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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
Page 2 and 3: Contents July 2021 34 116 72 In the
Page 4: ECHOES OF SUNSHINE With their brigh
Page 11 and 12: WILD BEAUTY BENEATH MIGHTY WALLS Tr
Page 13 and 14: NATURE’S ARMY OF STRIPED HELPERS
Page 15: for just £4.10 a month Dear reader

LandScape July 21

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