Add stout to cheddar for a rich warming soup, in this recipe for quick St Patrick's Day supper.
200g extra mature Cheddar, grated, plus extra for garnish
800g potatoes, roughly chopped
1 onion, roughly chopped
1 garlic clove, roughly chopped
1 carrot, roughly chopped
2 parsnips, roughly chopped
2 thyme sprigs, plus extra for garnish
1 litre water
2 tbsp Worcestershire sauce
Place the chopped potatoes, onion, garlic, carrot and parsnips in a large saucepan. Pour in the stout, add the leaves from the thyme sprigs and season. Bring to the boil, then simmer for 20 mins until the vegetables are soft. Blend until smooth in a food processor. Return to the heat and simmer while stirring in the water. Bring to the boil and add the Worcestershire sauce. Mix in the grated cheese until melted. Divide between bowls and top with the extra cheese and thyme.
More recipes using stout in the March 2018 issue of LandScape magazine...
- Stout and rabbit stew
- Black velvet cake
- Braised beef in stout
- Stout and beef pie
- Stout and black treacle bread
A simple recipe for a sweet treat pairing tangy rhubarb with creamy white chocolate...
500g rhubarb, trimmed
400g white chocolate, broken into pieces
1 tbsp caster sugar
150g melted butter, plus extra for greasing
200g light brown soft sugar
2 eggs, plus 1 yolk
250g plain flour
Preheat the oven to 200°C/gas mark 6. Roughly chop the rhubarb sticks into 3-4cm pieces, halving lengthways if very thick. Place the rhubarb pieces on an oven tray and sprinkle with the caster sugar. Bake for 15 mins, allow to cool and reserve any juices.
Turn the oven down to 180°C/gas mark 4. In a large bowl, mix together the melted butter and brown sugar until combined. Beat the eggs and egg yolk into the mixture until smooth. Fold in the flour, a pinch of salt and two-thirds of the broken chocolate, then mix in half the cooled rhubarb.
Grease and line a 24 x 24cm oven tray with baking paper. Transfer the mixture into it, spreading it out with the back of a wooden spoon to fit the tin. Scatter with the remaining chocolate and remaining baked rhubarb pieces, then drizzle over the reserved rhubarb syrup. Bake for 20 mins, then cover the tray loosely with tin foil and bake for a further 20-25 mins until slightly browned and loosely firm. Allow to cool, cut into squares and serve.
More rhubarb recipes in the March 2018 issue of LandScape magazine...
- Rhubarb, ginger and vanilla scone ring
- Rhubarb crumble ice cream
- Rhubarb puffs
- Rhubarb and custard
- Rhubarb tart
For the filling
200g dark chocolate, broken into small pieces
125g peeled chestnuts
1 tbsp cane sugar
1 tbsp honey
For the pastry
1 packet puff pastry
1 egg, beaten
2 tbsp granulated sugar
2 tbsp water
flour, for dusting
For the filling: In a small saucepan, combine the chestnuts, milk and sugar, and bring to a simmer. Cook over a low heat for approximately 20 mins until the chestnuts are soft. Allow to cool slightly. Using a blender, purée the chestnut mixture until smooth and thick. Set aside to cool completely. Transfer to a small bowl, fold the chocolate pieces and honey into the chestnut purée, cover and chill.
For the pastry: Between layers of lightly floured baking parchment, roll the puff pastry to 3mm thick. Using a 9cm diameter cutter, make 20 pastry rounds, chilling the pastry and rolling scraps as needed. Transfer the rounds to a baking tray and refrigerate.
Dissolve 2 tbsp sugar in 2 tbsp water in a small saucepan stirring over a medium heat to make a syrup. Remove from the heat, transfer to a small bowl and cover.
To fill the pies: Measure tablespoons of chocolate-chestnut mixture and flatten into discs. Place onto 10 pastry rounds, leaving a 1cm border on all sides, and brush the border with beaten egg. Arrange the remaining pastry rounds on top and press gently to seal. The pastry can be chilled if it becomes too stretchy.
Pour a little beaten egg and syrup into a small bowl and whisk to combine. Paint this sweetened wash over the filled pastries and chill for 30 mins. Preheat the oven to 200°C/gas mark 6.
