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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
2 small firm, ripe pears
1 tsp. lemon juice
1 piece stem ginger,
150g softened butter
150g light muscovado sugar
3 free-range eggs
200g self-raising flour
icing sugar to dust
Peel, core and dice the pears. Toss in the lemon juice and set aside. Beat the butter and sugar together until light and fluffy.
Add the eggs one at a time and beat well after each addition, adding 1tbsp of flour with the last egg. Sift the remaining flour into the bowl and fold in. Add the diced pears and sliced ginger and fold in.
Spoon into a greased 20cm-deep round cake tin and level the top. Arrange the blackberries on top of the cake and gently push a little way into the batter. Bake at 180ºC/gas mark 4 for 50–60min or until a skewer inserted into the centre of the cake comes out clean.
Allow to cool in the tin for 5min. Transfer to a wire rack to cool completely and serve cold, dusted with icing sugar.
Other fruits of the harvest recipes in our Sept/Oct 2013 issue:
• Upside down plum tart
• Rich rice pudding with plum compote
• Toffee pears
• Plum and port ice cream
• Blackberry omelette
For back issues click here, or to subscribe to LandScape click here.
400g soft brown sugar
400g unsalted butter
500g plain flour
icing sugar, to dust
Preheat the oven to 180°C/gas mark 4. Core and thickly slice the apples and place in a saucepan with the juice of the lemon, 200ml cold water and 100g sugar. Simmer for 12 mins, stirring occasionally, until the apples are just soft. Drain and set the pan aside.
Using the fingertips, rub the butter into the remaining sugar and flour in a large bowl. Press two-thirds of it into a greased and lined 23 x 30cm deep tray, then stir the remainder into the apple mixture roughly and pour on top. Mix in the custard in swirls and bake in the preheated oven for 30 mins. Remove and leave to cool in the tray. Once cool, dust the tray bake with icing sugar, cut into 15 squares and serve.
Other tray bake recipes in our Sept/Oct 2016 issue:
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.
Other duck recipes in our Sept/Oct 2016 issue:
2.5kg Bramley apples
1.2kg light, soft brown sugar
1 red chilli (optional)
1.2 litres cider vinegar
2 cinnamon sticks
5 star anise
40g fresh root ginger
½ tbsp sea salt
Core and chop the apples into small chunks. Zest and juice the lemon. Place the zest and apple into a large saucepan, stirring in the lemon juice. Add the sugar and 200ml of cold water and stir thoroughly. Heat through, stirring constantly until the sugar has dissolved and the apples are glossy. Trim and half the chilli lengthways. Add the chilli halves, cider vinegar, cinnamon sticks and star anise to the apple mixture. Bring to the boil.
Peel the ginger, then grate into the saucepan. Add the salt and 1 tbsp of roughly cracked peppercorns. Stir thoroughly and simmer for 4 hrs until thick and sticky.
Transfer to sterilised jars. Place a wax disc on top of the chutney and seal with a sterilised lid. Keep in a cool, dark place for 1 month before opening.
Other chutney recipes in our Sept/Oct 2016 issue:
200g Rosa rugosa rosehips
15-20 cardamom pods, according to taste
zest and juice of 2 oranges
175g golden caster sugar, plus extra for
175g unsalted butter, at room temperature
3 large eggs
175g self raising flour, sifted
½ tsp baking powder
Top and tail the rosehips, and remove seeds. Preheat the oven to 160c/gas mark 3. Grease and line a 900g loaf tin with baking paper. Using the end of a rolling pin, crack the cardamom pods open and remove the seeds from the shells. Set the seed to one side and reserve the shells.
Simmer the rosehips and cardamon shells lightly in the orange juice for 5 mins in a small pan. Turn off the heat and leave to cool. Remove the rosehips and cut into quarters.
In a mixing bowl, cream together the butter and golden caster sugar with the orange zest and cardamom seeds until fluffy. Gradually add the eggs, including a drift of flour with the last egg to prevent the mixture from curdling. Fold in the rest of the flour, with the baking powder, a little at a time.
Fold half the rosehips evenly into the mixture. Spoon the mixture into the tin. Gently push down any hips above the surface.
Bake for 45 mins until a skewer pushed into the cake comes out clean. Remove from oven and scatter the remaining rosehips over the cake. Remove the cardamom shells from the orange juice. Pour the juice, with a final sprinkle of sugar, over the top of the cake. Return to the oven for another 5 mins.
Other rosehip recipes from our Sept/Oct 2014 issue:
• Rosehip muffins
• Rosehip fruit leathers
• Rosehip marmalade
1kg butternut squash
1 red onion
2 fat garlic cloves
1 red chilli or 1/4 tsp. red chilli flakes
Few sprigs rosemary
5 tbsp. cold pressed rapeseed oil
Salt and freshly ground black pepper
1 tbsp. pumpkin seeds
Cut the squash half and scoop out the seeds. Cut into long wedges and place in a roasting tin. Peel the onions and slice into very thin wedges. Chop the garlic and chilli. Scatter the onion, garlic and chilli over the squash and add a few rosemary leaves. Drizzle with oil and season with salt and pepper. Roast for 45min–1 hour at 190ºC/380ºF/gas mark 5, until soft. Towards the end of the cooking time toast the pumpkin seeds in the oven for 10min. Serve sprinkled over the roasted squash.
