Recipe: Rhubarb, Beetroot & Lemon Compote

This zingy compote brings together three ingredients that can be found growing in late winter / early Spring - when the sparse season means that supplies of fresh fruit and vegetables are limited - so is a welcome pop of colour and flavour to enliven a breakfast, or indeed a dessert later in the day. It’s also a fun way of getting some vegetables in at the start of the day!

I picked the early rhubarb from our veg patch here at Botelet Farm; the beetroot and lemons were grown within Cornwall and sourced via Fruutbox, and the honey is made locally.

I cooked this compote for Marcus Alleyne of Black Voices Cornwall and we used it to top granola bowls as we shared breakfast during Episode 12 of Breakfast & Beyond - do take a listen.

Recipe: Rhubarb, Beetroot & Lemon Compote

Serves approx 4

Ingredients:

• 200g rhubarb (weight after topped & tailed)

• 100g beetroot

• Rind of 1 lemon, juice of 3 lemons

• Small nub of fresh ginger (or 1/2 tsp ground ginger)

• 1.5 tbsp honey (replace with maple syrup for a vegan version)

• 100g dried apricots

• 100ml water

• 1 star anise

• 1/2 tsp vanilla extract

• 2 tsp chia seeds

Method:

1. Wash the rhubarb stalks and chop into small pieces. Wash and grate the beetroot. Finely chop the apricots. Place all in a medium sized saucepan.

2. Finely grate the find into the saucepan, add the lemon juice, water, a decent grating of fresh ginger and the star anise.

3. Simmer for approx 8 minutes stirring regularly, until ingredients are well combined and softened but there’s still a little shape to the rhubarb pieces.

4. Take off the heat, remove the star anise and stir through the vanilla extract and chia seeds. Allow to sit for at least 10 minutes to enable the chia seeds to absorb some of the liquid, then eat warm, allow to cool completely or store in the fridge for up to three days.

Recipe: Festive Leftovers Shakshuka

I love to eat Shakshuka as a warming, wholesome meal for breakfast, brunch, lunch or supper - and this recipe provides some zero-waste inspiration for using up leftover festive dinner veggies in a simple, one-pot dish that can be a welcome counterpoint to a heavy Christmas meal. The dish is prepared by making the Shakshuka base, and you can either top it with leftover cooked veg - whatever you have available (store in the fridge then remove before cooking) - or you can cook veggies from scratch to pop on top. True to Shakshuka style, lay the cooked veggies on top of the tomato base for a beautiful, colourful centrepiece dish.

A traditional Shakshuka would have eggs baked on top, feel free to add these along with some leftover veg. I chose to make this a vegan version, letting the veg sing and with an awareness that it can be nourishing to pare back a little with our meals following a Christmas day blow-out!

When making Shakshuka, I often make the base ahead of time and store it in the fridge. I also tend to double the quantities of the tomato base sauce, then use it for subsequent meals to accompany rice, pasta or potatoes - it’s incredibly versatile. You can serve the Shakshuka on its own, or with for example crusty bread or a green leafy salad.

I cooked this Festive Leftovers Shakshuka for breakfast with Freyja Hanstein of Wholesome World, my guest for Episode 10 of the Breakfast & Beyond podcast. You can listen to our conversation about sustainable wellbeing via the Episode 10 web page.

Enjoy!

Recipe: Festive Leftovers Shakshuka (Vegan, GF)

Serves 4

Ingredients:

• Left-over festive dinner vegetables, for example equivalent of 2 carrots and 2 parsnips each cut into wedges and roasted, 5 cooked sprouts (halved), handful of cooked chestnuts - or cook from fresh.

• 4 tbsp olive oil, plus a little more for drizzling (or alternative oil)

• 2 onions, finely chopped

• 2 cloves garlic, peeled & finely chopped

• 2 cm nub fresh ginger

• 2 tbsp tomato purée

• 3 tins chopped tomatoes

• 1 tsp harissa

• 1 tsp ground cinnamon

• 1 tsp dried thyme (plus another 1 tsp if cooking carrots from fresh)

• 1 tbsp maple syrup (plus a little more to drizzle on parsnips, if cooking from fresh)

• 2 tbsp balsamic vinegar

• 1 tbsp tamari sauce (or soy sauce)

• 1 tin black beans, drained & rinsed

• Salt & pepper

• Handful fresh seasonal herbs (eg thyme, marjoram, sage, flat-leaf parsley)

• To serve: fresh crusty bread or a green salad

Method:

• Pre-heat oven to 200°C

If using pre-cooked vegetables to top the Shakshuka, remove them from the fridge. If cooking vegetables from fresh:

• Parsnips: wash, top and tail ends, cut into long wedges and place in small saucepan. Pour over water, bring to the boil then simmer for 10 mins, drain and set aside. Place wedges in a baking tray, drizzle with oil, maple syrup, salt & pepper. Roast in oven for approx 45 mins, shaking tray every 15 mins, until golden brown. When ready, remove from oven and set aside.

• Carrots: wash, cut in half length ways, place on a baking tray, drizzle with oil, season with salt, pepper & 1 tsp dried thyme. Cook in oven for 15 mins, shaking the tray half way through. When ready, remove and set aside.

• Brussels sprouts: remove any spoilt outer leaves, cut a cross in the bottom of the stalk, place in saucepan with boiling water, bring to the boil then simmer for 5 - 10 mins until just starting to soften then drain. When cool, cut in half.

For the rest of the Shakshuka:

• Finely chop the onions, garlic and ginger.

• In a large saucepan or frying pan heat 4 tbsp oil then add the chopped onion, garlic and ginger, cook for 5 mins then add the harissa, ground cinnamon, 1 tsp dried thyme and cook for a further minute.

• Add the tomato purée, stir to combine, then add the tins of chopped tomatoes, the black beans, maple syrup, tamarind sauce, balsamic vinegar along with salt and pepper. Wash out the tomato cans with a splash of fresh water, adding this to the pan as well. Bring to the boil, then reduce to simmer for approx. 20 minutes, then remove from heat.

• If using a saucepan, pour contents into a large frying pan (approx 32cm diameter) or baking tray (approx 25 x 25cm).

• Lay the cooked vegetables around the top of the dish (I used carrots, parsnips, sprouts and chestnuts), then roughly tear the fresh herbs and place half on top, the remainder will be used for garnish.

• Drizzle with oil and crack pepper on top, then place in oven for 10 - 15 minutes.

• To serve, place the rest of the fresh herbs on top of the dish, and serve with sides such as crusty bread or salad.

Recipe: Pumpkin Porridge

This recipe is, for me, like autumn in a bowl. It’s warming, comforting, uses seasonal ingredients and is both lightly spiced and sweetened (using local honey). The addition of chia seeds and ground flaxseed contribute to its nutritional value, and it can easily be made vegan by using plant-based milk along with maple syrup in place of honey.

I’m always keen to incorporate ‘zero waste’ principles into my cooking, so the addition of the pumpkin seeds on top for an extra bit of crunch also enables the using-up of elements that might otherwise be discarded; and I find it great to have a few more recipes up my sleeve to utilise the flesh of carved pumpkins in late October!

You can also sneak vegetables into breakfast-time and turmeric is well known for its healing properties such as being anti-viral, anti-inflammatory and rich in anti-oxidants.

As ever, I recommend playing around with the recipe with swap-ins to help you use-up what’s in your store cupboard and fridge.

