225g unsalted butter, softened, plus extra for tin
225g Castor sugar
Zest of 1 lemon
4 medium eggs beaten (at room temperature
75g ground almonds
200g SR Flour
140g rhubarb, washed and cut into small chunks
1 tbsp Demerara sugar
75ml double cream
3 tbsp lemon curd plus extra for drizzling
Makes enough for 4 servings and can be frozen
55gms unsalted butter
1 medium Onion -chopped fine
250gms diced carrot
2 medium leeks – chopped
3 cm fresh ginger – finely chopped or grated
1 litre vegetable stock
290 ml milk fresh (or use long life which adds flavour)
Salt and freshly ground black pepper to taste
1 Melt butter in heavy based saucepan. Add onion and sweat until soft.
2 Add Carrots and cook slowly until softened - should break up with wooden spoon.
3 Add leeks and ginger. Cook for approx. 10 mins.
4 Add vegetable stock, season and then bring to boil and then simmer for 10 mins.
5 Blend down to form a ‘smooth’ soup (usually a thickish blend).
6 Slowly add milk until soup reaches your desired consistency.
Can be served with added parmesan or soured cream to add smoothness and flavour.
Contributed by Graham Stoner
Takes 25 mins
1 egg, beaten
2 tbsp milk
375g pack puff pastry or 2 squares sheets ready rolled puff pastry
75g (3oz) Cheddar cheese, finely grated
3 tbsp Marmite
Mix egg with milk.
If using block of pastry, cut it in half and roll out each half until it’s about 30 x 30cm (12 x 12in)
Lay one sheet of pastry on a board and brush it with milk mixture.
Scatter with the cheese
Spread the other sheet with Marmite and place it, Marmite side down, on the other.
Press gently together.
Cut into 1 cm (1.5in) strips and twist carefully.
Lay on two baking trays and bake for 15 mins at Gas 6, 200ºc, 400ºF until golden
1.5 kg Granulated sugar
25 Heads of Elderflower
50g Citric Acid
2 Campden Tablets
1.5 Ltr Water
NB Make sure that the flowers are all fully open when you collect them. Also avoid any flowers that have any sign of brown petals.