Tag: #WestDorset

The Broad Palate – Dec ’25

Two hearty cold-weather recipes to round off 2025. Wishing you a merry, peaceful and healthy Christmas! A xx


Tartiflette – serves 4

A simple, slightly decadent treat. Serve with crusty bread, plus a green salad if desired.

  • 1kg waxy potatoes;
  • 3 bay leaves;
  • 1 large onion, sliced into half moons;
  • 1tbsp olive oil;
  • 250g smoked bacon or lardons;
  • 1 large clove garlic, crushed;
  • 75ml white wine;
  • 100g Emmental or Gruyère cheese, grated;
  • 1 x 250g round of Camembert;
  • 1 x 300ml tub crème frâiche or double cream;
  • salt and pepper

Method:

Preheat your oven to 200°C/180°C Fan/Gas 6.
Cook the potatoes in boiling, well-salted water along with the bay leaves until just cooked. Set aside to cool a little, then slice into thick rounds.
Heat the olive oil in a large frying pan then add the onion and cook until softened but not browned (around 10 minutes).
Add the bacon and continue to cook over a medium heat until the bacon is starting to turn golden.
Drain off some of the fat (to taste), add the wine and allow to bubble for a minute, then the garlic.
Take off the heat. Add the potatoes and gently fold through the bacon/onion mixture, then add most of the grated cheese and the crème frâiche or double cream.
Add salt and pepper to taste.
Butter a medium ovenproof dish and pour in the mixture.
Level the surface and cover with the remainder of the grated cheese.
Slice the Camembert into 5-6 thick slices and arrange over the top.
Bake for 40 minutes or until the tartiflette is golden, bubbling and has started to catch a little on top.
Allow to cool for a few minutes before serving.

Christmas Crumble – serves 5-6

Great for dispatching any leftover mincemeat and marzipan – even good enough as a substitute for Christmas pudding, I reckon. Serve with custard, ice cream, cream or all three 🥳.

  • 250g mincemeat;
  • 3 apples and 3 pears;
  • 125g marzipan;
  • a good squeeze of lemon juice;
  • 70g caster sugar;
  • juice and rind of 1 orange;
  • 40g dried cranberries;
  • 1 teaspoon mixed spice.

For the crumble topping:-

  • 240g plain flour;
  • 60g butter;
  • 50g caster sugar;
  • 50g flaked almonds

Method:

Preheat oven to 180°C/160°C Fan/Gas 4.
Peel, core and roughly chop the fruit and place in a bowl of water with the lemon juice.
Chop or tear the marzipan into grape-sized nuggets.
In another bowl, place the mincemeat, 70g caster sugar, juice and rind of orange, cranberries, marzipan and mixed spice, and mix well.
Drain the fruit well and add to the mincemeat mixture.
Stir well to combine and place into your favourite ovenproof crumble dish.
For the crumble, rub the butter into the flour until you have a breadcrumb consistency, mix in the 50g caster sugar and flaked almonds. Scatter this mixture over the fruit mixture and bake for 45 minutes until golden brown.

Bon appetit!

Ann’s previous recipes:

#Broadwindsor #Blackdown #Burstock #Drimpton #Hursey #Kittwhistle #Seaborough #Dorset #WestDorset #Community #Village #Christmas #Festive #Tartiflette #Christmas #Crumble #TheBroadPalate #Recipe #December #Food #HomeCooking #YumYum #FeedMe #BeTempted #CookWithKids #Enjoy #BeSafe #StaySafe #BeKind

Broadwindsor Film Club – Friday, 21st Nov.

This Friday, at The Comrades Hall, the Community Film Club will be showing:

The Penguin Lessons

Director: PETER CATTANEO
Starring: STEVE COOGAN & JONATHAN PRYCE

(Running time: 1 hour 50 mins.)

Starring Oscar nominee Steve Coogan, this poignant comedy drama from director Peter Cattaneo follows an Englishman’s personal and political awakening after he adopts a penguin during a cataclysmic period in Argentine history.

Inspired by the true story of a disillusioned Englishman who went to work in a school in Argentina in 1976. Expecting an easy ride, Tom discovers a divided nation and a class of unteachable students. However, after he rescues a penguin from an oil-slicked beach, his life is turned upside-down.

