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Life at nature’s pace
£4.50 Sept / Oct 2017
Island filled with the echoes of history
The secret world beneath the oak’s branches
Walking through a living work of art
1
AUTUMN’S
RICH GEMS
On sale 2 August-19 September
Issue 41 | Sept / Oct 2017 | £4.50

Contents
September / October 2017
36
84
92
In the garden
In the kitchen
Craft
10 Trees aflame with autumn colour
18 Hebes put on a spectacular show
30 The garden in September and
October
36 Vistas within a granary garden
44 Mutton’s deeper flavour
48 The perfect custard tart
52 A nutty taste to savour
58 Regional & Seasonal:
Roaches Tea Rooms
24 Dahlias make an impact
66 Friends from woodland finds
76 New life for old trinkets
100 A stout knitted owl
4

100
110
52 24
Country matters
78
History and heritage
Regulars
60 Out with the mushroom hunter
68 Putting flowers centre stage
78 Replicating the grace of seabirds
92 Life under the mighty oak
84 A landscape in miniature
102 Walk through living masterpieces
110 Island where history abounds
6 Readers’ letters
8 Our LandScape
34 In the garden
50 Subscription offer
56 In the kitchen
74 In the home
120 UK events
5

10

On the left of the water, the gold
and red autumn leaves of Nyssa
sylvatica glow. Opposite, on the
right, is Nyssa sinensis. Behind
stands a 400-year-old
cedar of Lebanon.
SETTING
AUTUMN
ABLAZE
An East Anglian garden puts on
a spectacular show as it comes
alive with a riot of rich colour
TUCKED AWAY DOWN narrow lanes in the
undulating farmland of the Essex Suffolk border, a
spectacular autumn display can be seen. Sheltered
from the north wind by a 20 acre nature reserve of
native trees and shrubs, three tree species, acers, nyssas and
liquidambars, are competing to see which can display the
richest hues in their eight acre garden.
From October through to December, they create a
canvas splashed with scarlet, cerise and deep reds,
punctuated by faded greens and old golds.
Screened from the River Stour by muted amber tones of
birch trees and a silvery mist of willows, the acers are
aglow. The site is home to approximately 50 of these
slow-growing, small deciduous trees, with their graceful
habit and beautiful foliage. The predominantly wine-dark
Acer palmatum ‘Osakazuki’ spreads graceful branches to
the ground, with leaves of ruby, dark salmon-pink and
flame. Near it, A. japonicum ‘Laciniatum’ bears filigree
foliage of raspberry-soft pinks and cream, with touches of ›
The red-fringed leaves of Acer japonicum ‘Laciniatum’,
known as the downy Japanese maple from the white
hairs on young leaves (far left).
The ground below Acer cappadocicum ‘Aureum’ is
covered with its five-lobed golden leaves (centre left).
The scarlet autumn leaves of Acer palmatum
‘Osakazuki’ (left).
11

A glorious mix of blooms in all the
colours of the autumn spectrum
are informally arranged in a rustic
enamel container (main picture).
A starburst of mellow golds in a single
dahlia flowerhead is displayed to full
effect by simply placing it on a leafpatterned
dish, with a sprinkling of
spiked petals around (opposite page).

OPULENT BEAUTY
With its fulsome blooms and palette of warm hues, the dahlia takes
a starring role in a variety of autumnal arrangements
25

DEEP IN FLAVOUR
More gamey than lamb, mutton dishes are strong and juicy
Mutton chops
in tomato and
rosemary sauce
Serves 4
8 x 100g mutton chops, at room
temperature
200g on-the-vine tomatoes
3 sprigs fresh rosemary,
plus extra for garnish
2 garlic cloves
1 red onion, peeled and quartered
2 tbsp olive oil
juice of ½ lemon
1 tsp honey
1 tbsp tomato puree
150ml white wine
sea salt and white pepper
Preheat the oven to 190°C/gas mark 5.
Place the garlic, tomatoes, onion and leaves
of two of the rosemary sprigs in a roasting
tray. Drizzle with the oil and season with salt
and pepper. Roast for 25 mins, then transfer
the contents of the tray to a saucepan,
squeezing the cooked garlic out of its skin
and into the pan. Add the lemon juice,
remaining rosemary sprig, honey, tomato
puree and wine. Bring to the boil and
simmer for 10 mins. Remove the sprig
of rosemary.
In the meantime, place the chops in the
roasting tray and season with pepper. Roast
for 18 mins for medium rare and 30 mins
for well done, turning over halfway through.
Allow to rest for 2 mins. Serve with the
tomato and rosemary sauce and extra
rosemary for garnish.

