Sweet, creamy and filling, this recipe for a chocolate flapjack sandwich is simple to prepare and sure to be quickly gobbled up.Read More
This recipe for twice-baked potato wedges is a delicious side to a filling meal, or a moreish snack. Serve with a dollop of homemade tomato ketchup.Read More
Rich, sweet and filling, the clootie dumpling is a traditional Scottish spiced fruit pudding. This recipe uses treacle rather than breadcrumbs.Read More
A simple recipe for a self-saucing coffee pudding, perfect for cold winter nights…Read More
These salted carmel parsnips make a subtly sweet twist on traditionRead More
These Christmas tree treats are cut from fudgey chocolate brownie…Read More
The flavours of dark chocolate, sharp dried fruits and blackcurrant liqueur mingle together in this delicious variation on a traditional Christmas cake.Read More
Rich homemade mincemeat is the heart of a delicious mince pie. Made several weeks before Christmas, the flavour has plenty of time to develop.Read More
A decorative touch on a sweet plum pie adds a showstopping effect to a delicious pudding.Read More
One-pot dishes are simple to put together and deliciously warming. Here, vegetarian sausages can be easily substituted in.Read More
Lancashire cheese comes in three distinct varieties, this recipe uses crumbly cheese, although creamy would also work well, giving a milder flavour. Combined with tangy caramelised red onions, it makes a delicious quick lunch.Read More
Chewy, soft and delicious warm from the oven, these indulgent white chocolate cookies are heightened with the addition of sweetly tart damsons.Read More
These simple tomato tarts can be made quickly and easily, served as they are or with a sprinkling of goat's cheese or feta.
500g small tomatoes, roughly chopped
250g white bread rolls, thinly sliced
3 tbsp milk
2 tbsp oil, plus extra for greasing
2 tbsp fresh thyme leaves, plus extra to garnish
½ red onion, peeled and chopped
1 garlic clove, peeled and crushed
juice of 1 lemon
sea salt and black pepper
Preheat the oven to 190°C/gas mark 5 and grease a 12-hole cupcake tray with oil. Place the bread slices in a bowl and sprinkle with the milk. Allow the bread to soak for 5 mins.
In the meantime, place the chopped tomatoes in a mixing bowl, then mix in the oil, thyme, red onion, garlic and lemon juice. Season with the salt and pepper.
Line the cupcake tray holes with the bread slices, moulding them into the holes to cover them and create a case. Fill the bread cases heavily with the tomato mixture. Bake for 15-20 mins until golden, then allow to cool for 5 mins. Serve straightaway or chilled, presented in paper muffin cases and garnished with thyme leaves.
More recipes for savoury summer tarts in the August 2018 issue of LandScape magazine...
- Red, yellow and green pepper tart
- Courgette tart
- Beetroot and spring onion quiche
- Salmon tarts
- Cheddar, green bean and ham tarts
This recipe for fresh, sweet peach mess includes instructions on how to make meringue, but for a quicker, easier treat ready made ones can be used instead. Remove skins for a silkier texture, or leave them on for more bite.
4 de-stoned peaches: 2 roughly chopped and 2 sliced
150g caster sugar
165g icing sugar,
plus extra for dusting
6 egg whites
50ml cold water
300ml double cream
Preheat the oven to 100°C/gas mark ½. In a bowl, combine the caster sugar and 150g of the icing sugar. In a separate bowl, whisk the egg whites, using an electric whisk, for 4 mins until thick and fully whipped. Continue to whisk on a low speed and add the mixed sugar a tablespoonful at a time. Whisk on medium for a further 6-8 mins until the mixture is stiff and stands in peaks.
Line a baking tin with greaseproof paper, then spread the meringue approximately 2in (5cm) deep on the paper. Bake for 1 hr, then turn off the oven, leaving the meringue inside for at least 4 hrs.
Place the chopped peaches in a bowl and blend with the cold water until smooth, using a hand blender.
In a separate bowl, whisk the cream for 2-3 mins until just firm, then add the remaining icing sugar. Transfer half of the mix into another bowl. Add half of the peach juice to one of the bowls and stir in thoroughly.
Break the meringue into large pieces. In a large serving bowl, roughly mingle the meringue, cream, peach cream, peach slices and peach juice together.