Watch the trailer HERE.

  • Doors open at 7pm for 7.30pm.
  • Film Club members – Free entry
  • Guests – £4 (cash please)
  • Not essential but to help estimate numbers, please book your ticket(s) in advance by contacting: Alex Cook, Admin and membership secretary,
    broadwindsorfilmclub@gmail.com
  • Cash Only Bar – Drinks & Refreshments

#Broadwindsor #Blackdown #Burstock #Drimpton #Hursey #Kittwhistle #Seaborough #Dorset #WestDorset #Community #Village #November #FilmClub #SteveCoogan #ThePenguinLessons  #NightAtTheMovies #OffToTheFlicks #TheComradesHall #BeKind #BeSafe #StaySafe

Lest We Forget…

There appeared to be a little confusion this year over Remembrance services in Broadwindsor.  At the service held earlier today (11.11.2025), Chairman of the Group Parish Council, Rick Dyke apologised and stated communications between the Church and the Council would be better next year.

Many attended Sunday’s service, led by Rev. Jo Neary at the Church and many then walked up to the war memorial at Cross Keys.  Rev. Neary did not accompany them, there was no representation from the parish council but one resident was there, bearing the Merchant Standard flag.  Local resident Peter Davies (pictured)  dipped the flag and all present observed a two minute silence.  Peter then spoke, “We shall remember them“. The attending public thanked Peter.  The White Lion opened half an hour earlier on Sunday.

This morning’s service was led graciously by Rick Dyke with no flag bearers or church representation present and no input from our primary school either. Although only half the number that were present on Sunday, Rick read out the name of the fallen, music was played via a mobile ‘phone and the 2 minute silence accurately observed.
Rick thanked those present and reiterated his apology for any confusion caused.
“What matters is that they HAVE been remembered!” said one attendee.

One doesn’t have to have served or be in service with any of our country’s forces to become a member of the Royal British Legion:


The Royal British Legion is open to membership from 13 years of age.
For 13-18 year old individuals – membership is FREE.
Over 18 years – membership is only £22/year.

Please contact their local Recruitment Officer, Chris Gardner at chrisgardner04@hotmail.co.uk for more information.

 

#Broadwindsor #Burstock #Blackdown #Drimpton #Hursey #Kittwhistle #Seaborough #Village #Community #WestDorset #DorsetLife #Rural #Dorset #RBL #LestWeForget  #Remembrance #WeShallRememberThem #BeKind #BeSafe #StaySafe

Don’t Feed The Birds In Fullers!

The Broad Palate – Nov ’25

A couple of Italian recipes this month. Thank you for reading – I hope you enjoy ☺️ – Ann

Caramelised Fennel Linguine with Orange & Pine Nuts – serves 4

A long-winded name for a simple dish with not too many ingredients. This works well on its own or as a side.

  • 40g pine nuts;
  • 1 tablespoon olive oil;
  • 1 teaspoon fennel seeds;
  • 4 bulbs fennel, thinly sliced and fronds reserved;
  • ½ teaspoon salt;
  • 1 teaspoon sugar;
  • 20g butter;
  • 400g dried linguine;
  • zest and juice of 1 orange;
  • 1tsp white wine vinegar;
  • ½ pack dill, chopped;
  • salt and pepper to season.

Equipment –

  • 1 large frying pan;
  • 1 large saucepan for the pasta.

Method:

Heat a large frying pan and dry-toast the pine nuts until golden brown. Tip into a bowl and reserve.
Add the oil to the pan and when at a medium heat, add the fennel and fennel seeds.
Add ½ teaspoon of salt, cover and cook gently for 15 minutes until softened.
Add sugar and continue cooking for another 10 minutes, or until the fennel is golden and has started to caramelise.
Add the knob of butter and keep warm.
Cook linguine until al dente, removing a small mugful of the cooking water prior to draining.
Add the linguine to the fennel and stir in the vinegar, the orange zest and a little of the juice.
Add in enough of the reserved cooking water to create a light sauce and coat all the linguine.
Add ¾ of the dill and toss well to combine.
Check for seasoning and add further salt plus pepper if desired.
Scatter over the remaining dill, fennel fronds and pine nuts.

