I’ve been spending far too much time thinking about how to winter-proof my life. I’m cycling the 12 miles into work three times a week, which has meant investing in all manner of hivis, lycra and thermals. The list of kit requirements grows every time the mercury drops by a degree and I still haven’t found a hat that I’m willing to leave the house in. My only choice seems to be a toss up between looking liken an elf or a toddler.
So it’s a good thing I’ve got this distracting, sunny post to remind me of cotton, linen and short sleeves. These photos are from a long weekend jaunt down to Somerset, just before everything started heading towards Autumn. We were visiting Toby’s brother, sister in law and little nephew and spent a glorious afternoon with them walking up and down the Mendips before catching the last of the afternoon sun in their garden.
This is cider country, where even the tiniest hamlet has at least one, if not several, pubs and it seemed each one we went into was even friendlier than the last. Driving through the Mendip’s valleys is a stunning experience, with clusters of thatched cottages lurking behind each bend, not to mention gorges and wild goats! A particular treat, a belated birthday present, was a trip to The Ethicurean. It’s been on my wish list ever since it was voted Best Ethical Eat in the Observer Food Monthly Awards in 2011, who also gave a nod to its head bartender this year.
No surprises there, their chipotle infused take on an Old Fashioned was the nicest, strongest and most unusual cocktail I’ve had in a long time. A drink to be sipped, steadily and contemplatively well into the first course. Toby’s cucumber beer from the Wild Beer Co. also went down a treat. We were lucky to arrive while it was still light, so could enjoy a stroll around the gardens and the views of the surrounding hills. The restaurant is set in a walled garden and built into a series of conservatories. The whole thing would risk being overly twee if it wasn’t for the fact that the food and drink is so damn good, you’ve got to take it seriously. Everything is, naturally, sourced or grown locally, which means the menu is incredibly innovative as these constraints demand a fair degree of resourcefulness. The staff were also fantastically knowledgeable and we left promising to go back. Hopefully soon.
We stayed at the gorgeous Longbridge House in Shepton Mallet. This B&B only has one gorgeous room at the moment, which overlooks a quiet courtyard. It was a lovely place to stay and not without some historical cudos- the Duke of Monmouth stayed at the house before the battle of Sedgemoor in 1685. We were given a warm greeting by Tanya, the proprietress along with tea and homemade cake in our room, which won me over straight away and that was before I saw the enormous tub. Breakfast was cooked to order and included eggs from Tanya’s own hens. I went for a little stroll and visited their coop at the top of the house’s tiered garden and took some snaps before we drove back to London.
We’ve both been working pretty much flat out since then and I have to admit I wish we’d had a bit longer in Somerset to rest up before the whirlwind of my new job, Toby’s recording schedule and the usual run around in the build up towards Christmas. However, I’ve been able to produce a few recipes inspired by our few days there, all with that most autumnal and most Somersetian of fruit- the apple!
150g butter, softened
250g self-raising flour
1 apple, like Bramley or similar cooking apple, cubed
2 plums, cubed as best you can
1 tsp mixed spice
1 tsp cinnamon
100g caster sugar
3 eggs, beaten
For the topping:
2 tbsp flour
2 tbsp sugar
Handful flaked almonds
1. Preheat your oven to 180C. Butter and line a 2L loaf tin with some parchment. Place the flour, sugar and spices in a large bowl and stir in the butter. Stir the eggs and milk together and gradually mix into the the dry ingredients. Finally, stir through the chopped fruit and raisins until evenly distributed. Pour into the prepared loaf tin.
2. Rub the butter sugar and flour for the topping together in a small bowl. Add the flaked almonds and mix together with your hands, breaking the almonds up a little bit. Sprinkle over the loaf and bake for about 40-45 minutes, until a cake tester comes out clean. Cool before tucking in while still slightly warm.
- Roughly chop the onion, celery and pumpkin flesh and put in a heavy pan.
- Add chili, garlic, spices salt and pepper and the chicken stock. Bring to boil and simmer for 30 minutes or until the vegetables are soft.
- Remove from the heat and allow to cool a little before stirring in the peanutbutter. Blend with a stick blender or in food processor.
- When you want to serve it, dice the chicken into neat cubes and add to the soup. Gently reheat and taste to season when hot. Do not let boil.
- Preheat the oven to 180C (350F or Gas mark 4)
- Heat about half the butter in a large casserole dish and fry the sausage pieces until brown and caramelised
- Add the rest of the butter and the chopped onions. Fry until softened before adding the minced garlic and chopped sage.
- Add the pumpkin and stir well until combined. Increase the heat and add the vinegar, let it bubble and evaporate.
- Add the tomatoes, beans and stock before seasoning.
- Bring this to the boil and then transfer to the oven for up to one hour, until the sausages are cooked through and the pumpkin is tender.
- Serve in hearty bowls, scatter with parsley. Enjoy next to a roaring fire.
- Preheat the oven to gas mark 4/180C. Heat the oil in a large pan, add the onion and celery and cook until softened. Remove from the pan and put in a large casserole dish or large pot. Add the lardoons to the pan and cook until golden. Add to the pot.
- Add a little extra oil (or butter if you prefer), to the pan and brown the chicken pieces all over, seasoning as you go.
- Remove the chicken from the pan and pour in the cider, scraping any crispy bits that have stuck to the pan.
- Arrange the chicken pieces in the pot, so they sit on top of the onions, celery and lardoons. Add the cider juices and the chicken stock and sprinkle with half the chopped sage. Cover with a lid and bake for 50 minutes.
- Add the apple slices, rest of the sage and stir in the crème fraiche. Cook uncovered for another 20 or so minutes, until the juices of the chicken run clear.
- To serve, sprinkle with chopped parsley and serve with rice or mash and a simple green salad or perhaps some tenderstem broccoli.
- Preheat your oven to 170C or 325F, Gas mark3. Then grease a 20cm (8in) spring-form cake tin (or the closest thing you have) with about 20 g of the softened butter. Also add a dusting of flour (40g)
- First off, make your crumble topping. Sift 70g of the flour with the cinnamon before adding 40g of the cold, diced butter. Use your fingertips to rub the ingredients together until you’ve got a breadcrumb-like mixture. Stir in the light brown sugar and then set to one side.
- Use an electric whisk to cream the remaining 60g of softened butter and the caster sugar until light and fluffy. Add the egg and vanilla, mixing thoroughly.
- Sift together140g of flour, baking powder and salt in a separate bowl. Add about half of this mixture to the creamed butter and sugar, followed by half the milk. Mix well with your electric whisk, then repeat with the remaining flour mixture and milk.
- Pour the batter into the prepared tin. Arrange the apple slices in concentric circles ontop of the batter, then sprinkle with the crumb topping to form an even layer.
- Place in the oven and bake for 35-45 min, until it is golden brown on top and a skewer or knife inserted into the middle of the cake comes out clean.
Set aside to cool before removing from the tin. Can be enjoyed warm or cold, with crème fraiche, whipped cream, ice cream or custard. Or all of the above.
or a bowl.
I’ve been reading a book that is in part about butchery, which got me thinking about meaty soups. So I made this meaty borderline soup/stew for dinner with pork, chorizo, butter beans, greens, tomato and plenty of paprika. I did the pork chops separately, slowly, fried first with a good dash of hot mustard and apple cider vinegar, finished off in the oven and added into the soup at the last minute.
Went down nicely with the celeriac bread from earlier.