Best of British

Hot Cross Buns – The Tale Of English Buns # 2

29th March 2018 by Regula 6 Comments

Bake them on Good Friday: The history and tales behind these spiced buns are plenty and intriguing, steeped in folklore dating back as far as Anglo-Saxon Britain. This is perhaps one of the most iconic of buns. Recipe from my new book Oats in the North, Wheat from the South, out with Murdoch Books (2020)

Every year well before Easter Marks & Spencer starts piling up Hot Cross Buns from chocolate & salted caramel to blueberry and marmalade. Marmalade I can understand as you do add candied orange peel to the dough, but chocolate & salted caramel and blueberry just creates a whole different bun, the cross being the only reminder of a traditional Hot Cross Bun. But what is traditional or original with a recipe as old as this one? If you scroll down to the recipe you might discover I too dare to add something which isn’t traditional from time to time.

The tradition of baking bread marked with a cross is linked to paganism as well as Christianity. The pagan Saxons would bake cross buns at the beginning of spring in honour of the goddess Eostre – most likely being the origin of the name Easter. The cross represented the rebirth of the world after winter and the four quarters of the moon, as well as the four seasons and the wheel of life.

The Christians saw the Crucifixion in the cross bun and, as with many other pre-Christian traditions, replaced their pagan meaning with a Christian one – the resurrection of Christ at Easter. …

Bitter Seville Orange Marmalade – A Potted History and How to Make it

27th March 2018 by Regula 12 Comments

Marmalade is like Marmite, you either love it or loathe it.
Marmalade is loved in Britain, smeared on golden toast as the last course of the English Breakfast. The humble jar of sunshine even has its own Marmalade Awards each year in Cumbria in the North of England. Anyone can send in their jar to be judged by marmalade royalty, and my friend Lisa from All Hallows Cookery School in Dorset just won with hers.
In a time when bitter flavour is bred out of vegetables and fruits, you would think many people are not that fond of marmalade. Marmalade is traditionally made from bitter Seville oranges. Originally from Asia, the Moors introduced these oranges in Spain around the 10th century. They are quite inedible in their raw state and if you can manage I salute you. Because of their sourness Seville oranges contain a high amount of pectin. In 17 and 18th century cookery books they get a mention as ‘bitter oranges’ and it wouldn’t be an British classic without a story.

The legend
In the mid 18th century a Spanish ship carrying Seville oranges was damaged by storm. The ship sought refuge in the harbour of Dundee in Scotland where the load deemed unfit for sale were sold to a local merchant called James Keiller. James’ mother turned the bitter orange fruit into jam and so created the iconic James Keiller Dundee Marmalade. It wasn’t a coincidence that James mother made marmalade, in the 1760s her son ran a confectionery shop producing jams in Seagate, Dundee. In 1797 he founded the world’s first marmalade factory producing the first commercial brand of marmalade. In 1828, the company became James Keiller and Son, when his son joined the business. Today you can see stone James Keiller and Son marmalade jars pop up at every carboot sale and antiques market. But the marmalade is still in production, only now in glass jars that off the beautiful radiant orange colour that is so typical of marmalade.

The truth as clear as marmalade
According to Ivan Day, a prominent food historian who I was lucky to do a course with, one of the earliest known recipe for a Marmelet of Oranges dates from around 1677 and it can be found in the recipe book of Eliza Cholmondeley held in the Cheshire Archives and Local Studies.

The earliest recipe in Scotland is titled ‘How to make orange marmalat’ and dates back 1683. It can be found in the earliest Scottish manuscript recipe book which is believed to have been written by Helen, Countess of Sutherland of the Clan Sutherland. The book is dedicated entirely to fruit preservation and jelly making. According to The Scotsman “The Countess was married to John Gordon, the 16th Earl of Sutherland, an army officer who was honoured following the defeat of the 1715 Jacobite rebellion.”
This bit of information transports me right to the wuthering heights of Scotland.

This early Scottish as well as English recipe debunks the myth that mother Keiller invented marmalade. Recipes for similar preserves even date back earlier in history. But the Keiller family definitely deserve a prominent spot in marmalade history.

But why do we call it marmalade and not jam?
As you maybe remember from my posting about ‘Quince Cheese’ here > , quinces are responsible for the word marmalade as their Portuguese word is ‘marmelo’ and they were made into fruit cheeses named marmalades. In Spain they call it ‘Membrillo’. Quince just like bitter Seville oranges, contain a lot of pectin and they are both too sour to eat raw. From both of these fruits the pips and peels are used to get a good set, and if you don’t have quince you could easily make a fruit cheese out of these oranges….

