Tipple | Peach Iced Tea

We can’t think of many things more refreshing than an iced tea on a warm day. We’ve used earl grey here, but you can try different types of tea, such as jasmine for a floral variation.

Makes syrup for 2 ltr of tea

3 ripe peaches, stoned and quartered with the skin on

100ml maple syrup

2 earl grey teabags

To serve:

1 ripe peach, stoned and sliced

Fresh mint

Ice cubes

To make:

1 Add the peaches to a pan over a medium heat, along with the maple syrup and 250ml of water. Simmer gently for 15 mins, giving the peaches a mash with a potato masher every so often to break them down.

2 Remove from the heat and strain the liquid through a fine sieve into a jug, discarding the pulp. Leave to cool.

3 Place the teabags into a jug and pour over 1 ltr of freshly boiled water. Allow the tea to steep for 2-3 mins, then remove the teabags and allow the tea to cool completely.

4 In a large serving pitcher, add half the peach syrup together with the cooled tea and stir until combined. Add plenty of ice to get it lovely and cold. Pour into glasses filled with more ice and garnish with peach slices and fresh mint before serving.

Cook’s note: The syrup can be made ahead and kept in the fridge for up to five days.

This recipe is taken from our June issue’s ‘A Good Life’ pages in which Michelle Tansley shows us around her Derbyshire garden and shows us what she’s cooking and growing this month. The feature also includes recipes for Grilled Chicken Thighs with Romesco Sauce, Roasted Beetroots and Carrots with Whipped Feta, Herb and Edible Flower Salad and Frozen Kefir with Fresh Cherry Compote.

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Recipe | Salmon Frittata for a Picnic

Full of flavour, this made-for-picnics frittata is ideal to enjoy while lounging in the sun

Serves 6

500g new potatoes, washed and sliced 1cm thick
100g frozen peas
1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
8 large eggs
1 lemon, zested
225g halloumi cheese, drained and cut into 1cm cubes
½ small courgette, finely sliced
200g ready cooked, hot smoked salmon, skinned
2 chives, finely chopped
½ tbsp chopped dill

1 Place the new potatoes in a pan of salted , boiling water for 10 mins, or until they soften. A few mins before they’re done, add the frozen peas. Drain and set aside to cool.

2 In a large grill-proof frying pan, gently heat the olive oil, then add the onion and garlic and cook slowly for 10-15 mins, or until softened.

3 Meanwhile, crack the eggs into a large mixing bowl, season and whisk with a fork until well beaten. Zest half the lemon into the bowl and add the halloumi.

4 Add the courgette slices to the mixing bowl along with the cooled peas and potatoes. Then flake over the salmon.

5 Pour the egg mixture into the frying pan, giving it a few shakes to ensure the mixture settles evenly. Cook for 10-15 mins over a medium heat, using a silicone spatula to release the edges and check that the underside is cooking nicely and not burning.

6 Preheat the grill to medium, then place the frittata pan underneath for a further 5-10 mins to fully cook the top of it. Pack up when cooled and garnish at the picnic with a scattering of chopped chives and dill on top.

This recipe is taken from our June ‘Gathering’ feature, a menu for a meet with friends for an outdoor yoga session and a picnic. It also includes recipes for Kale, Pear & Ginger Super Green Smoothie, Kale, Chard, Pepper & Chickpea Salad, Smoked Paprika Houmous Dip with Crudites, a Courgette & Sweet Potato Loaf and Dark Chocolate Brownie Date Balls. The recipes are by Kay Prestney and the photography is by Rebecca Lewis.

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Recipe | Fruit & Nut Breakfast Bars

Goodness on the go – these tasty bars are easy to pack up and take out on adventures.

Makes 16

For the topping:

20g blueberries

20g pumpkin seeds

20g skin-on almonds, chopped

For the breakfast bars:

75g coconut oil

75g peanut or other nut butter

50ml honey

2 ripe bananas, mashed

200g oats

1 tsp cinnamon

15g sesame seeds

25g dates, chopped

20g blueberries

1 Start by assembling your topping. Add the blueberries, pumpkin seeds and almonds to a small bowl, mix lightly and set aside.

2 Meanwhile, preheat the oven to 180C/Fan 160C/Gas 4 and line a 20cm square tin with baking paper.

3 In a pan, melt the coconut oil with the nut butter and honey, and stir thoroughly to combine.

4 In a large bowl, mix together the mashed banana and oats. Add in the cinnamon, sesame seeds and dates, then pour over the nut butter mixture and mix until well combined.

