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Golden honey adds a rich taste of the countryside to this **rustic tart**. A beautifully simple way to elevate this sweet ingredient, crisp, buttery pastry encases a smooth honey-infused filling for a comforting dessert with a touch of elegance. Full of natural flavour, this recipe is a celebration of traditional country cooking at its finest.

265g unsalted butter, plus extra to grease

1 tsp coarse sea salt, plus extra to garnish

Preheat the oven to 200°C/gas mark 6. Place the flour in a large bowl and chop 175g of the butter into cubes. Add the cubes to the flour and then add half the sea salt and 1 tbsp of the honey. Mix together with a spoon, then using fingers and thumbs, rub the butter into the flour until it reaches the consistency of breadcrumbs. Mix in the egg yolk and 3 tbsp of cold water. Mix together then knead for 1-2 mins to bring together. Wrap with cling film and chill for 20 mins.

On a clean work surface dusted with flour, roll the pastry out to fit a 23cm pie dish. Grease the dish lightly with butter, then line with the pastry, buckling the tops into folds to make a pattern. Chill for a further 15 mins.

Bake the pastry case blind, covered with baking paper and filled with baking beans, in the preheated oven for 5-10 mins. Remove the paper and beans then cook for 5 mins at 180°C/gas mark 4.

In a large saucepan, heat the remaining butter and honey until melted, then mix in the cornflour. Take off the heat. Beat the eggs in a bowl, then whisk the butter mixture into them, adding the remaining salt. Whisk in the cream and lemon juice. Fill the pastry case with the mixture, then bake in the oven at 160°C/gas mark 3 for 35 mins, until golden. Allow to cool completely, before sprinkling with extra sea salt to serve.

Honey tart: Natural sweetness to savour

Bursting with summer flavour, these **stuffed tomatoes** from LandScape magazine are packed with delicious filling, perfect for summer lunches, light dinners, or outdoor dining. Simple to make and full of rustic charm, it’s a celebration of seasonal ingredients at their best.

15g chopped flat-leaf parsley, plus extra to garnish

Preheat the oven to 180°C/gas mark 4. Slice off the tops of the tomatoes and hollow out the flesh with a metal spoon, reserving the flesh. Place the hollowed-out tomato bottoms side by side in an oven dish.

In a saucepan, heat the oil and sauté the onions and garlic for 8 mins until very soft. Add the tomato pulp and sauté, stirring occasionally, for 2 mins until thick.

Off the heat, stir the beef mince into the tomato mixture, then season with sea salt and black pepper, and add the parsley. Stuff the tomatoes with the mixture, then top each tomato with its lid. Bake for 30-40 mins until the meat is cooked through, then serve garnished with the extra parsley.

Stuffed tomatoes: Flavourful summer dish

Deep red, tender, and with a slightly sharp edge, raspberries bring a burst of fruity sweetness to these **white chocolate fancies**. Rich, creamy white chocolate pairs beautifully with tart raspberry sauce, creating a beautiful balance of flavours. This seasonal recipe is a delicious way to showcase summer’s finest berries.

120g unsalted butter, plus extra for greasing

160g caster sugar, plus extra for sprinkling

#### How to make white chocolate fancies with raspberry sauce

Preheat the oven to 200°C/gas mark 6 and grease the moulds, then sprinkle them with sugar. Place the butter in a small saucepan and melt on a low heat until a liquid. Add the white chocolate to the butter and stir until it has melted.

In a large bowl, whisk together the eggs, salt and 120g of the sugar, using an electric whisk, for 1-2 mins until creamy. Slowly pour in the warm chocolate butter while whisking.

Sieve the flour into the bowl, then fold it into the mixture until just combined. Fill the prepared moulds until they are three quarters full, then place on a baking sheet and bake for 15-25 mins until risen and golden.

In the meantime, place 125g of the raspberries and the remaining sugar in a liquidiser and blend until a puree. Push the puree through a sieve into a bowl.

When the cakes are ready, allow them to cool for 5 mins, then divide the raspberry puree between eight serving plates. Release each cake by running a table knife within the sides of the moulds and place a cake on each plate. Garnish with the remaining raspberries and dust with icing sugar, then serve.

White chocolate fancies with raspberry sauce

Sweet, airy, and bursting with seasonal colour, these mini meringue nests with custard cream and berries are the perfect addition to a summer afternoon tea. Crisp on the outside and soft within, the meringues are filled with rich, silky custard cream and topped with a vibrant mix of fresh berries. Light yet indulgent, this simple recipe captures the essence of summer.