One at a time, bring the pastries from the refrigerator and brush again with the sweetened egg wash. Using a sharp knife, score each pastry surface with leaf-like designs. For a decorative finish, make indents to the pastry edge with the back of the knife. Freeze for at least 15 mins, up to 1 hr.
Bake on two trays, evenly spaced, for 20 mins until golden. Rotate the trays and reduce the temperature to 180°C/gas mark 4 and bake for 20 mins more until deeply golden. Transfer to a wire rack placed on top of parchment to cool and immediately brush with the simple syrup to glaze. Serve warm or at room temperature.
More recipes for pies in the January/February 2018 issue of LandScape magazine...
- Pork rillette pies
- Chanterelle, onion and buttermilk pies
- Spiced brown sugar and cranberry rye pies
60g orange marmalade
120g Cheddar cheese, grated
80g softened butter, plus extra for greasing
120g plain flour
In a large mixing bowl, combine the butter and flour thoroughly using the back of a wooden spoon. Add the grated cheese and mix in. Grease a large, flat oven tray and roll 1 rounded tsp of the mixture into a ball. Press down onto the tray to make a biscuit shape, then repeat until all the mixture is used up, spacing them out to allow for spreading. Leave to chill for 30 mins.
Preheat the oven to 190°C/gas mark 5. Top each biscuit with 1 tsp of marmalade, then bake for 15-17 mins until golden and crisp. Allow to cool slightly before placing on a wire rack to cool completely, then serve.
Other delicious marmalade recipes from the Jan/Feb 2018 issue of LandScape magazine...
- Homemade marmalade
- Marmalade and ginger cake
- Apple and marmalade tart
- Marmalade bread and butter pudding
- Orange cream tarts
- Marmalade trifle
120g orange marmalade, plus 2 tbsp for topping
40g root ginger, peeled and grated
60g unsalted butter, plus extra for greasing
150g caster sugar
150ml boiling water plus 40ml boiling water for topping
1 tsp bicarbonate of soda
200g self-raising flour, sifted
Preheat the oven to 190°C/gas mark 5 and grease and line a 20cm round cake tin. In a large mixing bowl, cream the butter into the sugar with the back of a wooden spoon. Beat in the 120g marmalade and egg, then mix in 150ml boiling water. Stir in the ginger, bicarbonate of soda and flour until combined.
Pour into the prepared tin and bake for 30 mins until risen, golden on the top and firm to touch. Allow to cool slightly. Then, using a fork, make holes in the top of the cake. Place the 2 tbsp of marmalade into a jug and add 40ml boiling water. Stir thoroughly, then pour over the cake.
Allow the cake to cool completely before removing from the tin and transferring to a plate. Slice and serve.
Other marmalade recipes in the January/February 2018 issue of LandScape magazine:
- Savoury marmalade and cheese biscuits
- Marmalade and apple tart
- Marmalade bread and butter pudding
- Orange cream tarts
- Marmalade trifle
8 rashers smoked back bacon
150g mushrooms of choice, very thinly sliced
250g light mature Cheddar
125g plain flour
12 on-the-vine tomatoes
2 tbsp olive oil, plus extra for frying
2 tsp honey
1 tbsp chopped fresh curly parsley, plus extra for garnish
20g unsalted butter
1 garlic clove, crushed
sea salt and black pepper
Preheat the oven to 180°C/gas mark 4 and place the tomatoes, in clusters of three, on a large oven tray. Drizzle with half the oil and the honey, and season. Roast for 15 mins, then move the tomatoes to one side of the tray. Line the rest of the tray with tin foil and set aside. Turn the oven down to 110°C/gas mark ¼.
Preheat the grill. Lay the bacon rashers on a grill tray and cook for 3-4 mins until crispy. Snip into pieces with scissors and set aside.
In a jug, whisk together the milk, flour and eggs until a smooth batter. Add 50g of the cheese and the parsley. Stir and season with pepper.
Melt the butter in a large non-stick frying pan and add the garlic. Sauté for 1 min, then spoon out the garlic and stir it into the batter along with half of the melted butter. Add the remaining oil to the pan and heat with the butter until sizzling. Pour in approximately 120g of the batter mixture. Tip the pan from side to side so the batter fills it and a disc shape is formed the size of the pan. Cook for 1 min, then place one quarter of the remaining cheese, and a quarter of both the mushrooms and cooked bacon onto one half of the disc. Flip one side over the filling to make a half moon shape. Cook on a low heat for 2-3 mins until the cheese melts. Transfer to the large oven tray with the tomatoes and place in the oven to keep warm.
