LandScape July 21

Contents
July 2021
34
116
72
In the garden
In the kitchen
Craft
12 Devon haven draped in jewels
22 The garden in July
26 Domes of colourful phlox
34 Sanctuary inspired by the seaside
50 A rainbow in every serving
60 Golden biscuits with a twist
62 Succulent bites from the grill
70 Regional & Seasonal:
Secret Garden Distillery, Edinburgh
42 Displays bursting with sunshine
84 Delicate art on ceramic pebbles
94 Wall of framed memories
96 Cheery pom-pom adornments
100 Ruffles to restore a lampshade
122 Readers share their creative talents
4

12
84
62 100
Countryside
History and heritage
Regulars
114 The countryside in July
116 Nature’s army of helpers in
striped jackets
72 Wild shores and tranquil streets
beneath mighty walls
104 Wildlife restores harmony to a
haunting battlefield
6 Readers’ letters
8 Our LandScape
39 In the garden
48 Subscription offer
58 In the kitchen
102 In the home
5

ECHOES OF
SUNSHINE
With their bright faces and fiery hues,
pot marigolds, Calendula officinalis,
bring heat and boldness to July displays

Striped jelly
Serves 8
5 sheets gelatine
150g blueberries
150g cherries,
stoned and halved
150g strawberries,
hulled and halved, plus extra
slices to decorate
1 peach, stoned and sliced
4 apricots, stoned and quartered
450ml apple juice
1-litre fluted jelly mould
A RAINBOW IN
EVERY SERVING
Dishes enhanced with gemstone colours
as bright as a summer day add vibrancy to
sweet and savoury recipes
Place the gelatine sheets in a
shallow bowl and cover with cold
water. Leave to soak for 5 mins.
Layer the blueberries in the bottom
of the jelly mould, then follow with
a layer of the cherries, then the
strawberries, followed by a layer
each of the peach and apricots.
Pour the apple juice into a
saucepan and warm on the hob
until just hot. Squeeze any excess
water out of the gelatine sheets
and add them to the apple juice.
Stir thoroughly until the gelatine
has dissolved. Leave to stand for 2
mins before stirring thoroughly and
pouring slowly into the fluted
mould. The liquid should fill the
mould to the top rim. Leave to chill
for 4 hrs. Once set, slice off any
peach slices above the rim of the
jelly so the jelly sits flat.
To remove the jelly from the
mould, fill a large bowl with boiling
water, then carefully dip the mould
in the water as far as possible,
without it spilling into the mould,
for 30 secs. Place a plate over the
top of the mould. Holding the plate
steady on top, turn the mould and
the plate the right way up. Place
the plate on a surface and gently
lift the mould away. Decorate with
the strawberry slices, then serve
immediately.
50

Lemon chicken with jewelled rice
Serves 4
100g wild rice
200g long grain rice
1.5kg whole chicken,
quartered
3 tbsp olive oil
1 garlic clove,
peeled and minced
2 tbsp fresh dill, chopped
2 tbsp fresh tarragon,
chopped
2 tbsp fresh basil, chopped
zest and juice of 1 lemon
1 each of red, green, orange
and yellow peppers, cored
and cut into very small cubes
1 red onion, trimmed and
peeled, and cut into very
small cubes
2 apricots, stoned and cut
into very small cubes
sea salt and black pepper
In a large saucepan, combine the wild rice with the long grain
rice. Rinse with cold water and drain. Cover with boiling water,
then bring to the boil. Simmer, covered, for 20-25 mins until
cooked through. Drain and refresh with cold water through a
sieve until lukewarm. Transfer the rice to a large serving bowl
and cover. Leave to chill for 1 hr.
Preheat the oven to 190°C/170°C fan/gas mark 5. Take the
chicken out of the fridge for 10 mins before cooking to bring
the meat to room temperature. In a small pot, mix together the
olive oil with the garlic and a third of all the herbs. Add half the
lemon zest to the olive oil mixture. Place the chicken quarters
on a wire rack in a roasting tin, then massage the oil mixture
into the skin. Season with salt and pepper. Roast for 10 mins,
then turn the temperature down to 180°C/160°C fan/gas
mark 4 and roast for a further 30-35 mins until the chicken is
golden and its juices run clear when a metal skewer is inserted.
Cover and leave to rest for 10 mins.
Mix the pepper, onion and apricot cubes, and half the
remaining herbs into the chilled rice and pour over the lemon
juice. Season with salt and pepper.
Top the chicken quarters with the remaining herbs and
lemon zest, and serve with the rice dish.
51

THE PEBBLE ARTIST
Inspired by the natural world, Clare Mahoney makes
clay ornaments decorated with fine detail
85

WILD BEAUTY BENEATH
MIGHTY WALLS
Tranquil streets in honeyed stone sit along a fortified coastline of
picturesque harbours and sweeping shores teeming with birdlife

116
A Common wasp lands on a raspberry flower. Wasps are increasingly recognised as valuable pollinators, feeding on high-energy nectar.

NATURE’S ARMY OF
STRIPED HELPERS
Considered a nuisance when gatecrashing picnics, the Common wasp
plays an important role by feeding on crop-harming pests
IT IS A hot, muggy summer day, and
with a high-pressure system poised over
the country, the weather is likely to stay
fine for the next few days: perfect for
picnics and barbecues.
With birdsong now more or less over
for the season, insects are the main
summer soundtrack. Bumblebees buzz
purposefully along the edges of fields in
search of nectar; grasshoppers and crickets
chirp their high-pitched songs from the
long grass; and Meadow Brown and
Gatekeeper butterflies are on the wing.
But another, less welcome, yet no less
important, insect is also out and about: the
Common wasp, Vespula vulgaris. As the
sun rises in the clear blue July sky, they
emerge from their nest and begin to forage
for food. And suddenly, outdoor dining
does not seem such a good idea after all.
Wasps are attracted to sweetness, and
cakes, fizzy drinks, relishes and ketchup all
act as a magnet for these striped creatures.
They have a very acute sense of smell and
can detect sugars, whether natural, such as
nectar, or man-made, as with our food and
drink, and then home in on the source.
Thousands of wasps
There is not just one kind of ‘wasp’: there
are more than 7,000 different species living
in the UK alone, which is more than there
are species of mammal on the planet, and
“Lord, clear my misted sight that I
May hence view Thy divinity,
Some sparks whereof thou up dost hasp
Within this little downy wasp”
there are more than 100,000 species of
wasp worldwide. The definition of a ‘wasp’
is, however, rather vague: any insect in the
order Hymenoptera that is neither a bee
nor an ant.
Britain’s wasps range from tiny
creatures, just a few millimetres long, to
the hornet, which can reach a length of
more than 1in (28mm). Globally, the
largest wasp is the Asian Giant hornet,
Vespa mandarinia, with a length of more
than 2in (5cm), although another species,
the Giant Scoliid wasp of Indonesia, ›
A natural nest built
onto a fennel plant,
which is a favourite
of wasps. The nests
start from the size
of a walnut and can
grow as big as a
football.
Edward Taylor, ‘Upon a Wasp Chilled with Cold’
117

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