Mutton, carrot and
cumin casserole
Serves 4
500g chopped mutton steak
or leg
300g carrots, trimmed and
chopped
1 tbsp crushed cumin seeds
2 tbsp cornflour
1 tbsp butter
1 tbsp olive oil
8 shallots, peeled
200g green lentils
150ml white wine
500ml vegetable stock
1 tsp honey
sea salt and black pepper
Preheat the oven to 160°C/gas
mark 3. Place the mutton in a
large bowl and sprinkle the
cornflour over, then season with
salt and pepper. Stir until all the
mutton is covered with the
cornflour. Add the butter to a large
ovenproof casserole dish and melt
until liquid. Fry the mutton in the
melted butter for 5-7 mins, stirring
regularly, until brown and sealed.
Remove with a slotted spoon and
set aside.
In the same casserole dish,
add the oil and fry the whole
shallots and cumin seeds for 5-6
mins until browned. Add the
carrots, lentils and white wine and
cook for 5 mins until the wine has
evaporated. Add the stock and
honey and bring to the boil. Mix in
the mutton and cook, covered
with a lid, in the oven for 2 hrs
until thick and glossy.
Mutton roll
Serves 6
2 pieces (500g) neck fillets, at
room temperature
250g strong white flour
150g chilled unsalted butter,
cubed
50g chilled lard, cubed
1 tbsp olive oil
1 egg
sea salt and black pepper
Place the flour in a large mixing bowl, add the
butter cubes and lard, and stir. Mix in 140ml of
ice-cold water and a pinch of salt and pepper.
Bring together into a ball with the hands,
kneading slightly if necessary. Dust a clean
work surface and a rolling pin with flour and roll
the pastry out into a long rectangle. Fold one
end over to halfway down the rectangle, then
fold the bottom up. Turn it 45 degrees, then roll
into a rectangle again. Repeat three more times.
Wrap in cling film and leave to chill for 1 hr.
Season the mutton neck pieces with salt and
pepper, then add the olive oil to a frying pan
and heat until sizzling. Seal the meat, moving
both pieces from side to side, for 15 mins for
rare and 30 mins for medium. Wrap in tin foil
and allow to cool.
Line an oven tray with baking paper. Divide
the pastry into two blocks, then roll out one
piece on a work surface dusted with flour to
approximately 29cm x 14cm. Roll the other
piece to 2cm larger than the first.
Lay the smaller piece on the prepared tray,
then top with the neck fillets, one after another,
down the middle. Beat the egg in a small dish
with a fork, then brush the borders of the pastry
rim with egg wash. Cover the top with the other
piece of pastry. Trim the sides, leaving a 1cm
border. Allow to chill for 30 mins.
Preheat the oven to 200°C/gas mark 6.
Score the top of the pastry with criss-cross
lines, then brush the top with egg wash. Bake
for 20-25 mins until golden and puffed up.
Serve immediately.
45

The tough stems of amethyst deceivers, Laccaria
amethystina, can be bent and their caps wavy edged.
THE WILD
MUSHROOM
HUNTER
Wayne Thomas uses his expert eye
to forage for edible fungi in the
woodlands of the Wye Valley
THE PALE AUTUMN sun casts its dappled
shadows across the leaf-covered floor of a Welsh
wood. Suddenly, the stillness is broken by a
rushed movement, the rustle of leaf matter, the
crackle of snapping branches and a flash of saddle
brown. With a Y-shaped stick in one hand, a wicker
basket in the other, mushroom forager Wayne Thomas
has spotted a suitable specimen.
The forest floor of this mixed woodland in the
Wye Valley Area of Outstanding Natural Beauty,
Monmouthshire, is still damp from recent rains.
Conditions are perfect for gathering edible fungi.
“Fungi are everywhere,” says Wayne, sweeping his
stick in an indicative arc around him. “Take a cubic
metre of woodland soil and there could more than 300
different types. Some are microscopic. It’s only when
they fruit and form mushrooms that we can see them.”
He kneels and points among the decaying leaves at
his feet. There, wiggling skyward in golden yellow and
orange clusters, are the unmistakable gilled caps of
peppery-tasting winter chanterelles. “Mushroom
hunting is about getting your eye in. When you know
what you’re looking for, it’s like entering a whole new
magical world,” he says. Carefully, he picks a handful
of the fungi and places them in his basket. The open
weave allows his finds to air and spread their spores as
he continues along his way.
Wayne points to the leaf litter no more than a few
feet away. “Those are amethyst deceivers,” he says,
referring to a delicate set with fluted caps and irregular
gills. “At their prime, they’re vivid purple, but over
time they lose their colour and turn creamy. They’re
edible, but fibre rich, so not one to over-indulge in.” ›
Wayne’s basket soon starts to fill with creamy-coloured
finds from the forest floor.
“The Mushroom is the Elf of Plants --
At Evening, it is not --
At Morning, in a Truffled Hut
It stop upon a Spot”
Emily Dickinson, ‘The Mushroom is the Elf of Plants’
61

