April Digital Sampler - LandScape

COUNTRYSIDE ▯ HISTORY & HERITAGE ▯ CRAFT ▯ COOKERY ▯ GARDENING ▯ TRAVEL
Life at nature’s pace
April 2018
Vibrant island bathed in light
Dainty eggs stitched in pastel hues
Timeless pathways through ancient woodland
www.landscapemagazine.co.uk
1
BRIGHT DAYS
BECKON

Contents
April 2018
67
90
30
In the garden
In the kitchen
Craft
10 Haven of water-loving plants
20 Fanning ferns reveal their beauty
30 Kerria japonica’s burst of sunshine
36 The garden in April
46 Delicately sweet petal toppings
54 Tasty twist on breakfast dishes
62 Sumptuous fruity bake
64 Regional & Seasonal:
Hocking’s Dairy Cream Ices
41 From pallet to bike rack
67 Gloves turn into friendly bunnies
70 Flowers of intricate threads
78 Pretty pastel felt eggs
4

112
46
41
Country matters
70
History and heritage
Regulars
82 Creatures brought to life in wire
90 Underground world of the rabbit
96 Seeds equipped for survival
102 The countryside in April
104 Wood shaped in timeless tradition
112 Colourful island of azure bays
6 Readers’ letters
8 Our LandScape
28 In the garden
44 In the kitchen
52 Subscription offer
80 In the home
122 UK events
5

spring’s soft hues
Tactile padded eggs, sewn from felt and adorned with flowers in
delicate colours, add a seasonal decoration to the home
78

Pure white felt eggs, sprinkled with decorative flowers, are delicately
pretty and irresistible to touch. Looped over a spring branch, they create an
attractive indoor feature and are easy to make. Using material with high wool
content ensures the eggs better hold their shape. Felt in complementary
colours or leftover scraps of fabric can be used for the flowers and leaves. The
templates below are firstly photocopied or traced, neatly cut out and pinned to a
square of felt. The pieces are then carefully cut out with a pair of sharp fabric
scissors. Each hanging decoration requires two matching egg shapes, one narrow 4in
(10cm) strip of fabric and as many floral trimmings as desired. It is easiest to stitch
the flowers and leaves in place before sewing the two egg halves together. Small
beads or buttons can be added for embellishment. The fabric strip is folded in half
and both ends sandwiched between the two egg shapes. The eggs are then sewn
together, starting from the top and leaving a 1in (2.5cm) gap. They are stuffed with
a pinch of small fabric scraps before the final stitches close the egg.
materials
• Felt in white and pastel shades
• Sewing thread in matching colours
• Small fabric scraps for the stuffing
• Seed beads
• Small buttons
• Fabric scissors
• Hand sewing needle
▯ Photography: Richard Faulks
79

from
curls
to fans
Luxuriant ferns bring a fresh
green canopy to the garden as
they slowly unwind
agently unfurling fern frond
slowly performs one of nature’s miracles of
transformation. Gradually, it turns from a
hairy stem, shaped like a shepherd’s crook, to
a majestic, feathered wand of foliage. Amid the
brightly coloured show of spring-flowering bulbs, the
intricacy of a developing fern is complex and
captivating. The coiled young fern fronds, known as
crosiers, demand to be seen every day as they gradually
uncurl into a myriad of shapes.
Many hardy ferns are suitable for growing in
British gardens. Whether evergreen or deciduous,
low-growing or planted for height and stature, they
bring an ethereal beauty. Some grow best in the sun;
others prefer cool, shady spots. They are not restricted
to the ground. Some, known as epiphytic ferns,
are capable of growing in the crevices of trees and
rocks. They have one thing in common: once unfurled,
they provide an abundance of decorative greenery. ›
Shaped like the scroll of a violin, a young
fern uncoils in response to the light.
20

Athyrium ‘Ghost’ reveals
its lush foliage on purplish
stems. Each blade, the
leafy part of the frond, is
divided into tapering pinnae
made up of smaller leaflets
called pinnules.

In the garden
Seasonal ideas for your outdoor space
dash of blue
Flitting high around trees and vegetation on gentle spring days, the Holly Blue is one of
the first butterflies of the year to emerge. In the early days of the season, as its name
suggests, it can be found concentrated around holly bushes, which provide nourishment
for the caterpillars of the season’s generation. The Holly Blue, Celastrina argiolus, can
be reliably identified by the pale silvery blue underside of its wings, with small black
dots, but never any orange as in other blue species. The upper wing is a bright blue,
edged with black, with a broader dark edge on females. It is a common sight in gardens
throughout England and Wales, particularly in the south, flying much higher than other
blue species, which tend to stay closer to the ground. The flash of its bright wings are a
welcome sign that days are warming and growing lighter.
sowing wild
flowers
Native wild flowers will provide colour and pollen for
bees throughout the summer. As long as the ground
is well prepared, they are easy to start off and
maintain. The soil is dug over and any plants or roots
diligently removed. No fertiliser is required as grasses
thrive in nutrient-rich soil and can outcompete any
flowers. The soil is then raked to a crumbly
consistency and the seeds scattered over evenly by
hand. Including some sand in the mix can help make
it easier to see where they fall. Many seeds need
sunlight to germinate so are not buried, but can be
gently raked over to provide some protection and
prevent them blowing away. The area is then watered
and left alone, except in dry spells when more
watering may be necessary. In summer, the blooms
will create a vibrant, colourful patch.
helping hedgehogs
When Jo Sara began designing mosaic items for the garden, she wanted her
creations to be both beautiful and helpful to wildlife. This pretty water dish
for hedgehogs is heavy enough not to tip up as they drink. It measures
21cm in diameter and is 4.5cm tall, giving a water depth of 3cm. The dish is
made of frost-resistant materials which repel mould and algae.
Rainbow hedgehog mosaic water dish £33, www.josara.co.uk
28