180g hulled and chopped strawberries, blueberries and raspberries

#### How to make mini meringue nests with custard cream & berries

Preheat the oven to 100°C/gas mark ¼. With a pencil, draw nine 4cm diameter circles on parchment paper, spaced out 4cm from each other, then turn the paper over and place on a flat baking tin. Repeat so there are two prepared trays. Separate the eggs, placing the whites in a stand mixer and the yolks in a saucepan, and set aside. Whisk the egg whites for 2-3 mins until foamy and completely whipped, and the mixture does not slip around in the bowl. Gradually add 300g of the caster sugar into the egg whites, with the whisk on the lowest speed. When the sugar has been fully incorporated, add the cream of tartar and turn the whisk to a high speed. Whisk for 12 mins until the mixture is extremely stiff and stays in place when stirred. Transfer to a piping bag fitted with a smooth nozzle, then pipe a circular base for the nest, using one of the circles as a guide. Continue to pipe the sides, making them approximately 1cm thick. Pipe one circle at a time to make the walls, until they are approximately 5cm tall. Pipe slowly, so the walls do not fall over. If they do collapse, refill the piping bag with the meringue mixture already piped out and start again.

Repeat this process to make 18 meringue nests across the two prepared trays. Bake the nests for 3 hrs. Allow to cool.

In a bowl, whisk together the remaining sugar with the egg yolks and cornflour, using a hand whisk. Pour the milk into a plastic jug and microwave for 1 min until piping hot. Slowly whisk the milk into the egg yolk mixture until combined, then place the saucepan on a low heat on the hob. Cook while whisking with a hand whisk for 1-2 mins until thickened. Allow to cool, then whisk in the double cream and vanilla, and leave to chill for 1 hr.

When ready to serve, remove the nests from the parchment paper and set on a plate or place them all on a sharing plate. Fill a piping bag, without a nozzle, with the custard cream, then pipe each nest full of custard and top with the fruit. Serve immediately.

Mini meringue nests with custard cream & berries

Mini meringue nests with custard cream & berries: Afternoon tea dessert

Adding **dried lavender** to sweet dishes creates a delicate, fragrant taste of summer—and this **lavender and apricot sponge cake** from LandScape magazine is the perfect example. Soft, airy sponge is infused with floral notes and paired with the natural sweetness of apricots for a beautifully balanced dessert. Ideal for afternoon tea in the garden or a peaceful moment with a cup of tea, this simple, easy-to-follow recipe celebrates the best of seasonal baking.

2 tbsp dried lavender, plus 2 lavender sprigs

#### How to make lavender and apricot sponge cake

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.

Lavender & apricot sponge cake: Floral summer bake

This simple recipe for **chilled strawberry soup** offers a unique twist on summer desserts. Made with juicy strawberries and served cold, it is light, refreshing, and bursting with natural sweetness — perfect for entertaining in the summer or as a soothing end to a sunny day. Quick to prepare and beautifully vibrant, this chilled fruit soup is a delightful way to enjoy seasonal berries in a whole new form.

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.

Chilled strawberry soup

Freshly barbecued meals enjoyed outdoors heighten the pleasure of warm summer days, and these sticky chicken wings from LandScape magazine are a must to try. Glazed in a rich, honey marinade and grilled to perfection, they strike the perfect balance between sweet and smoky. Ideal for garden BBQs or a sizzling summer supper, this simple chicken wing recipe is guaranteed to be a crowd pleaser.

#### **How to make these sticky chicken wings**

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.

Sticky chicken wings

Cool, creamy, and simple to prepare, this homemade vanilla ice cream is perfect for balmy summer days. Using just a few ingredients, this cool dessert delivers rich, classic vanilla flavour. Try our two delicious variations: An any-berry ripple or decadent triple chocolate twist. Whether you're hosting a summer gathering or treating yourself and the family on a warm day, this easy ice cream recipe is sure to impress.

#### How to make homemade vanilla ice 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.

Make the vanilla ice cream and transfer to the sterilised container. Blitz 300g berries 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.

Homemade vanilla ice cream: Cool and creamy summer dessert

Packed with fresh fruit, these beautifully layered strawberry and cream jellies from LandScape magazine transforms traditional jelly into a flavour-filled summer treat. Light and bursting with sweetness, they are the perfect desserts for sunny gatherings in the garden, picnics in the countryside, or lazy summer afternoons.

**Makes approximately 4 x 250ml desserts**

1kg strawberries, hulled, plus 4, including stalks, for decoration

#### How to make strawberry and cream jelly desserts

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.

