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Wholewheat Carrot And Honey Cake
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85 g (3 oz) self-raising plain white flour
100 g (3½ oz) soft brown sugar
1 tsp baking powder, sifted if lumpy
3 medium free-range eggs
2 tbs Rowse Clear Honey
Juice of 1 orange
50 g (1¾ oz) chopped walnuts
For the Icing:
2½ tbs Rowse Clear Honey (Greek honey or Acacia honey work well here)
1 tsp vanilla extract
Method:
Pre-heat the oven to 180 deg. C., 350 deg. F., Gas Mark 4. Line a 20 cm (8 in) round cake tin, at least 5 cm (2 in) deep, with baking parchment.
Mix together the flours, sugar and baking powder in a mixing bowl.
In a jug, whisk together the eggs, oil, honey, orange juice and vanilla then pour into the flour mixture along with the grated carrot and walnuts. Stir to combine, but don’t overmix.
Go Wild With Wild Garlic
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The woodlands near me are carpeted with
Allium ursinum – bear’s garlic, to give it another of its many names. It is, apparently, an important food for brown bears when they emerge from hibernation. Not that you’ll find many bears, hibernating or otherwise, around here.
Though sometimes mistaken for a bear, our dog had little interest in wild garlic.
Most commonly known as wild garlic or ramsons, the pretty white flowers are just beginning to come out. As the plant matures, its garlic scent intensifies. In a week or so, its strength will be such that you’ll be able to smell it from miles away!
National Vegetarian Week: Veggie Eggy Curry
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350 g (12 oz) sweet potato, peeled and diced
100 g (3½ oz) red lentils, rinsed well
1 x 400 g can chopped tomatoes
3 medium British Lion eggs
1 green chilli, chopped finely
2 tbs coriander or mint, chopped finely
Method:
Heat the oil in a medium saucepan, add onion and cook over a medium heat until softened. Add the garam masala, and cook for a further minute. Stir in the sweet potato, lentils and tomatoes. Fill the tomato can full of water, swirl and add to the pan.
Cover loosely and cook over a medium heat for about 20 to 25 minutes, stirring occasionally, adding a splash more water if it becomes too thick.
Lamb With Wild Garlic And Flatbreads
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Ingredients
A few sprigs of rosemary
1 tbs olive oil
500 g (1 lb 2 oz) self-raising flour
500 g (1 lb 2 oz) Yeo Valley Organic Yoghurt
2 tbs olive oil
1 tsp cumin seeds
15 g (½ oz) wild garlic
350 g (12 oz) Yeo Valley Organic Yoghurt
It looks delicious we can’t wait to get into the kitchen and give it a try.
Method:
In a large bowl, mix together all the ingredients for the yoghurt flatbreads until the dough just comes together. Make into balls of about 250 g (9 oz) and squish out with your hands until they roughly fill the base of a medium size frying-pan – about 25 cm (10 in). Heat the frying-pan then add 1 tablespoon of olive oil to the hot pan. Fry the flatbreads gently for a few 8 to 10 minutes each side until golden.