5 Gently add in the blueberries and tip the mixture into the prepared tin. Press to level out, then sprinkle over the topping and press in gently.

6 Bake for about 30 mins, or until a skewer comes out clean. Allow to cool in the tin then transfer to a cooling rack. When cold, cut into slices.

Cook’s note: These can be kept for 3-4 days in an airtight container.

This recipe is just one of the ideas from our May ‘Gathering’ feature, a menu for a breakfast picnic which we have called ‘Up With the Lark’. It also includes recipes for Turmeric Coffee, Granola, Breakfast Burritos and French Toast with Fruit & Maple Syrup. The recipes and photography are by Catherine Frawley and the styling is by Kay Prestney.

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Tipple | Rhubarb Mojitos

Raise a drink to the coming season with this refreshing twist on a classic mojito.

Makes 6

400g rhubarb, topped, tailed and roughly chopped. Plus 1 stalk extra, to garnish
100g unrefined brown sugar
Crushed ice
10g fresh mint leaves. Plus an additional sprig of mint per person, to garnish
Juice of 2 limes
6 shots (25ml each) white rum, optional
Sparkling water
1 lime, to garnish

1 Place the rhubarb and sugar in a small saucepan along with 100ml of water and bring to a boil.

2 Once boiling, reduce the heat to a gentle simmer and cook for a further 15 mins, or until softened, stirring regularly to avoid sticking. Blitz in a blender until it's a smooth consistency, then set aside to cool.

3 To serve, fill a third of each glass with crushed ice, then divide the mint leaves, lime juice and rhubarb syrup between each glass.

4 If using, add a shot of rum to each glass and top with sparkling water.

5 Using a vegetable peeler, cut the remaining rhubarb stalk into thin ribbons. Curl and add a ribbon to each glass, along with a sprig of mint and a wedge of lime to garnish.

This tipple is just one of the ideas from our April ‘gathering’ feature, which we’ve called ‘Lighting the Way’. It’s a menu to accompany the Scandi celebration of Valborg, thrown to welcome in Spring. It also includes for Avocado Mousse with Prawns, Meatballs & Cucumber Sticks, Pickled Cucumber, Swedish Beetroot Salad and a Saffron Swedish Cake. The recipes are by Kay Prestney and the photography by Rebecca Lewis.

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Tipple | Fruit Iced Tea

A refreshing glass of fruity tea that can be served with or without booze

Serves 10

2 peach or lemon and honey teabags

2 tbsp sugar syrup

Ice

Sparkling water

Cava (optional)

Violets (optional)

1 In a teapot, add 250ml boiling water to the teabags and leave to steep.

2 Add the sugar syrup and stir.

3 To serve, add an ice cube or two to your glass of choice and add the tea mixture to either sparkling water or cold cava. To be extra fancy, decorate each glass with a violet flower.

This recipe was just one of the ideas from our March ‘Gathering’ feature, ‘Swap Shop’, a menu for a clothes swapping session with friends. It also includes recipes for Salmon Scotch Eggs with Lime Wasabi Mayo, Wild Garlic & Lancashire Cheese Mini Quiches, Gin & Lemon Squares and Affogato.

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Recipe | Bergamot Jelly

If you’re lucky enough to come across bergamots, this recipe is a lovely way of preserving their sunshine in the depths of winter and will bring great cheer to your toast on darker mornings.

Makes about 7-8 x 200g jars

1kg bergamots

250g lemons

1.125 kg caster sugar

1 tsp vanilla bean paste

1 Wash and cut the bergamots and lemons into eighths. Place in a large pan and cover with 2 ltrs of water. Place over a medium high heat and simmer for 45 mins, stirring regularly. The fruit should be completely softened and falling apart.

2 Place a colander over a large bowl and line it with a tea towel or muslin. Pour over the boiled fruits and strain. Gather the edges of the fabric and tie tightly together, then hang the parcel over the colander and bowl and leave to strain overnight. Don’t be tempted to squeeze it to speed up the process as you’ll end up with a cloudy jelly.

3 Measure the strained liquid into a pan – you should have roughly 500ml but don’t worry if it’s a little more or less. Top up with water until you have 2 ltrs of liquid overall.

