilee variety is celebrated for its sweetness, while pineberries – white strawberries with a pineapple-like taste – offer something a little different among seasonal fruits.

Choose fruit that is bright, unblemished, and with fresh green stalks. Wash gently, remove the hulls after rinsing, and let strawberries reach room temperature to bring out their full flavour.

Hulling or coring strawberries removes the green stem or calyx from the top of the fruit, and is the first step in many recipes. A simple and easy method involves angling a small, sharp knife to cut around the green stem and into the paler flesh below, using a circular motion.

Whether served simply as strawberries and cream, or folded into an Eton mess, strawberries shine in countless :a[summer recipes]{href='https://www.landscapemagazine.co.uk/cookery/summer/' }. From English **trifles** to **strawberry tarts** and **homemade jam**, there are endless **:a[strawberry desserts]{href='https://www.landscapemagazine.co.uk/cookery/summer/strawberries-and-cream-recipe/' }** to celebrate the fruit’s vibrant flavour. It continues to earn pride of place on the British summer table.

**Serves 8**  
400g strawberries, hulled  
400ml double cream  
120g butter, plus extra for greasing  
300g digestive biscuits  
1 tbsp vanilla paste

Grease a 23cm round, 5cm deep, loose-bottomed tin. In a large saucepan, melt the butter until liquid. In a bowl, crush the biscuits with the end of a rolling pin. Off the heat, add the biscuit crumbs to the butter and stir thoroughly. Press the mixture into the prepared tin using the back of a dessert spoon, to make a tart base, pushing it together until it is solid. This may take several minutes. Chill the biscuit base for 1 hr.

Place half the strawberries in a food processor and blend until pureed. In a large bowl, whip the double cream for 3 mins until firm, then fold the strawberry puree and vanilla paste through the cream. Fill the biscuit base with the cream mixture and flatten with the dessert spoon. Slice the remaining strawberries in half and decorate the top. Leave to chill for 1 hr before serving.

#### Try our other strawberry recipes now!

_:a[Liz O’Keefe]{href='https://www.landscapemagazine.co.uk/author/liz-okeefe/' } is a professional chef, trained journalist, and the home economist at LandScape magazine. She has written several cookbooks, including the Gourmand award-winning :a[_The Mushroom Cookbook_]{href='https://eur01.safelinks.protection.outlook.com/?url=https%3A%2F%2Fwww.amazon.co.uk%2FMushroom-Cookbook-Cultivated-Mushrooms-Delicious%2Fdp%2F0754832864&amp;data=05%7C02%7Cholly.duerden%40bauermedia.co.uk%7C9c2577a498304547f20708dd987b065f%7C0e79f3f34eeb48ed815e2876c379e863%7C0%7C0%7C638834376373668638%7CUnknown%7CTWFpbGZsb3d8eyJFbXB0eU1hcGkiOnRydWUsIlYiOiIwLjAuMDAwMCIsIlAiOiJXaW4zMiIsIkFOIjoiTWFpbCIsIldUIjoyfQ%3D%3D%7C0%7C%7C%7C&amp;sdata=gP8p5U6HhWNUy1zouvGbj%2FLC%2Fd9t9JKMNwJ8EoG%2ByHY%3D&amp;reserved=0' }. A respected voice in the UK food scene, she regularly judges prestigious food awards and is a member of :a[The Guild of Food Writers]{href='https://www.gfw.co.uk/' target='_blank' rel='noreferrer noopener'}. Follow her on Instagram @:a[ecjokeefe]{href='https://www.instagram.com/ecjokeefe/#' }_

Strawberry and cream tart: A taste of summer

As early summer fruits begin to ripen, kitchens across the countryside return to a timeless pairing – **strawberries and cream**. Evocative of warm summer days and garden gatherings, this beloved combination is enjoying a gentle revival, this time as a dessert sandwich layered with sweetened bread, Red Diamond strawberries and whipped cream cheese.

