LandScape Craft and Cookery Special

CRAFT & COOKERY 

Life at nature’s pace 

Spring 2020 

A COLLECTION OF 

RECIPES AND CRAFTS 

for time 

spent at 

home 

www.landscapemagazine.co.uk

Contents 

Spring 2020 

24 

8 

20 

6 

26 

4 

In the Kitchen 

Craft for home and garden 

Welcome to this special collection of recipes and crafts 

SPENDING TIME BAKING indulgent treats and mouth-watering 

meals or making treasured gifts to share with loved ones are relaxing 

ways to spend time. We hope that you will find something in this 

collection of much loved recipes and craft inspiration from 

LandScape magazine to enjoy, whether you are spending time at home or 

you are a key worker looking for peace and relaxation. 

Wishing you good health, 

Rachel Hawkins Editor 

SUBSCRIBE TO 

LANDSCAPE 

AND RECEIVE A 

FREE BOTANICAL 

CANDLE 

TURN TO P.18 

4 Vibrant summer desserts full of strawberry sweetness 

6 Sweet treats iced in pastel hues 

8 Dark and juicy blueberries 

10 Biscuits from the regions 

12 Pea dishes fresh from the pod 

14 Flaky and succulent haddock 

16 Chicken recipes with a lighter flavour 

20 Necklace of beads cocooned in cotton 

22 Glowing shell candles 

24 Embroidering bells of blue 

26 Patchwork picnic blanket 

28 Creating a soft and fragrant chamomile terrace 

3

TASTE OF SUMMER 

Dazzling in colour and full of flavour, sweet, juicy strawberries 

make delectable desserts evocative of the sun-filled season 

Strawberry 

and cream pie 

Serves 8 

400g strawberries, hulled 

400ml double cream 

120g butter, plus extra for 

greasing 

300g digestive biscuits 

1 tbsp vanilla paste 

• Recipes: Liz O'Keefe • Photography: Food & Foto 

Grease a 23cm round, 5cm deep, 

loose-bottomed tin. In a large saucepan, melt the 

butter until liquid. In a bowl, crush the biscuits 

with the end of a rolling pin. Off the heat, add the 

biscuit crumbs to the butter and stir thoroughly. 

Press the mixture into the prepared tin using the 

back of a dessert spoon, to make a tart base, 

pushing it together until it is solid. This may take 

several minutes. Chill the biscuit base for 1 hr. 

Place half the strawberries in a food processor 

and blend until pureed. In a large bowl, whip the 

double cream for 3 mins until firm, then fold the 

strawberry puree and vanilla paste through the 

cream. Fill the biscuit base with the cream 

mixture and flatten with the dessert spoon. Slice 

the remaining strawberries in half and decorate 

the top. Leave to chill for 1 hr before serving. 

PREPARATION Hulling or coring strawberries removes the green stem or 

calyx from the top of the fruit, and is the first step in many recipes. A simple and 

easy method involves angling a small, sharp knife to cut around the green stem and 

into the paler flesh below, using a circular motion. 

Strawberry creams 

Makes 15 

15 strawberries, hollowed out, 

with tops sliced off and set aside 

100g cream cheese 

300g icing sugar 

Place the cream cheese in a small bowl 

and add the icing sugar, creaming together 

using the back of a metal spoon. Fill a 

piping bag, fitted with a small fluted 

nozzle, with the icing, then pipe it into the 

strawberries, topping with the strawberry 

tops. Leave to chill until ready to serve. 

5

TEMPTING ICED 

DELIGHTS 

Pretty pastel toppings make a selection of 

sweet treats too good to pass by 

Fondant fancies 

Makes 40 

350g unsalted butter, plus extra 

for greasing 

250g caster sugar 

4 eggs 

250g self-raising flour 

2 tbsp milk 

1½ tsp vanilla bean paste 

200g icing sugar 

500g fondant icing sugar 

2 tsp red food colouring 

35 x 25cm rectangular cake tin 

Preheat the oven to 180°C/gas mark 4 and grease and line the cake tin. 

In a large mixing bowl, combine 250g of the butter and all the caster sugar, 

creaming with the back of a wooden spoon for 3-4 mins until soft and fluffy. 

Beat in the eggs, one at a time, thoroughly, then sift in the flour and fold 

in. Stir in the milk and 1 tsp vanilla bean paste. Pour into the prepared tin and 

bake for 25 mins until the cake springs back when light pressure is applied. 

