SATSUMA & WINTER SAVORY

Satsuma, winter savory & caramelised almond salad 

* Vegetable oil

* 2 sprigs winter savory

* 2 satsumas, peeled & sliced horizontal

* 10 almonds

* 1tsp soy sauce

* 1tsp honey

* Pinch of ground ginger

* Pinch of chilli flakes

* Sea salt

* Olive oil

Heat the Vegetable oil till it is bubbling, fry the savory for 15 seconds & drain on kitchen paper.

Toast the almonds in pan then add the soy, honey & spice to caramelise. Chop in half when cool.

Lay out the satsuma slices, add the almonds, sprinkle over the savory, salt & a drizzle of olive oil

Historically what was once a three-dimensional object was now but a flat impression

CRANBERRY & CARDAMOM

Cranberry & cardamom sauce

250g cranberries

1 clementine, zest & juice

70g light Muscavado sugar

1tbsp port

3 cardamom pods, crushed

Simmer all for 10-15 mins

Served in a ham sandwich

You've changed, you have grown up, it's not just the lipstick & new fragrance.

CLEMENTINE & CARDAMOM

Baked Clementines with cardamom (Serves 2)

3 clementines, peeled halved

1 clementine, juiced

¼ vanilla pod

2 cardamom pods, crushed

1tbsp stem ginger syrup

1tbsp honey

Crushed biscotti / oat biscuit

Mix the clementine juice with honey & spices

Pour it over the clementines into a heatproof dish & bake 200°C for 10 mins, add the crushed biscuit & bake a further 5 mins.

Over the festive season bell ringing was the the preferred way to keep warm in that neck of the woods.

QUINCE & STAR ANISE

Star anise quince cheese

2 Quince

1 lemon

250ml water

2 star anise

360g caster sugar (450g sugar for every 500ml juice)

Wash & chop the quince, boil all except the sugar in a covered saucepan for 3 hours

Stir occasionally

Press through a sieve to extract the juice

Put the juice back in a pan with the sugar & boil till the mixture is thick enough to see the bottom of the pan when a spoon is stirred through

Pour in to moulds

Serve with cheese, terrines & pate

“Norwegian brown cheese; it’s like yellow cheese but in context” Fredricke

KALE & CHAMPAGNE

Kale, juniper & champagne (Adapted from Eat by Nigel Slater)

In some bacon fat or olive oil fry a sliced shallot with 2 crushed juniper berries.  Add a sprig of thyme, ½ glass sparkling wine & a handful of shredded kale & simmer covered 10 mins.  Season with with salt & pepper & serve with pork.

It would have been bitter cold, no stars, still pitch-dark. A cart went past with a load of kale; he got a lift a mile or two.

Wise Children, Angela Carter

GREEN PAPAYA & CARROT

Green papaya & carrot pickle

300g carrot, grated

200g green papaya, grated

30g ginger, fine matchsticks

50ml mirin

180ml rice vinegar

1/2tsp salt

1tbsp caster sugar

Warm the mirin, vinegar, salt & sugar till dissolved.

Cool & mix with the papaya & carrot

If there occurs an emergency at night it may take some time to make a light to light a lamp. But an ingenious man devised the system of impregnating little sticks of pinewood with sulfur and storing them ready for use. At the slightest touch of fire they burst into flame. One gets a little flame like an ear of corn. This marvellous thing was formerly called a "light-bringing slave", but afterwards when it became an article of commerce its name was changed to 'fire inch-stick'.

Records of the Unworldly and the Strange written by Chinese author Tao Gu

CUMIN & CURRANT

Cumin & currant potato cakes (Serves 2)

300g Maris piper potato, peeled, cubed

½ tsp curry powder

¼ tsp turmeric

75g spelt flour

25g currants

½ tsp cumin seeds

Salt & pepper

Polenta to dust

Boil the potato for 20 mins

Put through a ricer & mix all together

Shape into 4 cakes

Coat in polenta

Fry in butter 5-10mins each side till brown

Serve with chutney & salad. (Optional fried/poached egg on top)

A little rough round the edges but in a different way.

QUINCE & GINGER

Quince & ginger cake

*2 poached quince 1cm dice

To poach add peeled & halved quinces to 250ml water, 2tbsp sugar, 1tbsp lemon juice, 2 tbsp honey, grated thumb size piece of ginger

Simmer 30 mins

Preheat the oven 180°C.

Place the quinces in a baking dish with the cooking syrup

Add the honey

Roast for 30 mins until they are golden and really tender

*30g walnuts, roughly chopped

*Grated zest 1 lemon

*2tbsp ginger cooking syrup

*210g plain / spelt flour

*3/4tsp baking powder

*2 tsp ground ginger

*1/2tsp mixed spice

*45g ground almonds

*3 eggs

*180ml sunflower oil

*150g light muscavado sugar 

*3 balls stem ginger

*1/3tsp salt

Grease & line a loaf tin­

Preheat the oven 170°C

Mix quince, lemon zest, ginger syrup

In a separate bowl sift the flour, salt, baking powder, spices, zest, ground almonds and walnuts

Separate 2 of the eggs, mix the yolks with the 3^rd egg

Beat the oil and sugar for 1 min and slowly add the egg yolk mix

Quickly add dry ingredients, stem ginger and fruit

Whisk the egg whites and fold in

Bake 1 hour 30mins

It would not be much out of our way & it was certainly worth seeing

Alice B. Toklas 

SAGE & MISO

Sage, ricotta & miso broth
Recipe by Marente Van der Valk 

* A good chunk of good quality beef shank marrow bone

* 2 litres of water

* 1 onion, finely grated

* 2 big carrots, finely grated

* 4 stalks of celery, finely grated

* 5 cloves of garlic

* 5 parsley stalks

* 3 tablespoons brown rice miso

* One romanesco, cut into flowers

* 10 sage leaves

* A few tablespoons of Ricotta

Combining the water, marrow bone, the onion, celery, garlic & parsley into one big pot.

Simmer for 2-3 hours.

Put the romanesco flowers in the stock, add the miso & season to taste. The flowers will be cooked within five minutes.

Fry the sage leaves in a bit of olive oil until crispy, and serve these with the ricotta on top of the soup.

The Autumn Glory flower festival featured displays on autumnal events, like Bonfire Night, harvest and Remembrance, created by flower arranging club members.

The Rev Richard Burge, from the church, said: “We had lots of people through the doors and everybody who came down really enjoyed it. It was a phenomenal display.

“We are going to open for an extra day tomorrow from 11am to 2pm, so if anyone missed it, there is still a chance to catch the wonderful displays.”

The Spenborough Guardian

BEETROOT & TARRAGON

Roasted beetroot & tarragon salad

Roast golden & purple beetroot until soft.  Peel.

Salad leaves

Chopped tarragon

Chia seeds

Toasted buckwheat

Dressing

½ tbsp cider vinegar

1tbsp avocado oil

Salt & pepper

We had to tiptoe. There were umbrellas & a walking stick in a china holder in the hall.

Edna O'Brien; The light of Evening