Dust with icing sugar and serve.
More recipes using peaches in the August 2018 issue of LandScape magazine...
- Peach butterfly cakes
- Peach upside-down cake
- Peach tea
- Peach sorbet
- Peach cheesecake bars
This incredibly simple recipe for a chilled summer soup makes a sweet, refreshing dessert.
500g strawberries, hulled
150g plain yogurt
100ml dessert wine
6 fresh basil leaves, to garnish
In a food processor, blend the strawberries until very finely pureed. Add the honey, yogurt and wine, and mix well. Leave to chill for 1 hr.
Stir the mixture, then divide between six cups and garnish each with a basil leaf.
More recipes for chilled summer soups in the July 2018 issue of LandScape magazine...
- Raspberry soup
- Cool cucumber soup
- Honeydew melon soup
- Peach soup
- Chilled spicy tomato soup
- Beetroot soup
- Pea, sorrel and mint soup
A cream tea with freshly baked scones is one of summer's most enjoyable treats. In this recipe, the scones are enhanced with the sweet and earthy blackcurrant, dolloped with cream and blackcurrant jam.
For the jam:
1kg jam-making sugar
For the scones:
250g self-raising flour, plus extra for dusting
50g chilled unsalted butter, cubed
2 tbsp caster sugar, plus extra for sprinkling
150ml milk, plus extra for brushing
clotted cream, to serve
For the jam: Place the blackcurrants in a 2.5 litre saucepan and cover with the sugar. Add the water and stir thoroughly. Cook on a low heat for 10 mins, stirring occasionally. By then, the fruit should be producing liquid. Simmer for a further 10 mins on low until a liquid forms properly and the sugar has dissolved, then bring to the boil. Hold on the boil, stirring occasionally, for 10 mins until the mixture thickly covers the back of a wooden spoon. Sterilise four clean 400g glass jars and lids: cover the lids with boiling water in a bowl for 2 mins, then drain, and pour 20ml of boiling water into each jar, then discard the water. Allow the jam to cool for 5 mins, then pour into the jars while hot. A funnel will make pouring easier.
For the scones: Preheat the oven to 220°C/gas mark 7. Sieve the flour into a large bowl. Add the butter and rub it into the flour by pinching together with fingers and thumbs. Stir in the caster sugar. Add the milk and blackcurrants, then bring together into a dough using the hands. Knead gently within the bowl for 1 min.
On a clean surface dusted with flour, roll out the dough to approximately 2cm thick. Using a 6cm fluted cookie cutter, cut out as many scones as possible, transferring them to a flat oven tray, dusted liberally with flour. Roll out the remaining dough again and repeat the process until there are 12 scones. Brush with milk and sprinkle with sugar, then bake for 15 mins until golden. Allow to cool slightly on the tray, then transfer to a wire rack to cool completely. To serve, cut in half and top with a spoonful of clotted cream and the blackcurrant jam.
More recipes using blackcurrants in the July 2018 issue of LandScape magazine...
- Blackcurrant torte
- Blackcurrant ice cream sundae
- Sausage and blackcurrant rolls
- Blackcurrant buns
- Whole gammon with blackcurrant sauce
These slightly smoky chicken skewers take very little preparation and make a quick, healthy supper with a salad. They're also ideal for the barbecue and perhaps best eaten on a sunny day with a garden of friends and a chilled glass of white wine.
8 chicken strips
½ tsp garlic powder
½ tsp onion salt
1 pinch smoked paprika
1 tsp mixed peppercorns, crushed
2 tbsp oil, plus extra for greasing
1 handful dill, finely chopped
Soak eight wooden skewers in water for 30 mins. Preheat a lightly greased griddle pan to a medium heat. In a small bowl, stir together the garlic powder, onion salt, paprika, crushed peppercorns and a pinch of salt.
Season the chicken strips with the mix and thread onto the skewers. Drizzle with the oil, then grill for 7-10 mins, turning occasionally, until cooked through and lightly charred on both sides. Remove from the pan and let stand briefly before serving with a garnish of chopped dill.
More recipes using chicken in the June 2018 issue of LandScape magazine...