I cooked this recipe for breakfast with Alice Collyer of Alice in Scandiland as we discuss sustainable homewares and interior design in Episode 8 of my podcast, Breakfast & Beyond.

Do take a listen - and I hope you enjoy your pumpkin porridge!

Recipe: Pumpkin Porridge

Serves 2

Ingredients:

• 80g oats

• 1 tbsp ground flaxseed

• 1 tbsp chia seeds

• 1/2 tsp ground cinnamon

• 1/4 tsp turmeric

• Few shavings fresh ginger (or 1/2 tsp ground ginger)

• 180g pumpkin puree (see below for how to make this)

• 50g local honey (use maple syrup for vegan version)

• 400ml milk (dairy, or use plant-based alternative)

• 100ml water

• Optional toppings: I used toasted pumpkin seeds (the ones I had removed from the pumpkin - see notes here on how to prepare them), hazelnuts and an edible nastirtium flower. You could add fresh fruits, yoghurt, a drizzle of honey or maple syrup.

Method:

To make the pumpkin purée
The purée can be made in advance and stored in the fridge for approx 3 days. For this recipe (serves 2) I used 180g of purée, however I made the puree using the flesh of a whole pumpkin, then used it up over a few days in porridges, breads and other cooking. If you are making this recipe for 2 people, just make sure you have at least 200g raw pumpkin flesh ready to cook.

• Peel pumpkin and remove seeds from inside (these can still be eaten - see notes on pumpkin seeds)

• Cut flesh into bite-size pieces

• Place in a saucepan, cover with water, bring to the boil and simmer for approx 15 mins, until pumpkin flesh is soft

• Drain pumpkin pieces, leave to cool slightly then place in food processor and blitz until smooth. Scrape purée into airtight container, leave to cool fully and then place in the fridge until ready to use.

To make the rest of the porridge

1. Place all of the ingredients in a saucepan and stir well over a low heat.

2. Cook for approx 6 minutes until ingredients are combined, oats are softened and the porridge is gently bubbling, stirring regularly so doesn’t stick to bottom of the pan.

3. While porridge is cooking, prepare any toppings such as toasted nuts or seeds.

4. Pour into bowls to serve, add toppings and enjoy!

Guest recipe: Eden's breakfast platter

This breakfast platter was created by Eden McClure at the G7 fringe event at CSpace in Newquay, during which I hosted a Breakfast & Beyond LIVE discussion with four fantastic panellists on the theme of sustainable futures. The breakfast that Eden served was inspired by locally sourced, seasonal ingredients.

For the second course of breakfast - the beautiful platter pictured above - Eden made Rosemary Sourdough Focaccia (see recipe below) which she served alongside two types of Cornish Gouda - Semi-mature and Honey & Clover, along with fresh pea shoots, chives, Trewithen butter, and on the table to share was fresh sourdough made by Bakehouse at the Old Sawmill and two delicious seasonal jellies by Gathered Botanicals - Elderflower and Rose Petal.

You can also try out Eden’s delicious Breakfast Bowl recipe (Granola with Strawberry Compote) - huge thanks to Eden for sharing her recipes.

Tune in to Episode 5 of Breakfast & Beyond to hear the discussion.
Enjoy!

Recipe: Rosemary sourdough focaccia

Serves 6

Ingredients:

• 50g sourdough starter

• 500g strong white bread flour

• 430g of water

• 8g sea salt flakes

• 4 tbsp olive oil

• Small handful of fresh rosemary (do not use dried)

Method:

1. Start making your focaccia dough around 4pm by mixing your flour and water together, cover and leave for 1 hour. After 1 hour add active starter & salt. Leave covered for another hour and perform your first stretch and fold, cover dough again, wait another hour, then perform your last stretch and fold. Leave dough covered overnight in your kitchen.

2. In the morning the focaccia should have doubled in size. Drizzle a deep, roughly 20 x 30cm baking tray with olive oil and scrape the dough onto the tray, cover the dough and let it do its second rise for 6 hours (I use a chopping board to cover it).

3. Once the 6 hours is up, heat the oven to 220C/200C fan/gas 7. Cover your fingers in olive oil and dimple the surface of the focaccia with your fingertips. Scatter over some extra salt and some fresh rosemary, bake for 25-30 mins until puffed up and deep golden. Remove tray from the oven, drizzle with some extra olive oil then leave to cool for at least 40 mins before cutting into squares.

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Thanks to John Hersey for the images

Guest recipe: Eden's Breakfast Bowl

This exquisite breakfast bowl was created by Eden McClure at the G7 fringe event at CSpace in Newquay, during which I hosted a Breakfast & Beyond LIVE discussion with four fantastic panellists on the theme of sustainable futures. The breakfast that Eden served was inspired by locally sourced, seasonal ingredients.

Eden created the breakfast bowls using her granola and strawberry compote recipes (below) along with Trewithen Dairy yoghurt, candied oranges and fresh summer flowers. The second course was a beautiful breakfast platter featuring Rosemary Sourdough Focaccia (check out the recipe).

Huge thanks to Eden for sharing her recipes. You can hear the discussion by tuning in to Episode 5 of Breakfast & Beyond. Enjoy!

Recipe: Eden’s Granola

Serves 6

Ingredients:

• 2 tbsp olive oil

• 125ml maple syrup

• 2 tbsp orange marmalade

• 2 tbsp cocoa powder

• 1 tbsp vanilla extract

• 300g rolled oats

• 4 tbsp sesame seeds

• 50g pumpkin seeds

• 100g walnuts

• 50g coconut flakes or desiccated coconut

Method

1. Heave oven to 150C.

2. Gently melt the maple syrup and marmalade in a saucepan then remove from heat when melted and pour into a large bowl.

3. Add the oil and vanilla to the large bowl then tip in all remaining ingredients except the coconut and mix well.

4. Tip the granola onto two baking sheets and spread evenly. Bake for 15 minutes, then mix in the coconut and bake for a further 10 - 15 mins.

5. Remove from oven and scrape onto a flat tray to cool.

6. The granola can be stored in an airtight container for up to a month.

Recipe: Eden’s Strawberry Compote

Serves 6

Ingredients:

• 500g ripe strawberries (cut in quarters)

• 4 tbsp caster sugar

• 2 tbsp lemon juice

Method:

1. Place the strawberries in a pan on high heat with the sugar and lemon juice.

2. Once the sugar has dissolved, bring to a simmer. Cover the pan and cook the strawberries for 3 mins or until dark red and syrupy.

3. Cool, then serve.

4. The compote can be stored in the fridge for up to 2 weeks.

Thanks to John Hersey for the image

Recipe: Swede Rostis with Wild Garlic, Kale & Mint Tzatziki

I love this dish - the ingredients are somewhat surprising for breakfast (swede and kale, anyone?!) although granted it’s also a perfect brunch, lunch or supper recipe. Based on springtime seasonal ingredients, the deeper flavours of the swede set off beautifully against the mixed spice; and the tangy wild garlic, roasted kale and mint are a light and zingy accompaniment - as is the sorrel on top which can be substituted for any other leaf or herb you have available.