Stir-up Sunday, History and Plum pudding

18th November 2016 by Regula 5 Comments

Let me start with blowing my own trumpet, it’s my blog so I’m allowed! I’m pleased to have tracked down a copy of Delicious Magazine while in Budapest because in it they have elected my book Pride and Pudding as one of the best books of 2016! After the hard work creating this book I am of course flattered and beyond happy to get this kind of news! So thank you again Delicious Magazine UK!!

Now on to the news of the day!

This weekend will mark the last Sunday before advent which is traditionally Stir-up Sunday. According to (rather recent) tradition, plum pudding or Christmas pudding should be made on this day. It is a custom that is believed to date back to the 1549 Book of Common Prayer (though it is actually not); where a reading states ‘stir up, we beseech thee’. The words would be read in church on the last Sunday before Advent and so the good people knew it was time to start on their favourite Christmas treat.

It was a family affair: everyone would gather to stir the pudding mixture from east to west, in honour of the Three Kings who came from the east. Sometimes coins or trinkets would be hidden in the dough; finding them on Christmas Day would bring luck and good fortune.

There are a lot of legends and claims made about the origins of the plum pudding. Some say it was King George I who requested plum pudding as a part of the first Christmas feast of his reign, in 1714. George I was christened ‘the Pudding King’ because of this myth but there are no written records prior to the twentieth century to tell us that this king deserved this title.

…

Bakewell puddings and Bakewell tarts

2nd October 2016 by Regula 5 Comments

It was Bakewell tart on Great British Bake Off ~~yesterday~~ last week! And when Mary said this is what a Bakewell tart should look like… I had to disagree. Traditionally early Bakewell tarts did not have a topping of icing. Nor do they have that lonesome cherry which we associate with cheap shop bought mini-bakewell tarts. Mary’s Bakewell tart didn’t have the cherry but did have the icing with a fancy pattern. It looked the part, don’t get me wrong, but if you visit the town of Bakewell you will see that proud Bakewell tart bakers clearly state that they do not add icing to their Bakewell tarts as icing is not part of the original recipe… But what is the original recipe? When does it stop or start being original? It’s a tough question.

And then there’s that other Bakewell bake… The Bakewell pudding!

Imagine a pub in a quintessentially English village: you enter with an appetite and the special on the menu is a pudding named after that village. You just have to try it, don’t you? And so the Bakewell pudding rose to fame. Even though Wonders of the Peak, the first travel guide to the Peak District, was written by Charles Cotton in 1681, tourism reached a high in Victorian times, helped by the development of the railway and an increasing interest in geology. Victorians also came to ‘take the waters’ in the spa towns of Buxton, Matlock Bath and Bakewell….

Queen cakes – 18th century dainty bakes

11th June 2016 by Regula 9 Comments

It is not a coincidence that I chose to write about Queen cakes today. If you’ve read the papers and watched the news, or if you are a royalist, then you know today the Queen of England celebrates her 90th birthday. This makes her the world’s oldest-reigning monarch and the longest reigning monarch in English history. Queen Victoria was the previous record holder with her 63 years and seven months. So Queenie has every reason to be smug and have a big party – which is a giant street picnic on the Mall (the strap of wide street in front of Buckingham palace) in june. Getting a ticket for it was near impossible to my regret, because this was a celebration I would have been happy to buy a new hat for, bunting I already have aplenty. So if you’re reading this Your Majesty… is there room for one more? I’ll throw in a book!

But let’s talk about these Queen cakes. They are little cakes, and they started popping up in English cookery books in the 18th century. When reading the several recipes from the 18th to the 20th century I have in original cookery books, they remind me of a little cake I grew up with in Belgium. However, the recipe was slightly different as the Belgian cakes were flavoured with a little vanilla or almond essence, while Queen cakes are flavoured with mace, orange flower water, rose water and lemon depending on the date of the recipe. The Belgian cakes also look more like Madeleines, but they both have currants in them and the use of vanilla or almond essence is of course a slightly more ‘modern’ way to flavour bakes.

