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<strong>LandScape</strong> - Life at nature’s pace<br />


Life at nature’s pace £4.99 September 2022<br />

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

September 2022<br />

www.landscapemagazine.co.uk<br />

On sale 27 July - 31 August<br />

Issue 99 |September 2022 | £4.99<br />

Picturesque journey of a long-lost railway<br />

Cosy dog bed from a vintage suitcase<br />

Golden roots with buttery flavour<br />



OWL<br />




Contents<br />

September 2022<br />

60<br />

FOR THE<br />




COVER<br />

In the garden<br />

In the kitchen<br />

40<br />

Craft<br />

12 Overflowing blooms on a hilltop<br />

22 The garden in September<br />

26 Borders strung with nodding gems<br />

36 Textural beauty of ageing metal<br />

48 Hedgerow dishes studded with berries<br />

56 Duck brings richness to the supper table<br />

60 Buttery flavour of sweet potatoes<br />

66 Regional & Seasonal:<br />

Sandridge Barton Wines, Devon<br />

40 Marigolds fire up floral displays<br />

82 Portraits of Exmoor incised into clay<br />

94 Mosaic art from a colour chart<br />

96 Canine comfort with vintage style<br />

100 Eye-catching storage for fruit and veg<br />

124 Readers share their creative talents<br />


68<br />

36<br />

82 96<br />

Countryside<br />

History and heritage<br />

Regulars<br />

102 The countryside in September<br />

114 How animals view the world<br />

around them<br />

68 Treasures revealed among<br />

Shropshire’s canalside towns<br />

104 Following a silent railway<br />

from the river to the sea<br />

6 Readers’ letters<br />

8 Our <strong>LandScape</strong><br />

34 In the garden<br />

46 Subscription offer<br />

58 In the kitchen<br />

92 In the home<br />




In a secluded corner of rural Dorset, hillside borders<br />

bursting with vibrant plantings ensure they shine brightly<br />

as summer gives way to autumn<br />

A herringbone brick path<br />

winds through a riot of colour,<br />

including a cluster of potted<br />

Chrysanthemum tricolor, dahlias,<br />

shasta daisies, cosmos and<br />

sanguisorba, towards clumps of<br />

tall, purple loosestrife.