Recipe: Swede Rostis with Wild Garlic, Kale & Mint Tzatziki

Serves 4 as a breakfast / brunch (makes approx 12 small rostis / 3 rostis per person) or serves 2 as a main

Ingredients:

For the rostis

• 300g swede, washed & grated

• 1 onion, finely chopped

• 1 tsp cumin seeds

• 2 tsp wholegrain mustard

• 1 tbsp olive oil, plus more for frying

• 1 tbsp tamari (or soy) sauce

• 1 tbsp flour (can use gluten free if required)

• Cornish Sea Salt & cracked pepper

For the tzatziki

• 200g yogurt (or dairy free alternative)

• 50g kale, chopped into small pieces

• Handful wild garlic

• 2 sprigs mint

• Splash of olive oil

• Cornish sea salt

Optional, to garnish

• Small handful sorrel leaves

• Finely chopped fresh chilli

Method:

1. Heat oven to 180C.

2. Prepare the rostis: grate the swede and place in a mixing bowl along with the finely chopped onion. Add the rest of the rosti ingredients and stir so well combined then set aside.

3. Spread out the finely chopped kale on a baking tray, drizzle over olive oil, sprinkle with salt, give the tray a shake then place in the oven for approx 5 minutes so kale turns a vibrant green then just starts to brown. Remove tray from oven and kale set aside to cool. Turn the oven right down so set at warming temperature and place the baking tray back inside.

4. Finely chop the wild garlic and mint, and add to a bowl along with the yogurt and cooled kale. Add a glug of olive oil and a generous pinch of salt, mix well.

5. Place a large glug of oil in a frying pan and warm at a medium heat.

6. While oil is warming, bring the bowl with the rosti mixture beside the frying pan and use a desert spoon to take a spoonful in the palm of your hands, squeeze it together to create a ball then flatten between your palms. Place in frying pan then repeat, leaving space to flip each rosti with a spatula. Depending upon the size of your saucepan you will likely cook the rostis in 2 to 3 batches.

7. Cook each rosti for approx 3 - 5 minutes each side, until turning dark golden in colour. Flip with a spatula when one side is cooked and repeat other side. When the first batch are cooked, place them on the baking tray and put them back in the oven to stay warm until all are ready.

8. When final batch are cooked, serve rostis on plates with a dollop of tzatziki and garnish with fresh sorrel leaves

Recipe: Spring Smoothie #2

There are endless iterations of seasonal smoothies - packed with fresh veggies and fruits that are available locally according to the time of year. In early spring there are few fresh fruits available in the UK, so I use frozen berries as a base, then add in fresh veg along with a range of other ingredients to provide a balanced, nutritional breakfast.

Use this recipe as a guide - the quantities of veg can easily be adapted, these are just the ratios that I used - and swap in fresh or store cupboard items that you have available or need using up. I love to top my smoothies with muesli or granola for a bit of extra crunch. Enjoy!

Recipe: Spring Smoothie #2

Serves 2

Ingredients:

• 100g frozen berries (I use UK grown, organic if possible)

• 100ml water

• 30g (approx 1 small stalk) rhubarb, washed & chopped

• 40g beetroot, washed & chopped

• 20g cabbage, chopped

• 20g kale (including stalks), chopped

• 20g purple sprouting broccoli (including leaves & stalks), chopped

• 20g oats

• 100g yogurt (or dairy-free alternative)

• 200ml almond milk (or dairy milk)

• Small nub fresh ginger

• 40g nuts - any single type, or mixed

• 20g seeds - any single type, or mixed. I used pumpkin, sunflower & linseed

• 10g (small handful) raisins or other dried fruit

• 1 tbsp ground flaxseed

• 1 tbsp tahini

• Optional, to serve: handful of edible spring flowers eg gorse, forget-me-knot, chickweed; fresh fruit; muesli or granola to top

Method:

1. Prepare the vegetables by washing and cutting into small pieces

2. Place all ingredients in a blender and whizz up until smooth

3. Serve with optional toppings such as muesli, fresh fruits and edible flowers

Recipe: Classic Porridge

Does porridge even need a recipe? I’m not sure! But I’m often asked how I make mine, so here’s a very short recipe below. The basic principle I use is that I begin by filling a cup with porridge oats, then fill the same cup firstly with water, then again with milk (or dairy free version) so there ends up being twice the quantity of liquid to oats.

Recipe - Simple Porridge

Serves 2

Ingredients:

• 110g porridge oats

• 250ml water

• 250ml milk (or dairy free alternative)

Optional toppings: drizzle of honey (or maple syrup), scatter of toasted seeds, compote, yogurt, edible flower

Method:

1. Place the oats, water and milk in a saucepan over a low heat.

2. Cook for approx 6 minutes, stirring regularly, until liquid has been absorbed and oats have softened.

3. Serve in bowls with your favourite seasonal toppings.

Winter Recipe: Apple & Medlar Compote

I’m not sure why it’s taken me so long to use the medlars that ripen late autumn in our orchard; perhaps partly as I’ve been told there is an art to ‘catching’ them at the right movement on the branch and that ‘bletting’ is then required once inside; it all seemed a bit complicated. But this year I gathered my first bowlful of medlars late November, and created this compote with the first batch to ‘blet’ (see notes below) along with a handful of apples that had been gathered a few weeks ago and were amongst the first to be collected from the storage trays.

I enjoy the taste of medlar but am not a huge jelly fan, so wanted to create something with a bit more substance and less sugar than the traditional medlar jelly recipes. The soft structure of cooked medlar flesh felt as though it would lend itself to pairing with bite-size pieces of apple within a compote. I served this as a breakfast dish in a yogurt pot, the children have also enjoyed it spooned into puff pastry cases and cooked into tartlets. I’d love to know how you find it - and any other top medlar recipe tips!

Recipe: Apple & Medlar Compote

Approx 6 - 8 servings of compote

Ingredients:

• 250g medlars, bletted (see notes below)

• Sprinkle of coconut sugar (or use alternative sugar, or honey/maple syrup)

• Juice of 1/2 a lemon

• 1/4 tsp ground ginger

• 2 tbsp almond milk (or alternative milk)

• 1 tsp coconut sugar (or alternative sugar)

• 250g apples (weight before peeling or coring)

• 1/2 tbsp coconut oil

• 1 tsp cinnamon

• 1 tbsp honey (or maple syrup)

• Optional: serve with yogurt, a drizzle of honey and add an edible flower on top

Method:

1. Heat oven to 200C.

2. Rinse the medlars and pat dry. Line a baking tray with greaseproof paper and lay the medlars on top, spaced out. Sprinkle with coconut sugar. Bake in the oven for approx 20 minutes, until flesh is soft (you may need to remove some smaller medlars early, or leave larger ones to cook a little longer).

3. While medlars are in the oven, peel and core the apples then chop into bite-size pieces.

4. Place apple pieces in a saucepan with coconut oil, cinnamon and honey. Warm for approx 10 minutes until apple pieces are softening. Add a splash of water while cooking if needed so the pan doesn’t dry out. Set aside when cooked.

3. When medlars are cooked remove from oven and set aside to cool. When cool, scoop out the flesh into a bowl, discarding the flesh and stones.

4. Place medlar flesh along with lemon juice, ground ginger, almond milk and coconut sugar in blender/Nutribullet and mix until smooth.

5. Spoon the medlar ‘paste’ into the saucepan with apples, warm through until combined then remove from heat.

6. Serve warm or leave to cool and will keep for a few days in the fridge. I like to place a few spoonfuls of warm compote into the bottom of a glass cup, top with yogurt then an edible flower - in the recipe above I’ve used fuchsia.