Allow to cool completely. 

Remove the cake from the tin and cut into 40 equal squares on a chopping 

board. In a bowl, cream together the remaining butter with the icing sugar and 

the remaining vanilla to make a smooth butter icing. Spoon a rounded 

teaspoon of the mixture onto each square and leave to chill for 30 mins. 

In a bowl, mix together the fondant icing sugar with 70ml cold water until 

it comes together into a smooth paste. Reserve 3 tbsp of the white icing for 

decoration later. Mix the food colouring into the main icing in the bowl until it 

reaches a consistent colour. Ice the squares by placing 1 tbsp of pink icing on 

top of each square, then smooth it on the sides as it trickles down, using 

a pallet knife. Leave to dry for 1 hr then transfer the retained white icing into 

a sandwich bag, cut a small hole in the corner and carefully squeeze it over 

each cake in thin, straight lines. Allow the fancies to dry completely, 

uncovered, before serving. 

• Recipes; Liz O’Keefe Photography: House of Food 

“We’ll see if tea and buns can make 

the world a better place” 

Kenneth Grahame, ‘Unknown Book’ 

7

DARK AND JUICY 

The blueberry has a delicate sweet taste with a touch 

of tartness, adding floods of deep colour to recipes 

Blueberry and 

rosemary bread 

1 large loaf 

500g blueberries 

10g chopped fresh rosemary, 

plus 2 sprigs 

400g strong bread flour, 

plus extra for dusting 

7g fast-action dried yeast 

15g butter, melted and cooled to 

room temperature 

sea salt and black pepper 

Blueberry 

sundae 

Serves 6 

800g blueberries 

6 eggs 


500ml double cream 

Place 400g of the blueberries in a saucepan and add 50ml 

boiling water. Simmer for 10 mins, then drain thoroughly. Pulp 

the blueberries together with a potato masher and set aside. 

Separate the egg yolks and whites into different bowls, 

placing the whites in a glass bowl. Whisk the whites with an 

electric whisk for 2 mins, until firm. Add 150g of the sugar 

gradually, whisking at the same time, and continuing to whisk for 

a further 4 mins. 

In a separate large bowl, whisk 400ml of the cream for 

3 mins, until just thick. Whisk in the yolks, then fold in the 

whites thoroughly. Pour the mixture into a 2 litre tub and drizzle 

in the mashed blueberry, stirring once to create a ripple effect. 

Cover with tin foil and freeze overnight. 

To make blueberry puree, place half the remaining 

blueberries in a saucepan with the rest of the sugar, and 

cover with cold water. Heat on a low heat for 2 mins, stirring 

so the sugar dissolves. Simmer gently for 3 mins. The berries 

will be soft and mushy, with some syrupy liquid. Cool, then 

chill until needed. 

To serve, whip the remaining cream into soft peaks in a 

bowl. Place 1 tbsp of the blueberry puree in the bottom of each 

of six sundae glasses. Divide the ice cream between the glasses, 

using a scoop to make balls, then drizzle the remaining puree 

between them. Using a teaspoon, dollop spoonfuls of cream 

onto the ice cream. Scatter with the remaining blueberries 

and serve. 

Place the flour in a large bowl with a good pinch of 

salt. Using a fist, make a well in the flour, add the 

yeast and melted butter, then 200ml of warm water. 

Mix together in a figure of eight motion, and bring 

together into a dough. Knead, by folding over the 

dough into itself again and again, for 10 mins. Cover 

with oiled cling film and a damp tea towel, and 

place somewhere warm for 1 hr. Grease and line a 

900g loaf tin. 

After 1 hr, knock the air out of the dough with a 

fist, then knead in 450g of the blueberries and 

chopped rosemary, a handful at a time, on a work 

surface. Season with the pepper as the dough is 

kneaded and dust liberally with flour, as the 

blueberries will make the dough wetter. Roll into a 

large sausage shape and place in the tin. Cover with 

oiled cling film and a tea towel, and place in a warm 

spot to prove for 1 hr. Preheat the oven to 200°C/ 

gas mark 6. 

Remove the cling film and place the remaining 

blueberries and rosemary sprigs on top of the loaf, 

where the dough has natural folds. Bake the bread 

for 20-25 mins, until risen and golden, and the 

bottom is firm to tap. Cool in its tin for 10 mins 

before removing and allowing to cool. 