Inspired by this new wave of :a[summer's most shared treats]{href='https://www.landscapemagazine.co.uk/cookery/summer/' }, we offer a countryside take rooted in simplicity and charm: our delicious **strawberry creams recipe**. Juicy, creamy and brimming with seasonal sweetness, these elegant little desserts are easy to make and perfect for summer picnics or garden lunches; small delights that capture the spirit of summer.

**Makes 15**  
15 strawberries, hollowed out, with tops sliced off and set aside

Place the cream cheese in a small bowl and add the icing sugar, creaming together using the back of a metal spoon. Fill a piping bag, fitted with a small fluted nozzle, with the icing, then pipe it into the strawberries, topping with the strawberry tops. Leave to chill until ready to serve.

### Try our other strawberry recipes now!

Fresh take on strawberries and cream: Summer’s loveliest dessert

Save over 70% on shop prices with our Summer offer!

Discover the beauty of every season with a subscription to LandScape magazine! Get your first 3 issues for only £5 when you take out a subscription today.

With history and heritage, delicious seasonal recipes and beautiful handmade crafts, LandScape showcases the best of British country life every month. LandScape magazine is packed with stunning photography and in-depth features to immerse yourself in.

Subscribing to LandScape magazine secures you the best price, saving on shop prices. Choose the Print+ option and you'll also get inside access to rewards, competitions and discounts, past issue archives and our monthly Editor's email - only available to subscribers.

There is a quiet joy in baking cakes, cookies and bread recipes that echo the ever-changing seasons of the British countryside. From juicy summer fruits to the abundance of autumn's bounty, each bake is rooted in a seasonal moment in time. These traditional British recipes celebrate the fruits, flavours, and fragrances of each season, perfect for Sunday teas, family gatherings, or simply enjoying the moment with something homemade. Whether you’re baking a showstopping fruit-layered cake or jewel-studded autumn bake, our carefully curated list of baking recipes offers something for everyone.

Satisfy your tastebuds with our tempting bakes, perfect for a delightful afternoon of home baking. From timeless classics to intricate, multi-layered cakes, each recipe is carefully crafted by our :a[home economist Liz O'Keefe]{href='https://www.landscapemagazine.co.uk/author/liz-okeefe/' }.

For a continuous source of inspiration, consider taking out a :a[subscription to LandScape magazine]{href='https://www.greatmagazines.co.uk/landscape-magazine?utm_source=referral&amp;utm_medium=bws&amp;utm_campaign=bau_landscape&amp;utm_content=promo_new_issue' }. Choose from our print or digital options, or a combination of both, and unlock a treasure trove of exclusive recipes, as well as inspirational crafts, travel and more.

##   
:a[Subscribe to LandScape]{href='https://www.greatmagazines.co.uk/landscape-magazine?utm_source=referral&amp;utm_medium=bws&amp;utm_campaign=bau_landscape&amp;utm_content=promo_new_issue' target='_blank' rel='noreferrer noopener'} {#h-subscribe-to-landscape}

_:a[Liz O’Keefe]{href='https://www.landscapemagazine.co.uk/author/liz-okeefe/' } is a professional chef, trained journalist, and the home economist at LandScape magazine. She has written several cookbooks, including the Gourmand award-winning :a[_The Mushroom Cookbook_]{href='https://eur01.safelinks.protection.outlook.com/?url=https%3A%2F%2Fwww.amazon.co.uk%2FMushroom-Cookbook-Cultivated-Mushrooms-Delicious%2Fdp%2F0754832864&amp;data=05%7C02%7Cholly.duerden%40bauermedia.co.uk%7C9c2577a498304547f20708dd987b065f%7C0e79f3f34eeb48ed815e2876c379e863%7C0%7C0%7C638834376373668638%7CUnknown%7CTWFpbGZsb3d8eyJFbXB0eU1hcGkiOnRydWUsIlYiOiIwLjAuMDAwMCIsIlAiOiJXaW4zMiIsIkFOIjoiTWFpbCIsIldUIjoyfQ%3D%3D%7C0%7C%7C%7C&amp;sdata=gP8p5U6HhWNUy1zouvGbj%2FLC%2Fd9t9JKMNwJ8EoG%2ByHY%3D&amp;reserved=0' }. A respected voice in the UK food scene, she regularly judges prestigious food awards and is a member of :a[The Guild of Food Writers]{href='https://www.gfw.co.uk/' target='_blank' rel='noreferrer noopener'}. Follow her on Instagram @:a[ecjokeefe]{href='https://www.instagram.com/ecjokeefe/#' }_

