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DIY Fabric Easter Eggs: Simple Spring Decorations for Your Table

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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.

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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.

##   
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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[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._

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!

: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/#' }_

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

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

Find us on :a[instagram]{href='https://www.instagram.com/landscapemag/' } for more garden inspiration...

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.

Stuffed tomatoes: Flavourful summer dish

A beautiful addition to the garden, the delicate blooms of clematis make excellent cut flowers and can be used in a range of displays for the table.

Weaving a vine of clematis round the handle of this old metal watering can adds height to the display and emphasises the fragility of these beautiful flowers.

An old chicken feeder filled with water makes an unusual container for clematis vines.

Dainty pink and white flowers flow over the edge of a galvanised bucket.

A tray adorned with small glass bottles of clematis stems brightens up a wooden garden table.

Arranging individual clematis flowers in an old bun tin shows off the star-shaped flowers and their bright yellow stamens.

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

Garden inspiration: Decorating with clematis flowers

Bobbing on the end of tall, slender stems, the pillowy lilac flowers of field scabious, _Knautia arvensis_, decorate grassland, meadows and banks from July to summer’s end. They are also known as blue bonnets, gypsy rose and lady’s pincushion, due to their pom-pom like blooms and pin-shaped stamen. In contrast to the dainty, soft flowerheads, the stalks are rough and hairy, resembling the texture of scabby skin. According to the medieval herbalists’ Doctrine of Signatures, the plant was once used as a treatment for mange and scabies, an association which may have resulted in its common name. Another name, bachelor’s buttons, may refer to a more pleasant tradition where young girls would pick scabious, name them after suitors and choose the one which flowered first.

The meadow is brought to the table in a wild arrangement. Water-filled vessels are wrapped in moss and long strands of grass, secured with wire. The lush greenery sets off the delicate mauve tufts of the scabious.

An exuberant spray of field scabious makes a strikingly simple table decoration when set in a jug mirroring its colour.

Fuzzy flowers and seedheads twisted with spiky grasses into a circle makes for a pretty, rustic place setting when a ribbon is attached.

Tucked into the corner of a tray, a cluster of seedheads and flowerheads add a special touch to afternoon tea in a sunny spot.

A glass tumbler or jar tied with a piece of summery fabric is all that is needed to set off an airy bunch of the multi-layered blooms.

Garden inspiration: Decorating with scabious flowers

Golden honey adds a rich taste of the countryside to this **rustic tart**. A beautifully simple way to elevate this sweet ingredient, crisp, buttery pastry encases a smooth honey-infused filling for a comforting dessert with a touch of elegance. Full of natural flavour, this recipe is a celebration of traditional country cooking at its finest.

265g unsalted butter, plus extra to grease

1 tsp coarse sea salt, plus extra to garnish

Preheat the oven to 200°C/gas mark 6. Place the flour in a large bowl and chop 175g of the butter into cubes. Add the cubes to the flour and then add half the sea salt and 1 tbsp of the honey. Mix together with a spoon, then using fingers and thumbs, rub the butter into the flour until it reaches the consistency of breadcrumbs. Mix in the egg yolk and 3 tbsp of cold water. Mix together then knead for 1-2 mins to bring together. Wrap with cling film and chill for 20 mins.

On a clean work surface dusted with flour, roll the pastry out to fit a 23cm pie dish. Grease the dish lightly with butter, then line with the pastry, buckling the tops into folds to make a pattern. Chill for a further 15 mins.

Bake the pastry case blind, covered with baking paper and filled with baking beans, in the preheated oven for 5-10 mins. Remove the paper and beans then cook for 5 mins at 180°C/gas mark 4.

In a large saucepan, heat the remaining butter and honey until melted, then mix in the cornflour. Take off the heat. Beat the eggs in a bowl, then whisk the butter mixture into them, adding the remaining salt. Whisk in the cream and lemon juice. Fill the pastry case with the mixture, then bake in the oven at 160°C/gas mark 3 for 35 mins, until golden. Allow to cool completely, before sprinkling with extra sea salt to serve.

Honey tart: Natural sweetness to savour

Deep red, tender, and with a slightly sharp edge, raspberries bring a burst of fruity sweetness to these **white chocolate fancies**. Rich, creamy white chocolate pairs beautifully with tart raspberry sauce, creating a beautiful balance of flavours. This seasonal recipe is a delicious way to showcase summer’s finest berries.

120g unsalted butter, plus extra for greasing

160g caster sugar, plus extra for sprinkling

#### How to make white chocolate fancies with raspberry sauce

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