8 

9

Brighton 

Buttons 

Makes 12 

100g unsalted butter, 

plus extra for greasing 

50g icing sugar, 

plus extra to dust 

zest of 2 oranges 

100g plain flour 

60g thick apricot jam 

Preheat the oven to 190°C/gas 

mark 5 and grease a large, flat 

baking tray. In a large mixing 

bowl, gently cream together the 

butter and icing sugar until 

smooth and thick. This will take 

approximately 5 mins. Stir the 

orange zest into the mixing bowl, 

then sift in the flour. Mix together 

thoroughly until a thick 

consistency is achieved. 

Transfer the mixture to a piping 

bag fitted with a medium nozzle. 

Pipe thumb-sized mounds onto 

the tray, spaced 4cm apart. Bake 

for 15 mins, until golden. 

After leaving to stand for 

5 mins, transfer the biscuits to a 

wire rack. When completely cool, 

sandwich pairs of the biscuits 

together with a teaspoon of jam, 

dust with icing sugar, and serve. 

Maidstone biscuits 

Makes 25 


softened, plus extra 

for greasing 


150g plain flour 

50g ground rice 

3 tbsp rose water 

Preheat the oven to 180°C/gas mark 4, and grease a large, 

flat baking tray. In a large bowl, cream together the butter 

and caster sugar, using the back of a spoon, for 2 mins, 

until smooth and creamy. Mix in the flour and ground rice, 

then stir in the rose water. 

Place teaspoon-sized dollops of the mixture onto the 

tray, 4cm apart. Bake for 20 mins, until lightly golden. 

Leave on the tray for 5 mins, then transfer with a palette 

knife to a wire rack to cool. 

Shrewsbury biscuits 

Makes 20 


plus extra for greasing 

75g caster sugar, 

plus extra to dust 

1 lemon 

1 egg yolk 

200g plain flour, 


100g currants 

SWEET COMPANIONS 

These regional favourites make the perfect treat to 

enjoy with a cup of tea in the spring garden 

Preheat the oven to 200°C/gas mark 6, and grease a large, flat baking 

tray. In a mixing bowl, cream the butter and sugar together, using the 

back of a wooden spoon, for 2 mins. Zest the lemon and add to the 

mixture. Beat in the egg yolk thoroughly, then mix in the plain flour, 

currants and juice of half the lemon. Combine thoroughly and bring 

together into a dough with the hands, until a smooth ball is formed. 

On a clean surface, lightly dusted with flour, roll out the biscuit 

dough until 1.5cm thick. Using an oval cutter, cut out as many shapes 

as possible, then transfer to the tray. Bring the remaining dough 

together, then roll out again and cut out more ovals. Transfer them to 

the tray, spaced 2cm apart. Repeat until all the dough is used. 

Bake for 12 mins, until golden and crisp, then brush with hot water 

and sprinkle with the extra sugar. Let the biscuits stand for 5 mins, 

before using a palette knife to transfer to a wire rack until cold. 


10 

11

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 

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 


Pea and pea shoot salad 

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. 

• Recipe: Liz O’Keefe • Photography: House of Food 

Serves 6 

200g shelled peas, 

plus 125g in the pod 

250g chilled unsalted butter, 

cubed, plus extra for greasing 

300g strong flour, 


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 


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. 

12 

13

FLAKY AND SUCCULENT 

With its firm white flesh and delicate flavour, 

haddock lends itself to a variety of light and 

tasty dishes for spring suppers 

Haddock with 

herbs and lemon 

Serves 2 

280g fresh boneless haddock fillets 

2 garlic cloves, peeled: 

1 sliced, 1 crushed 

2 tbsp dill, chopped 

2 tbsp mint, chopped 

zest and juice of 1 lemon, 

plus wedges to serve 

5 tbsp extra virgin olive oil 

2½ tbsp cider vinegar 


steamed asparagus, to serve 

Preheat the grill to medium and line a grill tray with 

tinfoil. Scatter the sliced garlic clove onto the tray. 

Place the fish, skin down, on top of the garlic. In a 

bowl, mix together the herbs, zest and juice of the 

lemon, and the oil, then season with salt and 

pepper. Coat the fish with half the mixture, then 

whisk the vinegar into the remaining liquid with a 

fork. Whisk in the crushed garlic and set aside. 