- Chicken breast with lemon and pepper
- Chicken salad sandwich
- Lemon chicken
- Chicken in tomato cream
- Chicken patties with chilli pepper and basil
- Lime and herb crusted chicken
- Chicken and yellow courgette flan
With clouds of fluffy strawberry cream topped with sweetly refreshing strawberry slices, this delicious strawberry tart is easy to make and uses only six ingredients – of which one is the fruit.
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.
More recipes using strawberries in the June 2018 issue of LandScape magazine...
- Strawberry creams
- Strawberry shortbread
- Strawberry-filled meringues
- Strawberry, thyme and lemon tarts
- Strawberry drizzle cake
Sweetly creamy white chocolate makes an indulgent filling for this easy cheesecake recipe.
150g white chocolate, chopped
60g white chocolate, grated, to decorate
250g digestive biscuits, finely crushed
125g unsalted butter, melted
3 tsp powdered gelatine (for a vegetarian version, substitute with the same quantity of agar agar)
500g cream cheese, softened
180g caster sugar
150g sour cream
3 tbsp boiling water
white fondant rose, optional
Preheat the oven to 175°C/gas mark 4. Separate two of the eggs into two cups. In a large bowl, cream the butter with a pinch of salt, the vanilla extract and 250g of the sugar. Gradually stir in the egg yolks and the remaining eggs. In a separate bowl, mix the flour with the baking powder. Add this to the wet mix in batches, alternating with the gradual addition of the milk. Mix well after each addition. Place one third of the mixture into a 26cm greased springform cake tin and smooth the top.
Using a hand whisk, beat the egg whites, gradually adding the remaining sugar. Loosely spread this on top of the mixture in the cake tin, to approximately 5mm from the edge. Sprinkle with the flaked almonds.
Place in the oven and bake for 20-25 mins. Remove, leaving the oven on, and place on a cooling rack. Carefully ease the cake from the tin and allow to cool. Clean, dry and re-grease the tin, then add the remaining mixture and place in the oven, still at 175°C/gas mark 4. Bake for 40-45 mins. Remove and place on a cooling rack, carefully remove from the tin and allow to cool. Cut this piece of cake into two layers, slicing it horizontally through the centre.
Melt the white chocolate in a basin over a pan of warm water. Place the cream cheese in a bowl and then stir the yoghurt and chocolate into the cream cheese in alternating batches, mixing well in between. Spread the bottom two layers of the cake with the marmalade, followed by the cream mixture and assemble so that the layer with the meringue is sitting on the top. Refrigerate the cake for 2 hrs before serving to allow the cream to firm slightly.
More recipes using white chocolate in the May 2018 issue of LandScape magazine...
- White chocolate mousse
- Cupcakes with white chocolate icing
- White chocolate peppermint bark
- White chocolate cake
- White chocolate and orange cookies
A familiar evening meal is transformed when made from scratch with fresh ingredients. This simple recipe uses ingredients that are likely to already be in the store cupboard.
For the fish fingers:
460g fillets fresh haddock, skin on
40g plain flour
1 tbsp olive oil
For the sauce:
100g dark brown sugar
120ml malt vinegar
200g tomatoes, chopped
For the sauce: Mix together the raisins, sugar, malt vinegar, tomatoes and a pinch of salt in a large saucepan and bring to the boil. Add the water, then simmer on a low heat for 25 mins until thick and glossy. Allow to cool.
For the fish fingers: Preheat the oven to 200°C/gas mark 6. In a food processor, crush the oats until approximately half their size, then place on a dinner plate. Without removing the skin, slice the haddock lengthways into strips. Place the flour on a plate, beat the eggs in a bowl and season. One at a time, coat each haddock strip in flour, then egg, and finally the crushed oats.
Transfer the haddock to a baking tray lined with baking paper. Drizzle with the oil and bake for 25-30 mins until cooked through and golden. In the meantime, place the brown sauce mix in a food processor and blend until smooth. Transfer to a serving pot. Place the fish fingers on a plate and serve with the sauce.
More recipes using haddock in the May 2018 issue of LandScape magazine...
- Haddock with herbs and lemon
- Smoked haddock pate
- Smoked haddock triangles
- Mini haddock fishcakes
- Smoked haddock pie