Cheese and marmalade savoury biscuits, recipe from LandScape magazine Jan/Feb 2018 issue.

Cheese and marmalade savoury biscuits, recipe from LandScape magazine Jan/Feb 2018 issue.

Makes 12

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

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Cranberry-topped vegetable pie, LandScape magazine, Christmas 2017 issue.

Cranberry-topped vegetable pie, LandScape magazine, Christmas 2017 issue.

Serves 6

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
200g spinach
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

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Halloumi, tomato and rosemary skewers

Serves 4
4 wooden or metal skewers
500g halloumi
25 baby tomatoes
4 sprigs of rosemary
2 lemons
2 tbsp honey
black pepper

If using wooden skewers, soak them in a tub of cold water for 20 mins, then dry. This helps stop them burning. Cut the halloumi into bite-sized chunks and cut one of the lemons into six, lengthways, then half the pieces vertically to make small wedges. Break the rosemary into 2cm shoots leaving half a sprig for later. Thread the halloumi, lemons, tomatoes and rosemary onto the skewers. Place in a shallow dish or tray.

In a small bowl, zest and juice the remaining lemon. Chop then mix in the rest of the rosemary. Add the honey and ground black pepper. Pour the mixture over the skewers and marinate for at least 1 hr.

Heat the barbecue until the coals are entirely white. Place the barbecue rack on the top position and heat for 10 mins. Place the skewers on the shelf and grill for 4 mins. Using a fish slice to slide the cheese off the shelf, carefully turn over and cook for another 4 mins. Serve.

Other barbecue recipes in our July/August 2016 issue:

Spicy root and bean stew

Serves 4
1 onion, peeled and cut into thin wedges
2 sticks celery, sliced thickly
2 cloves garlic, finely chopped
1.5kg mixed root vegetables such as potatoes, swede, parsnips, carrots and celeriac, cut into bite-sized chunks
2 tbsp rapeseed oil
25g butter
1 tsp ground cumin
1 tsp ground coriander
½ tsp chili powder
1 litre vegetable stock
400g cooked broad or butter beans

Heat the oil and butter in a large saucepan or flameproof casserole. Add the onion and celery and cook gently for 3 mins until they begin to soften. Add the garlic and cook for 1 min. Add the root vegetables and stir until coated with butter and oil.
Cover and cook gently for 5 mins, stirring occasionally until the vegetables are beginning to soften and turn a golden colour. Sprinkle over the spices then add the stock and bring to the boil. Drain the beans and add to the pan. Cover and cook for 15 mins until all the vegetables are tender.

Other winter stew recipes in our Jan/Feb 2014 issue:

• Chicken and mushroom casserole with tarragon bread
• Beef and ale stew with cheddar cheese and herb dumplings
• Pork and apple casserole with caramelised apple slices and crispy sage
• Wild salmon and prawn stew
• Venison with red wine and juniper berries

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