4 Return the pan to a medium heat and once the liquid is boiling, add the sugar. Stir to dissolve.

5 Bring the mixture back to a simmer and monitor the temperature, stirring regularly. Begin testing once the mix reaches 104C.

6 Dollop a small spoonful of the jelly onto a chilled plate and pop into the freezer for 2 mins. Remove and run your finger through the middle of the jelly – if the surface wrinkles and holds its shape, it’s reached setting point. If the jelly remains liquid and runs back to the centre where your finger has run through the middle, return it to the heat and continue cooking.

7 Repeat the wrinkle test, using clean chilled saucers every time, until the jelly passes the test. Keep stirring the jelly regularly to avoid it catching on the base of the pan. I find that sometimes you need to cook this jelly until it reaches 110C, so do be patient and repeat the test regularly until you achieve the result you are looking for.

8 Once the jelly has passed the wrinkle test, remove the pan from the heat and stir in the vanilla paste, then begin transferring it to sterilised jars using a funnel. Seal with the lids immediately. Leave to sit until cool enough to handle, then make sure the lids are on as tightly as possible and wipe away any sticky spots. Label and store somewhere cool and dry for up to 6 months.

This recipe is taken from Winter in the Highlands by Flora Shedden (Quadrille) and you can find a longer extract in our feature Cold Hands, Warm Heart, in our January issue, including recipes for a Cranberry Shrub, Prune & Pecan Porridge, Onion Soup and Leek Dauphinoise. The issue is in shops now.

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Tipple | Pomegranate Rose Sharbat

Sharbats* are a syrup made from fruit and herbs – this one is particularly good paired with a natural sparkling wine or tonic.

Makes 8 cocktails

100ml honey

100ml pomegranate juice (fresh or bottled, see note for fresh below)

2 tbsp dried rose petals

2 sprigs fresh rosemary

Sparkling wine, kombucha, kefir or tonic

1 Add the honey and pomegranate juice to a 300ml (or larger) jam jar. Stir to mix thoroughly.

2 Stir in the rose petals and then add the rosemary to the mix, ensuring it’s fully covered by the honey and juice (snap the rosemary into smaller pieces, if needed).

3 You can use the mixture straight away, but you can also leave it at room temperature for up to 1 week, as it will ferment into a fizzy cordial. It will then need to be refrigerated, where it’ll keep for up to 1 month.

4 To use, strain 1 tbsp of the sharbat syrup into a wine glass and top up with a fizzy drink of your choice.

Bartender’s note: To make fresh pomegranate juice, cut a pomegranate in half horizontally. Cut the halves into wedges by slicing through the thick white membranes that segment the seeds. Use your fingers to tease the seeds out into a sieve (set over a bowl or jug) and simply squeeze the seeds with your hands to extract the juice. It’s very satisfying! Pomegranate juice and rose petals are both great for heart health as they aid circulation, which will also help to keep us warm in winter. The addition of honey and rosemary mean that this cordial has gut-health benefits, too.

*Sharbats were first featured in a monumental tome on health called Canon Of Medicine, written by Persian physician-philosopher Avicenna in the 11th century.

This recipe is from our January issue’s ‘Gathering’ pages, ‘A Taste of Persia’. The menu also includes recipes for Buttery barbari, Tahdig, Fesenjan, Kaale seerabeh salad, Persimmon parfait and Baklava biscuits. The recipes are by Rachel de Thample and the photography by Katharine Davies. The issue is in shops now.

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Recipe | Fig & Thyme Sponge

Photograph by Emma Croman

There’s always room for pud – especially when it’s as light and as lovely as this is

Serves 6

250g unsalted butter, plus extra for greasing
250g caster sugar
6 medium eggs
2 tsp finely chopped fresh thyme
1 tsp vanilla bean paste
250g self-raising flour
2-3 tbsp milk
120g honey
8 figs
5 sprigs thyme, plus extra for garnish
200g vanilla natural yogurt

1 Preheat the oven to 180C/Fan 160C/ Gas 4. Meanwhile, grease and line a 1kg loaf tin with butter and greaseproof paper.

2 For the sponge, beat the butter and sugar until light and fluffy.

3 Add the eggs, one by one, before adding the thyme and vanilla. Then sift in the flour, folding it into the mix.

4 Finally, add the milk, a splash at a time, and fold in gently.

5 Pour the batter into the tin and bake for 50-60 mins – it’s ready once the top is golden and a skewer comes out clean. Remove the cake to cool completely, but leave the oven on.