As with many English dishes, the Queen cakes come with their own dedicated cake pans. These were produced in the 19th century and depictions of them can be found in at least two books that I know of, one I own. 18th century recipes remain silent about the tins they should be baked in, but it is very possible that the then fashionable mince pie tins would have been used, leaving them without a need to create new tins….

Alexis Soyer’s Oxtail Soup with simple suet dumplings

9th March 2015 by Regula 6 Comments

19th century Victorian England saw a rapid growth of population and urbanisation stimulated by the Industrial Revolution. The elite became more wealthy and the poor became poorer. Eliza Acton noted in her book published in 1845, that soups or pottage was hardly eaten by the English. The poor didn’t have means to heat up the dish that had sustained them for centuries, and often they didn’t even have access to the ingredients to make a soup. This was an era of slum housing, starvation and disease.

Alexis Soyer, who was chef at the prestigious Reform Club and regarded by many as Britain’s first celebrity chef, saw the horrendous poverty of the lower class and took it upon him to do something about it. He invented a soup kitchen and went to Ireland to give out his ‘famine soup’ during the Great Irish Famine in 1847. During his time in Ireland he wrote ‘Soyer’s Charitable Cookery’ and gave the proceeds of the book to various charities.

His book, ‘A Shilling Cookery for the People’ was a recipe book for ordinary people who could not afford the modern kitchen utensils or large amounts of ingredients.

In it he writes about how he goes around London and sees the poor attempt to cook but can’t quite manage because of a lack of knowledge. He takes it upon him to teach an old lady to cook an ox cheek in her one precious pot, over a coal fire. The old lady learns and is surprised to find out that the ox cheek is tender and that there is even enough liquid to make a soup from it. After tasting it and approving it, she said she would teach her neighbours how to do it. Soyer, possibly very pleased about this, said to her that if she would do that, he would sent more recipes for her to learn and teach to her neighbours.

Of course the old lady was illiterate and Soyer realising that he might have sent a useless bit of paper to her, went to see her and found ‘six elderly matrons and an old man holding council together’, trying to make out Soyer’s writings. He then read the recipes to them.

Of soup he says that he finds it is no wonder that people have abandoned this dish as the recipes in most cookery books are complicated and expensive. Many contemporary cookery writers like Mrs Beeton made notes on how to cook economically but showed their ignorance by not grasping the fact that most lower class families were lucky to have some kind of roof over their heads, so a kitchen or fire would most probably been a luxury they could only dream of.

Soyer saw that knowledge was the next big in the poor being able to feed themselves and had the dream of opening a school to teach the poor how to cook. On this notion he remarked “Some of the money spent on our new palace prisons would be much better employed for this purpose.”

As my local farm doesn’t offer ox cheek – although they probably would if I asked – I made Soyer’s oxtail soup instead. I had been saving these oxtails – which are always sold out at the farm so quite precious – for a special occasion. Since I finished the first part of my book, I thought, let’s get out the Oxtail! That’s how it is with meat you buy straight from the farm, you treat it with the utmost respect and it becomes so much more valuable.

I had Soyer on my mind, because this week there is a fabulous lecture about him at the Guildhall Library in London. Sadly because of the book deadline I couldn’t spear a day to head over to London to attend this lecture, but at least I have now eaten his oxtail soup.

To make this into a main dish for your supper, you can add dumplings, I give you here the recipes as adapted from Soyer’s book The Modern Housewife or Menagerie.

Oxtail soup with dumplings

Some might find this soup bland, this might be so for our modern palate, this dish is not laden with salt – sweet – spicy like we are so used to today. Give it a go, and try to taste. It really is lovely to have these pure flavours. And then after you’ve tasted it, make it again and use white wine instead of water.

1 oxtail
1 carrot
1 turnip
3 medium sized onions
1 stalk of celery
2 bay leaf
a few sprigs of thyme
a few sprigs of parsley
600ml water
1tsp of peppercorns, or about 15 corns
1tsp salt

Preheat your oven to 140°C

Cut up your vegetables in dice of around the same size; no smaller than 0,5 cm.

Add a generous know of butter to a cast iron pan and melt.

Add the vegetables, and glaze for flavour, then take them out

Add another knob of butter, wait until it is melted and gently brown the two sides of the oxtail, when the juices are starting to stick to the pan, add the vegetables and then add about 600 ml water to deglaze the pan and drown the oxtail. Make sure the meat is completely covered in water.

Now add the pepper, salt and herbs and bring to a boil, uncovered.

