Landscape July

LandScape - Life at nature’s pace Lily garden | Echinacea | Snapdragons | Fresh peas | Tea in the garden | River of islands | Outdoor artist | Stitch a wall hanging | Leicestershire walk | Minack Theatre | Avocet July 2019
COUNTRY ▯ HERITAGE ▯ GARDENS ▯ COOKERY ▯ TRAVEL ▯ CRAFT
Life at nature’s pace
Journey along a river of islands
www.landscapemagazine.co.uk
Theatre of dreams carved from the cliffs
Walking in the footsteps of kings
July 2019
SUN-FILLED
DAYS
The beauty
of British
country
life

Contents
July 2019
20
64 78
In the garden
In the kitchen
Craft
10 Paths enveloped in perfume
20 Domed blooms for the bees
28 The garden in July
30 Making the most of pelargoniums
44 Pea dishes fresh from the pod
52 Taste of summer in a glass
54 Tiny treats for a garden tea
62 Regional & Seasonal:
Somerset Lavender
36 Displays of a childhood favourite
78 Artist captures summer’s light
86 Pretty paper boats to float
88 Textures from the sea’s edge
4

116
44
106
Country matters
History and heritage
86
Regulars
104 The countryside in July
116 Elegant skimmer of the shore
64 River of islands lined with treasures
94 Walking in the footsteps of royalty
106 Magical theatre above the waves
6 Readers’ letters
8 Our LandScape
34 In the garden
42 Subscription offer
50 In the kitchen
92 In the home
122 UK events
5

stirring memories
Childhood favourite the snapdragon, Antirrhinum majus, is so
flamboyant it needs only simple containers to create enchanting displays
37

FRESH FROM THE POD
Versatile and tasty, peas add colour and sweetness to summer plates,
whether popped from their shell or used whole for maximum flavour
44

Pea and pea shoot salad
Serves 4
400g pea pods
150g cherry tomatoes on the vine
4 tbsp olive oil
1 lemon
15g butter
250g Charlotte potatoes, sliced lengthways
2 tbsp roughly chopped mint
2 tbsp roughly chopped tarragon
1 tbsp chopped basil, plus sprigs to garnish
1 tsp French mustard
1 tsp set honey
2 tbsp white wine vinegar
1 garlic clove, peeled and finely crushed
60g pea shoots
sea salt and black pepper
Pea and ham tart
Preheat the oven to 200°C/gas
mark 6. Place the pea pods and
cherry tomatoes on the vine on an
oven tray. Drizzle with 1 tbsp of the
oil and season with salt and pepper.
Roast for 15 mins. Zest the lemon
over the pea pods and tomatoes,
then squeeze over the lemon juice.
In the meantime, heat the butter
in a frying pan until sizzling, then
add 1 tbsp of oil. Add the potatoes
and sauté for 8-10 mins, turning the
slices over regularly until golden.
In a clean jam jar, combine half
of the mint, half of the tarragon and
half of the basil with the mustard,
honey, vinegar, crushed garlic and
the remaining oil. Season, then
shake with the lid on until the
dressing is thick and creamy.
In a bowl, mix together the
roasted pea pods and the pea
shoots, then add half the dressing
and toss. Arrange the potatoes, pea
pods and pea shoots, tomatoes and
the remaining mint, tarragon and
basil on a large serving plate. Open
a few of the pea pods, season with
salt and serve.
Serves 6
200g shelled peas,
plus 125g in the pod
250g chilled unsalted butter,
cubed, plus extra for greasing
300g strong flour,
plus extra for dusting
175ml ice-cold water
1 egg, beaten
2 tbsp chopped mint
2 tbsp chopped tarragon
100g crème fraîche
250g soft goat’s cheese
1 lemon
75g ham, chopped
into small pieces
sea salt and black pepper
In a bowl, combine the butter and strong flour using
the fingertips, then stir in the ice-cold water. Continue
stirring until thick, then bring the mixture together into
a ball of dough by kneading. Turn out onto a clean
work surface dusted with flour, then roll out into a
narrow rectangle, approximately 30cm long. Fold the
bottom end two-thirds of the way up the rectangle,
then fold the top part over. Turn 90 degrees so the
folds face the work surface edge, then roll out to a
rectangle again. Repeat twice, then wrap the dough
with cling film and leave to chill for 1 hr.
In the meantime, preheat the oven to 200°C/gas
mark 6. On a surface lightly dusted with flour, roll out
the pastry to a rectangle approximately 35cm long.
Trim the sides to neaten, then cut a 3cm strip from
each side. Transfer the pastry rectangle to a greased
oven tray. Brush the top surface edges of the
rectangle with the beaten egg, then top with the strips
to make a raised border, trimming the ends to fit.
Brush the border with the egg. Bake the pastry case
for 15 mins until risen.
After taking the tart base out of the oven, reduce
the temperature to 180°C/gas mark 4. Press down
the middle of the tart base to flatten.
Blanch the shelled peas in a bowl of boiling water
for 5 mins, then drain, refresh in cold running water
and transfer to a food processor. Add half the mint
and tarragon, all the crème fraîche and goat’s cheese,
then season and grate in the lemon zest. Blend until
smooth, then fill the pastry case with the mixture.
Scatter the ham onto the filling, along with the
remaining herbs. Half open the pea pods and place
on top of the tart filling. Squeeze over the juice of half
the lemon. Bake for 10 mins, then slice and serve.
45

theatre of dreams
Carved high into the Cornish cliffs by a woman with a passion, the
Minack gives its audience a unique experience under the stars
107

walking in the
footsteps of ROYALTY
A walk around Bradgate Park, in the Leicestershire countryside, reveals
secrets from history that reach back millions of years
A
herd of fallow deer rest, Bradgate Park, in the heart of
idle but alert, in the midday Leicestershire, has been well-loved for
sunshine of a country park. centuries. It was officially opened to the
Disturbed by a nearby walker, public in 1928, when it was gifted by local
one clambers to its feet and wanders closer
to the centre of the group, its antlers
swinging. Further uphill, another herd of
larger, rougher-coated Red deer, lie
drowsily in the heat. At ease among
thickets of trees and bowed green bracken,
they ignore the people traversing the paths
between ruined buildings and outcrops of
entrepreneur Charles Bennion, but its
history reaches back much further than
that. In the grounds are the estates of a
family with Royal connections, evidence
of Roman occupation, stone age tools and
ancient fossils. A 4-mile walk around the
park offers an experience of history
spanning millennia.
rock. Some visitors make their way down
towards the broad path hugging the edge
of the park; others climb to the twin
highest points, to arrive amid views
stretching out for miles over the
surrounding countryside.
Early beginnings
Starting at the car park at Newtown
Linford, a broad, surfaced track leads
straight into some of the park’s most
ancient sites. It enters an area known ›
Old John
Tower
War
memorial
BRADGATE
PARK
cropston
reservoir
The first written reference to a deer
park at Bradgate is from 1241. The park
supports both Red and Fallow deer, with
a herd of approximately 550 animals,
three-quarters of which are Fallow deer.
Newtown
Linford
RIVER LIN
Deer
sanctuary
Ruins of
Bradgate House
94

Pathways at Bradgate Park carve
their way through the gentle green
slopes leading up to Old John
Tower. The 18th century folly sits
on the park’s highest point and is
one of Leicestershire’s most wellknown
landmarks.

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