Strawberry & cream jellies: Fruit-filled summer dessert

Discover this delicious broad bean and smoked salmon flan recipe from LandScape magazine, a tasty, seasonal dish for summer dining in the sun. Combining the delicate taste of smoked salmon with freshly podded broad beans, this simple, easy-to-make flan is ideal for picnics, light lunches, or summer gatherings with family and friends. A beautiful way to celebrate seasonal produce.

#### How to prepare and make this broad bean and smoked salmon flan

Preheat the oven to 190°C/gas mark 5. Place the beans in a saucepan and cover with boiling water. Stand for 1 min, then refresh, drain, and peel. Chop the dill, leaving a few larger sprigs for decoration, and slice the salmon into small pieces.

In a large bowl, whisk the eggs and crème fraîche together, then mix in the peeled beans, parsley, chopped dill and smoked salmon. Add the zest and juice of the lemon and season with pepper.

Slice the garlic, then place an ovenproof non-stick frying pan on the hob and heat the oil. Sauté the garlic for 1 min, then remove with a slotted spoon and set aside. Pour in the egg mixture, whisking in the pan for 1-2 min, until it starts to firm up, then lightly mix in large spoonfuls of the cream cheese. Top with the garlic and remaining dill. Transfer to the preheated oven for 40 mins. Serve.

Broad bean & smoked salmon flan: Packed with flavour

These delicious blueberry bars have a rich, chocolatey base, on top of which is a cream layer studded with fresh blueberries. As the days begin to warm, they make the perfect addition to a spring picnic or as part of a tasty spread.

## How to make blueberry bars with a chocolate biscuit base {#h-how-to-make-blueberry-bars-with-a-chocolate-biscuit-base}

150g melted unsalted butter, plus extra butter for greasing

Preheat the oven to 180°C/160°C fan/gas mark 4 and grease and line the oven tin with baking paper. Place the chocolate digestive biscuits in a food processor and blend until fine crumbs. Mix in the melted butter and 100g of the caster sugar until completely combined. Transfer the mixture to the prepared tin and press into the bottom of the tin with the back of a metal spoon to create a base. Bake for 15 mins until firm, then turn the oven to 170°C/150°C fan/gas mark 3 1/2.

In a large mixing bowl, use an electric whisk to whisk together the cream cheese, the remaining sugar, eggs, lemon zest and juice, and the double cream for 2-3 mins until very thick. Pour into the oven tin and top with the blueberries. Bake for 35-40 mins until the filling is firm, but still wobbles slightly. Allow to cool at room temperature, then leave to chill for 2 hrs. Cut into 12 bars, and serve.

Blueberry bars with a chocolate biscuit base

Homemade blueberry bars: Simply irresistible

Become a member of LandScape magazine's Makes & Bakes Facebook group :a[here]{href='https://www.facebook.com/groups/836013126896644' target='_blank' rel='noreferrer noopener'}. Share your craft projects, recipes, cakes and garden triumphs, with a good-sized photo and your location, and you could be featured in an upcoming issue of LandScape.

**Here is a selection of makes and bakes from our talented readers, as featured in the :a[June issue]{href='https://www.landscapemagazine.co.uk/magazine/latest-issues/landscapemagazinelatest-issues/' } of LandScape magazine...**

“I made this seascape from dresses found in my local hospice charity shop. It’s slow-stitched, with added bits from my stash.”   
**Susan Lindley, West Yorkshire.**

“I made some plant holders, napkin rings and wind chimes.”  
**Veronica Cruise, North Yorkshire.**

“This morning’s efforts: savoury swirls, lemon drizzle tray bake, blueberry crumble loaf, and some lemon curd.”  
**Lynda Benton, Dumfriesshire.**

“We have had some lovely but cold weather here on Anglesey lately. It’s very much determining what I’m making. It’s blankets galore.”  
**Sally Owen, Isle of Anglesey.**

“Clouds are gathering, in oils.”  
**Margaret Beynon, South Wales.**

“I’m so pleased with my first-ever lemon meringue pie. The curd is made from the juice of lemons, limes and orange, and is very zingy.”   
**Susannah Connell, Cambridgeshire.**

#### SHARE YOUR MAKES AND BAKES {#h-share-your-makes-and-bakes-nbsp}

Join our community on Facebook :a[here]{href='https://www.facebook.com/groups/836013126896644' target='_blank' rel='noreferrer noopener'}

Every edition of LandScape showcases the best Britain has to offer, including delicious recipes, inspirational gardens and step-by-step craft projects

  
**:a[The June issue of LandScape magazine]{href='https://www.landscapemagazine.co.uk/magazine/latest-issues/landscapemagazinelatest-issues/' } is out now!**

Enjoy the beauty and diversity of the British garden and its plants. You’ll find inspiration and advice as we invite you into gardens where nature and nurture flourish.