When the water boils, put on the lid and place in the oven for 3-4 hours, or until the meat falls from the bone and the fat is nearly all melted away.

When ready to eat, strain the soup, pull the meat off the bone and keep aside.

Now make your garnish for the soup, or use the soup as it is, without straining it – I prefer this as I like to just use the soup as it is with flavoursome mushy veg. I don’t like to throw this away.

Garnish (optional)

1 carrot
1 stalk of celery
1 leek
1 turnip

Cut all these vegetables in small dice of about 0,5 cm.

Put them in a pot and pour over the strained soup, simmer for as long as it takes to cook the vegetables but make sure you don’t reduce them to a mush.

Just before serving:

Place your pulled oxtail meat in a saucepan, add some of the soup and heat up.

Serve your soup with some of the pulled oxtail in each plate.

To make this a main meal

Plain Suet Dumplings (makes 8-10)

220 g plain white flour
110 g shredded suet
0,5 tsp salt, the same of pepper
150-180 ml water
optional: a tsp of thyme leaves or parsley cut finely

Combine the flour, the suet and the salt and pepper – and herbs if you are using them – in a bowl.

Make a well and start adding the water in small portions to make sure you don’t use too much and the dough gets sticky. You might need all the water, you might need less than the 18ml

Use a blunt knife to do this so your hands don’t get covered in sticky dough.

When the dough comes together you can use your hands to knead it into a stiff paste.

Roll into ping-pong ball sized dumplings and place on a tray.

When your meat is at its last 45 minutes of stewing, add the dumplings and allow them to stew together with the meat.

Serve together.

Enjoy

Gunpowder, treason and bonfire parkin

4th November 2013 by Regula 20 Comments

The fifth of november, remember?

One of the most intriguing of English traditions to me is Bonfire night. Otherwise known as Guy Fawkes night it is a feast that commemorates the failing of a plot by Roman Catholic conspirators to blow up the House of Parliament in London killing the Protestant King James in the process.

Although Guy Fawkes is mostly remembered on this occasion, it was Robert Catesby who was chief instigator of the Gunpowder Plot. Catesby turned against the government of Elizabeth I when his father along with so many others Catholics, was prosecuted for refusing to conform to the Church of England. When Elizabeth I died, James – son of the Catholic Mary Queen of Scots – came to the throne which gave the Roman Catholics new hope for greater religious freedom. When this hope turned pear shaped the English Catholics plotted to put Arbella Stuart on the throne, she was Catholic, James’ cousin and a major claimant to the throne of England having both Tudor and Stuart bloodlines. Arbella always stayed close to the throne but never became queen, by blood she had a larger claim to succession and she became known as the ‘Queen that never was’.

The seed to the Gunpowder plot however was planted nearly a century earlier by another Tudor, Henry VIII. When he issued the Act of Supremacy which declared him head of the Church of England to be able to divorce the first of his six wives, he started a century of violent religious turmoil. Henry’s Church of England wasn’t initially Protestant but his son Edward VI instituted more Protestant reforms. Mary I, being Henry’s daughter with his Catholic wife whom he divorced to marry Elizabeth’s mother Anne, was a Catholic and tried to restore the Catholic faith. She started her five year bloody reign by reviving the laws against heresy and was hated for it. The result was the persecution of Protestant rebels and the execution of some 300 heretics. Elizabeth’s accession to the throne on Mary’s death was greeted with enormous jubilation from the people. Yet again the Roman Catholics were facing persecution and the plotting to replace Elizabeth I with Mary Queen of Scots began.

This brings us back to Mary’s son James and the infamous Gunpowder treason and plot.
On the 5th of november 1605 Guy Fawkes was apprehended while guarding 36 barrels of gunpowder in the cellar under the house of Parliament. How they found out about the gunpowder in the cellar leads to speculation but it is presumed that someone from within the circle of conspirators of the plot warned someone to stay away from parliament on the 5ft. After his apprehension Fawkes was tortured to give up the names of his accomplices.
The signature on his confession after who knows how many hours – days – of torture is somewhat shaky but you can clearly make out his name. This confession however is said not to show all the names of those involved. The confession believed to be signed one day later shows all the names and the signature is that of a broken, beaten and suffering man. The letters are barely coming together, you can faintly see the name Guido but I guess the surname was too much. It is some what disturbing to see his handwriting change in such a manner but it is quite remarkable that these documents were saved.
Guy (or Guido) Fawkes was executed along with several of his conspirators after being tried for high treason januari 1606. the sentence was hanging, drawing and quartering.
Parliament passed and act that called for the 5th of november to be celebrated as a joyful day of deliverance. There are a lot of rhymes associated with this day and although the earliest is said to date back to 1742, I have not found the source and therefore can not believe it to be accurate. The rhyme ‘Remember Remember the 5th of november’ adapted by for movie V for Vendetta has however been in practice for decades.