25 classic British baking recipes for every season

Soft, spiced and glazed with a dash of whisky, these mini iced buns are a warming embrace on chilly winter days. Infused with the festive notes of cinnamon and nutmeg, and beautifully finished with a light whisky buttercream, these winter bites bring together the comforting flavours of the season. A unique twist on festive cinnamon buns, these bakes are perfect placed as part of a larger Christmas spread or they can be carefully wrapped up as a gift for a family member or friend.

160g icing sugar, plus extra for dusting

To make the iced buns, in a large saucepan, combine the milk and 40g of the butter. Simmer for 2-3 mins until the butter melts. Whisk together with a hand whisk. Set aside to cool to room temperature.

Sift the flour into a food processor and mix in the caster sugar, salt, cinnamon, nutmeg and yeast. Add the milk mixture and egg, then knead with a dough hook for 10 mins until it becomes a very soft dough. Transfer to a clean bowl, then grease an airtight wrap with oil and cover the bowl with it. Leave to stand for 1 hr until doubled in size.

Line the baking trays with baking paper. Roll the dough into 5cm-long sticks, approximately 2cm wide, and place on the trays, spacing the sticks approximately 3cm apart from each other. There should be approximately 20 sticks. Cover with a loose tea towel and leave in a warm place to rise for 30 mins.

Preheat the oven to 220°C/200°C fan/gas mark 7. Bake the dough for 5 mins, then turn the oven to 190°C/170°C fan/gas mark 5 and bake for 4-5 mins until the buns are golden and sound hollow when tapped.

In a mixing bowl, whisk together the remaining 50g of butter with 100g of icing sugar for 2-3 mins until light and fluffy, then mix in the ground almonds. Stir in 1 tbsp of whisky and the vanilla paste. Transfer to a piping bag with a smooth nozzle.

Take one of the buns and pipe the icing on top. Top the bun with another bun, then place on a serving plate. Repeat to make 10. Mix together the remaining 60g of icing sugar with the remaining 1 tbsp of whisky, then drizzle it over the buns. Scatter with the flaked almonds, dust with icing sugar, and serve.

### For more winter baking recipes, try our popular marmalade and ginger cake

Mini whisky iced buns: Festive baking recipe

Traditionally eaten over Easter, hot cross buns are a baked, sweet, spiced bread containing raisins. Associated with Good Friday, the cross is a reference to the crucifixion of Christ before his resurrection on Easter Sunday, while the spices represent the spices he was wrapped in, in the tomb.

## Who invented the hot cross bun? {#h-who-invented-the-hot-cross-bun}

According to the Oxford English Dictionary, the first written reference to ‘hot cross buns’ comes from _Poor Robin’s Almanac_, in 1733: ‘Good Friday comes this month, the old woman runs. With one or two a penny hot cross buns.’

However, it is thought that the contemporary hot cross bun of Christianity originates from St Albans, where Brother Thomas Rocliffe made the first 'Alban Bun' with flour, eggs, yeast, currants and spice, in 1361. This was distributed to the poor at the gates of St Alban's Abbey. St Alban's Cathedral still makes Alban Buns each year.

Today sees many different variations on the traditional hot cross bun recipe.