Note on bletting medlars - medlars are harvested when firm, and left to ‘blet’ or ripen in the home, until the flesh softens. To do this, remove any leaves and lay the medlars out on a tray, plate or box so they are not touching, place in a cool area. Check regularly, you will find some blet more quickly than others and can be used first, or stored in the fridge until others catch up. For more info and recipes see: www.theguardian.com/lifeandstyle/2006/dec/03/foodanddrink.recipes

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Recipe: Classic Granola

Granola is a staple at Botelet breakfast tables - always one of the options on the Breakfast Club menu, and every Sunday it’s our special family breakfast; the children take it in turns each week to make granola with me on Saturday, ready to enjoy the next morning.

This recipe is an adaptation of my mother-in-law Barbara’s recipe that used to be served to B&B guests. Each week when I make it with the children we change things up a bit - add a few spices such as cinnamon or ginger; swap in nuts and seeds according to what’s in the larder and the kids’ personal favourites; grate in some orange peel before cooking for a winter citrus flavour. Feel free to adapt according to your own preferences and store cupboard availability - I love the concept of recipes that grow and evolve as they are shared.

Recipe: Tia’s Granola

Makes approx 10 servings

Ingredients:

• 450g rolled oats

• 200g almonds, roughly chopped (or alternative nut)

• 200g cashews, left whole (or alternative nut)

• 100g flaked coconut

• 120g seeds eg sunflower, pumpkin, sesame

• 100ml rapeseed oil (or alternative oil eg sunflower or olive)

• 300g local clear honey

• 1 tbsp coconut oil

• 180g raisins

Method:

1. Heat oven to 120C.

2. In a large bowl combine the oats, nuts, seeds and flaked coconut.

3. Warm the honey, rapeseed oil and coconut oil in a saucepan until melted together.

4. Pour the saucepan of honey and oil into the bowl of dry ingredients. Mix together well.

5. Spoon the mixture into two baking trays, spreading out across the trays. Place trays in the oven.

6. Cook for approx 1 hour 15 minutes, taking the trays out of the oven every 15 minutes to give them a good stir around. Remove from oven when colour turns golden - be careful to remove before burning.

7. Distribute the raisins evenly between both trays, stir to combine and leave to cool.

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Recipe: Honey & Rosemary Roasted Nuts

These nuts have become a regular feature of our festive holidays and a perfect post-winter-swim beach snack. They are incredibly simple to make, our kids love getting involved, and the rosemary offers a welcome wintery, woody flavour. You can swap in different types of nuts according to preferences and what’s lurking in the store cupboard, as well as playing around with additions such as cinnamon and ginger. Be warned - they are highly moreish!

Recipe: Honey & Rosemary Roasted Nuts

Ingredients:

• 500g nuts of your choice - we use a mixture

• 100g local honey

• 1 tbsp rapeseed (or alternative) oil

• 1 tsp cinnamon

• Sprinkling of sea salt

• Handful of rosemary sprigs

Method:

1. Warm oven to 180C.

2. Pour the honey and oil into a saucepan, warm over a low heat until melted.

3. Place the nuts in a large baking tray. Pour the honey and oil over the nuts and mix well.

4. Sprinkle the cinnamon and salt over the nuts, stir to combine and spread the nuts out so they are in an even layer (or use two baking trays). Lay the rosemary sprigs on top.

5. Bake in the oven for approx 15 - 20 minutes until turning golden in colour, giving the baking tray a good shake half way through to ensure they aren’t burning.

6. Leave to cool - then enjoy!

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Autumn Recipe: Apple Cake

Has anyone else got a glut of end-of-season apples to use up? If so, give this apple cake a try, with minimal sweeteners it’s perfect for the kids lunch box. Doesn’t seem to hang around for long though ....

Recipe: Apple Cake

Ingredients:

• 500g apples (weight before peeling & coring)

• 1 tbsp coconut or alternative oil

• 1 tbsp local honey (or maple syrup)

• 1 tsp ground cinnamon

• 150g ground almonds

• 200g wholewheat spelt flour

• 4 tsp baking powder

• 50g dates, chopped small

• 50g nuts (mixed or single type), chopped small

• 1 tsp ground ginger

• 2 eggs, beaten

• 300g yogurt (dairy or plant based)

Method:

1. Heat oven to 180C

2. Grease a cake tin approx 20cm diameter

3. Peel & core the apples, cut into small pieces

4. Warm coconut oil in frying pan. Add the honey and cinnamon, stir to combine

5. When oil is sizzling add the apple pieces, cook over medium heat for 10 mins. Remove from heat & set aside

6. In a large mixing bowl combine ground almonds, spelt flour, baking powder, nuts, dates and ground ginger

7. Add the eggs, yogurt and cooked apple to the bowl. Mix well then transfer to cake in

8. Cook for approx 50 mins, until cake has turned golden in colour & skewer comes out clean

Autumn Recipe: Beetroot & Apple Overnight Oats

This breakfast recipe celebrates fresh autumn ingredients - apples and beetroot - that can be found in abundance during autumn in Cornwall, and it packs it’s plant-powered punch offering a vibrant, nutritious start to the day. Prepare this simple recipe the evening before then pop in the fridge overnight. Delicious served on its own or with a dollop of yogurt and a sprinkling of granola.

Beetroot & Apple Overnight Oats

Serves 2

Ingredients:

• 80g oats

• 1 tbsp chia seeds

• 1/2 tbsp flaxseed

• 1 tbsp sunflower seeds

• 1 small apple (approx 60g when peeled and cored)

• 1 small beetroot (approx 60g)

• A few shavings fresh ginger

• 250ml almond milk (or alternative milk)

• 1 tbsp maple syrup

• 1 tsp vanilla extract

• Optional – granola and yogurt to serve

Method:

1. Place the oats, chia seeds, flaxseeds, sunflower seeds and grated ginger in a mixing bowl

2. Peel and core then apple, then grate and add to the mixing bowl

3. Wash, top and tail the beetroot then grate and add to the bowl, mix well

4. Add the almond milk, maple syrup and vanilla extract to the bowl, mix well.

5. Place a lid or plate on top of the bowl and place in the fridge overnight.

6. Take out of the fridge approx 10 minutes before eating to warm slightly, give a good stir before serving

7. Optional - add toppings of your choice such as a dollop of yogurt (plant or milk based), and a sprinkling of granola

As shared via the Muddy Stilettos Cornwall blog

Autumn Recipe: Marrow Slices with Pickled Veg & Goats Cheese

This recipe was shared in Drift Magazine Volume 6

This recipe celebrates the abundance of vegetables available in autumn, and a use for the humble marrow which is often plentiful in the veg patch yet can get rather overlooked!

The vegetables, fresh herbs and spices in the pickled veg recipe below can be swapped depending upon availability and taste preference. The quantities given make a full jar’s worth - you will be left with a good few portions to use with other dishes.

Image by John Hersey

Recipe: Marrow Slices with Pickled Veg & Goats Cheese

Serves 6

Ingredients:

For pickled veg

• 400g seasonal veg - I used courgette, cauliflower, carrot, green beans, cabbage & beetroot

• 250ml cider vinegar

• 250ml water

• 25g Cornish sea salt

• 3 sprigs marjoram

• 3 sprigs dill

• 1 tsp black peppercorns

• 1/2 tsp black mustard seeds

• 1/2 tsp coriander seeds

• 1/2 tsp ground turmeric

• 1/2 tsp ground ginger

For the rest of the dish

• 100g goat’s cheese - I used Polmarkyn Dairy

• 1 marrow

• Oil - I used rapeseed

• Handful fresh herbs - I used marjoram

• Cornish sea salt & black pepper

Method

Make the pickled veg at least two days in advance

• Prepare a 1 litre glass jar with lid for storing the pickled veg by washing thoroughly then drying.