Repeat with the remaining ingredients to make four pancakes in total, using more oil for frying if needed. Serve each pancake with a cluster of tomatoes and parsley garnish.
Other quick, supper recipes in the Christmas 2017 issue of LandScape magazine:
- Sausage, kale and potato hash
- Baked eggs
- Goat's cheese baked potatoes
- Breadcrumbed fish and parsnip chips
- Chicken and potato soup
550g parsnips, quartered lengthways
1 tbsp olive oil
1 garlic clove, crushed
280g mushrooms, chopped
1 tbsp whisky
2 tbsp single cream
340g cooked and peeled chestnuts
1 tbsp honey
150g whole cooked and chilled cranberries
1 tbsp caster sugar
sea salt and black pepper
For the pastry
650g strong white flour, plus extra for dusting
50g chilled unsalted butter
170g solid vegetable fat, plus extra for greasing
Preheat the oven to 200°C/gas mark 6. Grease a 20cm round springform tin and line the bottom with greaseproof paper.
To make the filling: Place the parsnips in a large saucepan and cover with cold water. Bring to the boil and simmer for 10 mins until soft, then drain. In the meantime, heat the oil in a frying pan and sauté the garlic for 2 mins. Add the mushrooms and fry for 2 mins, then add the whisky and cook for 2-3 mins more until soft. Season with salt and pepper. Allow to cool slightly, then blend into a coarse purée. Mix in the cream.
Place the chestnuts and 2 tbsp of boiling water in a blender and pulse into a paste. Place the spinach in a bowl and cover with boiling water. Let it stand for 10 mins, then drain and refresh with cold water and drain thoroughly through a sieve.
To make the pastry: Place the flour in a large bowl and add the butter. Rub the butter into the flour with the fingertips. Place the vegetable fat in a large saucepan and add 240ml of cold water and salt. Bring to the boil until the fat has completely melted, then stir it quickly into the flour mixture.
Keep stirring until the dough is soft and elastic, then knead in the bowl for 5 mins. On a clean work surface dusted with flour, roll out the pastry to fit the prepared tin with a little overhanging. Line the tin with the pastry, fitting it to the sides.
To fill the pie: Cover the pastry with a layer of parsnip quarters, then drizzle with the honey. Press the chestnuts into a layer on top of the parsnips with the back of a spoon. Cover the chestnut layer with the spinach, then top with a layer of the mushroom mixture, making sure it is level.
The cranberries are cooked by covering them in boiling water and boiling for 10 mins. They should be left to cool, then chilled. Layer them on top of the pie so they cover it completely, then sprinkle with the sugar. Cut a circle of tin foil the size of the top of the pie to cover the cranberries, but not the pastry shell.
Place the pie on an oven sheet and bake for 1 hr. Allow to cool for 10 mins before removing the pie from the tin and serve hot.
Other festive recipes in the Christmas 2017 issue of LandScape magazine:
- Bacon-topped turkey with hidden orange stuffing
- Red Leicester roast potatoes
- Root vegetable bakes
- Nutty cabbage
- Heritage carrots with honey and whisky glaze
5g root ginger, grated
200g salted butter, softened
200g light brown sugar
180g plain flour
200g condensed milk
Preheat the oven to 180°C/gas mark 4 and grease and line a 24cm x 24cm oven tray. In a large bowl, cream together 100g of the butter and 100g of the light brown sugar. Mix in the flour for 2 mins, until a stiff dough forms. Press the dough down into the tray to cover the bottom, then smooth out with the back of a metal spoon. Score 3 lines across and 5 down with a table knife to make 15 bars. Bake for 15 mins until golden and firm, then allow to cool completely.
In a saucepan, combine the remaining butter and sugar and melt them gently until the butter is a liquid, without mixing. Then, mix in the condensed milk and turn the heat to medium to high. Cook, stirring occasionally, for 3 mins until the mixture becomes thick. Continue to stir until the colour darkens and the mixture is very thick. This should take approximately 4 mins. Stir in the grated ginger and pour the mixture over the biscuit base. Allow to cool for 15 mins before scoring the toffee into 15 bars. Leave to set for 1 hr, cut into bars and serve.