Every issue has tempting recipes that make the most of the season’s produce. You’ll find new ways to enjoy traditional favourites for every meal.

You can create beautiful decorations using seasonal flowers and foliage. Follow our step-by-step guides to creating simple crafts for home and garden.

Read about the craftsmen and women who are keeping Britain’s traditional skills alive. Visit towns, villages and countryside that encapsulates the country’s proud history.

Learn about the animals and birds that inhabit our fields, rivers and coasts. And we explain how there’s more to many of our farm animals than meets the eye.

**The :a[June issue of LandScape magazine]{href='https://www.landscapemagazine.co.uk/magazine/latest-issues/landscapemagazinelatest-issues/' } is out now!**

**The new issue of LandScape is out now...**

The gentle shades of spring are giving way to an infusion of richness as **June** bursts into life, with sumptuous blooms abounding. With more sun-filled days, now is the time to enjoy the garden, gather with friends, and explore lush countryside and sparkling coastlines.

Step into the billowing walled garden of **Gwaenynog Hall**, which inspired beloved story-teller and illustrator **Beatrix Potter** to write one of her popular tales. Fill containers and crevices with **alpine plants** to create a tapestry of textures, and celebrate June’s bounty with fulsome arrangements in vivid hues.

Savour soft and airy **sponge rolls**, swirled with tangy fruit and indulgent cream, and enjoy a twist on a family favourite, with a lighter version of **toad in the hole**; its golden batter jewelled with vegetables. Enjoy the refreshing bite of crunchy **radishes** in a variety of vibrant dishes, perfect for warmer days.

Discover how :a[blacksmith Simon Connett]{href='https://simonconnettblacksmith.com/' target='_blank' rel='noreferrer noopener'} shapes shining steel to capture the fleeting beauty of flowers on sinuous stems. Decorate old tins from the store cupboard with painted florals to create a **wind chime** that gently sways in the breeze, and dress the table for a summer meal with beautifully **beaded napkin holders** made from shirt cuffs.

Explore the peaceful sanctuary of :a[Tresco]{href='https://www.tresco.co.uk/' target='_blank' rel='noreferrer noopener'} in the Isles of Scilly, surrounded by azure waters, with its relics, legends and tropical plants. Learn how Norfolk’s precious peat-lands in **Roydon Common** are being restored to support a range of wildlife, and how the secretive **slow worm** is the gardener’s ally.

Celebrate the season with charming **DIY Easter decorations** that bring a soft, springtime feel to your home. Pastel colours beautifully enhance the smooth, organic shapes of decorative Easter eggs, adding a touch of elegance to your table display. Soft pinks and greens reflect the freshness of spring and pair perfectly with potted spring blooms like tulips, hyacinths, and daffodils.

The pastel eggs are easy to create using fabric scraps, making them perfect for anyone looking for budget-friendly Easter decor ideas. They not only add a personal touch to your Easter table but also capture the essence of springtime charm.

#### **How to Make Fabric-Covered Easter Eggs: A Step-by-Step Guide**

Decorating real hen or duck eggs for Easter adds a charming, rustic touch to your spring decor. Before you can decorate them, the eggs must be hollowed out. Here's how to safely empty and prepare eggshells for your DIY Easter project.

Using a bodkin needle or a small screwdriver, carefully pierce a small, button-sized hole at each end of the egg. Gently blow into one end (a straw works well for this), allowing the egg's contents to flow out into a bowl. Once emptied, rinse the eggshell thoroughly with warm water and set it aside to dry completely.

Once dry, cut small strips of pretty fabric — elliptical or triangular shapes work best, as they mould neatly around the curved surface of the egg. Using PVA glue, carefully apply the fabric pieces to the shell, smoothing them down to create a seamless, decorative finish.

These fabric-covered eggs make a beautiful addition to any DIY Easter centrepiece, spring table setting, or seasonal home display.

**Project:** Rachel Hawkins **Photography:** Richard Faulks

**:a[148-Page Spring Special]{href='https://www.landscapemagazine.co.uk/magazine/latest-issues/landscapemagazinelatest-issues/' } is out now, PLUS 32-page bonus magazine!**

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