• Chop the veg into small pieces using all edible parts including stalks and leaves, then place in large bowl. Chop fresh herbs and mix with veg.

• Pack the vegetables and fresh herbs into the glass far, pressing down so there is a 5cm (approx) gap at the top of the jar.

• Make the brine - place water, cider vinegar and salt in a pan, bring to a simmer to dissolve salt.

• Remove from heat, add peppercorns, mustard seeds, coriander seeds, turmeric and ginger, stir well. Leave to cool.

• When cool, pour brine over the vegetables, making sure there are no air gaps.

• Place the lid tightly on the jar and store in fridge.

• Leave for at least 48 hours before using to let the flavours develop. It will keep for a couple of months in the fridge.

To assemble on the day

• Cut marrow rings into 12 rings approximately 1cm thick (allows for 2 per person).

• Place 1 tbsp oil in a frying pan and heat gently. Place marrow rings in pan, season with salt, pepper and fresh herbs and sauté for a couple of minutes each side until turning golden. Remove from heat and set aside to cool.

• Crumble cheese into small pieces and set aside.

• To serve, top each marrow rings with a spoonful of pickled veg, sprinkle crumbled goats cheese on top, season with pepper and fresh herb leaves.

Recipe: Elderflower & Rhubarb Cordial

The arrival of summer is always met with great excitement in our household as the first elderflowers emerge from the hedgerows. Elderflower cordial is a seasonal family ritual, but this year I wanted to try out some new ideas. Firstly, in my exploration of seasonal eating I wanted to pair elderflower with an alternative to lemons, something grown here in Cornwall that could be used to enhance and ground the heady notes of the flowers. My trusty friend rhubarb is still growing in the garden so I had a play, and have loved matching these two home-grown ingredients within the recipe.

I also wanted to try alternatives to using processed sugar within the cordial as I find the recipe I normally use - a family heirloom passed down from my mother - is utterly delicious yet somewhat overwhelming as someone with a savoury palette. So instead I’ve used local honey to soften the flavours and help to cook down the rhubarb initially before leaving the mixture to steep. I love the versatility of this cordial recipe, which we are using three ways:

1. Lollies - my kids expect that the first jug of cordial will be poured into lolly moulds ready for the next hot day. I find it’s great to have home-made, sugar free treats at the ready.

2. Morning cleanser - I begin each day right now with a warming drink of 1/3 of a cup of cordial, 2/3 cup boiled water then top with a mint leaf to energise.

3. Aperitif - add sparkling water and a small handful of wild strawberries as an early evening spritzer.
   

This year the elderflowers arrived early due to the unseasonably warm spring. They are still available right now however if you’re struggling to find flowers that are still light coloured without browning, look on the north side of hedges or wooded areas where the elderflowers don’t receive as much early light, and are more protected.

I hope you enjoy this version of a quintessential summer drink!

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Recipe: Elderflower & Rhubarb Cordial

Note that the recipe is made over a couple of days - on the first day you gather the ingredients and begin the process of steeping. Two days later you strain the mixture then pour into lolly moulds (if using) and bottles - so make sure you have bottles ready and sterilised for two days after steeping.

Equipment

• Large metal pan

• Sieve

• Large jug

• Lolly moulds (optional - if you wish to make lollies using some of the cordial)

• Sterilised bottles - after filling lolly moulds I made 1 x litre bottle with this recipe, if not using lolly moulds perhaps use 2 x 1 litre bottles or 1 x 1 litre and 2 x 500ml bottles, I always like to sterilise more than I’m likely to use rather than find myself with excess cordial.

Ingredients:

• 6 elderflower heads

• 4 rhubarb stalks

• 6 tbsp honey

• 2 litres water

• 1 tbsp white wine vinegar

• Serving suggestions: sparkling water, sprig of mint, handful of wild strawberries or boiled water for a warm drink

Method:

• Pick the elderflower heads, choose ones that are bright white with open flowers. Give a shake to remove any insects from the flower heads.

• Wash the rhubarb and chop into small pieces

• In a large pan, place the honey in the bottom and slowly melt then add a splash of water and the rhubarb. Gently warm the rhubarb for approx 8 minutes until the shape has softened, releasing the flavours.

• Add the water and continue to gently heat for a couple of minutes until the honey has dissolved.

• Add the white wine vinegar and mix well.

• Remove from heat and allow to cool then add the elderflower heads, place the lid on top of the saucepan and leave to steep for 48 hours, stirring a couple of times a day.

• The following day when you are ready to bottle give a good mix again then strain into a jug - place a sieve over a wide-topped jug and ladle in spoonfuls of the cordial. Pour from the jug into your lolly moulds and/or sterilised bottles.

Keeps for approx 2 weeks in the fridge

April Botelet Breakfast Club Conversations: Emily Scott, John Hersey & Johanneke Kodde

Today marks the second of our Botelet Breakfast Clubs that has been postponed due to lockdown. At this time when we are all missing community we wanted to bring you some more voices from the Breakfast Club table, and this month we are so thrilled to be able to share conversations with three of our Breakfast Clubbers: Chef, restauranteur and beautiful soul Emily Scott who also shares one of her delicious breakfast recipes; Photographer, Art Director and all-round Botelet bestie John Hersey; and our dear friend and wild swimming partner Dr Johanneke Kodde.

As with every single person around the globe, each of these three special friends of Botelet have been affected by the current COVID crisis in different yet significant ways; and all of them share words of hope in their conversations below, along with top-tips on how to sink into seasonal living during this time of social separation.

We are delighted to feature another of our Breakfast Club recipes - this month it’s Spring Muffin Frittatas that would have appeared on the April Breakfast Club menu. A simple and adaptable recipe depending upon what’s available in your store cupboard, and some recommendations for those who have access to the countryside for foraging.

We do hope you will enjoy sharing in these insights and recipes from our friends as much as we have, and we very much look forward to welcoming Emily, John, Johanneke - and you - back to the Breakfast Club table when we are able to gather together once again.

Sending love from us all here at Botelet,
Tia, Richard and Julie along with Barbara, Cyra, Otto and Nell x

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Emily Scott, photo credit Holes in the World Studio

Richard and I first met Emily eight years ago, we were lucky enough that she cooked for our wedding here at Botelet - the most insanely delicious al fresco feast. We’ve stayed in touch, following with interest Emily’s ongoing success not only as a chef and restauranter but as an influential voice within the hospitality industry, we have welcomed Emily and her partner Mark to the Botelet Breakfast Club table, and have loved every moment of visits we’ve made to Emily’s beautiful restaurant on the moor, The St Tudy Inn. It’s on top of list of go-to’s once we’re all allowed out again. We are thrilled that Emily has contributed not only her thoughts on how to make the most of this era of isolation, but also a mouth-watering breakfast recipe - see below. So much thanks and love, Emily x

Where do you call home?
Cornwall is where I found my home and my heart, my soulmate, where my children have been lucky enough to spend carefree days by the sea.  I have over the years developed my passion for simple, seasonal cooking with Cornwall’s beautiful ingredients.

I am passionate about the connection between food, a sense of place and storytelling. I find it infectious, intriguing and comforting all at the same time. My story is one which interweaves the sentimental tales of a childhood also in Provence with my grandfather ‘Papa’ collecting strawberries from the fields to the hum of crickets in the warm sunshine, to the beautiful shores of Cornwall and golden sandy beaches. Experience and memories are translated into ingredients which collectively are heightening into simplistic, rustic dishes which are easily recreated at home.