Steeped in dark juices and studded with<br />

jewelled fruit, these tangy recipes make the most<br />

of early autumn’s blackberry crop<br />

Blackberry &<br />

sausage bake<br />

Serves 4<br />

150g blackberries<br />

4 potatoes<br />

3 parsnips, trimmed and<br />

halved lengthways<br />

800g venison sausages<br />

1 red onion, peeled<br />

and quartered<br />

6 sage leaves, plus<br />

extra to garnish<br />

2 tbsp wholegrain mustard<br />

2 tbsp white wine vinegar<br />

1 tsp honey<br />

4 tbsp olive oil<br />

sea salt and black pepper<br />

large roasting tin<br />

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

or quarter the potatoes so they are all a similar size,<br />

then place in a large saucepan with the parsnips. Bring<br />

to the boil, then simmer for 5 mins. Drain, then place<br />

in the roasting tin. Add the sausages, blackberries, red<br />

onion quarters and sage leaves. In a small jug, whisk<br />

together the wholegrain mustard, white wine vinegar,<br />

honey and olive oil. Pour it over the contents of the tin<br />

and season with sea salt and black pepper.<br />

Roast for 30 mins, then toss, using tongs to turn<br />

everything and combine. Roast for a further 10 mins<br />

until the sausages are cooked through, and the<br />

potatoes are soft and browned. Serve immediately,<br />

garnished with the extra sage leaves.<br />


Blackberry<br />

cheesecake brownies<br />

Makes 12<br />

150g blackberries<br />

175g unsalted butter, softened,<br />

plus extra for greasing<br />

150g dark cooking chocolate, chopped<br />

150g milk cooking chocolate, chopped<br />

300g soft brown sugar<br />

100g ground almonds<br />

4 eggs<br />

2 tbsp cocoa powder<br />

1 tsp sea salt<br />

juice of 1 lemon<br />

450g cream cheese<br />

100ml double cream<br />

1 tbsp vanilla bean paste<br />

20cm square baking tin<br />

baking paper<br />

Preheat the oven to 170°C/150°C fan/<br />

gas mark 3½ and grease and line the<br />

baking tin with baking paper. In a<br />

microwaveable bowl, place half of the<br />

dark chocolate and half of the milk<br />

chocolate, and melt in the microwave<br />

for 1-1½ mins until the chocolate stirs<br />

smooth. Set aside.<br />

In a large mixing bowl, whisk together<br />

the butter and soft brown sugar for 1-2<br />

mins, then stir in the almonds, 2 eggs,<br />

cocoa powder, salt and the melted<br />

chocolate. Stir in the remaining chopped<br />

chocolate and transfer to the prepared<br />

tray. Spread the mixture evenly over the<br />

entire tin.<br />

In a food processor, blend all but 5 of<br />

the blackberries with the lemon juice<br />

and set aside. In a large jug or mixing<br />

bowl, whisk together the cream cheese,<br />

double cream, remaining eggs and<br />

vanilla paste for 1-2 mins until thick.<br />

Pour the cream cheese mixture on top<br />

of the chocolate batter in the baking tin,<br />

then drizzle over the blackberry puree.<br />

Stir the puree into the cream cheese<br />

mixture briefly, to create a swirl, and<br />

sprinkle with the reserved blackberries.<br />

Bake for 45-50 mins until the<br />

cheesecake mixture on top is set. Allow<br />

to cool completely in the tin, then leave<br />

to chill for 2 hrs. Cut into 12 pieces,<br />

and serve.<br />




Inspired by the Devon landscape surrounding her studio, Jacqueline Leighton Boyce<br />

crafts rustic ceramics reflecting nature’s simple beauty

Atop the folded layers of<br />

sandstone outcrop Ravens Shelf,<br />

at Hawkstone Park, south-west<br />

of Market Drayton, a view<br />

rolls out over the Shropshire<br />

countryside towards Wales.<br />

In the shadow of a stone<br />

bridge, narrowboats hug the<br />

towpath of the Shropshire<br />

Union Canal at Talbot Wharf,<br />

Market Drayton, on a blissful,<br />

mellow September day.<br />

THE WATER SHIMMERS red, yellow and emerald,<br />

and there is the sound of rope creaking faintly as the<br />

narrowboats bound to the banks pull gently on their<br />

bonds. The late afternoon sun sends long shadows on<br />

the narrow towpath and softens the grassy banks with gold.<br />

Mallards drift in twos and threes, a drake occasionally rising<br />

from the water to stretch wide its wings. The cry of geese is a<br />

fleeting refrain as they urge each other home.<br />

The boats have navigated the complications of Tyrley<br />

Locks and have broken their journey in rural Shropshire for a<br />

chance to restock, refresh and enjoy some of the scenery that<br />

surrounds the historic town of Market Drayton. This is dairy<br />

and arable country, and sandstone farms dot open fields<br />

threaded with sandy lanes, their edges thick with thorn, and<br />

berries turning red as the last vestiges of summer mingle with<br />

autumn. The town lies at the north-eastern corner of the<br />

county, close to the borders with Cheshire and Staffordshire,<br />

with the River Tern looping under its southern fringes and<br />

the Shropshire Union Canal charting an unswerving course<br />

to the east. Although blue hills rise in the distance, the<br />

terrain here is mostly flat and undemanding, making it an<br />

ideal base for walking or cycling.<br />

Market Drayton is a quietly prosperous place. Its narrow<br />

pavements are lined with an attractive mix of buildings, with<br />




A trip along the waterways winding through Shropshire reveals<br />

picturesque market towns, a brewing legacy and a park of surprises<br />

storied timber frames dotted among Georgian red brick<br />

townhouses, and some modern redevelopment. It is home to<br />

some 80 listed buildings, mostly in the centre, with many<br />

now converted into shops and bars. Plaques fastened to<br />

assorted facades give an insight into the shaping of the town,<br />

which has long made its living as a trading hub, selling the<br />

produce from the farming communities which surround it.<br />

Local historian Peter Brown volunteers at the town’s tiny<br />

museum, which is housed in a 17th century former butcher’s<br />

shop. Open Wednesday and Saturday mornings, from Easter<br />

to October, the museum tells Drayton’s story through<br />

everyday objects, from hand-coloured maps to vintage corn ❯<br />

Ellesmere<br />

Llangollen Canal<br />

A495<br />

Cremorne Gardens<br />

A49<br />

Hawkstone Park<br />

Norton in Hales<br />

Market Drayton<br />

Tyrley Locks<br />

Shropshire Union Canal<br />

A53<br />

A41<br />


The cycle trail crosses<br />

the unspoilt expanses of<br />

Barmouth’s golden sands of<br />

Mid Wales, with the harbour<br />

and town curving beyond.



Passing bridges and bays along a converted railway line from<br />

Dolgellau to the broad sands of Barmouth, the Mawddach Trail follows<br />

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

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