Grill the fish for 8-10 mins until the flesh is milky 

white and firm. Transfer each piece of fish to a 

serving plate and accompany with the steamed 

asparagus. Pour the remaining dressing mixture 

over the fish and serve with lemon wedges. 

Smoked haddock paté 

Makes 4 

280g smoked haddock 

fillets 

2 shallots, peeled 

and chopped 

80g double cream 

zest and juice of 1 lemon 

1 tbsp small capers 

1 tbsp flat leaf parsley, 

chopped 

3 tbsp butter, melted 


sourdough bread, 

to serve 

Place the haddock in a saucepan and cover with boiling water. Poach, by simmering 

for 6-10 mins until cooked through, then drain and allow to cool. Pull the skin away 

from the fish and discard. 

Place the fish in a bowl and add the shallots. Mix in the cream. Add the lemon 

zest and juice into the mix and stir in the capers and parsley. Season with salt and 

pepper. Divide the mixture between four ramekins and chill for 30 mins. 

Pour the melted butter onto the top of each ramekin, dividing it equally. Chill for 

at least 30 mins. Serve with the sourdough bread. 


14

LIGHT AND TENDER 

The succulent white meat of chicken breast lends itself to 

a variety of dishes ideal for early summer suppers 

Chicken in tomato cream 

Serves 4 

2 boneless chicken 

breasts, skin on 

75g dried tomatoes, 

cut into strips 

100g whipped cream 

3 tbsp oil 

1 tbsp butter 

2 onions, peeled 

and finely diced 

3 cloves of garlic, peeled 

and finely chopped 

25g flour 

500ml vegetable stock 

pinch of sugar 

3 stalks of parsley, 

chopped, plus one 

extra stalk 


Lemon chicken 

Serves 4 

4 boneless chicken breast fillets, skin on 

2 small lemons, sliced, plus juice of 1 small lemon 

4 carrots, peeled and sliced diagonally 

2 red peppers, cored, deseeded and cut into chunks 

500g potatoes, halved lengthwise 

2 cloves of garlic, peeled and halved 

10 small shallots, peeled 

4 tbsp oil 

2 sprigs rosemary 


Preheat the oven to 200°C/gas mark 6. In 

a bowl, mix the carrots and peppers with the 

potatoes, garlic halves, shallots and 2 tbsp of oil. 

Dab the chicken dry and make cuts across the 

top of each breast, taking care not to cut right 

through the meat. Insert the lemon slices into the 

cuts. Place the chicken on a baking tray, 

distribute the vegetable and potato mix all around 

and season with salt and pepper. 

Bake in the oven for 35-40 mins until cooked 

through. Sprinkle the rosemary over the dish 

15 mins before the end of the cooking time. 

Sprinkle over the lemon juice and the rest of 

the oil before serving. 

Preheat the oven to 175°C/gas mark 4. In a frying pan, heat the oil 

and fry the meat on each side for approximately 3 mins until 

cooked through. Season with salt and pepper. Remove from the 

pan, reserving the juices. Place the chicken on a baking sheet and 

cook in the oven for approximately 15 mins. 

Add the butter to the pan with the reserved juices, reheat, then 

add the onions and garlic and fry until softened. Sprinkle with the 

flour, sauté, then gradually add the stock and cream. 

Add the tomatoes, bring to a boil and simmer for 3 mins over a 

low heat until softened. Season with salt, pepper and sugar. 

Remove the chicken from the oven, slice and place in the 

sauce. Sprinkle with the chopped parsley, garnish with the 

remaining parsley leaf and serve. 

FILLED WITH NUTRITION Chicken breast 

is high in protein and, when eaten without the skin, is low in 

fat. Chicken is also rich in vitamins B12, B6 and B3, and 

minerals such as selenium, phosphorus, zinc and iron. 

It is naturally low in sodium. 

Recipes and photography: Food & Foto 

16 

17

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19

STRUNG IN SOFTNESS 

Old beads are given a fresh new look when cocooned in cotton for 

this pretty, easy to make necklace 

A 

NECKLACE FOR SPRING days is simply made from fresh 

cotton fabric, pretty ribbon and a handful of beads. A strip of 

material is sewn into a tube and the beads pushed through, 

one at a time, separated by a knot. To fasten the necklace, 

a piece of ribbon is attached to each end. 