Other Pumpkin and Squash recipes include:
• Pumpkin bread
• Pumpkin & pear soup
• Pan fried squash with sage
• Pumpkin and apple mash
• Cheesy squash bake
16 baby leeks
3 tbsp. oil
16 slices of bacon
3-4 sprigs flat parsley
1-2 garlic cloves
1 organic lemon
1 slice of toast
20g freshly grated parmesan
Parboil the leeks for 2-3min in boiling, salted water. Drain and blanch the leeks in cold water, drain again and leave to cool. Grease a baking tray with oil. Wrap a slice of bacon around each leek and lay on the baking tray. Brush each one with oil and bake in a preheated oven (225°C/gas 8) for 8-10min, until the bacon is crispy. Cut the parsley into fine strips. Peel the garlic and put through a press. Wash the lemon in hot water, pat dry and peel off thin strips with a lemon zester. Chop the toast up into croutons and mix with the parsley, garlic, parmesan and half the lemon zest. Sprinkle the croutons over the leeks. Add tiny flecks of butter and roast for a further 10min. Arrange on plates and sprinkle with the remaining lemon.
Other Leek recipes include:
•Tarragon chicken casserole
•Mini leek and cheddar quiches
•Mushroom and leek ragout
•Leek and turkey pie
•Leek, potato and stilton soup with croutons
•Salmon fillet with leeks, carrots and couscous
Makes 4 jars
1kg ripe blackberries
1 stick of cinnamon
½ tsp ground nutmeg
3 juniper berries
225g golden caster sugar
125ml cider vinegar
Place the sugar and vinegar in a saucepan. Crush the juniper berries between two teaspoons and add to the pan with the spices. Bring to the boil gently, stirring until the sugar has dissolved. Reduce the heat and simmer for 10 mins. Add the blackberries, cover and simmer for a further 10 mins, stirring occasionally. Pour into sterilised preserving jars, seal and allow to cool. Label and store in the refrigerator for at least one week before using.
Served with cold cuts, duck or lamb.
Other blackberry recipes from our Sept/Oct 2015 issue:
• Blackberry and orange crumble bars
• Blackberry swirl cookies
• Blackberry cake
• Blackberry bread and butter pudding
• Blackberry mousse
200g chunky wild mushrooms
2 tbsp olive oil
2 red onions, peeled and cut into chunks
2 large leeks, peeledand chopped
2 whole cloves garlic, crushed
850g fillets of chicken thighs, each cut into 4 pieces
400g ham, cut into small pieces
large knob of butter
75g flour (plain or self raising) plus extra for dusting
350ml stock (chicken or vegetable)
2 tsps dried herbs
300g puff pastry, at room temperature
1 egg, beaten
large handful of fresh parsley
Preheat the oven to 200°C/gas mark 6. Add the oil to a large pan, and fry the onions and leeks for 10 mins. Towards the end of this time, add the garlic. Remove the vegetables from the pan with a slotted spoon and put in the chicken. Season and fry for 5 mins until golden. Add the mushrooms, cook for another 5 mins, then add the ham. Stir then spoon into a 2.5 litre ovenproof pie dish.
Melt the butter in a second pan. Add the flour gradually, stirring all the time. Pour in the stock with the milk, a little at a time. Bring to a rolling boil for 5 mins. Add the dried herbs. Pour the liquid over the chicken, ham and mushrooms and stir everything together.
Dust a surface with flour and roll out the pastry to the shape of the dish, leaving an inch extra around the edges. Cut a small hole in the centre. Brush egg around the rim of the dish, then top with the pastry. Press down the edges to make a seal. Make decorative shapes from the pastry off-cuts and stick to the lid with water. Brush the pastry with egg. Bake the pie for 30 mins, until the pastry is crisp and golden.
Other wild mushroom recipes from our Nov/Dec 2013 issue:
• Wild mushroom soup
• Wild mushroom stew
• Pickled wild mushrooms
• Wild mushroom rolls
For the pudding
2 apples or 1 apple and 1 pear
finely grated zest and juice of 1 orange
4 tbsp fine shred marmalade
8 slices white bread, 1–2 days old
For the sauce
2 tbsp caster sugar
150ml sweet white wine or sherry
To make the pudding, peel, core and chop the apple and pear if using. Stone and roughly chop the plums. Place the fruit in the saucepan and add the orange zest, juice and marmalade. Cook gently for 10-15 mins, stirring occasionally until the fruit is very tender. Allow to cool. Remove the crusts from the bread and use to line a 900ml pudding basin.
Pile all the fruit and the juices into the bread-lined basin and cover the top with bread. Place a plate on top of the bowl and weight down. Place in the refrigerator for at least 4 hours.
Meanwhile, make the plum sauce. Stone and roughly chop the plums. Place in a small pan with the sugar and wine. Bring to the boil then reduce the heat and simmer for 10-15 mins until very soft. Blitz in a food processor or with a stick blender. Keep chilled until required.
To serve, turn the pudding out onto a serving plate and serve with the sauce.
Other harvest feast recipes in our Sept/Oct 2015 issue:
• Chestnut and bacon salad
• Roasted beetroot with soured cream
• Sautéed vegetables in lemon butter
• Slow roast pork with roasted apples and onions