6 Meanwhile, butter a 20 x 22cm ovenproof dish and pour in the honey.

7 Chop 4 of the figs into halves and 4 into quarters, then add to the honey along with the 5 sprigs of thyme. Stir to coat, then bake for 15-20 mins, or until the figs caramelise slightly.

6 Serve the cake topped with yogurt, baked figs, and a drizzle of honey.

This recipe is taken from our October ‘gathering’ pages, a menu for a harvest roast, which also includes recipes for Blackberry Fizz, Apple & Pear Roasted Pork, Roasted Garlic Mash with Crispy Sage Browned Butter, Autumn Veg Traybake and Loaded Cauliflower Cheese. The recipes are by Rebecca Finley and the photography by Emma Croman.

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Recipe | Yogurt, cherry & passionfruit crumble jars

Photography by Rebecca Lewis

Portable puddings mean you can enjoy your dessert whenever you fancy – so start saving your jam jars now

Serves 6

300g fresh cherries, destoned

2 tbsp maple syrup

1 lemon, juiced

180g mixed nuts

1 tsp ground cinnamon

1 tbsp chia seeds

1 tbsp hemp seeds

1 tbsp pumpkin seeds

1 tbsp honey

450g natural yogurt

15 passion fruits

100g dark chocolate chips

12 edible flowers, optional

6 empty jam jars to serve

1 Heat the cherries, 1 tbsp of the maple syrup and the juice of half of the lemon in a small pan over a medium heat. Stir gently for 5 mins until the start to soften, then set aside to cool.

2 Meanwhile, place the nuts, cinnamon and seeds in a blender and blitz until they’ve formed a crumble-like consistency. Add the honey and give it another quick blitz to combine.

3 Place a layer of the nut crumble (using up half the mix) into the base of each jam jar, then add a layer of natural yogurt.

4 Cut and scrape out 12 of the passion fruits and divide equally between the jams jars, followed by another layer of natural yogurt.

5 Finally, add a layer of the cherry compote and top with the rest of the nut crumble.

6 Cut the last three passion fruits in half and top each jar with one half along with a couple of edible flowers.

This recipe is from our feature ‘A Lovely Arrangement’ in our June issue, a menu for a picnic surrounded by spring blooms. It also includes recipes for Rye Bread & Smoked Salmon Floral Squares, Summer Rolls, Edible Flower Salad, Pea & Goat’s Cheese Quiche and Lavender Lemonade. The recipes are by Kay Prestney and the photography is by Rebecca Lewis.

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Recipe | Pomegranate Molasses

Homemade pomegranate molasses is both sweet and sour – drizzle it over bread and cheese or use it in dips, dressings and even drinks or desserts. Its vibrant colour will help give you a lift at the dog end of winter, too

Makes around 280ml

4-6 large pomegranates (juiced to produce 1 ltr pomegranate juice)
125g sugar
1 large lemon (juiced, to produce around 60ml lemon juice)

1 Peel the pomegranates and remove as much pith and membrane as you can, leaving the seeds intact.

2 Put the seeds in a large sealable plastic bag – you may have to do this in batches. Use a rolling pin to roll over the seeds, releasing their juices.

3 Cut a tiny hole in the corner of the bag and pour the juice into a saucepan. Squeezing the leftover seeds will release the last few drops.

4 Add the sugar and lemon juice to the saucepan and place over a medium-high heat. Once the juice starts to boil, reduce the heat and simmer. You should see the liquid boiling very gently in the middle. Let the mixture simmer for 45 mins, stirring occasionally to make sure that the juice doesn’t catch.

5 Reduce the heat very slightly and let it simmer gently for another 15 mins. To see if it’s ready, dip a spoon in. If it coats the spoon, it’s done.

6 Remove from the heat and leave the mixture to cool in the pan for 30 mins, then pour into a sterilised jar. The mixture will still be runny at this point but will thicken as it cools.

Cook’s note: You can store the molasses in the fridge for up to 6 months.

A project for while your molasses cools…

Watercolour painting is a quietly mindful activity that you can do while waiting for the oven timer to ping. Shed any thoughts of proficiency, this is not meant to be a masterpiece. The point is to simply look deeply and try to recreate what you see.

