LandScape July 20

COUNTRY HERITAGE GARDENS COOKERY TRAVEL CRAFT
▯ ▯ ▯ ▯ ▯
Life at nature’s pace
July 2020
City of treasures in a golden valley
Nature and harmony down on the farm
Starry blooms on tranquil waters
The beauty
of British
country
life
www.landscapemagazine.co.uk
BRIGHT AND
BEAUTIFUL

Contents
July 2020
56
84
In the garden
In the kitchen
36
Craft
10 Haven of soft flowing colour
22 Elegant stars on still water
30 The garden in July
34 Pretty uses for broken crocks
46 Sweet and tangy summer flavour
52 Tender skewers from the grill
56 A savoury favourite
62 Regional & Seasonal:
The Courtyard Dairy, Austwick
36 Cool displays with regal plumes
84 Simply stunning floating lights
86 Capturing the colour of the wayside
90 Making shapes from nature
4

74
92
86
Country matters
64
History and heritage
Regulars
92 The farm where wildlife thrives
100 The countryside in July
103 Deft digger in a velvet jacket
64 Ancient treasures of a cathedral city
in a golden valley
74 Striking sculptures in gleaming
copper spun by the wind
6 Readers’ letters
8 Our LandScape
42 In the garden
44 Subscription offer
54 In the kitchen
82 In the home
108 Readers’ crafts
5

36
Tall and stately,
delphiniums
produce showy
spears of summer
colour in pink, blue
white and purple,
making them ideal
for large or grand
arrangements.

REGAL PLUMES
With their cool-coloured spires reaching skywards, delphiniums bring
height and vibrancy to July displays

SERENITY IN A GARDEN
OF GENTLE COLOUR
In a peaceful dell deep in the Essex countryside, a couple have created
a sanctuary filled with shape and movement in a soft summer palette

BURST OF
SUMMER
Deep red, tender, and with a slightly sharp edge,
raspberries bring fruity sweetness to desserts, from
bakes and cakes to light meringue and mousses
Raspberry custard mousse
Makes 4
375g raspberries
6 gelatine sheets
160g caster sugar
200ml dry white wine
4 eggs, separated
1 tbsp vanilla paste
4 fresh mint sprigs,
to garnish
4 x 250ml
serving glasses
Place the gelatine sheets in a shallow bowl of cold water and leave to stand
for 10 mins. Set 20 raspberries aside for decorating, then place the
remaining fruit and 100g of the caster sugar in a liquidiser and blend until a
fine puree. Push the puree through a sieve into a bowl and set aside too.
Pour the white wine into a saucepan and heat for 1 min until warm.
Squeeze the gelatine sheets dry of any excess water, then add to the
saucepan and stir until they dissolve.
In a mixing bowl, whisk together the egg yolks with the remaining caster
sugar and the vanilla paste, using an electric whisk, for 2-3 mins until thick
and creamy. Stir in the white wine and gelatine mixture, then leave to chill
for 30 mins, stirring every 10 mins.
In a large glass bowl, whisk the egg whites for 3-4 mins until stiff. Fold
the egg whites into the chilled custard mixture until completely combined.
Fill the serving glasses halfway up with the custard, then top with a 2cm
depth of raspberry sauce. Divide the remaining custard between the glasses
and top with the remaining raspberry puree. Garnish each dessert with the
reserved raspberries and a sprig of mint.
46

Jewelled
meringue cake
Serves 12
300g raspberries
125g unsalted butter, softened,
plus extra for greasing
225g caster sugar
2 tbsp vanilla bean paste
¼ tsp sea salt
2 eggs, separated, plus 2 yolks
150g plain flour
1 tbsp baking powder
75ml milk
2 tbsp cream of tartar
25g flaked almonds
500g double cream
2 tbsp icing sugar, plus extra for dusting
2 x 25cm cake tins
Preheat the oven to 180°C/gas mark 4 and
grease the cake tins. In a large bowl, cream
125g of the caster sugar into the butter,
together with the vanilla paste and salt, for
2-3 mins until light and fluffy. Stir in the egg
yolks, one at a time, making sure each is fully
incorporated before adding the next. Fold in
the flour and baking powder until just
combined, then stir in the milk. Divide the
batter between the tins and set aside.
In a mixing bowl, whisk the egg whites,
using an electric whisk, for 2 mins until soft
peaks form, then gently whisk in the
remaining 100g sugar and cream of tartar
until incorporated. Whisk on a high speed for
3-4 mins until very stiff peaks form.
Top one of the cakes with the meringue
mixture, spreading it over the batter so the
top is smooth, and allowing a 1cm border
from the edge of the cake. Sprinkle the
meringue with the flaked almonds, then bake
both cakes for 20-25 mins until golden and
risen. Allow to cool in the tins for 10 mins,
then remove from the tins and leave to cool
completely on wire racks.
In a large mixing bowl, whisk the cream
and icing sugar together for 1-2 mins until
thick and spreadable, then stir in the
raspberries. Place the cake not topped with
meringue on a serving plate and spread it
with the raspberry cream. Place the cake with
meringue on the top, dust with icing sugar
and serve.
47

THE FARMER WHO
CARES FOR WILDLIFE
A naturalist has helped an organic farm to create a harmonious haven
in the fields of Wiltshire where the endangered Corn bunting thrives

A bronze statue by Shropshire
sculptress Jemma Pearson of
composer Sir Edward Elgar leaning
against his trusty Sunbeam bicycle
as he surveys Hereford Cathedral.

CITY OF TREASURES
IN A GOLDEN VALLEY
On the banks of the River Wye, the historic
cathedral city of Hereford nestles amid gently
rolling countryside where apple orchards abound
A swan glides along the glassy
River Wye at Breinton, just west of
Hereford, on a mellow July day.

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