Festive Biscotti

This is adapted from a James Martin recipe. Normally, biscotti are fairly plain, but this more glitzy version makes a good gift idea and is quite more-ish. Just pile into a Kilner-type jar and add some ribbon. Nice with coffee or a liqueur. Vary the nuts and dried fruit to suit your taste, as long as the quantities remain the same. This should give 3 medium-sized jars.

  • 250g plain flour;
  • 2 teaspoons baking powder;
  • a pinch of bicarbonate of soda;
  • 1 teaspoon salt;
  • 250g caster sugar;
  • 2 lightly-beaten medium eggs;
  • 100g dark chocolate, chopped;
  • 50g dried cranberries or cherries;
  • 50g blanched almonds;
  • 80g pistachios (weight after shelling);
  • 40g hazelnuts;
  • 2 whole star anise blitzed until fairly powder-like;
  • zest of 1 orange.

Equipment –

  • 1 large mixing bowl;
  • 2 oven trays lined with baking parchment.

Method:

Heat oven to 180°C/Fan 160°C/ Gas 4.
Whisk together the flour, baking powder, salt and sugar in a large bowl.
Add half the beaten egg, then the remainder in small amounts until you have a fairly stiff dough.
Add all the other ingredients (no need to chop the nuts) and combine as evenly as possible using your hands.
Wet your hands, then divide the dough into 4 sausage shapes and transfer to the baking trays, leaving ample space in between each piece.
Bake for 20 minutes or until golden brown and risen, then remove from oven and allow to cool for 10 minutes.
Cut into thin slices, across each piece (roughly 5mm thick).
Spread the slices out over the baking trays and reduce the oven to 130°C/Fan 120°C/ Gas ½ .
Return the trays to the oven to allow the biscotti to dry out in the oven for around 20-25 minutes, or until dried out and hardened.
Remove from oven and allow to cool completely.

Bon appetit!

Ann’s previous recipes:

#Broadwindsor #Blackdown #Burstock #Drimpton #Hursey #Kittwhistle #Seaborough #Dorset #WestDorset #Community #Village #Biscotti #Christmas #Festive #CaramelisedFennelLinguine #Orange #PineNuts #TheBroadPalate #Recipe #November #Food #HomeCooking #YumYum #FeedMe #BeTempted #CookWithKids #Enjoy #BeSafe #StaySafe #BeKind

The Broad Palate – Oct ’25

Italian Tomato Tart

One for the late-season tomatoes – this can be served on its own as a starter, or with salad/soup as a light lunch. 

  • 1 sheet puff pastry (all-butter version preferably);
  • 4-5 large, ripe tomatoes, sliced horizontally to give 6-8 slices each;
  • 75g Parmesan cheese, finely-grated;
  • 1 teaspoon dried oregano;
  • 1 tablespoon green pesto;
  • 1 tablespoon olive oil;
  • salt and black pepper;
  • 10-12 basil leaves, to decorate;
  • a handful of pine nuts, toasted in a dry pan (optional).

Method:

Take pastry out of the fridge and let it come to room temperature for 30 minutes.
Preheat oven to 200C/180C Fan/Gas 6. Line an oven tray with baking paper.
Unroll the sheet of pastry onto the baking paper, and score a one-inch border around the edge.
Mix the parmesan with the dried oregano, then sprinkle over the pastry, avoiding the border.
Arrange the sliced tomatoes over the cheese, as decoratively as you like.
Season with salt and black pepper to taste.
Mix the olive oil with the pesto, and drizzle as evenly as possible over the tomatoes.
Bake in the oven for approximately 25-30 minutes, or until the pastry border is puffed and golden, and the tomatoes are nicely roasted.
Remove from the oven and allow to cool for 5 minutes.
Then sprinkle over the pine nuts, if using, and finish off with the basil leaves.
Serve warm or at room temperature.

Maple Roasted Pears

Pears of all varieties are at their best now; look out for the especially juicy Comice pear. Serve this easy dessert warm with ice cream (a maple- or ginger-flavoured one would be really nice). A shot of Amaretto on the side goes down well!

