* 225 g self-raising flour
* 1 tsp baking powder
* 50 g butter
* 200g finely grated cheese
* 100g wild garlic leaves finely chopped
* 1 tsp dry mustard
* 1/4 tsp salt
* freshly ground pepper
* 1 egg yolk
* 100ml milk
* Pre-heat the oven to 200C
* Mix the flour and baking powder and rub in the butter until it looks like breadcrumbs.
* Stir in the, mustard, salt and pepper, cheese and the finely chopped wild garlic leaves.
* Add enough milk to bring it together into a soft dough.
* Dust your work surface with flour and gently pat the dough into a round about 2 cm thick, cut out your scones.
* Place on a greased and floured baking tray, brush the tops with a little milk, egg yolk and some more cheese.
* Bake for 15- 20 minutes until the scones are golden brown.
Blitz your blackberries and strain the seeds out by pushing the mixture through a sieve.
Add honey to taste and spread out on nonstick paper.
Sprinkle nettle seeds over the mixture and pop into the dehydrator.
If you don’t have a dehydrator then you can use your oven on the lowest setting.
Cook the fruit leathers until it’s no longer sticky to touch and it peals away from the sides of your nonstick.
Cut and roll your fruit leathers.
Sore in an air tight container.
I cannot tell you how long these last as they disappear pretty quickly in my house.
Cut 190g unsalted butter into small cubes and tip into a bowl. Break 190g dark chocolate into small pieces and drop into the bowl.
Fill a small saucepan about a quarter full with hot water then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.
Remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.
While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.
Using a shallow 20cm square tin, cut out a square of non-stick parchment to line the base. Tip 85g plain flour and 50g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.
Cut your mugwort finally, I use a pair of scissors. Add the mugwort to the chocolate and butter mix once it has cooled.
Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. On maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You’ll know it’s ready when the mixture becomes really pale and about double its original volume.
Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.
Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don’t want to overdo this mixing.
Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.
Put in the oven and set your timer for 25 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
Leave the whole thing in the tin until completely cold, then, if you’re using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you’re using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles.
They’ll keep in an airtight container for a good two weeks and in the freezer for up to a month.
This recipe is pure joy to make… it infuses a burst of forest flavour into a delicious treat.
I make them for my Christmas hampers and they’re always welcomed… You can use any edible pine, fir or even spruce tips for this recipe. (Fresh tips freeze well)
200g Soft light brown sugar
200g Muscovado sugar
6 tbsp Water
4 tbsp Butter
4 tbsp honey
4tbsp golden syrup
Detach the needles and chop them up or pop them in a coffee grinder… this helps bring out the scent, then I wrap in muslin and induce the cream over night….
To make the toffee:
Add 200g from your sugar mix to the pan with 2 tbsp of water, mix well and cook until the sugar has Caramelised .
Add 4 more tbsp of water (keep mixing)
add 300ml of cream and mix really well.
Add the rest of your sugar (200g) the honey and the golden syrup and give it a really good mix.
At this stage add your tips that have been wrapped in muslin to the pan and cook away until the Toffee has reached the right setting point.
You can use a thermometer to check the setting point (125 degrees for soft toffee)
Or like me you can just use the cold water test.
Add little spoonfuls of the toffee mixture into a cold jug of water, if it’s all stringy it’s not quite done but if it forms a ball and falls to the bottom then it’s done (you can find some videos on YouTube for this test)
Once the toffee is at the correct setting point turn the heat off, add the butter and a pinch of salt.
Give it one last really good mix, then add to a tin (I used a bread tin) lined with parchment paper, leave to sit for a minimum of two hours but overnight is perfect. Scissors are best for cutting this toffee.
Ingredients for the cake:
200g butter at room temperature
150g granulated sugar
3 large eggs
2 teaspoons vanilla extract
zest and juice of 1 - 2 lemons (depending on personal taste
250g all-purpose (plain) flour
2 teaspoons baking powder
FOR THE ELDERFLOWER SYRUP:
2 cups of elderflower heads
1.5 cups of water
1.5 cups of sugar
For the elderflower buttercream:
150g butter at room temperature
2 ½ cups 300g powdered icing sugar
2 tbs of elderflower syrup
Instructions For Syrup:
Place all your ingredients in a saucepan and slowly heat until all the sugar is dissolved.
Turn up the heat and reduce by half. Strain through muslin cloth.
Instructions for cake:
Preheat oven to gas mark 6 200 degrees C.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then beat in the vanilla, zest and lemon juice.
Sift in the flour, baking powder
Spoon the mixture into cupcake cases and bake for 12-15 minutes.
Once cool, brush the cakes with the elderflower syrup.
For the icing:
In a large bowl, cream the butter until fluffy. Add in the icing sugar and beat. Add the elderflower syrup and some lemon juice juice (to taste) to make it a buttercream consistency and beat again.