## How to make hot cross bun bread and butter pudding {#h-how-to-make-hot-cross-bun-bread-and-butter-pudding}

This scrumptious recipe, exclusive to LandScape magazine, is a new twist on the traditional hot cross bun, making for a delicious dessert, perfect for sharing.

120g unsalted butter, softened, plus extra for greasing

Grease the oven dish. Slice 6 hot cross buns in half horizontally and set aside the crossed tops. Slice the remaining hot cross buns into three horizontally.

In a large bowl, whisk the eggs, sugar, cornflour, mixed spice and cinnamon, using an electric whisk, for 2-3 mins until thick and creamy. Slowly whisk in the milk until fully incorporated, then add the orange and lemon zest.

Spread both sides of the bun slices, apart from the reserved tops, with butter and line the bottom of the prepared dish with half of the slices. Scatter with half of the raisins, then layer with the remaining halves, followed by the remaining raisins. Top with the reserved slices, crosses facing up. Pour slowly over the custard mixture so that it seeps into all of the bread layers. Leave to stand for 1 hr.

Preheat the oven to 180°C/gas mark 4. Cover just the top of the pudding with tin foil and bake for 40 mins until golden. In a small pot, mix the jam with 1 tbsp of boiling water and brush the top of the pudding with it. Allow to cool for 5 mins, then serve.

> “Good Friday comes this month, the old woman runs.   
> With one or two a penny hot cross buns”
> 
> **Poor Robin’s Almanac, 1733**

Hot cross bun bread and butter pudding recipe

Easy hot cross bun bread and butter pudding: Perfect for Easter

Indulge in the flavours of autumn with this **easy pumpkin pie recipe**. Whether you are baking for **Bonfire Night** or simply craving a cosy autumn treat, this classic pie combines a rich, sticky treacle pumpkin filling with an oat based crust. Ideal for beginners and seasoned bakers alike.

## **Ingredients for sticky treacle pumpkin pie**

##   
**How to make this pumpkin pie recipe**

Preheat the oven to 180°C/160°C fan/gas mark 4 and grease the tart dish with butter. In a large mixing bowl, combine the oats, butter, caster sugar, 50g of the golden syrup and all the pecan nuts until the mixture is thick and moist. Press the mixture down into the prepared dish with the back of a metal spoon to create a base. Bake for 20 mins until golden.

In the meantime, place the pumpkin, double cream, brown sugar, eggs and cinnamon in a food processor and blend until smooth.

To make the topping, mix together the breadcrumbs, remaining golden syrup and lemon zest in a bowl and set aside.

Pour the pumpkin mixture into the oat base and bake for 35 mins, then sprinkle over the topping, making sure it covers the entire surface area. Bake for 10-15 mins until firm. Leave to chill for 2 hrs, then serve.

If you like this dessert, why not try our apple, treacle and walnut cake!

Sticky treacle pumpkin pie on an autumn table, surrounded by leaves and pumpkin ornaments

Sticky treacle pumpkin pie: A taste of Autumn

**The new issue of LandScape is out now...**

**August** brings a mellowing to the landscape once the richness of the season has peaked, and the heavy air feels like a warming wrap draped across the countryside. Now is the time to make the most of the sunlight to explore all the outdoors has to offer at this glorious time of year.

#### :a[Gorgeous gardening]{href='https://www.landscapemagazine.co.uk/garden/projects/' }

Where shore meets sea, discover an artist’s living canvas in a **coastal garden** on a windswept bluff, shaped by salt and tide. Step into a summer reverie among the shaggy whorls of scented, nectar-laden **monardas**, and make textured displays from the spiky orbs of **echinops** in cool shades of blue.

#### :a[Inspirational cookery]{href='https://www.landscapemagazine.co.uk/cookery/' }

Dine in the fresh air with friends, **sharing platters** full of tangy flavours, followed by the juicy sweetness of ripe fruits studded in a slice of **tray bake**, or an indulgent creamy **lavender baked custard dessert** infused with delicate fragrance.