In the home
Seasonal decorative touches to bring the outdoors in
TIME FOR
A TIDY-UP
As the days start to become
shorter, this is a good time to find
simple ways to tidy up the home.
Leftover balls of wool, buttons,
ribbons and cotton reels often get
jumbled up in boxes. Two old fruit
crates are placed on their side on
top of each other to create open
storage for haberdashery and
wool. The yarn is easy to see and
access, ready for any projects
designed to use up remnants.
Smaller pieces can be kept in
glass jars or old biscuit tins.
TARTAN COMFORT
AUTUMN ON
A STRING
At this time of year, trees are starting to take on their autumnal
hues as their leaves turn red and gold. Each leaf is burnished in
warm shades, creating a beautiful work of art in its own right.
To enjoy these lovely colours at home, a selection of leaves and
horse chestnut conkers can be collected, to use for decorations.
Leaves that have not begun to curl and have no tears or
insect damage should be chosen from ones that have fallen to
the ground. Holes are drilled or punched through the conker,
and made in the tops of the leaves. Lengths of garden twine are
threaded through the leaves, and a conker attached to the end.
The twine is then looped round rolled napkins, to create a
seasonal display for an autumnal meal out of doors.
Florence Anne Footstools was started in memory of owner Tracey
Bigrigg’s mother, who was called Florence Anne. She was an
interior designer, who especially loved designing footstools. One
day, Tracey decided to start designing the beautiful tartan-covered
footstools herself. All are handmade in her Cumbrian workshop,
using only pure British wool from weavers such as Abraham Moon,
Balmoral and Ross Tweed. The legs are handmade from hardwood.
Tracey ensures the best foam is used that will not sag with use.
60 x 40cm footstool £280,
www.florenceannefootstools.co.uk
74

STARS
OF THE
DAYTIME
Michaelmas daisies take their first name from the
festival of St Michael the Archangel, or Michaelmas,
on 29 September. The second part of the name,
daisy, comes from ‘day’s eye’. This refers to the
fact that they close their petals up at night and only
open fully during the day. These star-shaped flowers,
with their purple, white or pink petals and colourful
centres, provide cheerful colour through autumn into
the early winter.
To gardeners, they are asters, from astrum,
the Latin for star. First reaching Britain from their
native North America in the 17th century, they have
become firm favourites as border plants. Today, there
are dozens of varieties, both single and double, in a
range of heights, from 12in (30cm) to 70in (1.8m).
Picking a selection from the garden and placing
each stem in an old bottle or jar creates a seasonal
display that is both delicate and decorative.
CAUGHT IN THREAD
Katrina Witten takes her inspiration for her embroidery kits from the colours
and textures in the Derbyshire countryside. She has embroidered since she
was a child, encouraged by her late mother, an embroidery artist in her own
right. Every Rowandean kit comes with clearly printed designs, threads,
needles and detailed instructions. This kit, from the Four Seasons collection,
comes with a hand-cut mount and measures 8in by 6in (20cm x 15cm) when
finished. (The frame is not included)
Autumn embroidery kit £15.45, www.rowandean.com
Photography: GAP Photos; Richard Faulks; Loupe
ALL COVERED
A coat hanger is given a personal touch
with a simple gingham cover and
embroidery. To make the cover, the coat
hanger is placed on a folded piece of
fabric and a triangular shape is drawn
round it. This is then cut out. With right
sides together, the sides and top are
stitched, leaving a hole at the top for the
hanger to go through. The fabric round
the hole is hemmed to neaten. A piece of
plain fabric is sewn to the bottom of the
cover and hemmed. A simple cross-stitch
flower, created by using the gingham
squares, finishes the cover.
75

STEPPING INTO A
LIVING ART WORK
A walk through the villages of tranquil Dedham Vale reveals the
inspiration for the work of artists John Constable and Alfred Munnings
102

Constable’s The Hay Wain, exhibited
at the Royal Academy in 1821.
LACING ITS SPARKLING way through rolling
farmlands and ancient woodlands, the River Stour
forms part of a living masterpiece. With its hedges,
wildflower meadows and pretty villages, this lowland
area on the border between Suffolk and Essex has long
been immortalised by some of Britain’s greatest artists.
Within the valley lies Dedham Vale, an Area of
Outstanding National Beauty. Home to the villages of
Dedham, Flatford and East Bergholt, it provided
inspiration for John Constable and Alfred Munnings. Each
captured local settings in works that celebrate this quiet
corner of England.
This 7½ mile walk starts in Dedham, home for many
years of Munnings. It follows the river to Flatford, the
subject of Constable’s most famous painting, before
continuing to his birthplace, East Bergholt. Finally, the
route returns to Flatford, before finishing back in Dedham.
A12
RIVER STOUR
Dedham
B1070
East
Bergholt
Flatford
Dedham and Munnings
The water meadows of the River Stour pass along the
northern edge of Dedham. Here, they form the boundary
between the two counties. The open ground is grazed by
cattle, while pollarded willows grow along the riverside.
Once a Saxon manor, Dedham was identified in the
Domesday Book. The village today is an appealing
combination of medieval and Georgian architecture.
The walk starts at Castle House, which sits a mile south
of the village centre, on Castle Hill. This was Alfred
Munnings’ home from 1919 to his death in 1959. A mix of
Tudor and Georgian styles, today it is home to The
Munnings Art Museum.
Although mainly remembered for his magnificent
equine portraits, Munnings also painted landscapes. ›
103

The key-shaped Milner’s
Tower stands on Bradda
Head, surrounded by heather
in full bloom. Below is Port
Erin on the left and, out to sea
on the right, the Calf of Man.
110

ISLAND OF HERITAGE
The echoes of history resound from
shore to shore across the Isle of Man
111

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