What’s your occupation?
Restauranteur / Chef

What do you love to eat for breakfast?
In the warmer months fruit is what I crave, cool and gently sweet accompanied by yoghurt, toasted granola and honey. Pancakes are delicious and indulgent, with maple syrup and raspberry butter and I adore simply grilled sourdough bread with slow roasted ripe tomatoes, olive oil and plenty of flaky cornish sea salt.

What do you love most about spring?
I love this season as the earth slowly wakes up from its long Cornish winter. A time for so many wonderful ingredients to fill your kitchen with and be inspired to cook. Windy open moors covered in bright yellow gorse, sea pinks appear on the coast framing the cliff edges, alexanders start reaching for the sky, sea cabbage, wild primroses appear and wild garlic often found on a woodland walk, green vibrant leaves, pretty white flowers with a subtle wonderful fragrance. There is always time for cake.

What positives are you hoping to take from the current global health situation?
Everyone is kinder and more appreciative, perhaps a slower more gentle way of living and we will all become more connected in real life together. Enjoying our days in a whole new way.

Do you have any top seasonal tips to share with the Botelet community, as we all spend a lot more time at home?
Herbs always make me feel happy, their colour, scent and shape, so clever and diverse.  I must always have herbs in my kitchen. I would encourage you to grow herbs in pots on your kitchen windowsill, outside your kitchen door or window boxes, where they are easily at hand to inspire you in your kitchen. 

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Emily Scott’s Pancakes with Raspberry Butter & Maple Syrup

Recipe: Emily Scott’s Pancakes with Raspberry Butter & Maple Syrup

Serves 6

125g/4oz plain flour
2 tsp baking powder
1 tsp caster sugar
1 egg
170ml/6fl oz whole milk
Maple syrup

150g/5oz softened butter
1 punnet of raspberries

First, make the raspberry butter. Put the butter into a clean bowl and beat using a wooden spoon until light and slightly paler in colour. Using the back of a fork, slightly mash the raspberries and then stir gently through the butter, then set aside while you make the pancakes.

Sift the flour and baking powder into a bowl. Add the sugar and stir to combine. Make a well in the centre, crack in the egg and pour in the milk and whisk until smooth. Rest for 15 minutes. Now heat a small non-stick frying pan over a medium heat and brush with a little butter (be careful not to let the butter brown). Spoon a ladleful of batter into the centre of the pan, turn down the heat slightly and cook for two minutes. Once bubbles begin to appear on the surface, turn the pancakes and cook for a minute on the other side. Very often the first pancake is less than perfect, but don't be disheartened: this is completely normal.

Serve hot from the pan with a spoonful of raspberry butter and maple syrup.

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John Hersey

Next up is John Hersey aka Holes in the World Studio. We met John in the early days of Botelet Breakfast Club, just over two years ago. It seems incredible to think two years have gone by since we began our Breakfast Club, but also that it’s only been two years since we met John - he is one of those friends whom once you’ve met, you can’t imagine life without. From the moment he stepped into our lives at Botelet, John has been part of the journey: he has stayed, eaten, coffee’ed, photographed, laughed and shared in pretty much every space indoor and out, his gentle eye for light drawing him to curious corners, and his kind demeanour meaning that when the kids see his car come in the drive there are shrieks of “Camera John!” as they run off to meet him (and he’ll then spend half an hour patiently being led around their latest projects). Thank you John for sharing your beautiful words here, and for your friendship for which we are all grateful x

Where do you call home?
Pentire Headland in Newquay. 

What’s your occupation?
Photographer & Art Director Holes in the World Studio / Sons of Thunder Agency

What do you love to eat for breakfast?
I’m just the biggest advocate for stuff ‘on toast’ especially mixing sweet and savoury toppings, for example cream cheese, grilled sweet potato and maple syrup, or spinach, toasted nuts and honey. Anything egg related too, I mean, buttery sourdough with sunny side fried eggs, fresh coriander and smokey chilli jam, delicious right? Or eggs baked in vine tomatoes and sweetcorn… on toast. I’m not the biggest fan of eating straight after waking up, I normally take a break for breakfast around half ten in the morning and spend a nice bit of time on it.  Especially now the sun is shining, morning yoga or a cold swim take priority over eating straight away, it’s all about the ‘second breakfast’ to me, not quite brunch, not quite breakfast. Bagels are a common feature and often replace the square or oval ‘toast’. 

What do you love most about spring?
Blossom, swallows, the nibble of a chilly breeze on an otherwise mild day, lighter evenings, softer shadows, enjoyable barefoot walking, jumper and short combos, the slight change in vibration that makes for more common smiling between stranger. Birdsong, the ocean swims that start to feel like freedom. 

What positives are you hoping to take from the current global health situation?
I don’t think I realised that I was making myself ill with my workload pre-lockdown. Even after just a couple of weeks, I can taste food differently, feel my body differently, my movement is free and painless, my concentration is tenfold what it was already. I can sit and read books for hours, whereas before I would often work until sleep and usually not take my eyes off a screen for most of the day. It’s also showed me how far I had gone from my intentions with both my work and my personal pursuits. I’m certainly thinking more now about the quality and integrity of pursuits, time is so precious and time spent with people and work closer to the heart no doubt serves us better as individuals and in our families and extended communities. It’s taught me to embrace my introverted nature, and to stop poisoning my spirit with situations that cause me nothing but anxiety just to further my career. My plan moving forward is to carve out a little bit of lockdown time every day, to plant some veggies, read more paper books, generally take it slower and trust the process of creation.  

Do you have any top seasonal tips to share with the Botelet community, as we all spend a lot more time at home?
If possible, submerging in cold water in natural places has to be the single best thing for your body, mind and spirit, I think this has been the thing that’s made lockdown most barable. Meditate on nature during Spring, seeing how beautiful something is when growing as it’s own pace. Be reactive to light and shadow, and only producing when the conditions allow it to be the purest form of expression. Accepting the shadow, stretch in the light, grow in the dark.
Peace and light to one and all xxx

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Johanneke Kodde

Johanneke (Joh) is one of our local heroes. We came to know Joh through friends within our local Lostwithiel community and life has been that little bit brighter since. Joh is one of those friends who is a constant source of inspiration; she doesn’t do life by half whether it’s training for a triathlon, sea swimming in minus degrees or simply sticking to a prior arrangement to lead a Book Club meet-up (pre COVID!) following an exhausting week at work - Joh always shows up. Fiercely loyal, but also great fun, grounded, thoughtful and empathetic with a refreshing dose of ‘Dutchness’ thrown in for good measure (Joh’s husband Ramon once told me, “Even by Dutch standards, Johanneke’s pretty straightforward!”) you know where you stand with Johanneke and believe me, it’s a true honour to count her as one of your best buddies.

During the past few weeks, Johanneke’s home and family life have been turned upside down by COVID as she and the other partners at the surgery where she works works have had to tirelessly transform the practice to support those in the community with Coronia Virus or suspected symptoms, whilst also still reaching out to those with other ailments, trying to plan for lockdown and beyond with the huge levels of uncertainty the whole country is facing. With three children back at home, and much out-of-hours working and planning, lockdown living has had very different manifestations for Joh as compared with many of us.