Visit the **:a[Isle of Skye]{href='https://www.isleofskye.com/' target='_blank' rel='noreferrer noopener'}** with its harbourside homes in paintbox colours against the backdrop of a dramatic rugged terrain. Walk among fissured rocks of **:a[Hathersage Moor in Derbyshire]{href='https://visitpeakdistrict.com/locations/hathersage' target='_blank' rel='noreferrer noopener'}**, carpeted in purple on a moorland layered with the history of lives past, and explore rock pools along the water’s edge to learn more about the shy **shore crab** with a sideways scuttle.

#### :a[Exquisite craft]{href='https://www.landscapemagazine.co.uk/craft/' }

Meet :a[**signwriter Meg Gregory**]{href='https://scribesignwriting.co.uk/' target='_blank' rel='noreferrer noopener'} who emblazons canal boats with traditional decorations of roses and castles in bold brush-strokes to create a floating gallery. Transform the filigree fronds of seaweed into intricate **coastal artworks** to preserve their beauty, and dip **pots and baskets** into paint for a striking new look.

_:a[Holly Duerden]{href='https://www.landscapemagazine.co.uk/author/holly-duerden/' } is a features writer at LandScape magazine, where she covers travel, heritage, gardening, and the natural world._

Become a member of LandScape magazine's Makes & Bakes Facebook group :a[here]{href='https://www.facebook.com/groups/836013126896644' target='_blank' rel='noreferrer noopener'}. Share your craft projects, recipes, cakes and garden triumphs, with a good-sized photo and your location, and you could be featured in an upcoming issue of LandScape.

**Here is a selection of makes and bakes from our talented readers, as featured in the :a[August issue]{href='https://www.landscapemagazine.co.uk/magazine/latest-issues/landscapemagazinelatest-issues/' } of LandScape magazine...**

“I was excited to get the :a[May issue]{href='https://www.greatmagazines.co.uk/landscape-magazine?gad_source=1&amp;gad_campaignid=20437053011&amp;gbraid=0AAAAAqBUrWIpEx_f5IscGTfjRZ5BrHDSN&amp;gclid=CjwKCAjw3_PCBhA2EiwAkH_j4hbUt4uI2a2H7QGF8wLHfzRX4Y5vv2GkkDUwtKOkH0gDPf4Ci7RZxxoCvEQQAvD_BwE' target='_blank' rel='noreferrer noopener'}, which includes my favourite place: Portmeirion. Definitely worth a visit. I returned to East Sussex to paint the memories.”   
**Diane Greatrex, East Sussex.**

“My interpretation of the knitted hen from the pattern in the craft and baking supplement, which came with the :a[May 2025 issue]{href='https://www.greatmagazines.co.uk/landscape-magazine?gad_source=1&amp;gad_campaignid=20437053011&amp;gbraid=0AAAAAqBUrWIpEx_f5IscGTfjRZ5BrHDSN&amp;gclid=CjwKCAjw3_PCBhA2EiwAkH_j4hbUt4uI2a2H7QGF8wLHfzRX4Y5vv2GkkDUwtKOkH0gDPf4Ci7RZxxoCvEQQAvD_BwE' target='_blank' rel='noreferrer noopener'}. Meet Nora.”   
**Irene Holmes, West Sussex.**

“One of the best things in life: strawberry trifle, bearing a hat of caramel shards. Other worthwhile pursuits are reading, cats, and looking at what needs doing in the garden.”  
**Angela Randall, Essex.**

“I haven’t seen any swallows yet, but, impatient as I am, I decided to make one.”   
**Lucy Pendrick, Somerset.**

“I made a simple elasticated summer skirt from two unwanted pillowcases. Hopefully, we will get some more sunshine soon. From a not so sunny Scotland.”   
**Cath Redfearn, Scotland.**