You will need:
Pomegranate, cut or torn in half
Watercolour paper
Pencil
Rubber
Paints
Palette or old plate
Brushes
Jar of water, for rinsing brushes

1 Arrange your pomegranate sections and take time to really look at it – its shapes, colours and textures, and how the light falls on the fruit. Notice what you’re feeling – perhaps you’re excited or nervous or calm.

2 With your pencil, sketch out the shape of the fruit – its form and the detailing around the seeds and their membranes. Use the rubber to remove any sections you’re not happy with and play around until you’ve got something you’d like to paint.

3 On your palette or plate, combine the colours you want to use. Adding a tiny amount of blue or yellow to pinks and reds can add depth to the colours in ready-mixed paints.

4 Begin to transfer the paint from palette to paper, building up in layers to create depth. With watercolours, you can continue to layer up when the paint is wet if you want to combine colours or wait until each area is dry if you don’t want colours merging, such as the yellow of the pith. Allow your painting to dry fully before putting it somewhere for you to admire.

This recipe and project are taken from our new series, Kitchen Therapy in which we celebrate spending time at home, cooking and baking, as a form of self care. Find more recipes and ideas for the end of winter in the February issue, which is out now. The recipes and makes are by Lottie Storey and the photography is by Kym Grimshaw.

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Tipple | Lavender & Raspberry Cocktails

A fruity thirst-quencher that’s bursting with summer flavours

Serves 6

You will need

100g honey
Juice of 1 large lemon
100g raspberries
1 tsp lavender flowers
6 shots of vodka (optional)
2ltr sparkling water
6 sprigs of mint, to garnish
6 sprigs of lavender, to garnish
18 fresh raspberries, to garnish

To make

1 In a small pan, gently heat the honey, 100ml of water, the lemon juice, raspberries and lavender flowers over a medium heat, stirring frequently until the honey melts.

2 Simmer for a further 5 mins, stirring constantly to avoid it catching, until it starts to thicken. Leave to cool then blitz to a smooth consistency with a handheld blender.

3 Fill tall glasses with ice and pour in a shot of vodka if using, then fill each glass halfway with sparkling water.

4 Add the lavender and raspberry syrup until the glass is three-quarters full. Garnish each glass with a sprig of mint, a sprig of lavender and three fresh raspberries to serve.

These cocktails are just one of the recipes from our June ‘gathering’ pages, a menu for a picnic by the water, which we’ve called ‘A Shore Thing’. It includes recipes for homemade Dips & Chips, Asparagus, Ricotta & Smoked Pea Tarts, Roast Pepper, Onion & Halloumi Wraps and Berry Crumble Cake. The recipes are by Kay Prestney and the photography is by Rebecca Lewis.

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Tipple | Strawberry Fizz

Toast the fruit of the season with this refreshing tipple that works with or without alcohol

Serves 4

400g fresh strawberries, washed and tops cut off, plus 4 to garnish
1 tbsp honey
½ tbsp chopped mint leaves, plus a handful of uncut leaves to serve
Juice of 1 lime
Ice
Elderflower cordial
Sparkling mineral water or prosecco

1 Put the strawberries into a blender with the honey, chopped mint leaves and lime juice, and blitz until smooth.

2 Fill each glass with a few ice cubes and pour over the strawberry syrup until the glass is about a third full. Add a teaspoon of elderflower cordial to each glass.

3 Top with sparkling mineral water, or prosecco. Give the mix a stir and dress each glass with a strawberry (cut to fit on the side of the glass) and a sprig of fresh mint leaves

This recipe is taken from our feature Field of Dreams in our July issue, which includes lots of recipes for freshly picked strawberries and raspberries. It includes ideas for Strawberry Vinaigrette with a Spelt Salad, Chicken Breast with Spiced Raspberry Sauce, Strawberry Cake and Raspberry Loaf Cake. The recipes are by Kay Prestney and the photographs by Rebecca Lewis.

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Recipe | Spring Slaw

This Spring Slaw of mange tout, fennel, radishes, seeds and apple is delicious with dark rye toast and also goes well with something fatty like duck legs for a crisp, tart contrast. Take your time cutting matchstick-thin batons while you listen to the radio.

Serves 4 as a starter or side

Ingredients

2 tbsp pumpkin seeds
2 tbsp sunflower seeds
2 tbsp hemp seeds
150g mange tout or sugar snaps
2 small green kohl rabi
1 small fennel bulb
1 apple
3 spring onions
¼ spring cabbage
3 tbsp extra virgin olive oil
1 lemon, juiced
1 tsp honey
Handful pea shoots, to serve

How to make

1 Put the seeds in a dry frying pan set over a medium heat and toast them for 3-4 mins, or until just golden. Set aside to cool.