Pennies for the Guy

To this day the Houses of Parliament are still traditionally searched by the Yeomen of the Guard just before the State Opening which was the day on which the plot was discovered. Straw or cloth effigies of Fawkes called ‘Guys’ are often made by youngsters and carried around displaying them to passers-by asking for ‘A penny for the Guy’ and often they are burned in the bonfire celebrations. Food is a big part of the tradition today with bonfire toffee, toffee apples and spicy parkin cakes. A parkin is a sticky ginger cake from the north of England and because Guy Fawkes was a Yorkshireman it has since been associated with bonfire night.

My research into bonfire night continues and I am sure next year I will have plenty more to share with you. I want to look deeper into the links with pagan rites and folklore.

But for now this will have to do and I leave you with a parkin.
After quite a few recipes tested, some over a 100 years old and some new, I came to this one and think it makes an enjoyable cake. In the parkin you see in the pictures of this post I used porridge oats, they were too rough so I changed the recipe to medium oatmeal. How this recipe turned out you can see the picture that comes after the recipe, this one I took just before dark so excuse the messy picture, I had to be quick about it.
If you are lucky enough to be in England next weekend when the large bonfires will be lid, I wish you loads of fun and plenty of food and booze to keep you going.

Toffee apples

If you want to make the toffee apples, check out this recipe here >
I just replaced the lollypop sticks with branches from a tree in my garden, looks ever so pretty.

Bonfire parkin

What do you need

For 9 squares

100 g (3ó oz) rolled oats (see page 16)
200 g (7 oz) golden syrup or maple syrup
45 g (1ó oz) Lyle’s black treacle or molasses
200 g (7 oz) butter
200 g (7 oz) oat flour
2 tsp bicarbonate of soda (baking soda)
2 tsp ground ginger
1/2 tsp ground nutmeg
1 egg
2 tbsp whisky or milk
pinch of sea salt

Method

For a 20 cm (8 inch) square cake tin

Preheat your oven to 160°C (320°F) and prepare the cake tin (see page 21).

Briefly pulse the oats in a food processor fitted with the blade attachment.

Heat the golden syrup, black treacle and butter in a saucepan until melted and combined. Set aside to cool for a few minutes, then add the chopped oats and the

remaining ingredients. Combine well with a wooden spoon or spatula. Spread the mixture into the cake tin.

Bake for 50–60 minutes and then cool in the tin. When the cake is cold, cut it into squares and pack it in an airtight container to rest for at least a day before serving.

The cake gets stickier and more moist every day and can last for 2 weeks if you can hide it for that long.

Enjoy!

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Bonfire, Bangers and riots >

Bramley apple and Blackberry pie

21st October 2012 by Regula 23 Comments

Today is apple day.

In 1809 a young girl, Mary Ann Brailsford, planted a few pips in her garden in Southwell. Those pips grew into the apple tree that is responsible for one of Britains most beloved fruit.
Forty years later a local butcher bought Mary Ann’s cottage and garden, after a decade of enjoying the trees fruits a nurseryman from the area asked him if he could sell some of the apples from the tree in his garden. The butcher agreed but wanted the apples to bear his name… Bramley.

Bramley’s seedling were an important source of food during the First World War as during the 1900s the trees were extensively planted and the crop plenty.
Every single Bramley apple tree has come from the tree planted in that cottage garden in Nottinghamshire.

The tree was almost lost forever when in 1900 a destructive storm knocked it over, leaving it wounded on the grounds of the garden where he had grown and grown for nearly a hundred years. But from the old wood of the tree emerged a new one and it grew to be the monument we can see today.
The Bramley apple tree in Southwell has become the towns treasure and they host many celebrations of the Bramley Apple, there even is ‘The Bramley apple Inn’ which is located just a few doors away from where the original Bramley apple tree still grows his apples to this day.

The lady who lives in the cottage now, acquired the house from Mr Bramley 50 years ago and has cared for the tree ever since.