Thank you to all you’re giving our community right now Joh, it is so appreciated and we cannot wait to welcome you back to Breakfast Club when lockdown is over - we’re going to arrange another Monday one just for you! x

Where do you call home?
Currently I would say Cornwall certainly feels as my 'home'. I was born in the Netherlands where I grew up on a farm with a small camp site, near the sea. I went to medical school in Belgium, was a junior doctor in Amsterdam and London and eventually settled to have a family in Devon and moved to Lostwithiel in 2010. The last 10 years as a GP in Cornwall have been wonderful and I feel truly at home in this beautiful county. 

What’s your occupation?
As mentioned, I'm a GP. I've always found this an amazing and privileged job, which gives me purpose and fulfillment and I see it as my role to be an advisor and facilitator in people's lives. I am a big believer in helping my patients live happily and healthily and try to really listen to their 'stories' and encourage positive lifestyle choices. Unfortunately under the current circumstances we are minimizing patient contacts and we've had to completely overhaul how we work, with the situation and advice changing on a daily, sometimes hourly basis. When you read this we may be in the peak of the pandemic and who knows what I'll be doing day-to-day. So I can only hope people are finding time to look after themselves with the help of each other, books, social media, music and creativity!

What do you love to eat for breakfast?
My breakfast is usually either porridge or natural yoghurt with granola. Topped with fresh fruit, nuts and seeds and maple syrup or honey with some cinnamon. And a cappuccino.

What do you love most about spring?
I love being in the garden and seeing everything come back to life. I love the magnolia trees and their lush pink blossoms, I love the road sides and hedgerows with the yellows of the primroses, daffodils and buttercups, followed by wild garlic, blue bells and lots of other wild flowers. And I love sowing seeds and seeing the tiny plants come up. I love the days being longer again and warm enough to spend a lot of time outside. What's not to love about spring?

What positives are you hoping to take from the current global health situation?
I can't help but be amazed when watching the world not being so 'busy' - not racing around in cars, from school runs to work to sport classes and meetings and to be forced to slow down. I hope it gives many people time to re-evaluate their priorities. And I hope it gives (particularly low paid) key workers permanently more value in our society. I hope there will be a shift towards a more fair and inclusive attitude and that people won't forget that it wasn't the rich celebrity that held their loved ones' hand in the hospital, but more likely the immigrant care worker or nurse (like our prime minister found out). It has come at a time when no one could really imagine changing their lifestyle for the climate or the greater good, but now we have shown ourselves and the political leaders that it can be done. Let's hope it brings about permanent positive changes, but let's also hope we can go back to more human physical interaction very soon!

Do you have any top seasonal tips to share with the Botelet community, as we all spend a lot more time at home? 
I'm not really spending more time at home and my days off are often still spent catching up on the latest developments, policies, guidelines and making plans for the next phase. However when I am at home there are no school runs, swimming lessons or sadly also no sea swims, rowing, yoga, book club, social events or supper club to go to. I wouldn't have the energy either! You know I'm a bit of a social animal, but all my energy seems consumed with work and all I want to do besides that is looking after my plants, spending time with my family and the occasional run. Very little virtual classes going on for me! 

My top seasonal tip is try out seeding and growing some veg and herbs. Mix it up with flowers and you'll have something to do and look after every day. I made an improvised arch between two raised beds (sticks, old bamboo canes and lots of rope) which I'm hoping will guide courgette and cucumber plants from one bed and sweets peas from the other. The garden certainly helps me switch off my busy mind!

Recipe: Wild Garlic & Rhubarb Pesto

With wild garlic in abundance right now, pesto is a classic go-to for making use of a bountiful harvest. I picked a good few handfuls of wild garlic whilst on a walk with the children but upon returning home realised that I didn’t have any lemons; and knew that lockdown regulations (and eco morality!) wouldn’t permit a trip out simply for a lemon or two. So I decided to use rhubarb from the veg patch as a substitute for lemon, offering tangy flavours and softening textures once cooked down. The recipe below was put together by using up what was available in our larder in addition to the wild garlic and rhubarb, cheese could be added for a more traditional version. Pestos are so adaptable, play around with the recipe according to availability and preferences.

I used the pesto to make a tart for Easter day lunch, topping with seasonal roasted vegetables and feta cheese. We’ve also had it as an accompaniment to baked potatoes; on pasta; and with quinoa and a selection of use-up veggies.

The creation of this recipe seems to me to represent a microcosm of what lockdown can offer us; changing our habitual patterns of food preparation so that instead of buying new and making lots of small trips for food (especially if they involve driving, as is the case for us), we become more accustomed to using up what we have, not relying on imported fresh products to the same extent that we are used to, and forcing our hand at eating more seasonally.

I hope you enjoy - feel free to amend the recipe in order to use up what you have available
Tia x

Recipe: Wild Garlic & Rhubarb Pesto

Makes approx 8 portions

Ingredients

• 100g wild garlic leaves, washed and dried

• 300g (trimmed weight) rhubarb, washed & chopped into small pieces

• 1 tbsp honey

• 150ml apple juice

• 20ml apple cider vinegar

• 100g combination of seeds and nuts, according to availability. I used sunflower and pumpkin seeds, almonds, cashews and brazil nuts.

• 4 tbsp olive oil (approx, you may wish to amend this depending upon how you

• Sea salt and pepper

Method

• Place the chopped rhubarb in a saucepan with the honey, apple juice and cider vinegar. Simmer until soft, approx 10 mins then remove from heat and set aside.

• Place the nuts and seeds in a saucepan and toast lightly until just turning brown and starting to making a popping noise. Remove from heat and set aside.

• In a blender, whizz up firstly the wild garlic leaves then add in the nuts and seeds, rhubarb mixture and olive oil. Blend until smooth then season with salt and pepper to taste.

• Use fresh, or place in a jar or container and keep in the fridge for a few days. If placing in the fridge, add another drizzle of olive oil on top of pesto before placing lid on jar, to help it keep.

Foraging guidelines
Do remember to follow responsible foraging guidelines, ensuring you only take plants when there is a plentiful supply, just picking what you need, and never taking the roots.  Seek permission before foraging on private land.  It’s a good idea to check foraging guidelines before setting out, see for example Wild Food UK’s Foraging Code.

Recipe: Nettle & Gorse Syrup Cake

With lockdown and home schooling in full flow, we’re spending the afternoons gardening, foraging and cooking, making the most of the beautiful weather with bucketloads of gratitude that we live in place where we step out across fields in isolation. For anyone else with access to the countryside at this time, we hope you might enjoy this recipe. We adapted it from a recipe we found online, making it gluten free and using up a couple of different flours we have in the cupboard, plus adding some gorse syrup into the recipe and and using this in combination with oil as a replacement for butter, as well as drizzling some of our syrup on top once the cake was baked.

We hope you enjoy the recipe, Cyra was in charge of writing out the ingredients and process while the twins helped me make a big gooey mess. Interestingly, no-one was keen to lick the cake batter and it was met with “ooooh this is going to be GROSS Mummy!", but it’s turned out to be a true family favourite!

For anyone having to isolate indoors, you are in our thoughts and we very much hope it won’t be long before you too can be foraging outside. Gorse is used as a remedy for regaining hope. Sending hope and love from us all,

Tia, Cyra, Otto & Nell x

Nettle & Gorse Syrup Cake

Ingredients

• 40g nettle leaves

• 3 eggs

• 250g honey

• 100ml vegetable oil

• 100ml gorse syrup (for recipe, see below)

• 250g gluten self-raising free flour

• 100g ground almonds

• 2 tsp baking powder

• 1 tsp cinnamon

• 1 tsp ground ginger

Method

• Heat oven to 180 C. Grease a cake tin approx 20cm diameter.