2 Finely shred or mandoline all the fruit and veg and toss in a large bowl.

3 Whisk together the extra virgin olive oil, lemon juice and honey with a pinch of salt and pour over the raw veg, add the cooled seeds and mix thoroughly, but gently.

4 Pile onto plates and finish with a few fronds of pea shoots.

This slaw is just one of the recipes from our monthly feature ‘Veg Patch Pantry’, in which Kathy Slack show us how to enjoy the fruits (and veg) of your May garden plot, allotment or veg box.

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Make | Homemade Yogurt

Rachel de Thample shares a simple and slow recipe for homemade yogurt that is part breakfast prep, part mindful activity. Sprinkle seeds on top, enjoy with fresh fruit or compote or drizzle over spicy main courses for dinner.

Making your own yogurt is incredibly easy, wildly satisfying and completely undeserving of its worthy tag. There are also no by-products. While there are bulky yogurt-making contraptions, you can get the same result by simply using a heavy pot or a Thermos. My favourite vessel is a lidded cast iron pot which you can get surprisingly cheap second-hand if you look online, or if you keep your eyes peeled in local vintage markets.

Makes 1 litre

You will need:

1 ltr whole milk
3 tbsp full-fat natural yogurt with live cultures

You will also need:

A thermometer
A Thermos or a heavy pot with a lid

How to make

1 Gently warm the milk until it reaches 45°C. Whisk in the yogurt and stir well to mix evenly. Incubate by placing the warmed, cultured milk into a cast iron pot with lid and placing it in an oven on its lowest setting (no higher than 45°C). Alternatively, pour into a Thermos and seal. Let it incubate for 10-12 hrs at which stage the yogurt should be set. The key during this period is to keep the temperature between 35°C to 45°C. Do not let the temperature go above 47°C or it could kill the live bacteria.

2 Once the yogurt is set, spoon into jars and transfer to the fridge. It’ll store nicely for a week and if you save a few spoons back, you can use it to make your next batch. You can also use this homemade yogurt to make labneh.

Things to stir into your yogurt

You can use your homemade yogurt any way you like but it’s excellent as breakfast, or a snack with tasty things stirred into it. Here are a few ideas…

1. Chopped dried apricots and almonds.

2. Honey and dried lavender.

3. Granola and syrup.

4. Mixed seeds and fresh raspberries.

5. Stewed rhubarb and pistachios.

6. Peanut butter and strawberries

7. Chia seeds and coconut flakes.

8. Spiced cooked pears.

9. Chopped apple, cinnamon and sugar.

10. Grated beetroot and toasted walnuts.

This is just one of the recipes from our ‘Home Economics’ feature, ‘Do-it-Yourself Dairy’ by Rachel de Thample, from our May issue. It also includes instructions for making Kefir Labneh, Ricotta, Paneer and Cultured Butter.

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Recipe: Easter rabbit biscuits

Studded with juicy currants and scattered with caster sugar, these biscuits would make an alternative sweet treat when chocolate eggs are beginning to cloy. Who says you can’t eat the Easter bunny?

MAKES 14
120g unsalted butter, softened
80g golden caster sugar, plus more to sprinkle
1 egg, separated
200g plain flour, plus more to dust
1 tsp ground cinnamon
1⁄2 tsp mixed spice
Pinch of salt
80g currants
1 tbsp whole milk 

TOOLS
10cm rabbit cutter, or other shape

1 Line two baking trays with baking parchment. Using a food mixer or a large bowl with hand-held electric whisk or wooden spoon, cream the butter and sugar together and beat in the egg yolk. Sift in the flour, spices and salt. Stir in the currants and milk to make a pliable dough. Do not over-mix, or the biscuits will become tough. Wrap in cling film and chill for 30 mins.Preheat the oven to 190C/Fan 170/375F.
2 Lightly flour a work top and a rolling pin and roll the dough out to 5-6mm thick. Cut biscuits out quite close together. You need to press down hard to cut through the currants! Re-roll the dough and cut out the
biscuits until all the dough is used. (At this point, you can freeze the cut-out biscuits.) Place on the baking trays and bake in the preheated oven for about 10 mins.
3 Remove from the oven, brush each biscuit with a little ofthe egg white and sprinkle with caster sugar. Return to the oven for 5–7 mins, until golden. If you’ve used a smaller cutter, bear in mind that the baking time will be slightly less than for these 10cm-long rabbits,
so keep an eye on them.
4 Leave on the tray for a few mins to harden a bit, then carefully remove to cool on a wire rack. These will keep well in an airtight container for a few days.