  • 4 large, ripe pears;
  • 2 teaspoons vanilla extract;
  • 125ml maple syrup;
  • ½ teaspoon ground cinnamon;
  • 8 nuggets of marzipan, each about the size of a large grape (optional);
  • 75g toasted flaked almonds;
  • Greaseproof paper; baking tray or shallow, ovenproof dish;butter for greasing pan.

Method:

Heat oven to 190C/170C Fan/Gas 5.
Line a baking tray or shallow dish with paper and grease with a little butter.
Halve and core the pears, then place cut side up on the tray.
Place a nugget of marzipan in each hollow, if using.
Mix together the syrup, extract and cinnamon and drizzle over the pears.
Bake for 25 minutes or until the pears have softened.
Sprinkle with the toasted flaked almonds. Serve warm.

Ann’s previous recipes:

#Broadwindsor #Blackdown #Burstock #Drimpton #Hursey #Kittwhistle #Seaborough #Dorset #WestDorset #Community #Village #October #Italian #TomatoTart #MapleRoastedPears #TheBroadPalate #Recipe #Autumn #Food #HomeCooking #YumYum #BeTempted #CookWithKids #Enjoy #BeSafe #StaySafe #BeKind

The Broad Palate – Sept ’25

September already – where summer meets autumn. It looks like this year will bring bumper crops – here are two apple recipes I hope you’ll enjoy.

Pork, Apple and Cider Casserole – serves 4

  • Olive oil;
  • 6 pork shoulder steaks, trimmed of fat and cut into large chunks;
  • 2 cloves of garlic, crushed;
  • 2 medium onions, halved and sliced;
  • 2 tbsp brown sugar;
  • 4 medium carrots, peeled and roughly chopped;
  • 3 sticks of celery, de-strung and roughly chopped;
  • 4 small eating apples, unpeeled, cored and cut into wedges;
  • 250ml chicken or vegetable stock;
  • 500ml dry cider;
  • 30g butter;
  • 75ml double cream;
  • 2 tbsp Dijon mustard;
  • 2 tbsp chopped parsley;
  • 1 tbsp chopped sage (or 1 tsp dried);
  • salt and pepper.

Method:

Season the meat with salt and pepper. Heat oven to 180C/160C Fan/Gas 4.
Heat a slug of oil in a large, ovenproof casserole dish or ovenproof frying pan with lid and brown the pork pieces in batches. Remove from the pan and reserve.
Add the onions to the casserole/pan and cook for 15 minutes until soft and browned, then add 1 tbsp of the sugar and cook for another 5 minutes until slightly caramelised.
Add the garlic, carrots and celery, and cook for a further 5 minutes.
Return the pork to the casserole/pan, along with the cider and stock. Cover and cook in the oven for 90 minutes – 2 hours or until the port is tender.
When it’s ready, fry the apple wedges in the butter and remaining 1 tbsp sugar until golden and caramelised.
Add to the casserole, along with the cream, mustard and sage, then stir gently to combine.
Return to the oven for 30 minutes.
Garnish with the parsley before serving with perhaps mash or sauté potatoes and greens.

Invisible Apple Cake (serves 6-8)

Based on the French favourite, Gâteau Invisible aux Pommes, it takes its name from the way in which the thin slices of apple appear to disappear into the batter. Some add a thin layer of crumble topping before baking, which adds texture. – I think the ‘less is more’ option is better, so no crumble on this one!

  • 175g plain flour, sifted;
  • 1 heaped tsp baking powder (7g);
  • 30g butter, melted, plus extra to grease pan;
  • 3 medium eggs;
  • 70g caster sugar;
  • 70g light brown sugar;
  • 120ml milk;
  • 1 tsp vanilla extract;
  • 1.25 kilos eating apples, peeled, cored and thinly sliced.
  • You will need a 900g loaf tin.