heart
of the
season
The pink pendant flowers of bleeding heart
are suspended from a slender arching stem,
elegantly lined up side-by-side. This is an
early-flowering perennial, first appearing in
gardens in April and continuing until June. Its
heart-shaped flowers are a rich fuchsia pink
at the base, rounding to a creamy, paler pink
at the top, with mainly white inner petals
hanging below. These pretty flowers sprout
from a hardy plant which can withstand
temperatures as low as -20°C. Bleeding
heart, Lamprocapnos spectabilis, does well
in either bright sunlight or dappled shade
and rich fertile soil. This should be well
watered to ensure the ground is kept moist.
With the same care, it can also be grown in
containers. These bright and unusual flowers
make a striking sight in a border when mixed
with other later flowering plants to retain
interest as the year progresses.
Photography: Richard Faulks; Florapress; Alamy
foraging in the grass
A pair of chickens search for seed in the grass, their movements
captured in rusted metal. Cut from steel sheets, they have been
rusted by hand to a unique finish. Steve and Sara Raven started
their business creating unique animals and sculptures after retiring
from farming, having been inspired by their work and the
surrounding Fenland countryside. Once installed, the hens require no
care and can be observed and enjoyed all year round.
Rusty metal hen £16 each,
www.rustyrooster.co.uk
goodness from weeds
Dandelions have a long taproot which absorbs many minerals from the
ground, particularly potassium and magnesium. Though often unwelcome
in the garden, they can be used in a rich, simple fertiliser. After lifting, the
flower, leaves and root are stored in a bucket. The plants are packed tightly
and when the bucket is two thirds full, are weighed down with a brick or
rock. The bucket is then topped up with rainwater and covered with a
loose-fitting lid or mesh to keep out flies and capture the pungent smell.
The mixture will ferment, creating carbon dioxide, so an airtight lid is not
recommended. It is then left for a minimum of three days and a maximum
of two weeks. Before using, it should be strained to remove any seeds and
diluted to one tenth of its strength. Other weeds, such as nettles and
horsetail, can also be included.

slotted in place
A wooden pallet is transformed into a rack perfect for keeping bicycles
neatly and securely stored between outings
41

A
wooden pallet can be given new life
as a bicycle rack in a simple project for a fine
spring afternoon. It provides a sturdy and
practical means of keeping bicycles upright and
tidy in readiness for enjoying days out on two wheels
during glorious spring days.
Once completed, the rack can be painted or
weatherproofed to protect the wood from the elements.
The top provides a shelf on which to stand pretty plant
containers to add a decorative splash of colour.
materials
• Pallet with slats approximately
2-4in (5-10cm) apart, to
comfortably fit the wheel width
• Pencil
• Ruler
• Handsaw
• Electric drill
• Screwdriver
• 2in (5cm) screws
• Timber treatment or exterior
paint (optional)
constructing the rack
1.
Step 1: Using a ruler,
a line is marked in
pencil across all the
slats of the pallet to
one side of the middle
strengthening bar. The
pallet is carefully cut in
two along this line, using
a handsaw, resulting in
two pieces of slightly
different sizes.
2.
Step 2: The larger
section is laid down and
the smaller piece placed
upright on top with the cut
ends butting up to it. The
seven front slats of the
upright piece should sit in
front of the block on the
back of the base pallet.
Three lines are then drawn
in pencil along the edges
of the upright pallet ends
to mark their position.
42

An ARTFUL
resident
As the rising sun breathes life into a new
morning, below ground a warren of fleetfooted
rabbits are beginning to stir
Dawn breaks on a sunny day in
mid spring over a bank pockmarked
with deep holes. In the bushes, the birds
start to sing, but all is quiet on the
ground. A single rabbit pokes its nose out of one of
the holes and sniffs the air, as if testing whether it
is safe to emerge. A few seconds later, he lifts up
his head and looks around, checking that there are
no predators nearby. Once he is sure all is well, he
propels himself out of the warren with powerful
hind legs and begins to feed.
This is the signal for other rabbits to emerge,
and soon the whole area around the warren is alive
with activity. Some stand almost upright, their
ears pricked and noses twitching, alert for any
danger. Others feed, nibbling the short grass with
their long front teeth. After a while, some begin to
play, romping around like carefree children.
This is a scene that has been re-enacted across
the British countryside for 2,000 years.
Introduced first by the Romans, then
re-introduced by the Normans for food and fur,
the European rabbit (Oryctolagus cuniculus) has
shaped the landscape and ecosystems extensively. ›
Alert and still, a wild rabbit
harnesses its senses to detect the
presence of predators. When danger
is perceived, the tendency is to
freeze and hide under cover.
90