Recipe taken from Seasonal Baking by Fiona Cairns (Weidenfeld & Nicholson, £17). This recipe was originally published in The Simple Things for Easter 2015.

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Recipe | Rainbow Carrot & Beetroot Tart

Add colour to your plate with a slice of flaky pastry, topped with sweet carrots and
creamy beetroot

Serves 4

8 coloured carrots
4 tbsp honey
2 tbsp balsamic vinegar
1 sheet of ready-rolled puff pastry
100g cooked beetroot
180g cream cheese
Fresh rosemary and thyme, chopped

1 Preheat the oven to 180C/ Fan 160C/Gas 4. Lightly scrub the carrots then place whole in a baking dish along with the honey and balsamic vinegar and toss well.

2 Roast for 30–40 mins, or until the carrots are tender but still have their colour. Leave to cool, then cut the carrots in half lengthways.

3 Preheat the oven to 220C/Fan 200C/Gas 7. Unroll the pastry onto a baking sheet lined with baking paper. Score a border around the edge of the pastry approximately 2.5cm in, being careful not to cut all the way through.

4 Prick the centre with a fork and bake for 8–10 mins, or until lightly golden, pushing the middle down with the back of a spoon. Reduce the oven heat to 200C/Fan 180C/Gas 6.

5 Meanwhile, blitz the cooked beetroot in a food processor then transfer to a bowl and mix well with the cream cheese. Spread the creamy beetroot mix over the base and lay the carrots on top. Scatter with chopped rosemary and thyme and bake for a further 12–15 mins, or until golden brown.

Cook’s note: To make this vegan, simply swap the pastry and cream cheese for dairy-free alternatives

Taken from The Seasonal Baker: Baking All Year Round by Michelle Evans-Fecci (Robinson) Photography: Ben Evans-Fecci

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Recipe | Pork and Leek Stew with Thyme Dumplings

A much-needed filling meal for a winter’s day, after a few hours working in the garden

Serves 4

4 tbsp olive oil
1kg diced pork shoulder
1 tbsp plain flour, seasoned with salt and pepper
75g diced pancetta
275g trimmed leeks, finely sliced
500ml dry cider
1 tbsp chopped sage leaves
2 thyme sprigs
500ml chicken stock

For the dumplings:
150g plain flour, plus extra for rolling
1 tsp baking powder
75g suet
½ tsp flaky salt
2 tsp thyme leaves, chopped
120ml cold water

1 Preheat the oven to 170C/Fan 150C/ Gas 3. Heat two tablespoons of oil in a large casserole dish over a high heat. Toss the pork in the seasoned flour then fry half in the hot oil until brown. Transfer to a bowl and repeat with the rest of the pork and the remaining oil, lifting it out once browned and leaving any fatty juices behind.

2 Reduce the heat to medium-low, add the pancetta and fry for 2-3 mins until golden. Add the leeks and a pinch of salt and sweat gently for 10-15 mins, or until very soft. Add the cider and bring to a bubble for a couple of minutes to burn off the alcohol and deglaze the pan.

3 Return the pork to the casserole along with the sage, thyme and chicken stock. Bring to a simmer, put the lid on, then transfer to the oven for 1.5 hrs, or until the pork is falling apart. Check it after an hour – if it looks dry, add a splash more stock; if it’s swimming, leave the lid off for a while.

4 For the dumplings, simply mix all the ingredients together to form a sticky dough, then, with floured hands, roll into 8 balls. When the stew is ready, increase the heat to 200C/ Fan 180C/Gas 6. Sit the dumplings on the surface of the stew, then pop the lid on and return to the oven for a further 25 mins. Serve immediately

This recipe was just one of the ideas from our regular feature, Veg Patch Pantry, in which Kathy Slack (@gluts_gluttony)shows us how to use veg from your garden to make kithen table dishes. This month, she also has recipes for Green Noodle Broth, Chard & Cheese Lasagne and Puy Lentils with Cumin Roast Parsnips & Cauliflower.

