LSC March 22 combined

Contents
March 2022
50
98 26
In the garden
In the kitchen
Craft
12 Awakening garden’s colourful tapestry
22 The garden in March
26 Jewelled blooms of flowering quince
40 New uses for old ladders
50 Tempting bakes with lavish frostings
58 Flavours of Wales in a golden case
62 Delicate dishes gently poached
68 Regional & Seasonal:
The Old Nags Head, Derbyshire
42 Displays of nature’s first gifts
82 Globemaker reveals ancient worlds
94 Memories shared in delightful displays
98 Sunny blooms from soft felt
122 Readers share their creative talents
4

40
114
82
70
Countryside
History and heritage
Regulars
112 The countryside in March
114 Endearing and friendly plum
pudding pigs
70 Historic harbour town with a rich
literary past
102 Woodland paths swathed in gold
6 Readers’ letters
8 Our LandScape
37 In the garden
48 Subscription offer
60 In the kitchen
92 In the home
5

COLOUR WOVEN INTO
A GARDEN’S TAPESTRY
Bursts of spring blooms bring freshness to a formal plot filled
with shape and structure around shimmering water

Lemon Italian
meringue cupcakes
Makes 8
340g unsalted butter,
softened
290g caster sugar
3 eggs, plus 1 egg
separated, and 1 yolk
150g self-raising flour
2 tbsp cornflour
zest and juice of 1 lemon
1/2 tsp cream of tartar
40ml cold water
unwaxed lemon rind,
thinly sliced, to decorate
8-hole muffin tray
8 cupcake cases
piping bag with star
nozzle
Preheat the oven to 180°C/160°C fan/gas mark 4 and
fill the muffin tray with the cases. In a large mixing
bowl, whisk together 150g of the butter and 150g of
the caster sugar for 2-3 mins until fluffy. Beat in the
whole eggs, one at a time, until integrated. Fold in the
flour, using a wooden spoon.
Divide the cake batter between the cupcake cases
and bake for 20-25 mins until risen and golden. Allow
to cool on a wire rack.
To make the lemon curd filling, combine the two egg
yolks, cornflour, 70g of the sugar and the lemon zest
and juice in a saucepan, and whisk for 2-3 mins over a
low heat. Add 50g of butter and whisk for 2-3 mins
until thickened. Allow to cool completely.
Using a teaspoon, hollow 1 tbsp equivalent of cake
out of the top of each cupcake. Spoon the lemon curd
into the holes to the top.
To make the Italian meringue icing, whisk the 1 egg
white in a food processor for 2 mins until thick, white
and glossy. Stir in the cream of tartar.
Place the remaining 70g of sugar in a small
saucepan and add the water. Simmer for 5 mins, then
bring to the boil. Keep the mixture on a rolling boil for
2 mins until it reaches a temperature of 115°C on a
cooking thermometer. The mixture should now be a
thick syrup.
Immediately, slowly drip-pour the syrup into the egg
white, whisking continuously. Whisk for 3 mins on full
speed until the icing is stiff. Whisk in the remaining
140g of butter, a spoonful at a time, until fully
incorporated, then whisk for 2-3 mins until creamy
and stiff.
Transfer the icing to the piping bag and pipe on top
of each cake. Allow to set for 15-30 mins, then serve,
sprinkled with the lemon rind.
50

A TANTALISING
EXTRAVAGANCE
Frosted toppings, coatings and fillings make delicious
bakes even more opulent and tempting
ALTHOUGH THE PHRASE ‘the
icing on the cake’ means
something extra that makes a good
thing better, in the case of actual
home-made cakes, a sumptuous layer of
frosting on the top can make it better still.
Creamy, thick toppings as well as fillings
add luxury and elevate the appeal of sweet
bakes, and there are various types, following
different methods, that are guaranteed to
make the mouth water.
Buttercream is the quickest and easiest
way to achieve the best results, as just butter
and icing sugar are needed. For a tangy
twist, some of the butter can be replaced by
cream cheese, as often seen on a carrot cake.
Coconut cream is a useful butter alternative
for dairy-free buttercream. Ermine, or flour,
buttercream is a firm, silky, less sweet
version, and whipped cream icing is rich, but
light and fluffy.
The topping which requires the most
skill and time is Italian meringue
buttercream, which is soft and
marshmallow-like, but the extra effort is
well worth it.
TIPS ON THE TOPPINGS
Buttercream
The trick is to whisk the butter and
icing sugar together for at least 3-4
mins, so the icing is creamy and not
at all greasy. Although it comprises
just two ingredients, flavours, such
as vanilla, can be added, or
colouring. Adding 2-3 tbsp of milk
will make the icing softer.
Ermine/flour buttercream
To start, a sugary roux mixture of
flour and water is made. It takes a
little longer to make than
buttercream, but it is worth the wait.
Whipped cream icing
This version of buttercream uses
whipped cream in place of the butter.
Italian meringue buttercream
The process starts by making an
Italian meringue with hot sugar
syrup, then the butter is gradually
whipped into the meringue.
Dairy-free buttercream
Coconut cream is obtained by
separating the cream from the
coconut water in a tin of coconut
milk. This makes for a creamy, thick
fat that will stand up to whipping
with icing sugar, just like butter.
Cream cheese buttercream
It is important to make the
buttercream first, then add the cream
cheese, otherwise the icing can
become runny.
51

Greaves and Thomas’ Aqua
Alluvial globe shows the flow
of water (this page).
James Bissell-Thomas’
colourful studio, adorned with
globes hung drying from the
ceiling like giant baubles (left).
ANCIENT WORLDS IN
A CRAFTSMAN’S HANDS
Globemaker James Bissell-Thomas recreates a view of the Earth
from days gone by as well as bringing the planet to life with
fantastical designs on his wondrous spheres

UNSPOILT HAVENS
BY THE WATERSIDE

From Lostwithiel to the Fowey Estuary, picturesque Cornish
harbour towns and villages, rich in maritime history, have
proved an inspiration to literary greats
Framed by slopes of lush
greenery, this view to the town
of Fowey in Cornwall takes in
the River Fowey, the Fowey
Estuary and the Town Quay,
as well as its pastel homes
huddled above the bay.

SPECKLED FRIENDS IN
THE FARMYARD

With its distinctive plum pudding markings, traditional cottagers’ pig the Oxford
Sandy and Black is both delightful to behold and a contented, docile animal to
keep, enjoying a resurgence in numbers due to dedicated breeders

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