Other toffee recipes in the Nov/Dec issue:
200g grated parsnip
2 tbsp sunflower oil
120g plain flour
200ml whole milk
salt and black pepper
Preheat the oven to 220°C/gas mark 7. Place 1 tbsp of oil into each of two 20cm round cake tins. Grease the sides of the tins by carefully moving them from side to side. Place them on an oven tray and put in the oven for 10 mins.
In the meantime, whisk the eggs in a large bowl for 2 mins until frothy, then beat in the grated parsnip. Sift in the plain flour, then whisk until thoroughly combined. Gradually add the milk, combined with 80ml of cold water, while whisking continuously. Season with salt and pepper.
Open the oven and, using an oven glove, pull the shelf out, holding the hot tray in place. Ladle half the mixture into each tin, then carefully return the shelf into the oven. Bake, without opening the door, for 20 mins. Remove from the oven and allow to cool slightly in the tray. Serve, filled with roast chicken and gravy (see onion gravy recipe on next page) and accompanied by vegetables, such as cabbage and carrots.
Other classic Yorkshire pudding recipes in the Nov/Dec issue of Landscape:
150g caster sugar
3 medium eggs
300g plain flour
1 tbsp baking powder
100g double cream
200g icing sugar
Preheat the oven to 200°C/gas mark 6. Place the chestnuts on a baking sheet and roast for 30 mins until the skins are bursting and the nuts are soft. Peel the chestnuts and allow to cool, setting aside a few for decoration. Using a food processor, turn them into a rough paste, then set 100g of the chestnut mixture aside.
Reduce the oven heat to 190°C/gas mark 5.
Add 150g of the butter to the main chestnut mix and process until combined thoroughly. In a large bowl, cream the chestnut butter and sugar together with the back of a wooden spoon until fluffy and light. Beat in each egg, one at a time, until smooth and combined. Sift the flour, then fold it into the mixture gradually, along with the baking powder. Stir in half
of the cream.
Pour the batter into a greased and lined 1.4kg loaf tin. Bake for 1 hr until an inserted skewer comes out clean. Allow the cake to cool until it can be removed from the tin to cool completely.
Place the remaining chestnut mixture in the food processor with the rest of the double cream. Combine until a fine purée. In a bowl, cream the icing sugar into the remaining butter until smooth, then beat in the chestnut cream. Remove the cake from its baking paper and top with the icing, decorating with the reserved chestnuts.
Other chestnut receipts in the Sept/October issue of LandScape includes:
- Chestnut, thyme and cheese tart
- Chestnut soup
- Roast chestnut jam
- Chestnut trullfes
For the pulled mutton
2kg mutton shoulder
2 garlic cloves, peeled and chopped
2 tsp paprika
2 tsp ginger
2 tbsp tomato puree
2 tbsp olive oil
1 tbsp capers
2 tbsp fresh thyme leaves,
plus extra for garnish
2 tbsp honey
zest and juice of 1 lemon
sea salt and white pepper
For the coleslaw
1 onion, peeled and sliced
2 carrots, trimmed and sliced
1 red cabbage, sliced
2 tbsp currants
2 tbsp fresh flat leaf parsley
crusty bread rolls, to serve
Preheat the oven to 160°C/gas mark 3. In a food processor, blend together the leaves from the herbs, zest and juice of the lemon, honey, pink peppercorns and half of the oil. Season with a pinch of salt and 1 tsp cracked black pepper.
Place the mutton leg in a roasting tin and coat the meat with the herb mixture, rubbing it in well. Cover loosely with foil. Fill the tin with the white wine and 300ml water. Roast for 4 hrs, basting every hour. Leave to rest, covered in the foil, for 10 mins.
Place the squash pieces in a large saucepan and cover with boiling water. Bring to the boil, then simmer for 10 mins until soft. Drain and mash with the remaining oil and salt and pepper. Transfer the squash to a serving dish and garnish with some extra herbs. Garnish the mutton with herbs, pieces of lemon, sea salt and pink peppercorns. Carve to serve.
