Our recipe for lemon drizzle loaf cake is topped with pink icing, sugar rosettes and lemon zest, for a bake that is as pretty as it is delicious.Read More
Our easy lemon curd recipe yields a sweet concoction that is satisfying to make and eat. And it takes only 20 minutes.Read More
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:
2 tbsp elderflower syrup
zest of 2 lemons
200g plain digestive biscuits
90g unsalted butter
60g golden caster sugar
360g marscapone cheese
160ml double cream
a pinch of powdered cardamom
single elderflowers to decorate
To make the base put the biscuits in a bowl and crush with a rolling pin until they resemble breadcrumbs. Melt the butter in a pan and add the crushed biscuits, sugar and cardamom. Mix well so all the dry ingredients are covered with the butter. Press the mixture firmly into the bottom of a 20cm loose-bottomed baking tin and refrigerate for an hour until set.
Gently stir together the mascarpone, half the lemon zest and the elderflower syrup, then fold in the double cream. Spoon out onto the top of the biscuit base, spreading smoothly, and chill in the fridge for 3 hours.
Prior to serving, sprinkle the surface of the cheesecake with the remaining zest then scatter over the single flowers.
Other elderflower recipes in our May/Jun 2015 issue:
• Elderflower syrup
• Elderflower cream tarts
• Elderflower and raspberry jellies
• Elderflower and mint sorbet