Method:

Heat oven to 200C/180C Fan/Gas 6.5.
Grease and line the loaf tin, leaving an overhang of paper to aid removal from tin.
In a small bowl, combine the flour and baking powder and set aside.
In another bowl, whisk the melted butter until smooth then whisk in the milk.
In a large mixing bowl, whisk together eggs and sugars with an electric whisk, until the whisk leaves thick ribbons of batter when lifted.
Gently fold in the flour, then the milk-butter mixture and mix until you have a smooth batter.
Carefully fold the apples into the batter, making sure all the apples are coated.
Spoon half the batter into the tin and gently press down to make sure there are no gaps, then add the remaining mixture.
Tamp down lightly again, then knock the base of the tin on your work surface to remove as many air pockets as possible.
Sprinkle the top with a little more sugar, then bake for 50-60 minutes or until the top is a deep golden brown and a skewer pushed into the centre comes out clean.
Leave to cool for at least 15 minutes before removing from the tin, then cool completely before serving.
Use a knife dipped in hot water when slicing, for an even surface. Nice with cream or ice-cream.

Ann’s previous recipes:

#Broadwindsor #Blackdown #Burstock #Drimpton #Hursey #Kittwhistle #Seaborough #Dorset #WestDorset #Community #Village #September #AppleCake #Pork #Apple #Cider #Casserole  #TheBroadPalate #Recipe #Summer #Food #HomeCooking #YumYum #BeTempted #CookWithKids #Enjoy #BeSafe #StaySafe #BeKind

The Broad Palate – August ’25

Shakshuka – serves 4 (or 2 hungry people)

Seasonal ingredient – peppers.  A great go-to dish for breakfast, brunch, lunch or dinner. Use any colour pepper, but no more than one green for this recipe. You’ll need an ovenproof frying pan. Serve the shakshuka with flatbreads, tortilla wraps or good toast.

  • 3 tbsp olive oil;
  • 3 peppers, sliced;
  • 1 medium onion, sliced into half moons;
  • 2 tsp dried oregano;
  • 1 tsp sweet smoked paprka;
  • 2 cloves garlic, crushed;
  • ½ teaspoon dried chilli flakes (or to taste);
  • 400g tin chopped tomatoes; 2 tbsp tomato purée;
  • 1 tsp sugar;
  • 160g bag baby spinach, washed;
  • 4 eggs;
  • chopped coriander to garnish (optional).

Method:

Preheat oven to 180C/160C Fan/Gas 4.
Heat half the oil in a large frying pan on a medium heat, add the spinach and quickly cook until wilted. Remove from pan and squeeze out some of the moisture.
Add the rest of the oil to the pan, and sauté the onion for 5 minutes until slightly softened.
Add the garlic, chilli, dried oregano and the peppers. Stir well to combine, and cook for another 10 minutes, stirring from time to time.
Add in the purée, the tomatoes, the sugar and the spinach, and simmer for 10 minutes until reduced and thickened (although add a splash of water if you see it starting to stick!).
Season with salt and pepper to taste.
Make four dents in the sauce with the back of a tablespoon and carefully crack an egg into each (I usually play safe and crack each egg into a cup first).
Bake in the oven for around 10 minutes or until the eggs are to your liking.
Garnish with the coriander, if using.

Blackberry Ripple Ice Cream (no churn) 

Seasonal ingredients – blackberries.  Blackberry season is soon upon us – hopefully a bumper crop this year. This easy recipe comes out super-smooth and creamy – delicious in a cone (even better as a 99 with a Flake). You will need a loaf pan (roughly 4” x 8”) or freezeable plastic container with lid, and a piece of greaseproof paper.

  • 500g blackberries, fresh or frozen;
  • 85g caster sugar;
  • 600ml pot double cream;
  • 1 can condensed milk (usual size around 380g);
  • 1.5 teaspoons vanilla extract

Method:

First, make the blackberry coulis.
In a medium pan, gently heat up the blackberries and sugar with 60ml water.
Stir until the sugar has dissolved (scrape down any stray sugar crystals up the sides of the pan).
Increase the heat to medium high and let the mixture bubble uncovered for 10 minutes, stirring occasionally, until the blackberries are soft and the mixture thickened.
Transfer to a bowl or jug and leave to cool.
Blend roughly ⅔ until smooth and combine with the unblended ⅓.
Whisk the cream, condensed milk and vanilla extract until you have solid but soft peaks.
Pour half the mixture into your container then top with half the blackberry coulis.
Pour over the rest of the cream then the remaining coulis on top of that.
Gently swirl a knife through the mixture to create a ripple effect.
Cover with greaseproof paper and foil (or lid) and freeze for 6-8 hours.