Bramley apples are gorgeous in pies, tarts and traditional British puddings, simply covered in shortcrust pastry or with custard. Bramleys are also good to use in cakes, chutneys, jams, compote, orchard sauce to accompany pork and for cider making.

For this pie I chose for the classic apple and blackberry combination. The blackberries are added at the end so they give texture and color to the dish.

Do you want to know more?
Why not pay a visit to Brogdale farm in Kent, home to the ‘National fruit collection’.
They
host an Apple festival and a Cider festival every year. If you have an
apple tree in your garden and you think this might be a very old
variety, you can send in a sample and they will investigate the fruit.
www.brogdalecollections.co.uk

Bramley apple and Blackberry pie

Sweet Shortcrust pastry

What do you need:
500 g plain flour
100 g icing sugar
250 g cold butter cut into small cubes
half a teaspoon vanilla extract
2 large free-range eggs
1 teaspoon milk

Sieve the flour and icing sugar on to a work surface or into a large bowl.
Throw the cubes of butter into the flour and using a knife start cutting them into even smaller pieces mixing it with the flour and sugar. This is a trick I use to keep the butter as cold as possible, if you touch the butter it melts quicker.
To create good Shortcrust pastry your butter should be kept cold and your dough shouldn’t be over worked as this will activate the gluten.
When you have a crumbly texture start using your hands to rub the butter into the flour until the mixture resembles bread crumbs.
At this point ad the vanilla
Ad the eggs one by one, and the milk, using a knife or fork to work it together.
When the mixture is crumbly again use your hands to work the mixture until you have a ball of dough.
Remember don’t work the pastry too much as it will leave you with a whole other texture.
Wrap the dough in clingfilm and chill for at least 30 minutes.

Preheat your oven to 180° gas

Prepare the filling while the pastry is chilling

What do you need:
5 Brambley apples, cored, peeled and cut into halved wedges
100 g Blackberries
50 g butter
80 g light brown sugar
1 egg beaten
a sprinkle of caster sugar
20 cm shallow pie dish

Put the butter into a saucepan and melt over a low fire
Ad the sugar
Ad the apples and slowly cook for 10 minutes
Ad the blackberries and stir briefly and some of the berries release their juice
Let it cool slightly
Tip the fruit into a sieve and keep the juices and fruit aside
Take your pasty out of the fridge
Cut the dough in half and put the second piece back into the fridge
Roll out the dough until it’s about 5 mm thick
Butter your pie dish
Line the pie dish with the pastry
Trim off the excess pastry around the sides with a sharp knife
Put the fruit into the lined pie dish so you have a little mount in the middle
Use a spoon to add a bit of the juice, not all of it or it will get too wet.
Take the rest of the pastry out of the fridge and roll it out like you did before
Lay the pastry over the pie
Trim off the excess pastry around the sides and crimp the edges of the pastry together with the back of a fork or your fingers.
Decorate your pie if you like, cut an opening in the pastry so the steam can escape
Brush the pastry with the beaten egg and sprinkle over some caster or cane sugar

* if you have leftover pastry why not make some shortbread!

Place the pie on the bottom of the preheated oven for 50 minutes to an hour.
The top should be golden and crisp.

Serve with a dollop of clotted cream or double cream.
Enjoy

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Blaeberry pie
Kentish Cobnut cake

Kentish Cobnut cake with apple compote – a marriage made in autumn

24th September 2012 by Regula 23 Comments

It seems like in a weeks time the days have started to get more chilly and shorter. The trees are starting to shake off their leaves and we are greeted by cobnuts, apples and plums. Autumn is definitely upon us.

Last week I walked in a sunny meadow in Kent wearing a summer dress and red dancing shoes, today I’m packing a warm cardigan for London where I will stay with friends for a few days to attend this years food blogger conference. This time away from the hectic magazine deadlines and the company of like-minded food lovers from all over the globe will warm me with a fire of creativity.

In Kent, my mission was to find the ‘Kentish cob‘ which is a type of hazelnut that has been grown in England since Tudor times and perhaps even earlier. The Victorians considered the Kentish cobnuts to be a delicacy and therefore are responsible for planting 7000 acres of cobnut orchard or ‘plats’.
Like the cherry orchards, after first world war the amount of cobnut plats in Kent was drastically decreased to no more than 730 acres with a further decline to 250 acres today.
Unlike most hazelnuts, cobnuts are sold fresh and not dried. They are in season from the end of august through october.
At the beginning of the season the husks are green and the kernels very juicy, further into the season when the nuts have ripened the husks and shells are brown and the flavour has developed further to the hazelnut taste that we are used too.