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Tipple | Ginger Shandy Pitcher

For those who like a beer on a hot day, this drink – with lashings of ginger beer and ale – will have them ditching the cans in favour of a large glass of refreshing shandy.

Serves 6

1 ltr beer (we used Hoegaarden wheat beer)
330ml chilled ginger beer
Ice
1 lemon, thinly sliced
Mint sprigs, to garnish

In a large pitcher, combine the beer with the ginger beer. Add ice, the lemon slices and mint sprigs and briefly stir before serving.

This Ginger Shandy is from our feature, Tipples to Share, in our July issue. The recipes, by Louise Gorrod, also include a Paloma, Blueberry Thyme Gin Fizz, Rose Sangria and a Watermelon Lemonade. The issue is in shops now.

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Recipe | Spinach & Feta Herby Quiche

Summer is definitely here when the first quiche exits the oven. Just add friends and a picnic rug

Serves 6

500g pack of ready-made shortcrust pastry
½ tbsp coconut oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
300g baby spinach leaves
4 eggs
200ml half fat crème fraîche
Zest of one medium unwaxed lemon
½ tsp freshly grated nutmeg
1 tsp sea salt
Freshly ground black pepper
6 sprigs of fresh thyme, roughly chopped
10 fresh basil leaves, roughly chopped
5 large fresh mint leaves, roughly chopped
3 spring onions, finely chopped
100g feta cheese
8 small edible flowers
3 large edible flowers, to decorate

1 Preheat the oven to 190C/Fan 170C/ Gas 5 and roll out the pastry on a floured surface to make a circle around 5mm thick. Grease a 25cm tart tin and line it with the pastry, then add a sheet of greaseproof paper and fill with baking beans. Bake for 15 mins then remove the paper and beans. Use a fork to prod a few tiny holes in the pastry to stop it bubbling and return to the oven for 5 mins, or until golden brown.

2 In a large frying pan, gently heat half the coconut oil over a medium heat. Fry the onion and garlic for around 15 mins, or until they start to soften.

3 Add the spinach to the pan and stir until it wilts. Tip the mixture into a sieve, pressing down with the back of a spoon to squeeze any excess water out, then set to one side.

4 Meanwhile, in a large mixing bowl, whisk together the eggs, crème fraîche, lemon zest, nutmeg, salt and pepper. Sprinkle in the chopped herbs and spring onions then add the cooked spinach, onion and garlic. Crumble in the feta and evenly spread the mixture over the cooled pastry case, gently pressing in the smaller edible flowers on the top.

5 Bake for 35-40 mins, or until the top becomes golden and sets. Serve decorated with larger edible flowers.

This recipe is just one of the ideas from our Gathering feature in our June issue, which we’ve called ‘Salad Days’. It also includes recipes by Kay Prestney for Strawberry Mimosas, Asparagus, Goat’s Cheese and Pesto Puffs, Spring greens Floral Salad, Lemon Flower Biscuits and Honey, Orange and Cardamom Cake.

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Recipe | Pansy Crepes

Pansies add instant enchantment to a savoury French crepe recipe. Keep your pancakes thin and lacy for maximum magic

Bring flowers to the table (and the plate) for a summery breakfast that will get the day off to a blooming good start. Though we won’t be telling anyone if you make them for lunch of dinner either.

Makes 12

100g plain flour

2 eggs

300ml milk

Salt and pepper

1 tbsp butter (for greasing)

48 pansies

1 Put all ingredients except for
the butter and pansies into a bowl and whisk to a thin batter. Set aside for 30 mins.

2 Heat up a small frying pan over
a medium heat and melt a small amount of the butter. Use kitchen paper to wipe away any excess, leaving you with a glistening pan.

3 Pour a small amount of the batter into the pan and immediately move the surface of the pan in different directions to coat it.

4 While the crêpe is cooking, quickly place four pansies into the batter
on the uncooked side.

Cook’s note: Crêpes usually take
1 min each side to cook through, but
if your pancake is thin enough, you may not need to flip it. The pansies will stand out more against a lighter crêpe, but equally, you want to make sure it’s cooked all the way through.

This recipe is taken from our new series on edible flowers, which we’ve called Pick ‘n’ Mix. The recipes, by Lottie Storey, also include pansy popsicles, pineapple and mint mojitos, and fig, mint and goat’s cheese salad. Photography is by Kirstie Young.

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