91

54

A twist on
tradition
The long-established British breakfast staples of bacon and eggs are
used in a variety of mouth-watering savoury dishes to begin the day
The smoky scent of bacon drifts through the
morning air. In the kitchen, thick, pink rashers sizzle
on the stove. With a brisk crack, a fresh egg is broken
alongside, frying quickly to a creamy white, with a
deep, orangey yolk in its centre.
Bacon and eggs are a firmly established British breakfast; a
quick and filling meal with which to start the day. But it has
not always been the case, and it was only after the Industrial
Revolution that the meal became a regular part of the diet.
Before then, in the Middle Ages, a lavish breakfast had
been the preserve of the gentry and landed classes, and usually
accompanied an important event, such as a wedding. This was
also a chance to display wealth, and the table bore an
abundance of produce from the host’s estate. In contrast, a
working class breakfast consisted of bread and ale, sometimes
served with cold meat or dripping.
A wealthy middle class began to emerge in the Victorian
era, who sought to replicate the traditions of the privileged,
including that of a sumptuous breakfast. The Industrial
Revolution also marked a shift in working culture as more
people began to work from 9am until 5pm. A hearty breakfast
would fill the stomach for the full day ahead, and the breakfast
table became a place the family could gather before each
member was drawn off to work or school. Bacon and eggs soon
became a staple of the worker’s diet.
Preparation and cooking
Back bacon is the most popular cut in the UK and includes the
loin from the back of the pig, which is lean, and the belly,
which is more fatty. It is traditionally cured in a brine or
dry-cured with a salt rub, which may also include sugar and
spices. Smoking afterwards is optional. Streaky bacon includes
more belly and has layers of fat parallel to the rind.
When buying bacon, a deep pink meat is chosen with no
yellow or green sheen. The fat should be white, if unsmoked,
and the meat firm and moist, rather than wet or slimy.
Bacon is usually either fried in its own fat or grilled.
Cooking it using a griddle pan can create darker stripes.
Egg quality is often affected by the diet and well-being of
the chicken. Unblemished eggs, devoid of cracks, are best, and
a plump, round yolk indicates freshness.
Eggshells are slightly porous and can take on other smells
and flavours, so are best kept in the carton. They should be
stored in a dark place, below 20°C, where the temperature
does not fluctuate much. The main body of the fridge is
reliable, but eggs should be allowed to reach room
temperature before cooking. If too cold, there is a tendency
for the yolk to overcook while allowing the white to set.
For an egg-and-bacon breakfast, they are usually fried, for
which the remaining bacon fat can be used. The egg is broken
into a non-stick frying pan as soon as the fat gets hot, then
cooked on a lower heat for approximately a minute. Spooning
a little of the fat over the egg helps to cook the top. The egg is
removed when the yolk is at the preferred consistency.
Served immediately, and accompanied by a thick slice of
bread, the salty taste of bacon, with its chewy texture and
crispy edge, teams perfectly with the soft and rich egg. ›
eggs and easter Eggs have been traditionally
associated with fertility and birth and are a Christian symbol of the
death and resurrection of Christ at Easter. The hard shell is broken
to reveal the new life it harbours within. Chicken eggs were
traditionally painted or dyed, and a red dye symbolised the blood
of Christ. Today, it is more usual for chocolate eggs, often wrapped
in coloured foil, to be given as gifts.
55

Violas are among the most popular
edible flowers, and their delicate hues bring
an exquisite touch to a variety of treats. A
genus which includes violets and pansies,
violas span shades of purple, blue and white, flowering
into early spring. They have a sweet perfumed taste,
but work particularly well when candied and used to
decorate desserts and cakes. In addition, violas
contain vitamin C, calcium, and magnesium.
The species most commonly used in cookery are
Viola cornuta, Viola hybrida, Viola tricolor, Viola x
williamsiana and Viola odorata. Correct identification
of any edible plant is essential before using it in food.
Candied violas
For approximately 12-16 viola flowers
1 small egg white
80g caster sugar
Gently wash the flower petals, then pat
dry with kitchen paper. Lightly whisk the
egg white in a bowl until frothy. Using a
clean pastry brush, paint the egg white
onto both sides of the petals. Sprinkle
immediately with sugar and leave to set
on wire racks before using.
“To spring return, with all thy train
Of flowrets cloth’d in varied hue,
I long to see that morn again
Which brings to light the violet blue.”
John Clare, ‘To the Violet’
46

petals of
sweetness
Pretty edible flowers laced with sugar
add the taste and colour of spring to
an array of dainty confections

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