Honey where the bees have mainly collected pollen from lavender plants has such a beautiful flavour that we didn't want to spoil it by mixing it with anything. Instead it is drizzled on top of its perfect partner – goat’s cheese, to make a simple, but delicious salad. The perfect way to ease yourself into eating lighter foods as the temperature warms this spring.
It’s Shrove Tuesday on 4th March, the day we all look forward to for our annual pancake feast and afterwards declare that we should eat pancakes more often. We rarely do of course, so this classic recipe is a way to ensure you make the most of your annual treat.
Berry season is long gone, but this sauce is a great opportunity to use up any frozen gluts from last year.
Makes about 6 pancakes, depending on the size of your pan
Looking just as rich and luscious as it tastes, your
damson vodka could be ready for Christmas
2013 has been a bumper year for damsons.
A hot summer, with just enough rain to swell the fruit is best for damsons and results in branches that are groaning under the weight of all that fruit
And while you can of course make damson jam, damson cheese, damson chutney and damson sauce, there is nothing quite like damson vodka.
Decanted into decorative bottles this rich, syrupy liquor makes a perfect Christmas gift – and if you hurry, you might just be in time for this year's festivities. Give this a go, and we're sure that your friends and family will be glad you did!
If you already have your damson harvest, great – if not, hopefully you will find some still on the trees. Failing that, try your local orchard or farm shop! So grab a bag and get picking.
Chicken, strawberry and avocado salad
Fruits are not just for desserts.
In the pursuit of new and interesting tastes we love pairing fresh fruit with savoury dishes too. The slight tang in many soft fruits works especially well with rich meats – think of apple sauce with pork, or cranberry sauce with turkey.
But incorporating fresh fruit into the dish itself is a logical extension of this, creating an effect which is subtler and even more delicious!
Read on for a few of the fruity, savoury partnerships that we really enjoy putting together...
Bristol-based author Andy Hamilton included two lavender recipes in his award-winning book, Booze for Free.Yes, lavender is pretty. And yes, lavender smells nice. But if you are wondering what use all those lavender plants for that you bought from us.... did you know it makes a cracking pint too?
With a catchy title like that, and with lavender as an ingredient, we could hardly ignore it...
Apples on the tree, nuts on the bush and brambles heaving with blackberries. Yup - Autumn is here.
So we're going straight down the comfort route and bringing you the ultimate crumble... enjoy!
Ultimate fruit and nut crumble – a bit of comfort in a cold snap!
Fresh blueberries are on the supermarket shelves at the moment, and you should find them in the frozen aisles too.
But this recipe's best reward is when you use your own blueberries, harvested, frozen, and now enjoyed to the full.
Using just two ingredients, this dessert tastes far richer and more indulgent than you might expect. Overripe bananas are the secret!
Quick, simple, tasty... and classy!
Early forced varieties of rhubarb are in season – and if you've seen any on the farmers' market, it's probably Timperley Early.
If you can find yourself a bunch or two, this rhubarb chutney recipe expertly combines some outstanding (and possibly surprising!) flavours.
Chopped apples, dates, apple cider vinegar, muscovado sugar, onions... and a medley of spices including cumin, garam masala and chilli to give a genuinely exotic edge!
Rhubarb never had it so good...
"I love being given homemade produce as a gift for Christmas and so decided to have a go myself! Sadly our fruit trees underperformed this year due to the terrible summer, but I did manage to find enough pears (Conference and Doyenne du Comice) to produce a few jars of preserved pears."
If you have plenty of pears from this year's harvest, here's a wonderful recipe that's tasty, elegant, and offers a festive alternative to mince pies and Christmas pudding.
(And what's more, it's got a lovely glug of warming rum in there too!)
The best medlar jelly in the world
Well made medlar jelly is a true delight. It is beautiful to look at – amber with pink highlights and very glossy.
And medlar jelly is joyous to taste; some say it is like sweet cider infused with cinnamon and a touch of allspice. Whatever your adjectives it is utterly delicious, wondrously fragrant and gives a lift to game and cold meats like no other jelly. Add a spoonful to your gravy and you will never be without it again.
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