Bon Appetit!

Ann’s previous recipes:

#Broadwindsor #Blackdown #Burstock #Drimpton #Hursey #Kittwhistle #Seaborough #Dorset #WestDorset #Community #Village #August #Shakshuka #BlackberryRipple  #TheBroadPalate #Recipe #Summer #Food #HomeCooking #YumYum #BeTempted #CookWithKids #Enjoy #BeSafe #StaySafe #BeKind

Broadwindsor Oak Apple Celebrations: Fri. 29th & Sat. 30th May & Sun. 1st June

Plans are well under way for the Broadwindsor Oak Apple weekend, Friday, 29th, Saturday, 31st May & Sunday, 1st June.

Oak Apple Day (29th May) was the birthday of Charles II, who famously stayed the night in Broadwindsor in 1651 on his six-week flight from the Battle of Worcester. It was also the date in 1660 when he was restored to the throne. For years afterwards, the day was celebrated across the land as a public holiday and is still marked in some areas with fetes and festivities.

There are still a few things to be confirmed, including timings, but, so far, the programme looks like this:

ON THURSDAY (OAK APPLE DAY):
12noon – meet at Bernards’ Place (village green) for a walk up to Lewesdon Hill. Bring your own picnic.
Evening – Oak Apple Banquet in The White Lion.
* Throughout the weekend… Scarecrow Festival with the theme of Royalty. Entry forms will soon be available from from The Shop, The White Lion or Comrades Hall. The scarecrows are put outside your house over the weekend of 31st May-1st June, or, if you live outside the village, we might be able to find space for you to put it in or around the Square.

ON FRIDAY 29th:

6-9pm Family Fun Evening with live band at Broadwindsor Cricket Club.


A Family Fun Evening with live music featuring the young group, Jawes, a bar, bbq and stalls.
All at Broadwindsor Cricket Ground 🙂

Evening: Rib Night at the White Lion.

OVER SATURDAY AND SUNDAY:
Scarecrow Festival with the theme of Royalty. Publicity in due course, but something to think about! In the past, organised by both the old Jubilee Group and Broadwindsor Fun Day, the competition has been brilliant, with visitors coming from all over to see the amazing creations!
Flower Festival in the church – local groups are being invited to decorate windows illustrating quotes of the the illustrious Dr Thomas Fuller, Rector of Broadwindsor in the 17th century.
Art Project celebrating our community and the landscape we live in.

Hamper Raffle – village groups are being invited to put together their own themed hampers, reflecting their organisations, for a competition draw.

ON SATURDAY 30th:
Scarecrow competition with the theme of ‘Royalty’.
2 – 5pm: Parade of village shields to Comrades Hall to launch the Oak Apple Fair where there will be stalls, sideshows and entertainment on Bernards’ Place and the hall car park.
From 2pm: Jokerman:
Bar, Hog roast/BBQ at the The White Lion.
Evening: Live music in The White Lion Community Pub with Simon Lane

 

ON SUNDAY 31st:

11am Community Service in the Church where the village and Dr Fuller – who preached from the pulpit and baptised his son in the font – will be celebrated.
From 10.30am: Classic Car Display


There will be a display of Classic Cars in and around Comrades Hall car park.
Tea and coffee available from the hall in the morning, The White Lion open at lunchtime for food.

2-4pm – Strawberry Tea in Comrades Hall by The 3 Churches.

Pub refreshments at the White Lion.
The parade of shields will be led by our own Broadwindsor Gallery Quire (we hope in 17th century costume but almost certainly singing and playing a song from 1660).
If you are part of a new village organisation and would like a shield, please let them know asap and they will try to sort one out for you. We’re doing an audit of shields that week, so will have a better idea then about what is missing. We hope these village shields will also be on display at the community service in the church on Sunday 1st June.
The original shields were created by Dave and Val and the lettering was done by Johanna.
Your help is vital! If you can’t make it but are happy to help, please email theoakapplegroup@gmail.com and follow the new Facebook page HERE.