“For my granddaughter’s 13th birthday, I made the rose and white chocolate cupcakes from the :a[May issue]{href='https://www.greatmagazines.co.uk/landscape-magazine?gad_source=1&amp;gad_campaignid=20437053011&amp;gbraid=0AAAAAqBUrWIpEx_f5IscGTfjRZ5BrHDSN&amp;gclid=CjwKCAjw3_PCBhA2EiwAkH_j4hbUt4uI2a2H7QGF8wLHfzRX4Y5vv2GkkDUwtKOkH0gDPf4Ci7RZxxoCvEQQAvD_BwE' target='_blank' rel='noreferrer noopener'}. Instead of the rose petals, I used raspberry meringues and hearts.”  
**Angela Whitehead, Nottinghamshire.**

#### SHARE YOUR MAKES AND BAKES {#h-share-your-makes-and-bakes-nbsp}

Join our community on Facebook :a[here]{href='https://www.facebook.com/groups/836013126896644' target='_blank' rel='noreferrer noopener'}

Every edition of LandScape showcases the best Britain has to offer, including delicious recipes, inspirational gardens and step-by-step craft projects

  
**:a[The August issue of LandScape magazine]{href='https://www.landscapemagazine.co.uk/magazine/latest-issues/landscapemagazinelatest-issues/' } is out now!**

_:a[Holly Duerden]{href='https://www.landscapemagazine.co.uk/author/holly-duerden/' } is a features writer at LandScape magazine, where she covers travel, heritage, gardening, and the natural world._

Enjoy the beauty and diversity of the British garden and its plants. You’ll find inspiration and advice as we invite you into gardens where nature and nurture flourish.

Every issue has tempting recipes that make the most of the season’s produce. You’ll find new ways to enjoy traditional favourites for every meal.

You can create beautiful decorations using seasonal flowers and foliage. Follow our step-by-step guides to creating simple crafts for home and garden.

Read about the craftsmen and women who are keeping Britain’s traditional skills alive. Visit towns, villages and countryside that encapsulates the country’s proud history.

Learn about the animals and birds that inhabit our fields, rivers and coasts. And we explain how there’s more to many of our farm animals than meets the eye.

**The :a[August issue of LandScape magazine]{href='https://www.landscapemagazine.co.uk/magazine/latest-issues/landscapemagazinelatest-issues/' } is out now!**

Blooming in late spring through to summer, the oxeye daisy, _Leucanthemum vulgare_, is a hardy perennial wildflower that is popular in pollinator-friendly and wild flower gardens.

The oxeye daisy thrives in meadows, cottage gardens, and eco-friendly yards, especially in moist but well-drained soil, and in full sun to partial shade. With spoon-shaped basal leaves and toothed stem leaves, the oxeye daisy is not only drought-tolerant once established but also attracts bees, butterflies, and other beneficial pollinators. Historically known as the moon daisy for its glowing appearance at dusk, it’s ideal for those seeking a low-maintenance, sustainable bloom that supports biodiversity.

This daisy-like flower typically grows more than 23in (60 cm) tall, and features a striking flowerhead up to 2in (6 cm) wide, with classic white petals encircling a bright yellow center.

Permeating the garden with dainty white petals from spring, they can be used in a variety of :a[seasonal garden displays]{href='https://www.landscapemagazine.co.uk/garden/projects/' }.

Freshly gathered oxeye daisies are transformed into a fluttering **wreath**. Cut just below the base of the flower to allow space in between, the daisies are threaded onto wire passed through their centre and hung from a branch.

Tucked among a backdrop of lush grasses, a tuft of oxeye daisies spills from a weathered watering can, adding a fresh intensity.

Their stalks trapped between a glass slipped within a slightly larger glass, a coronet of daisies frames a glowing tea light.

Single daisies interspersed with sprigs of birch are gently threaded between two strands of twine twisted together to create a simple, natural version of **bunting**.