• Steam the nettles for 5 minutes then set aside to cool. When a little cooler and easier to handle, chop into small pieces.

• Put the honey, vegetable oil and gorse syrup into a pan and heat gently for 5 minutes so they combine together

• In a medium sized bowl, crack the eggs and stir with a fork. Add the nettle and mix together.

• In a large mixing bowl combine the flours, baking powder and spices. Add the egg and nettle along with the honey, oil and gorse syrup, and mix well.

• Pour into cake tin and bake in oven for approx 40 minutes - insert skewer to check, when the cake is ready it should be golden on top and the skewer come out clean.

• When cake is ready leave to cool a little before removing it from the tin.

• We decorated our cake by pouring over a little gorse syrup to help the flowers stick, sifting some icing sugar on top then laying primroses and gorse flowers (both of which are edible - see foraging guidelines below) onto the cake.

To make gorse syrup
We used 1 litre water and 400g granulated sugar, combined them in a saucepan and simmered for 10 minutes then removed from heat and added 5 large handfuls of gorse flowers. We left it overnight then simmered for another 10 minutes in the morning before straining through muslin, bottling and popping in the fridge. This makes lots of syrup - enough for a good few cakes, drinks, salad dressings and anything else you care to make with it - and we’d love to know if you have any good ideas!

Foraging guidelines
Do remember to follow responsible foraging guidelines, ensuring you only take plants when there is a plentiful supply, just picking what you need, and never taking the roots.  Seek permission before foraging on private land.  Here at Botelet Farm there the hedgerows are teeming with primroses, however be aware that in some areas these primroses can be scarce and are therefore not suitable for picking.  It’s a good idea to check foraging guidelines before setting out, see for example Wild Food UK’s Foraging Code.

Spring Recipe: Lavender Infused Rhubarb Compote

The seasonal shift we’re in is, this year, going hand-in-hand with the most extraordinary social shift as we all prepare - as best we can, and in our own ways - for the weeks and months to follow. How lucky we are to be facing this period of home ‘cocooning’ with spring beginning to emerge. We very much appreciate how lucky indeed we are as a family to be doing so in a rural area, surrounded by countryside. So much love to those facing being home-bound within the confines of a city.

For those with access to gardens, local growers (through popping to a farm shop or via deliveries) or even via a supermarket, this seasonal compote celebrates the fresh produce that’s growing around us right now in our gardens and farms. Never has there been a more important time to connect with what’s around us, pare back and embrace the seasons, support local and spread the food load as we all hunker down, making use of what’s around us where we can.

For this recipe I used rhubarb and lavender that are growing in the garden, local honey from and apple juice from Cornish Orchards just a few miles down the lanes.

I love to cook with natural sweeteners (in this recipe I used honey) but you could up the honey quantities and also play around with other spices such as cinnamon and cardamom to soften the taste; but I personally love the simplicity of this recipe, where the rhubarb flavours aren’t overly muted with sweetness. Highly recommended with a bowl of granola and yogurt to set up your day.
Tia x

Lavender Infused Rhubarb Compote

Makes approx 4 - 6 servings of compote

Ingredients

• 500g rhubarb (this weight is once they have been topped & tailed)

• 200ml apple juice

• 2 tbsp honey

• 1 tsp ground ginger

• 1/2 tsp ground nutmeg

• 3 sprigs fresh lavender

• 1 tsp vanilla extract

• 1 tsp chia seeds

Method

• Top and tail the rhubarb, wash then dice to approx 1cm, then pop into a large saucepan

• Add apple juice, honey, ginger, nutmeg and sprigs of lavender (leave the sprigs whole and place in pan)

• Simmer for approx 10 mins, stirring regularly, until fruit is soft. Take off heat, remove lavender stems. Add chia seeds and vanilla extract. Stir again and leave to sit for 10 mins.

• Can be served warm or cold, and kept in fridge for a few days.

Recipe: Oat Slices with Sea Buckthorn

Sea buckthorn: my latest foodie obsession. I was introduced to these golden gems a few weeks ago when I met Seth of Cornish Seaberry who is growing a few acres of the beautiful berries at a site just down the lanes from us. Seth came across sea buckthorn when he was travelling in the Himalayas, where they were used as a tonic for altitude sickness. Intrigued by the superfood, he discovered they also grow wild within Cornwall, and over the past couple of years he has been juggling his day job as an agronomist and family life with a young daughter alongside growing, harvesting and gradually building his seaberry business.

Tart and tangy, these berries pack their punch not only on the flavour front, but their status as a superfood is assured when you examine their credentials: each berry contains 190 different nutrients including ‘vitamins (A, B, C, E); essential fatty acids ( omega 3,6,9 ) along with omega 7, which as a plant only appears in sea buckthorn and macadamia’ (The British Sea Buckthorn Co).

I’ve started to play around with the berries, using them in smoothies, making compote, I have flash fried them from frozen with oils and spices and served them with vegetables such as cauliflower, and this morning I made some oat slices to serve to guests at one of my massage courses. This recipe is very versatile, you can easily swap the dried and fresh fruit for alternatives - and it happens to be vegan, sugar free and can be gluten free if you opt for GF oats. I am always inclined towards the savoury, but if you have a sweeter tooth a drizzle of honey could be added to the top before serving, or mixed into the recipe before cooking.

A tasty, family-friendly snack that celebrates these local gems? I’d love to know your thoughts …
Tia x

Sea buckthorn oat slices

Makes 16 - 20 squares

Ingredients

• 200g oats

• 180g dried fruits, chopped small (I used a combination of dates and raisins)

• 100g sea buckthorn berries (I used them from frozen)

• 200g apple purée (see recipe from Deliciously Ella at the bottom of the page - I made then batch froze this in autumn using apples from the orchard)

• Handful of flaked coconut

• 1 tsp vanilla extract

• 100ml sunflower oil

• 1 tbsp melted coconut oil

• 1 tsp ground ginger

Method:

• Heat oven to 180 C.

• If using apple purée from the freezer, take it out the night before to defrost.

• Place all ingredients in a large bowl and mix together. Leave for 20 minutes to allow berries to defrost and the wet ingredients to soak into the dry.

• Press into a greased baking tray, approx 22cm square

• Bake in oven for approx 50 minutes until becoming golden. Check while cooking to ensure they don’t burn.

• After removing the tray from the oven, place a knife around the outside to prevent sticking to the sides, then leave to cool before cutting into squares and removing from the tray. By leaving to cool the slices will keep their shape rather than falling apart while still hot.

Notes:

• This is a very flexible recipe - play around with the dried fruits (I used a combination of dates and raisins as that’s what I had in the store cupboard) and fresh fruits such as blueberries in summer work well too.

• If you prefer a sweeter flavour, you could drizzle the slices with honey or melted dark chocolate.

Apple purée recipe (from Deliciously Ella)

The quantities below will make you a stock of apple purée that you can use in multiple meals or save in the fridge or freezer.

Ingredients

• 10 apples, peeled and chopped into bite-size pieces

• 1 tablespoon maple syrup

• 1 tablespoon ground cinnamon

Method

• Place the apple pieces in a large saucepan and cover the bottom with a couple of centimetres water.

• Cook the apples for about 40 minutes, until they’re very soft.

• Drain any remaining water and place in blender or food processor with maple syrup and cinnamon. Blend until smooth and creamy, then put into storage pots and place in fridge (for up to five days) or freezer.