The material can be cut from an old dress, blouse or even a 

pillowcase, and mismatched beads from a broken necklace are ideal as 

they will be covered up. 

TO MAKE A NECKLACE 

1. The strip of material is folded lengthways, right 

sides together, and hemmed down the open long 

edge. The two short ends are left open, creating 

a fabric tube. 

5. The raw edges at both ends of the fabric are 

tucked in by ½cm and the ribbon laid flat against 

one side. The tube is then folded over the ribbon 

enclosing it in the fabric. 

MATERIALS 

• Pretty cotton fabric, 43in by 

3in (110 x 7cm) for the long 

necklace; 23in by 3in (60 x 7cm) 

for the short necklace 

• Cotton thread 

• ½in (1cm) wide ribbon – 2 x 

14in (35cm) for each necklace 

• Beads – 7 for the long necklace; 

5 for the short necklace 

• Needle 

• Scissors 

• Sewing machine 

2. The fabric is turned inside out so the seam is 

inside the tube. 

3. The first bead is pushed into the tube and 

held in place at the middle point of the material. 

A knot is tied in the fabric on each side of the 

bead. Before tightening the knots fully, a final 

check is made to ensure the bead is still sitting 

halfway along the tube. 

4. This first bead sits at the bottom of the 

necklace when worn, with subsequent beads 

added alternately either side of the middle bead. 

A firm knot is tied between each and a final knot 

after each of the end beads. 

6. The ends of the tube are sewn neatly, trapping 

the ribbon between the folded fabric. Stitching 

down the open edge of the folded fabric for ¾in 

(2cm) ensures a neat finish that will sit flat when 

the necklace is worn. 

7. To prevent the ribbon from fraying, the cut 

ends are folded over twice by ½cm and sewn 

neatly in place. 

8. When wearing the necklace, the ribbon is tied 

in a bow so the beads sit at the desired length. 

▯ Photography: Richard Faulks 

“I’ll give my jewels for a set of beads” 

William Shakespeare 

The knots should be tight, but with enough 

give for the necklace to be flexible. 

21

SEASHELL CANDLES 

Saved shells form delicate holders for home-made candles 

to create lingering memories of a day at the beach 

ASIMPLE ARRANGEMENT OF home-made shell candles in a sand-filled 

dish appear to float like flame-sailed boats on water. Using just melted wax 

and wicks, they are both easy to make and effective. Any medium-sized or 

large shell can be used, as long as it has a depth of at least ½in (13mm) and is 

in good condition. Cockle, mussel, whelk and oyster shells all work well. They should 

be washed thoroughly in hot water, then drained and spread on a tea towel to dry. 

MAKNG THE LIGHTS 

MATERIALS 

• Shells (see above) 

• Tealight candles 

• Clean recycled can, with 

the label removed 

• Old pan 

• Shallow dish 

• Sand 

• Tweezers 

• Old teaspoon 

Step 1: The tealight candles are 

removed from their metal holders by 

gently pulling the wick while firmly 

holding the case. Squeezing the case 

will loosen the candle if necessary. 

One tealight candle will be required 

for every shell candle to be made. 

The recycled tin is stood in a shallow 

pan of not-quite simmering water. 

The tealight candles are carefully 

placed into the can and allowed to 

slowly melt. 

3. 

1. 2. 

Step 2: While the wax melts, the shallow dish is half-filled with sand. The 

shells are arranged on the sand so that the cavity to be filled with wax is 

level. When the wax has melted, the pan is removed from the heat. The 

wicks and their holders will have sunk to the bottom of the can, and the 

tweezers are used to carefully remove them. 

Step 3: A wick and 

its holder is stood as 

centrally as possible 

in each shell. It is 

important that the 

wax-soaked wick 

remains vertical as it 

cools and stiffens. 

4. 

Step 4: An old teaspoon 

is used to carefully pour 

melted wax into each shell. 

The sand will halt the flow 

of wax from any unseen 

holes in the shell. Any 

leaking shells should be 

discarded. The wax should 

be left to cool and harden 

for at least two hours. 

Once lit, candles are never 

left unattended. 

▯ Project: Emma Kendell ▯ Photography: Richard Faulks 

22 

23

A 

SINGLE STEM OF bluebells creates an enchanting picture, 

embroidered in simple stem and satin stitches. It takes advantage of 

the fact that embroidery thread is made up of six individual strands, 

loosely twisted together. This allows parts of the design to be worked 

with a mixture of thread colours, producing a subtle blending that is more 

natural. The linen used was originally part of a tray cloth. The embroidery is 

left in the hoop which forms a simple frame. A piece of string is attached to 

the screw at the top to hang it from. 

