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LandScape - Life at nature’s pace


Life at nature’s pace £4.99 September 2022

Colour-packed garden | Abutilon | Blackberry recipes | Sweet potatoes | Coiled pots | Suitcase dog bed | Mawddach Trail | Animals’ eyes | Macramé owl

September 2022


On sale 27 July - 31 August

Issue 99 |September 2022 | £4.99

Picturesque journey of a long-lost railway

Cosy dog bed from a vintage suitcase

Golden roots with buttery flavour








September 2022







In the garden

In the kitchen



12 Overflowing blooms on a hilltop

22 The garden in September

26 Borders strung with nodding gems

36 Textural beauty of ageing metal

48 Hedgerow dishes studded with berries

56 Duck brings richness to the supper table

60 Buttery flavour of sweet potatoes

66 Regional & Seasonal:

Sandridge Barton Wines, Devon

40 Marigolds fire up floral displays

82 Portraits of Exmoor incised into clay

94 Mosaic art from a colour chart

96 Canine comfort with vintage style

100 Eye-catching storage for fruit and veg

124 Readers share their creative talents




82 96


History and heritage


102 The countryside in September

114 How animals view the world

around them

68 Treasures revealed among

Shropshire’s canalside towns

104 Following a silent railway

from the river to the sea

6 Readers’ letters

8 Our LandScape

34 In the garden

46 Subscription offer

58 In the kitchen

92 In the home




In a secluded corner of rural Dorset, hillside borders

bursting with vibrant plantings ensure they shine brightly

as summer gives way to autumn

A herringbone brick path

winds through a riot of colour,

including a cluster of potted

Chrysanthemum tricolor, dahlias,

shasta daisies, cosmos and

sanguisorba, towards clumps of

tall, purple loosestrife.



Steeped in dark juices and studded with

jewelled fruit, these tangy recipes make the most

of early autumn’s blackberry crop

Blackberry &

sausage bake

Serves 4

150g blackberries

4 potatoes

3 parsnips, trimmed and

halved lengthways

800g venison sausages

1 red onion, peeled

and quartered

6 sage leaves, plus

extra to garnish

2 tbsp wholegrain mustard

2 tbsp white wine vinegar

1 tsp honey

4 tbsp olive oil

sea salt and black pepper

large roasting tin

Preheat the oven to 180°C/160°C fan/gas mark 4. Half

or quarter the potatoes so they are all a similar size,

then place in a large saucepan with the parsnips. Bring

to the boil, then simmer for 5 mins. Drain, then place

in the roasting tin. Add the sausages, blackberries, red

onion quarters and sage leaves. In a small jug, whisk

together the wholegrain mustard, white wine vinegar,

honey and olive oil. Pour it over the contents of the tin

and season with sea salt and black pepper.

Roast for 30 mins, then toss, using tongs to turn

everything and combine. Roast for a further 10 mins

until the sausages are cooked through, and the

potatoes are soft and browned. Serve immediately,

garnished with the extra sage leaves.



cheesecake brownies

Makes 12

150g blackberries

175g unsalted butter, softened,

plus extra for greasing

150g dark cooking chocolate, chopped

150g milk cooking chocolate, chopped

300g soft brown sugar

100g ground almonds

4 eggs

2 tbsp cocoa powder

1 tsp sea salt

juice of 1 lemon

450g cream cheese

100ml double cream

1 tbsp vanilla bean paste

20cm square baking tin

baking paper

Preheat the oven to 170°C/150°C fan/

gas mark 3½ and grease and line the

baking tin with baking paper. In a

microwaveable bowl, place half of the

dark chocolate and half of the milk

chocolate, and melt in the microwave

for 1-1½ mins until the chocolate stirs

smooth. Set aside.

In a large mixing bowl, whisk together

the butter and soft brown sugar for 1-2

mins, then stir in the almonds, 2 eggs,

cocoa powder, salt and the melted

chocolate. Stir in the remaining chopped

chocolate and transfer to the prepared

tray. Spread the mixture evenly over the

entire tin.

In a food processor, blend all but 5 of

the blackberries with the lemon juice

and set aside. In a large jug or mixing

bowl, whisk together the cream cheese,

double cream, remaining eggs and

vanilla paste for 1-2 mins until thick.

Pour the cream cheese mixture on top

of the chocolate batter in the baking tin,

then drizzle over the blackberry puree.

Stir the puree into the cream cheese

mixture briefly, to create a swirl, and

sprinkle with the reserved blackberries.

Bake for 45-50 mins until the

cheesecake mixture on top is set. Allow

to cool completely in the tin, then leave

to chill for 2 hrs. Cut into 12 pieces,

and serve.




Inspired by the Devon landscape surrounding her studio, Jacqueline Leighton Boyce

crafts rustic ceramics reflecting nature’s simple beauty

Atop the folded layers of

sandstone outcrop Ravens Shelf,

at Hawkstone Park, south-west

of Market Drayton, a view

rolls out over the Shropshire

countryside towards Wales.

In the shadow of a stone

bridge, narrowboats hug the

towpath of the Shropshire

Union Canal at Talbot Wharf,

Market Drayton, on a blissful,

mellow September day.

THE WATER SHIMMERS red, yellow and emerald,

and there is the sound of rope creaking faintly as the

narrowboats bound to the banks pull gently on their

bonds. The late afternoon sun sends long shadows on

the narrow towpath and softens the grassy banks with gold.

Mallards drift in twos and threes, a drake occasionally rising

from the water to stretch wide its wings. The cry of geese is a

fleeting refrain as they urge each other home.

The boats have navigated the complications of Tyrley

Locks and have broken their journey in rural Shropshire for a

chance to restock, refresh and enjoy some of the scenery that

surrounds the historic town of Market Drayton. This is dairy

and arable country, and sandstone farms dot open fields

threaded with sandy lanes, their edges thick with thorn, and

berries turning red as the last vestiges of summer mingle with

autumn. The town lies at the north-eastern corner of the

county, close to the borders with Cheshire and Staffordshire,

with the River Tern looping under its southern fringes and

the Shropshire Union Canal charting an unswerving course

to the east. Although blue hills rise in the distance, the

terrain here is mostly flat and undemanding, making it an

ideal base for walking or cycling.

Market Drayton is a quietly prosperous place. Its narrow

pavements are lined with an attractive mix of buildings, with




A trip along the waterways winding through Shropshire reveals

picturesque market towns, a brewing legacy and a park of surprises

storied timber frames dotted among Georgian red brick

townhouses, and some modern redevelopment. It is home to

some 80 listed buildings, mostly in the centre, with many

now converted into shops and bars. Plaques fastened to

assorted facades give an insight into the shaping of the town,

which has long made its living as a trading hub, selling the

produce from the farming communities which surround it.

Local historian Peter Brown volunteers at the town’s tiny

museum, which is housed in a 17th century former butcher’s

shop. Open Wednesday and Saturday mornings, from Easter

to October, the museum tells Drayton’s story through

everyday objects, from hand-coloured maps to vintage corn ❯


Llangollen Canal


Cremorne Gardens


Hawkstone Park

Norton in Hales

Market Drayton

Tyrley Locks

Shropshire Union Canal




The cycle trail crosses

the unspoilt expanses of

Barmouth’s golden sands of

Mid Wales, with the harbour

and town curving beyond.



Passing bridges and bays along a converted railway line from

Dolgellau to the broad sands of Barmouth, the Mawddach Trail follows

the last stages of a river as it opens to the sea

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