Pipe the cakes with your buttercream, decorate with edible with flowers and enjoy
Wild energy seeds balls
Nettle and lemon
Ground Ivy and cocoa
* 125g unsalted butter, cut into cubes
* 150g honey
* 12 heads of nettles
* 12 heads of ground ivy
* 2 tbsps of cocoa powder
* Finely grated zest of 1 unwaxed/organic lemon
* 200g porridge oats
* 100g dried organic dates, chopped
* 100g dried organic apricots, chopped
* 50g chopped walnuts, hazelnuts or almonds
* 125g mixed seeds such as nettle and poppy
You can really play around with the ingredients add any seeds, nuts or dried fruits that you already have in the cupboard…
Boil your stinging nettles for 6 minutes, cool down in cold water and then snip the leaves away from the stems and blitz the nettles to make a nettle purée. (Boiling the nettles takes away any sting)
Pop your nettles in a sieve and push out any excess water, put them aside for later.
Do the same with your ground ivy(boiling for only five minutes) set aside for later.
Preheat the oven to 180°C/Gas Mark 4.
Put the butter and honey into a large saucepan over a low heat and stir from time to time until the butter has melted and the ingredients are blended together.
Remove from the heat, add the oats, dried dates and apricots and the mixed seeds. Stir well.
Split the mixture into two bowls, add your ground ivy and cocoa powder to one mixture and the lemon zest and nettles to the other.
Make into little balls ready for baking....
Bake in the oven for 15 to 20 minutes turning occasionally.
Swing top bottles
400g of blackberries
4.5 litres of filtered or bottled water
1lb of honey
5g of champagne yeast
Sterilise all your equipment then heat your water gently whilst stirring in the honey.
Once your honey had dissolved let your honey water cool down to room temperature.
Place you blackberries into your demijohn and add your honey water, keep at little back to mix in the yeast.
Mix you spare honey water in a cup with your yeast before adding it to your demijohn.
Put your bung on and with your finger over the hole, shake your mead for a couple of minutes.
Your mead should be bubbling away in no time. After 6 weeks or when your mead has completely stopped bubbling you can add stabiliser and then bottle it to be aged.
For the ketchup you will need…
1 tsp juniper berries
1 tsp alexanders seeds
1 red chilli, chopped
350g red onions, finely chopped
30g garlic, finely chopped
500ml cider vinegar
1 tsp salt
1-2 tsp hot smoked paprika (optional)
1/4 or a scotch bonnet (optional)
400g granulated sugar
Wash the blackberries in a colander under a cold tap, then shake off as much water as you can. Do the same with your damsons and de stone them.
Tip them into a large heavy-based pan or preserving pan.
Grind the juniper and alexanders finely using a coffee grinder or a pestle and mortar. Put everything but the sugar into the pan with the blackberries and damsons and put over a low-medium heat.
Bring the mixture up to a simmer (it should bubble gently), cover with the lid and cook for 30-40 minutes or until everything is very soft. Remember to stir from time to time to prevent the mixture from catching and burning on the base of the pan.
Remove from the heat and leave for 5 minutes
Once the mixture has cooled a bit, spoon it into a blender, take out the central stopper, cover the hole with a tea towel, then blitz until smooth.
Put a sieve over a bowl and using a wooden spoon, rub the mixture through.
Return the sauce to a new/washed pan and add the sugar, stirring it in well. Put the pan over a low heat and stir until the sugar has completely dissolved.
Simmer the ketchup over a medium heat until thick (about 15 minutes), stirring often as it has a tendency to stick to the bottom of the pan at this stage. Once it’s as thick as you wish (remember it will thicken more as it cools), remove from the heat and set aside for 5 minutes.
Stir once more, then pot into the still-hot sterilised jars or bottles. Store in a cool dark place.
I thought I’d share the recipe in case anybody gets a sore throat this winter and wants to try… they’re soo cooling, full of all the benefits of the elderberry syrup and they taste like Christmas too 🎄 🎄
Ingredients for the syrup:
120g of elderberries
360ml of water
120g of honey
1 cinnamon stick
1 whole star anise
¼ tsp whole cloves
Place the elderberries and water in a medium-sized saucepan (with optional spices) on the heat. Cook on medium heat until thick and reduced by half. Remove and cool completely. Strain the syrup into a bowl using a muslin cloth, pressing the juice out of the berries with a wooden spoon and discarding the whole spices. Whisk in the raw honey and pour into sterilised jars.
For the ice lollies:
1/4 elderberry syrup
3/4 fresh orange juice or coconut water
Whisk the syrup and orange juice together in a bowl. Pour into popsicle molds and set in the freezer 💜💜💜
Rosa rugosa jam 🌹
Look how beautifully the petals suspend in the jar🥀
I can only ￼￼￼￼￼￼￼￼describe the taste of this jam as ￼Turkish delight jam!
3 cups of rose petals
1.5 cups of water
1.5 cups of jam sugar
Add your water and your jam sugar to your pan along with your rose petals and lemon ju and heat gently until the sugar has dissolved
35g Nettle seed‘s
Juice and zest of 1.5 organic unwaxed lemons
Melt the butter and the honey slowly in a pan before turning off the heat and adding the rest of the ingredients. Hold back 10g of the nettle seeds for sprinkling over the top of your energy seeds bars when they come out of the oven.
Pop your mix in to a shallow lined tin. Press it firmly with the back of a spoon and then into a preheated oven for 15-20 minutes or until the top is golden brown.