Candles in jars are arranged in a shallow metal tray of water raised on top of a bucket. Floating flowerheads cling around their rims, showing off their sunny faces. A few empty snail shells are added to complete the effect.

#### What is the difference between oxeye daisy and Shasta daisy?

While both have similar appearances, Shasta daisies are larger, have sturdier stems, and are hybrids developed for garden cultivation. Oxeye daisies are wildflowers with a more delicate structure.

**Project:** Sue Martin  **Photography:** Richard Faulks

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Garden inspiration: Oxeye daisy

This **lemon chicken traybake recipe** is packed with fresh, vibrant flavour and made with juicy chicken thighs, roasted vegetables, and a zesty lemon marinade. Quick to prepare and easy to clean up, it’s the ideal one-pan chicken dinner for busy weeknights or weekend cooking. A :a[healthy spring chicken recipe]{href='https://www.landscapemagazine.co.uk/cookery/spring/spinach-stuffed-chicken/' } that's full of wholesome ingredients, this is the perfect dish for sunny days.

### Is lemon chicken traybake suitable for meal prep?

Whether you're looking for a :a[spring dish]{href='https://www.landscapemagazine.co.uk/cookery/spring/' }, simple lemon chicken traybake, a healthy family dinner, or wondering how to cook lemon chicken in the oven, this easy one-pan recipe ticks all the boxes. Ideal for meal prep, quick weeknight dinners, or even lazy Sunday meals, this oven-baked lemon chicken traybake is full of flavour, low on effort, and perfect for the whole family.

1kg chicken thighs and drumsticks, skin on

zest and juice of 2 lemons, plus 2 lemons halved and wedges to serve

3 tbsp fresh coriander, chopped, plus leaves to garnish

green salad, with spinach leaves, to serve

### How do you make a lemon chicken traybake from scratch?

Preheat the oven to 180°C/160°C fan/gas mark 4 and scatter the tray with the leek slices, then arrange the chicken, skin side up, and lemon halves on top. In a blender, combine the lemon zest and juice, coriander, mint and olive oil. Blend until smooth, then season with salt and pepper. Transfer a quarter of the mixture to a small bowl and leave the remainder in the blender. Using the oil mixture in the bowl, brush it onto the chicken, then roast for 10 mins.

In the meantime, cut the cabbage, without coring, into 5 large wedges. Add the cabbage and potatoes to the tray and pour in the water. Season with salt and pepper, and roast for 40 mins until the juices from the chicken run clear.

Add the mustard and honey to the mixture in the blender and blend for ½ min to combine. Drizzle the mixture over the chicken dish, garnish with coriander leaves, and serve with the salad and lemon wedges.

  
_:a[Liz O’Keefe]{href='https://www.landscapemagazine.co.uk/author/liz-okeefe/' } is a professional chef, trained journalist, and the home economist at LandScape magazine, where she develops seasonal British recipes._

Zesty lemon chicken traybake: Healthy, delicious and full of flavour

Bursting with summer flavour, these **stuffed tomatoes** from LandScape magazine are packed with delicious filling, perfect for summer lunches, light dinners, or outdoor dining. Simple to make and full of rustic charm, it’s a celebration of seasonal ingredients at their best.

15g chopped flat-leaf parsley, plus extra to garnish

Preheat the oven to 180°C/gas mark 4. Slice off the tops of the tomatoes and hollow out the flesh with a metal spoon, reserving the flesh. Place the hollowed-out tomato bottoms side by side in an oven dish.

In a saucepan, heat the oil and sauté the onions and garlic for 8 mins until very soft. Add the tomato pulp and sauté, stirring occasionally, for 2 mins until thick.

Off the heat, stir the beef mince into the tomato mixture, then season with sea salt and black pepper, and add the parsley. Stuff the tomatoes with the mixture, then top each tomato with its lid. Bake for 30-40 mins until the meat is cooked through, then serve garnished with the extra parsley.

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