Sorrel and Land Cress Soup

Serves four. Ingredients; Oil 1 onion 1 or 2 cloves garlic ½ leek 4 smallish potatoes 30 medium sorrel leaves 60 land cress leaves vegetable stock 1 to 2 tablespoons single cream Instructions 1. chop the onion and leek roughly, crush the garlic and sauté them all in the oil. 2. Add the peeled chopped...

Read more..
Loz’s Lemon Basil Syrup for Ice Cream

Method Put 4fl oz water, 1 tsp arrowroot and 3oz sugar together in a pan and heat whilst stirring until the sugar has dissolved and the liquid thickened. Add two big handfuls of lemon basil – stalks as well- roughly chopped. Allow to cool then leave for twenty four hours before straining. Drizzle over vanilla ice cream. This goes a deep...

Read more..
Nettle Soup

Prep time: 5 mins Cooking time: 20 mins Ingredients 75g arborio rice (per person) 1 organic leek – finely chopped 1 pint veg stock ½ pint young nettle leaves (washed and chopped) 2 leaves garden mint peas Sprigs of flat leaf parsley and hyssop Olive oil White wine Parmesan cheese Method ...

Read more..
Horehound Cough Sweets

Ingredients: 1 ¾ pints horehound leaves stems and flowers 1 pint water   1 ½ lb sugar 4 oz butter Simmer the horehound in the water for half an hour then strain Add sugar to the liquid and keep simmering until the sugar is dissolved Add the butter and boil until you can drop a little of the mixture into a saucepan of cold water and it...

Read more..
Lemon Balm Cupcakes - A tasty indulgent little treat to keep the kids quiet

Ingredients 110g caster sugar 110g butter 2 tablespoons chopped lemon balm 2 whisked eggs 110g self raising four For creamy icing (optional) 150g soft cheese 100g icing sugar Grated zest of 1 lemon Method Preheat the oven to 180C/350F/Gas 4. Cream the butter and the sugar together until...

Read more..