Other mutton recipes from the Sept/Oct issue of LandScape magazine includes:
- Mutton chops in tomato and rosemary sauce
- Mutton roll
- Mutton, carrot and cumin casserole
- Slow-cooked mutton leg with butternut squash
800g beef mince
1kg parsnips, chopped into equal-sized pieces
2 tbsp butter
50g double cream
2 tbsp thyme leaves plus extra for garnish
1 tbsp rapeseed oil
2 garlic cloves, chopped
2 onions, chopped
2 tbsp tomato purée
1 tbsp Worcestershire sauce
200ml red wine
450ml beef or vegetable stock
Place the chopped parsnips in a large saucepan of cold water. Bring to the boil, then simmer for 20 mins. Drain and season, then mash with half the butter and all the cream. Mix in half the thyme.
In a large pan, heat the oil and add the garlic and onions. Sauté for 5 mins, then add the beef mince. Cook, stirring, for 6-8 mins, until browned thoroughly. Mix in the tomato purée, Worcestershire sauce and red wine and simmer for 2 mins. Stir in the stock and simmer for a further 20 mins.
Preheat the oven to 190°C/gas mark 5. At the end of the simmering time, mix
the grated carrots into the beef mixture. Season with pepper and add the remaining thyme leaves.
Transfer the meat mixture into a large ovenproof dish and top with the parsnip mash. Melt the remaining butter in a small pot in the microwave for 30 secs, until liquid. Brush the butter over the top of the mash. Cook for 15-20 mins, until golden brown Garnish with thyme and serve.
Spatchcock duck with squash wedges makes a tasty meal for any occasion.
1 x 2kg whole duck
1 butternut squash
1 tbsp juniper berries
150ml red wine
2 tbsp caster sugar
2 tbsp chopped flat-leaf parsley
2 tbsp olive oil or duck fat
2 tbsp honey
1 tsp dried thyme
sea salt and black pepper
Preheat the oven to 180°C/gas mark 4. Place the duck on a chopping board, breast-side down. Remove the backbone by cutting around it, then flatten the bird by pushing down on the sides. Turn over and flatten the other side. Place in a roasting tin and season with crushed juniper berries, salt and pepper. Roast in the oven for 1 hr.
In the meantime, combine the blackberries, the juice of 1 orange and red wine in a small pan and add the sugar. Bring to the boil, then add the parsley and season with pepper. Simmer for 10 mins until reduced and sticky. Cover the duck with the blackberry mixture, then cut the remaining oranges into quarters and add to the tin. Roast for a further 30 mins, then rest for 10 mins, covered with tin foil.
While the duck is roasting, chop the butternut squash into wedges and place in a saucepan of boiling water. Simmer for 10 mins, then refresh with cold water. Coat the butternut squash with the oil or duck fat and the honey in a roasting tin. Season with pepper and sprinkle with thyme. Turning the oven down to 200°C/gas mark 6 as they go in, roast for 10 mins until golden and fluffy. Serve with the duck.
Makes 4 pies
For the pies
4 wheels Cornish Brie, approximately 200g each
450g plain flour, plus extra for dusting
½ tsp salt
120g unsalted butter, cold and cubed
150g vegetable shortening, cold
80ml boiling water
1 egg, beaten
For the pickle
250ml distilled vinegar
1 tsp caster sugar
¾ tsp salt
1 tsp coriander seeds
6 shallots, halved
165g gherkins in vinegar, drained
For the pickle: Combine the vinegar, sugar, salt and coriander seeds in a heatproof bowl. Microwave on high for 40 secs, then stir well to dissolve the sugar and salt.
Add the shallots and gherkins to the
pickling solution. Cover the bowl, and chill
For the pies: Combine the flour and salt in a large mixing bowl, making a well in the centre. Place the butter and shortening in the well, then pour over the boiling water.
Stir well until the fats melt, then start to incorporate the flour into them with a fork. Once a rough dough forms, turn out onto a lightly floured surface, and divide into four pieces. Knead briefly before wrapping in cling film. Chill for 1 hour.
Preheat the oven to 190°C/gas mark 5. Turn out the pastry onto a floured surface. Roll each piece out into a 30cm wide round. Place the Brie wheels on their centres, and bring the pastry up and around the cheese to envelop.
Seal the pastry on top, and arrange on a large baking tray, spaced apart. Brush with the beaten egg, then bake for 30-40 mins until golden brown all over. Remove to a wire rack to cool. Serve with the pickles.
