Galette des Rois

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A galette des rois is the traditional Epiphany (or Twelfth Night) dessert in France and I like to make one to keep the tradition alive in our house. It's a creamy frangipane filling sandwiched between two sheets of buttery, flaky pastry. Hidden in the almond filling is a little figurine called a fève and whoever has it in their slice is crowned king or queen for the day.

It's very simple to make and I cheat by using shop-bought puff pastry. Two packets of ready-rolled (375g each) make a good sized galette that will give 8 slices. Or use …

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Mulling syrup

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In our house, the festive season begins with a pan of mulling syrup simmering on the stove. Every since spotting the recipe in the 2013 Christmas issue of Landscape magazine, I make it to add it to wines, ciders, apple juice and sparkling water. If we go for a long walk during the Christmas period, we fill a flask with warm apple juice with a generous drop of this mulling syrup.

To make it, I put the following ingredients in a saucepan: 150 ml of apple juice, 150 ml of orange juice, 100 g of golden caster sugar, a …

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Pickled quince

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Pickled quince is my favourite accompaniment to cheese or Winter salads. Probably the last preserve of the year, I find it such a special way to turn this humble, old-fashioned fruit into a seasonal delicacy that captures all the tastes of Autumn.

I make this with around 5-6 quince, depending on their size. In a heavy-based saucepan, I add 800ml of apple cider vinegar, 450g of brown sugar, 4 cloves, 5 allspice berries, 5 black peppercorns and 2 bay leaves and I bring it to the boil gently to ensure the sugar dissolves well.

I peel the quince, …

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Herby salt

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My favourite way to make the most of our abundant homegrown summer herbs is to make herby salt. I learnt this idea from Sue at The Bridge Cottage Way a few years ago and since then, I have made a few jars each June, usually around the Summer Solstice. Family and friends are keen to place their orders ahead of time. It is such a lovely way to share the bountiful supply of herbs we grow in our garden and to spread a little of the Summer Solstice cheer with everyone.

First, I gather the herbs: purple sage, rosemary, …

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Chard and potato gratin

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In preparation for planting our this season's veg, I had to clear the veg plot of some of last year's chard so I decided to make a gratin with it.

I don't follow a particular recipe for this, neither to I weigh anything but here is what I do to create this earthy, filling dish that can be served as a side for grilled meat or roast chicken, or as a main with a green salad.

First, I boil some potatoes until they are just undercooked (you want them still firm and they finish cooking in the oven) …

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Rhubarb curd

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We love a rhubarb crumble but when there is a glut, we need to be creative to make the most of this abundant springtime fruit (or is it a vegetable??). I have shared on here previously the recipe for rhubarb cordial (April 2023), a favourite of ours. As I often make lemon curd when we have an egg glut, I decided to adapt the recipe and method to make a delicious rhubarb curd.

Making this curd is not quick as, with any curd, slow is key. However, your patience and efforts are rewarded with a jar that combines the …

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Wild garlic scones

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Wild garlic season is upon us and the young, tender and oh so pungent leaves are so delicious in scones. Or wedges as I have shaped them here. I bake several batches while the leaves keep coming and I store them in the freezer to make this foraged offering last a bit longer.

I have adapted a basic savoury scone recipe with a few additions to complement the wild garlic. I mix 200g of plain flour and 50g of cold butter (I use unsalted) in the mixer and then I add 2 tsp of baking powder, 1 tsp of …

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Welsh cakes

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Guests who have stayed at our shepherd's hut will have received my homemade Welsh cakes as a welcome gift. This is how I make them, following the simplest recipe by Mary Berry.

In a bowl, I mix 225g of self-raising flour with 100g of margarine or butter (I use butter) until the mixture resembles fine breadcrumbs. Then I add 75g of caster sugar, 1/2 a teaspoon of mixed spice and 75g of currants. In a little measuring jug, I beat one egg with 1 or 2 tablespoons of milk and I then pour this into the mixing bowl and …

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Mincemeat flapjacks

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By Midwinter, the homemade mincemeat made in the Autumn has sufficiently matured to be used for mince pies. I also like to make mincemeat flapjacks for a festive touch.

I make the flapjacks by melting 100 g of butter in a saucepan with 100 g of demerara sugar and 1 level tablespoon of golden syrup. Then I stir 150 g of rolled oats and mix very well. I then press half the mixture into a lined square tin, spread a few tablespoons of mincemeat on top of that then I press the rest of the buttery oats mix.

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Christmas mincemeat

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October sees me getting ready for festive cooking: Christmas cake and mincemeat benefit from being made well in advance for the flavours to work their magic until the festive season. First up to be prepared is mincemeat which I make in the slow cooker. I use grated apples as well as dried fruit and less sugar than shop-bought versions. I love it in porridge too but not until we have had our fill on mince pies!

I make it with: 450-500g cooking apples (cored, peeled and grated), 115g glacé citrus peel, 115g glacé cherries (chopped), 115g dried apricots (chopped), …

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