This cake has a wonderful nutty flavour, together with the apple compote the flavours are a marriage made in autumn. Just glorious cake.

Kentish cobnut cake
traditional Kentish recipe adapted from English Teatime Recipes

preheat the oven to 160C

To roast the cobnuts
Remove the shells and place them in an oven at 160C for 45 minutes

For the cobnut cake
• 225 g self-raising flour
• 110 unsalted butter, at room temperature
• 110 g light soft brown sugar
• 3 free-range eggs, beaten
• 50 g (1 cup) cobnuts, shells removed, roasted and finely chopped

Method
For the cobnut cake, preheat the oven to 160C°.
Line you cake tin with baking paper.Add the butter to the flour and mix until it resembles breadcrumbs
Add the sugar and eggs and beat until well combined.
Stir in the chopped cobnuts until well combined.
Spoon the mixture into the prepared cake tin, gently spreading the batter into all the corners.
Put the cake in to the oven and bake for 1h 20 min, or until the cake has risen and is lovely golden-brown, when a skewer is inserted into the centre of the cake it has to come out clean.
Set the cake aside to cool slightly in the tin.

For the apple compôte
• 3 apples, peeled, cores removed, finely chopped
• 2-3 tbsp cane sugar
• 2 tbsp water

Heat the water in a frying pan over a medium heat.
Add the sugar and let it dissolve
Add the apples and stir well
Cook until the apples have broken down slightly and the mixture has thickened.

Serve the slices of cake with a spoonful of warm or cold apple compôte.

Enjoy!

For more information about Kentish Cobnuts visit this website: www.kentishcobnutsassociation.org.uk

Want to know where to find Cobnuts? Check out this page here
or visit www.farnellfarm.co.uk

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Raspberry Vinegar – Summer in a bottle

14th September 2012 by Regula 21 Comments

As the end of summer is approaching I feel the urge to start preserving things for the winter months to come.
I made Cherry brandy to enjoy at the christmas holidays and next week the damsons are going into the copper kettle to become a gooey jam to use in pies.
This is how I hang on to those months when we had plenty of light and warmth from the sun, colorful delicate fruits at the market and fresh strawberries on our bread.
Summer in a bottle or a jar.
When autumn has deprived us of the last of the warm days, I will make a salad with perhaps some quail and walnuts, this raspberry vinegar will be used to drizzle the green leaves with a radiant red color. Like blood it will be dripping on my plate and I will remember the summers day when I bought the raspberries at a farmshop in Kent and the lunch we had after we strolled trough the little village by the sea. The Cider vinegar came from a road trip to the Cheddar gorge on my parents 35th anniversary and is the tastiest I’ve ever found. Memories are stored in this bottle if you like, if you are as romantic about it as me.

This recipe for Raspberry vinegar is fuss free and takes minutes to make, you only need to let the vinegar rest for 4-6 days before you strain and bottle it.
I used Isabella Beeton’s 1860’s recipe as a guide and amended where needed. As she uses a lot of sugar in hers, I didn’t in mine and I find the vinegar doesn’t need it.

Raspberries
are a rich source of vitamin C, B, iron and magnesium. Up to 20 percent
of their total weight is made up of fiber and they are also high in
antioxidants. The leaves of the raspberry plant have been used for
medicinal purposes for generations.

What do you need
To make 1 bottle as shown in the picture:
100g of raspberries or leftover raspberry pulp.
25 cl of good quality cider vinegar
a strainer
a funnel
a ceramic bowl

Method
Rinse the raspberries
Place the raspberries in a ceramic bowl
Crush the fruit with a fork
Add the Cider Vinegar until your bowl is completely full
Cover the bowl with cling film
Leave in a cool dark place for 4-6 days

After 3 days
Strain the vinegar and discard the pulp
Transfer the vinegar to the bottle(s) using a funnel

Leave for a month in a cool dark place, it will be autumn by then.
The vinegar will keep for at least six months.

Lovely with salad with quail, goats cheese and also with ice-cream. But I like a little spoonful from time to time… Some claim it is good to cure a cold.

You might also like
Make your own cherry brandy
Make your own butter

Best of British

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