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500ml dandelion and burdock drink
550g vanilla ice cream
11 sheets of gelatine
Fill a 900g loaf tin with water, then empty without drying and cover the inside with cling film. Place five sheets of gelatine in a small bowl and cover with cold water. Leave to soak for 5 mins. In the meantime, pour the dandelion and burdock into a saucepan and bring to a simmer for 1 min, until lukewarm. Drain and squeeze the excess water from the gelatine sheets, and stir them into the dandelion and burdock. Pour the mixture into the prepared tin and chill for 3 hrs, until set. Remove the block of jelly from the tin using the cling film, then chop into cubes. Re-wet and reline the tin with cling film, and pile the cubes inside.
Take the ice cream from the freezer and let it melt in a saucepan. Heat for 3 mins, until piping hot, then allow to cool to just above room temperature. While the liquid cools, place the remaining sheets of gelatine in a small bowl of cold water and leave to stand for 5 mins. Drain and squeeze the excess water from the sheets, and stir them into the liquid ice cream. Allow to cool completely, then pour into the tin. Chill for 3 hrs, until completely set.
Remove the jelly block from the tin, using the cling film. Slice into squares and serve.
Other jelly recipes in July/August issue of LandScape:
Strawberry and cream jellies
Fruity yogurt jelly
Strawberry and mint fizz jellies
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Fresh barbecued meals outdoors heightens the pleasure of warm summer days.
2kg chicken wings
60ml runny honey
10g root ginger
1 garlic clove
3 tbsp dark soy sauce,
plus extra to serve
2 tbsp vegetable oil
50g sesame seeds
Zest one of the lemons and set the zest aside. Peel the root ginger and then grate it, along with the garlic, into a mixing bowl. Add the soy sauce, vegetable oil, honey, the juice of 1 lemon and half of the sesame seeds and mix thoroughly. Place the chicken wings in a large tub and pour over the honey mixture. Cover and marinate in the fridge for 1 hr.
Heat the barbecue until the coals are completely white. Place the barbecue shelf on the bottom position and add the chicken. Cook for 4 mins, then turn over and cook for a further 4 mins, until the meat is white throughout. Serve, sprinkled with the remaining sesame seeds, and garnished with the remaining lemon, cut into chunks.
A bowl of homemade ice cream is the perfect accompaniment to a sunny day.
Makes 2 litres
1 tbsp vanilla paste
200g caster sugar
600ml double cream
Separate the white and yolk of all the eggs, putting the whites in a large glass bowl and the yolks in a small bowl. Whisk the egg whites with an electric whisk for 2 mins, until firm. Add the sugar, a spoonful at a time, whisking on low power for 4 mins until the mixture makes stiff, glossy peaks.
In another large bowl, whisk the cream and vanilla paste
for 5 mins, until it just thickens and is still soft. Whisk in the
egg yolks. Fold the egg whites into the mixture, smoothing
down any lumps of egg white until it is all combined. Transfer
to a 2-litre sterilised container, cover with a lid and freeze overnight before serving.
A choice of flavours
Make the vanilla ice cream and transfer to the sterilised container. Blitz 300g blackberries in a food processor into a rough purée. Spoon the purée over the ice cream in zigzags. Cover with a lid and freeze overnight before serving.
Make the vanilla ice cream recipe using only 450ml of cream and one fewer egg. Before whisking the egg yolks into the cream, break 150g milk chocolate into a heatproof bowl. Sit the bowl over a pan of barely simmering water. Allow the chocolate to melt, stirring occasionally. Make sure the bottom of the bowl does not come into contact with the water, and no water comes into contact with the chocolate. Add the melted chocolate to the cream and yolk mixture instead of the vanilla paste. Mix thoroughly. Continue to fold the egg whites and cream mixture together, then add 100g white and 100g dark chocolate chips. Transfer to the 2-litre sterilised container, cover with a lid and freeze overnight before serving.
2 tbsp dried lavender, plus 2 lavender sprigs
6 apricots (300g)
280g caster sugar
250g unsalted butter, softened
1 tsp vanilla extract
250g self-raising flour
175ml double cream
Halve the apricots and remove the stones. Place in a saucepan and sprinkle with 1 tbsp of sugar. Cover with cold water and add the lavender sprigs. Poach, covered, on a medium heat for 10 mins, then allow to cool with the lid on.