STITCHES USED 

A 

C 

B 

Stem stitch 

Bring needle up at A and down at B. Bring needle 

back up halfway between A and B at C, just slightly 

above the first stitch. Keep thread below the needle. 

C A 

Satin stitch 

Come up at A and take the needle down 

at B. Come up again at C and repeat. 

B 

MATERIALS 

• 1 skein each of Coats Anchor stranded embroidery 

thread: light blue 7876, dark blue 7110, light green 

6842, dark green 6876 

• Embroidery needle 

• Heat-erasable pen 

• 10in (25cm) square linen (the fabric used here 

was salvaged from a vintage tray cloth) 

• 10in (25cm) square Stitch-N-Tear 

• Glue stick 

• 8in (20cm) embroidery hoop 

Stitch-N-Tear is a flexible paper that gives extra 

support to the linen, keeping stitches looking neat. It 

also prevents any colour showing through where the 

threads are carried across at the back. 

AZURE BELLS 

The seasonal beauty of bluebells is captured in 

this picture created with thread 

Creating the embroidery 

1. A 15½in (40cm) length of the required colour is cut and 

three strands drawn out. These are held together and 

threaded through the needle. 

2. The outline is transferred onto the linen, using a 

heat-erasable pen. The linen is placed over the Stitch–N-Tear 

and both layers are mounted in the embroidery hoop, with 

the screw at the centre top. 

3. The stalk is embroidered with three rows of small stem 

stitches. For the top row, one strand of light blue and two of 

light green are used, and three light green for the other two 

rows. The leaf is also worked with three strands of light 

green, in satin stitch. Each side is worked separately, so that 

the stitches slant in opposite directions. 

4. Each bluebell and the centre bud on the left-hand side 

are outlined in stem stitch, using three strands of dark blue. 

The shapes between are filled in with three strands of light 

blue, in stem stitch. The top bud is outlined and filled in with 

three strands of light blue and the lower bud with one strand 

of dark blue and two of light blue. 

5. Using two strands of light green and one of dark green, 

the bluebell stalks are worked in stem stitch. The tendrils 

that grow from the stalks are embroidered in different 

colours, for a more natural appearance. From left to right, 

the first two are stitched in three strands of dark green, the 

next with two strands of dark blue and one of light blue. 

Three strands of light blue are used for the next two and the 

final one with one strand of dark blue and two of light blue. 

6. Removed from the hoop, the piece is lightly pressed from 

the wrong side. This removes the heat-erasable pen. Once 

refitted in the hoop, the layer of Stitch-N-Tear is trimmed 

flush with the frame, then the linen is trimmed back to ½in 

(1cm) all round. The inside of the frame is coated with glue 

and the fabric folded back so it adheres to the wood. 

▯ Project: Lucinda Ganderton ▯ Photography: Richard Faulks 

TEMPLATE 

25

WARM SUNSHINE 

MEANS it is time to 

enjoy time in the 

garden. Lying on a rug 

on the grass, reading a book, 

watching the butterflies flit around 

and listening to the bees, is the ideal 

way to spend a warm afternoon. This 

rug is made from old jeans. Using 

faded jeans of different colours and 

textures while including the pockets 

adds interest to the finished rug. The 

pockets can be used for holding 

napkins and cutlery. The rug can be 

made smaller or larger by using 

different numbers of squares. 

MATERIALS 

• 10-12 pairs of old jeans to make 

a rug measuring 6ft by 6ft (1.8m 

x 1.8m) 

• A recycled double sheet 

•All-purpose thread in two colours, 

one matching the denim and one 

matching the sheet 

• Thread for topstitching (optional) 

• Scissors 

• Ruler 

• Fabric marker 

• Pins 

• Iron 

• Sewing machine with denim needle 

Cutting the squares 

A total of 144 squares are cut from the jeans, each measuring 6½in square (16.5cm square) 

using a ruler, fabric marker and scissors. 

Assembling the front of the rug 

The denim squares are sown together using matching thread and a ¼in (7mm) seam allowance. 

There are 12 rows of 12 squares. One row is sown at a time, mixing up the colours and textures 

to create an interesting pattern. 

