Hedgerow Upside Down Cake

As British hedgerows weigh heavy with wild produce, Lucy Burton shares her recipe for an upside down cake to celebrates late-summer berries  The British Isles are defined by distinct seasons. Spring, Summer, Autumn and Winter each bring their own unique offerings to the table, with periods lean and plentiful alike playing their part in the circularity of our culinary year.…

Cherry, Apricot and Honey Cake

As stone fruits near the end of their season, Lucy Burton shares her honey cake recipe, which is the perfect base for any soft fruit topping During the summer months, many growers find themselves with a bounty of produce on their hands. While this is, of course, a good problem to have, it helps to have several tried and tested…
Mini Tomato Frittatas

Mini Tomato Frittatas

These colourful frittatas can be made ahead and served at a picnic, or serve straight out of the oven with a salad for lunch or brunch.  SERVES 6 Preparation time: 15 minutes     |     Cooking time: 20 minutes • 4 organic eggs • 8 cherry tomatoes, halved • ½ red pepper, finely diced • ½ red onion,…
Raspberry brown sugar blondies

Raspberry brown sugar blondies

Lucy Burton shares her recipe from brown sugar blondies, the perfect base for gluts of summer raspberries  There are few treats more tempting that a perfect, gooey brownie. Blondies are based on the same indulgent science as brownies but, made as they are without cocoa or dark chocolate, are a lighter alternative for warm summer days. My recipe uses muscovado…
Plum & Almond Cake

Plum & Almond Cake

A simple cake to prepare as a teatime treat, and the halved plums ensure everybody gets a fruity slice. There’s so much coming through in the garden now that the kitchen is the place to be with all that fresh fruit and veg to enjoy. This month Anna Pettigrew selects fennel, plum and raspberry to tantalise our summer tastebuds. Preparation…
Blackcurrant Sponge

Blackcurrant Sponge

A delicious and easy one-bowl sponge loaded with juicy blackcurrants SERVES 8 FOR THE SPONGE • 225g (8oz) unsalted butter, softened, plus a little more for greasing the tin • 225g (8oz) self-raising flour • 1 tsp baking powder • 4 eggs, at room temperature, lightly beaten • 225g (8oz) golden caster sugar • 1 tsp vanilla extract FOR THE…

Peach and Rose Lemonade

Homemade lemonade is a world away from store bought fizzy pop. Lucy Burton adds peach and rose for a delicious and tempting virgin fizz  Few things signal the dizzy, balmy height of British summer better than rosy ripe peaches. June brings with it an abundance of seasonal produce, as stoned fruits and summer berries begin to ripen. The gardens, hedgerows…

Pickled Rainbow Chard

Magical chard stems have just as much flavour as the leaves. Lucy Burton shares her recipe for pickled rainbow stems  Luscious, sturdy chard is a staple of many vegetable patches. Adaptable to a range of soil acidities and resilient to winters’ frost, chard flourishes throughout the year, and does not have a set season of bloom. Instead, most plants yield…
Courgette & Lemon Cake

Courgette & Lemon Cake

I really enjoy making courgette cake as it’s quick and easy. Great for making if expecting guests! SERVES 6-8 • 150ml (5fl oz) organic sunflower oil, plus extra to grease • 250g (9oz) self-raising flour • 3 large eggs • 175g (6oz) unrefined granulated sugar • ½ tsp bicarbonate of soda • 2 medium courgettes or 250g (9oz), grated •…
Courgette & Spelt Bread Rolls

Courgette & Spelt Bread Rolls

Delicious, flavourful bread that doesn’t go dry quickly due to the moist courgettes. MAKES 6 • 1 tsp easy bake yeast • 400g (14oz) organic strong flour • 100g (3½oz) organic spelt flour • 1 tsp salt • 130g (4½oz) courgettes, grated • 350ml (12fl oz) lukewarm water • 1 egg, beaten • A handful of pumpkin seeds 1. In…
Egg-Free Chocolate Cherry Mousse

Egg-Free Chocolate Cherry Mousse

A quick and simple dessert that is sure to please a crowd.  SERVES6-8 • 50ml (2fl oz) water • 3 tablespoons granulated sugar • 200 grams (7oz) chocolate, coarsely chopped • ½ tablespoon dark rum, brandy, or liquor of your choice (optional) • 250ml double cream 1. Place chocolate in a large bowl. 2. In a medium saucepan, boil water…

Asparagus and Wild Garlic Frittata

As British asparagus season dawns, Lucy Burton shares her recipe for frittata success, and a quick and easy lunch to boot  Delicate asparagus, in its luscious green glory, likes to keep us guessing. Unlike the more reliable staples of the vegetable patch, the start of asparagus season can be a little unpredictable, although early crops tend to appear in late…

Rhubarb and Spelt Upside Down Cake

Most gardeners will be well-acquainted with summery wild rhubarb, but pretty pink forced rhubarb is in season and perfect for winter baking In the UK, rhubarb celebrates two seasons. In summer, the sturdy, leafy and wild variety blooms; to the delight and, occasionally, despair of growers and gardeners. Wild rhubarb has a tendency to establish itself and rather take over…
Bitter Lemon No-Bake Cheesecake

Bitter Lemon No-Bake Cheesecake

Why not try to quick and easy no-bake cheesecake – a firm favourite in the KG office! Ingredients (Recipe serves 8) Base: 500g Digestive biscuits 250g Butter Filling: 2 Lemons 250g Mascarpone 250g Philadelphia Cream Cheese 250g Greek Yoghurt 100g Icing Sugar Equipment Pan Large cake tin Wooden spoon Mixing bowl Hand whisk Zester/grater Citrus press/juicer Jug Spatula Method Turn…