Preheat the oven to 180°C/gas mark 4. Grease and line
2 x 20cm sandwich tins. In a bowl, combine the remaining sugar with the dried lavender. Place in the microwave for 45 sec. This will help infuse the sugar with the lavender flavour. Stir, then set aside around a tablespoon’s-worth to decorate the cake with later. Add the butter to the remaining lavender sugar and cream into each other with the back of a wooden spoon. Beat in the eggs, one at
a time, then stir in the vanilla. Sift in the flour gradually, folding
it into the mixture. Stir in 25ml of the cream.
Divide the batter between the two tins and bake for 20 mins until an inserted skewer comes out clean. Allow the cakes to cool in their tins then turn out onto a wire rack to cool completely.
In a large bowl, whip the cream until thick. Whip in three tablespoons of the liquid from the apricots. Place one of the cakes on a serving plate and top with the cream, then layer on the poached apricot. Top with the other cake and sprinkle with the reserved lavender sugar. Serve.
9 large eggs
600g finely minced pork or sausagemeat
225g golden breadcrumbs
large bowl ice-cold water
1 tbsp freshly chopped parsley
2 tbsp chives, snipped, plus extra to garnish
1.5 litres vegetable oil, for deep-frying
salt and pepper
Cook six of the eggs in boiling water for 7 mins. Drain, then refresh in the iced water. Once cool enough to handle, peel, and pat dry with kitchen paper.
In a large mixing bowl, mix the meat with 1 egg, 2 tbsp of the breadcrumbs, the herbs and plenty of seasoning until thoroughly combined.
Divide the mixture into six, and wrap around the boiled eggs, forming them into balls. Beat the remaining eggs in a shallow dish with some seasoning, and dip the sausage balls in the egg mix to coat. In another shallow bowl, coat the balls in the remaining breadcrumbs. Chill until needed.
Heat the oil in a large, heavy-based saucepan to 180°C, using a thermometer to accurately gauge the temperature.
Deep-fry the Scotch eggs, three at a time, for 4-5 mins until golden brown and crisp. Remove to a plate lined with kitchen paper to drain. Cut in half, and serve with a garnish of snipped chives.
Other picnic recipes in the Jul/Aug issue of LandScape include:
- Stuffed picnic bread wreath
- Salad served in preserving jars
- Fig tarts
- Cornish Brie and pickles
- Berry lattice tart
- Peaches baked in dough
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Makes approximately 4 x 250ml desserts
1kg strawberries, hulled, plus 4, including stalks, for decoration
350ml whipping cream
9 sheets of gelatine
4 tbsp caster sugar
Blend the strawberries together in a food processor until a smooth puree. Drain the juice into a small saucepan through a sieve, stirring the pulp to extract the liquid. Transfer the strawberry pulp into a separate saucepan and set aside.
Add enough cold water to the strawberry juice to make the liquid up to 480ml in total. Warm 240ml of this juice mixture with half of the sugar for 3 mins, until the sugar has dissolved and the mixture thickens slightly. Allow to cool a little.
Place seven of the gelatine sheets in a small bowl of cold water and leave to stand for 5 mins. Drain and squeeze excess water from the sheets, then add two to the thickened mixture. Divide this between four serving glasses and freeze for 30 mins.
Bring the pan of strawberry pulp to a simmer on the hob, stirring. Simmer for
1 min, then allow to cool slightly. Add the remaining soaked gelatine sheets to the pulp and stir.
In a large bowl, whisk 250ml of the cream for 4 mins, until soft peaks form. Mix a third of the pulp into the cream and stir thoroughly. Add a layer of the pulp to the glasses, using half of the mixture. Follow with a layer of strawberry cream, using half of the cream mixture. Freeze until needed.
Heat the remaining strawberry juice mixture and remaining sugar for 3 mins, until warm. Place the remaining two sheets of gelatine in cold water to soak for 5 mins. Allow the strawberry juice mixture to cool slightly, then add the softened gelatine, after draining and squeezing out the excess water. Stir, then divide between the glasses. Return them to the freezer for 30 mins.
Add a layer of the remaining strawberry pulp on top of the jelly layers and smooth over with the back of a metal spoon which has been dipped in boiling water. Do the same with a layer of the cream mixture. Whisk the remaining 100ml of cream into soft peaks and layer on top of each jar. Allow to chill for 2 hrs. Add a single strawberry to the top of each before serving.
Other jelly recipes in the July/August issues of LandScape
- Raspberry jelly
- Fruity yogurt jelly
- Elderflower jellies
- Dandelion and burdock and ice cream jelly
- Strawberry and mint fizz jellies