Wealden Times | WT194 | April 2018 | Garden supplement inside

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26 Maytham Road • Rolvenden Layne • Kent TN17 4NP Telephone 01580 241837 • www.eweandlamb.co.uk Situated in the idyllic Kent countryside, off the beaten track with a cosy and relaxing atmosphere. Whether it’s a meal with loved ones or a business lunch, catch up over a glass of Chablis or pint of Harveys. You are always welcome. We pride ourselves on home cooked local produce with a new lunch and main menu for the Spring season. Nothing beats a log fi re and a freshly cooked meal. All wines are available by the glass and with over 20 choices, there’s something for everyone. We off er a variety of both vegan and vegetarian dishes. Around the world at the Ewe and Lamb. Every Monday night we travel and sample a delight from a different country. Phone now to book your seat with us. Park Farm Butchers & Graziers Where Quality Comes Naturally EweAndLambWT194.indd 1 21/03/2018 18:35 Lowest food miles, for miles around! From our traditionally managed farm here in Hawkhurst, we produce free range, grass fed beef, lamb and pork, reared on home grown cereals. We are Farm Assured and our livestock are reared in harmony with the countryside. TAKING ORDERS FOR EASTER FROM OUR FARM · 21 day matured Sussex beef · Free range Berkshire Pork · Quality Romney Lamb HOMEMADE · Burgers · Dry Cured & Oak Smoked Bacon · Chipolatas & Sausagemeat · Sausages · Cooked Hams FRUIT & VEGETABLE SELECTION - LOCAL & SEASONAL The Colonnade, Hawkhurst, Kent Tel: 01580 753558 www.parkfarmbutchers.co.uk | email: parkfarm3@btconnect.com wealdentimes.co.uk 152 ParkFarmWT194.indd 1 21/03/2018 18:22
Food Beetroot chutney Makes 5kg/11lb Prep time: 30mins. Cooking time: 1 ¼ hours Chutney is a great way of using up gluts of produce – we often have lots of beetroot in the garden at Great Dixter. This recipe is courtesy of Mary Coward, mother of Tom Coward, head gardener at Gravetye Manor. • 1 kg/2¼ lb Bramley (Cortland or Granny Smith) apples, peeled, cored and sliced weight • 2 kg/4½ lb raw beetroot (beet), peeled and roughly chopped • 1 kg/2¼ lb (about 6 cups) soft light brown sugar • 450 g/1 lb (3 cups) sultanas or golden raisins • 3½ tablespoons salt • 1 tablespoon ground ginger • 1 small onion, finely chopped • 500 ml/18 fl oz (2 cups) malt vinegar 1Put the apples into a heavy pan with a little water, cover and cook gently for about 10 minutes until soft but not mushy. 2Add all the remaining ingredients to the pan and boil for 1 hour or more, until the mixture thickens and erupts in small craters, like lava in a volcano. Spoon into warm, 3 sterilized jars, cover with a double layer of greaseproof (wax) paper, then seal tightly, label and date. The chutney can be eaten immediately, although I think it’s best stored in a cool place and enjoyed after a year. Pickled pears Makes 3 x 450g/1lb jars Prep time: 15mins. Cooking time: 20mins It was my friend Tom Coward, head gardener at Gravetye Manor, who first introduced me to this lovely preserve. There are lots of recipes for pickled pears, but some take up to a week to prepare. This version can be made in an evening, and I have found the results to be just as good, though they are best left for a month before eating so that the flavours can really penetrate the fruit. Use pears that still have some bite, but not so much that you cannot get your teeth into them, and make sure you reduce the liquid well to intensify the flavour. The pears go really well with blue cheese. • 900 g/2lb pears, peeled, cored and sliced • 425 ml/14½ fl oz (1¾ cups) apple cider vinegar • 450 g/1 lb (2 cups) caster sugar • 1 cinnamon stick • 10 cloves • thumb-size piece of stem ginger, sliced 1Put all the ingredients into a pan with 850 ml/1½ pints (3½ cups) water and cook slowly until the pears start to soften, but only just (about 10 minutes). You want them to retain a bit of bite. Using a slotted spoon, transfer the pears to a colander and set aside to drain. 2Meanwhile, increase the heat under the syrup left in the pan and boil rapidly for 15 minutes, or until it has reduced by about a third and thickened slightly. 3Pack the fruit into warm, sterilized jars and pour in enough hot syrup to cover. Seal immediately and store for a month before eating. 153 wealdentimes.co.uk
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Wealden Times | WT194 | April 2018 | Garden supplement inside

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