Each square is placed with its right side facing the right side of the next square, then sewn 

together. Once all rows are finished, the seams at the joins are steam pressed open and the 

squares pressed flat. The rows are now sewn together using a ¼in (7mm) seam, taking care to 

match the first set of seams ensuring they line up. Once the patchwork is complete, it is pressed. 

Attaching the sheet 

The sheet is ironed to ease out any creases and to ensure it is flat. The front of the rug is placed 

right side up, on a large surface, such as the floor or a large table. 

The sheet is placed over it, right side down so the two rights sides are together. The sheet will 

overlap the rug at this point. They are pinned together and the sheet cut down to match. The two 

pieces are sewn all the way round the edge, ½in (14mm) in, leaving a gap of 30in (75cm) open 

on one side, and turning at each of the corners. The corners are trimmed diagonally. The rug is 

turned the right way out through the gap. 

The corners are poked out to give a neat finish, and the rug is pressed again, folding the seam 

allowance on both the front and back inside at the gap. 

Finishing 

With the right side facing up, the rug is top stitched all the way round the edge, ¼in (7mm) in. 

This closes the gap at the same time. Different coloured thread can be used to add detail if 

desired. Top stitch thread is recommended, as it is thicker and gives a better finish. The bobbin 

thread should be the same colour as the sheet throughout the finishing stage so it doesn’t show. 

The next step is to secure the front to the back. The two are pinned together, then stitched ‘in 

the ditch’ of each seam on each row. Denim coloured thread is used in the sewing machine 

needle so it doesn’t show. If the rug is too large to fit under the sewing machine at this stage, 

it can be hand stitched instead. 

Finally, all loose threads are stitched in and trimmed, and the rug is pressed one last time. 

PATCHWORK SPREAD 

A rug made of squares cut from old pairs of denims is the 

perfect spot to spend a leisurely afternoon in the garden 

▯ Project: Julie Brown ▯ Photography: Richard Faulks 

26 

61

MATERIALS 

• General purpose compost 

• Sharp sand 

• Chamomile seeds 

• Patio weeder 

• Trowel 

• Broom 

PREPARING THE TERRACE 

WITH ITS DAISY-LIKE flowers, 

feathery leaves and sweet 

fragrance, chamomile is a welcome 

addition to the summer garden. 

Chamaemelum nobile, also known as Roman 

or English chamomile, is a low-growing, 

spreading variety, which is ideal for planting 

between paving slabs on a sunny terrace. It 

grows best in partial shade, but will also thrive 

in full sun, in well-drained soil, retaining its 

luxuriant green colour. 

A chamomile terrace not only looks very 

attractive, but releases a pleasant apple blossom 

scent when it is walked on. It is easy to 

maintain, and requires watering only during 

prolonged drought. 

In addition to beauty and fragrance, the 

terrace also has the added benefit of providing 

chamomile flowers for fragrant tea and other 

culinary applications. 

1. 

Step 1: Chamomile does not compete well with too many 

weeds, so it is important that they are removed. This is done 

using a patio weeder to dig between the paving stones. As 

much soil as possible should also be removed. 

Step 3: Chamomile seed is very fine, so mixing it with dry sand is 

advised. This mix is then sprinkled finely, working systematically 

along the cracks. Chamomile needs light to germinate, so the 

seed mix should not be buried or laid too thickly. 

2. 

Step 2: Using a trowel, equal quantities of sharp sand and compost are mixed together 

in a wheelbarrow.The compost mix is gently tipped onto the paving. Using a broom, 

the mix is brushed into the gaps between the slabs. Once in place, the mix is lightly 

watered. It should sit just below the level of the paving stone edges. 

A FRAGRANT TERRACE 

Forming a soft carpet between paving stones, delicate, sweetly-scented 

chamomile is easy to plant and maintain on a garden patio 

48 29 

3. 

MAINTENANCE The first signs of germination should 

be noticeable within a few days, and it is important not to let the 

area dry out too much while the seedlings are becoming 

established. The plants will quickly spread to create a mat-like 

covering, and the action of walking on them and crushing stems 

into the ground promotes this process. Maintenance is minimal 

and comprises lifting perennial weeds and cutting back old 

flowering stems to promote thick, mossy growth. 

▯ Project: Sue Martin ▯ Photography: Richard Faulks

LandScape Craft and Cookery Special

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