Indeed, an invitation was sent to His Majesty King Charles III last month to which he graciously replied, being unable to attend, “[he] was very pleased to be asked. [He] wishes us well and hopes it will be ‘both successful and enjoyable for all involved‘.

 

It’s promising to be a great weekend! 🙂

Updates can be found and followed on the Facebook page – Click HERE.

#Broadwindsor #Burstock #Blackdown #Drimpton #Hursey #Kittwhistle #Seaborough #Village #Community #WestDorset #OakAppleDay #Volunteer #ThankYou #LiveMusic #Jawes #Jokerman #FamilyFun #BroadwindsorCC #ClassicCarsDisplay #BeKind #BeSafe #StaySafe

The Broad Palate – Apr ’25

Two seasonal recipes – one nature-led, one celebration-led. Happy Easter! 

Wild Garlic Pesto

There is such an abundance of wild garlic in the hedgerows around here at this time of year. Use it in stir-fries, salads, risottos – or make this bright green pesto and add to pasta, dressings, bolognese sauces, mayonnaise – it’s brilliant!

You will need a food processor or blender, and an ice cube tray or two. (The pretty white flowers are also edible and are great for decorating salads).

  • 125g wild garlic leaves, washed;
  • 250ml good olive oil;
  • 60g parmesan, grated;
  • 65g pine nuts (or walnuts or hazelnuts);
  • 1 tsp (or to taste) sea salt;
  • 1 tsp sugar;
  • a good squeeze of lemon juice.

Method:

Gently pat the leaves dry and whizz in the processor for around 20 seconds. Scrape down the sides and briefly whizz again.
Add in half the olive oil and the remaining ingredients, and whizz until well blended.
Scrape down again and add the remaining oil until you have a fairly sloppy consistency. If too stiff, add a dash of cooled, boiled water and mix again.
Taste and adjust seasoning, if needed. Spoon into the ice cube trays.
Once frozen, they can be transferred to freezer food bags. Alternatively, place in a sterilised jar, then cover with a layer of olive oil and shut tightly.
This will keep in the fridge for around a month.

Hot Cross Bun & Butter Pudding – serves 6

A handy Easter dessert. Versatile too – add blueberries, nuggets of marzipan, chopped chocolate, chopped walnuts, a little liqueur of choice etc.! Serve with cream or ice cream.  

  • 6 hot cross buns;
  • 3 eggs;
  • 75g caster sugar;
  • 250ml milk (not skimmed);
  • 150ml double cream;
  • 75g softened butter;
  • zest of 1 orange;
  • 1 tsp vanilla extract;
  • 75g dried apricots, roughly chopped;
  • 4 tablespoons marmalade or apricot jam

Method:

Lightly butter a shallow-ish ovenproof dish approx. 20cm x 13cm. Sprinkle with a little of the caster sugar for extra crunch.
Whisk together the eggs, vanilla, orange zest and sugar in a large bowl.
Combine the milk and cream in a pan and heat until warm but not hot. Gradually add this to the egg mixture, whisking to combine, and set aside.
Split the buns horizontally and spread the bottom halves with butter on both sides, and with the jam or marmalade just on the upper side.
At this point either leave them as they are or cut diagonally (to better cover the bottom of the dish) and arrange in the dish.
Pour half of the milk mixture evenly over the slices. Scatter the chopped apricots as evenly as possible.
Butter the top halves (again halve these or leave whole) and arrange over the top.
Gently pour over the remaining milk mixture and place the dish in the fridge for around an hour for the buns to absorb some of the liquid.
Preheat oven to 170°C/Fan 150°C/Gas 3. Dot the tops of the buns with butter and bake in the bottom half of the oven for 30-40 minutes until nicely browned and fragrant. Allow to cool for at least 15 minutes before serving.

Bon Appetit!

Ann’s previous recipes:

#Broadwindsor #Blackdown #Burstock #Drimpton #Hursey #Kittwhistle #Seaborough #Dorset #WestDorset #Community #Village #April #HotCrossBuns  #TheBroadPalate #Recipe #Easter#Food #HomeCooking #YumYum #BeTempted #CookWithKids #Enjoy #BeSafe #StaySafe