On page 1 you will find 'Midsummer'
On page 2 you will find 'Lotions and Potions'

Midsummer is the time of fresh herbs, salad vegetables, new potatoes, and fresh fruits. Food is abundant both in the wild and in the garden. There is nothing quite like home grown and baked produce, both from the satisfaction of growing something yourself, and the pleasure of the taste.

Lovage Soup

1. Melt the butter in a saucepan and gently sauté the onions for 5 minutes until soft. Add the lovage, stir in the flour and cook for 1 minute, stirring constantly.
2. Gradually stir in the stock, cover and simmer gently for 15 minutes. Add the milk and seasoning. Reheat slowly; do not allow to boil or it will curdle.

For a sharp lemony soup, try using sorrel instead.

Creamy Parsley Soup

1. Cook the onion and potato gently in the butter for a few minutes. Add the stock and dried parsley and bring to the boil. Simmer for 10 minutes or until the potato is cooked.
2. Pass the soup through a sieve.
3. Return to the saucepan, add the fresh parsley and simmer for a few minutes.
4. Stir in the cream amd season to taste. Serve hot.

Serves 4.

Cold Cucumber and Chive Soup

Grate the unpeeled cucumber into a bowl and stir in the yogurt, garlic salt, vinegar and chives. Season to taste and chill. Just before serving, stir in the ice cold milk. Spoon into bowls and serve.

Serves 4

Herb Leaf Fritters

20-30 herb leaves (sald burnet, sage, basil or sorrel)
oil for deep frying

Batter

1. Rinse and dry the herb leaves.
2. Batter: mix the flour and salt together in a bowl. Blend in the oil and water until smooth and creamy. Leave to stand for 1 - 2 hours in a cool place.
3. Whisk the egg white until stiff, then fold carefully into the batter.
4. Heat the oil until a drop of the batter crisps and browns quickly but does not burn. Dip the leaves, one at a time into the batter. Fry, several at a time, for 2 - 3 minutes until golden brown.
5. Carefully remove the fritters and drain on kitchen paper. Serve immediately,

Potato Salad with Dill and Chives

1. Boil the potatoes in their skins until just tender. Cool, peel and slice them.
2. Sprinkle on the onion, parsley, chives and dill.
3. Blend the mayonnaise and cream/yogurt, season with salt and pepper. Add to the potato mixture and stir gently. Leave to stand for a few hours so the flavours mingle.

Serves 4

Pepper Salad

1. Remove the core and seeds from peppers and slice. Put into cold water in a pan and bring to the boil, drain and cool.
2. Put the rest of the ingredients in a bowl and whisk.
Arrange the peppers in a dish and pour over the dressing. Stone and halve the olives and decorate the salad.

Serves 4.

Herb Vinaigrette

Suitable herbs are : basil, chervil, chives, dill seed, lemon balm, marjoram, rosemary, salad burnet, tarragon or thyme.

Mix all the ingredients together in a screw top jar or bottle and shake well.

Tarragon Baked Chicken

8 Chicken thighs or drumsticks
2 oz (50 g) butter
2 tblsp (30 ml) chopped tarragon
salt and black pepper

1. Preheat oven to 375 F, 190 C, Gas 5.
2. Remove the bones from the chicken by running a sharp knife downwards between the bone and the flesh until the bone comes loose, Gently twist the bone with your hands and it will come out easily.
3. Soften the butter a little and work to a paste with a wooden spoon. Mix in the tarragon and seasoning.
4. Divide the flavoured butter between the chicken pieces, filling each cavity with a generous amount. Seal the open ends of each chicken piece using a wooden cocktail stick or small skewer.
5. Lay the pieces in an ovenproof dish and over with foil. Bake for 40 minutes, removing the foil for the last 10 minutes.

The chicken can also be finished off on the barbecue.

Parsley, chives, thyme or chervil can be used instead of tarragon.

Herby Beefburgers

1. Mix the meat, egg, herbs, salt, pepper and soya sauce together in a large bowl.
2. Sauté the onion in the butter until golden. Stir into the stuffing mixture. Add enough breadcrumbs to make the mix hold together.
3. Shape into flattened patties and grill or barbecue until cooked through.

Serves 4

Baked Ham with Marigold Glaze

5 lb (2.25 k) middle leg or corner gammon

Glaze

1. Soak the gammon for 24 hours in cold water. Change the water at least 2 or three times, keeping the gammon covered (this is to remove excess salt).
2. Preheat the oven to 350 F, 180 C, Gas 4. Wrap the gammon in kitchen foil, enclosing it compleatly. Stand the gammon in a roasting tin containing about 8 fl oz (225 ml) water. Bake, allowing 45 minutes per pound (450 g), turning half way through the cooking time.
3. When cooked, leave the gammon to stand for 30 minutes. Remove the foil and cut off the rind while it is still warm.
4. Score the fat into diamond shapes and replace the gammon in the roasting tin, this time without the water.
5. Mix all the glaze ingredients together and spread across the gammon. Increase the oven temperature to 400 F, 200 C, Gas 6 and bake for a further 10 minutes.

Serves 12

Tagliatelle with Marigold Sauce

1. Place the milk, onion, marigold petals, carrots and bay leaf in a saucepan. Cover and simmer gently for about 10 minutes until the carrots are soft.
2. Pour through a sieve into a jug and reserve the carrot and onion pieces.
3. Melt the butter in a pan, add the flour and cook for 2-3 minutes, stirring until smooth. Gradually add the flavoured milk and simmer for 2 minutes, stirring to make a smooth sauce.
4. Press the cooked carrot and onion through a sieve and add to the sauce. Fold in the cheese and seasoning.
5. Cook the tagliatelle in a pan of boiling salted water until al dente. Serve topped with the marigold sauce.

Serves 4

Summer Pudding

8 oz (250 g) strawberries, hulled and sliced
8 oz (250 g) raspberries
4 oz (125 g) redcurrants, de stalked
4 oz (125 g) blackcurrants, de stalked
4 oz (125 g) caster sugar
6-7 slices medium-thick slices white bread, crusts removed

1) Grease a 1 1/2 pint (900ml) pudding basin with a little butter.
2) Put the fruit into a saucepan along with the sugar. Heat gently so that the sugar dissolves and the juice begins to run from the fruit, about 3-4 minutes. Remove the saucepan from the heat.
3) Line the basin with the bread, reserving some for the top. Press the edges together and use small pieces of bread to fill up any gaps.
4) Reserve 4 tablespoons of the juice from the fruit. Pour the fruit and remaining juice into the prepared basin, and cover with the reserved bread. Place a saucer or small plate on top of the basin to fit as closely as possible, then place a heavy weight on the top. Refrigerate for 6 - 8 hours, or overnight.
5) When ready to serve, turn the pudding out on to a large plate. Use the reserved fruit juice to spoon over any patches of bread that remain white.

Strawberry or Raspberry Vacherin

1. Preheat oven to 130 C, 250 F, Gas 1/2.
2. Meringues: Beat the egg whites until stiff, then gradually beat in the sugar with the vanilla and lemon until the mixture is thick and holds it's shape. Place 12 seperate tablespoon fulls on a well greased baking sheet and bake for 1 hour. Leave in the oven to cool, with the door ajar.
3. Filling: Mash the strawberries or raspberries and fold into the créme fraîche with all their juices. Stir in the sugar. Beat the egg white stiffly and fold it in.
4. To serve: Place 2 meringues on either side of each dish and spoon the filling in between. Serve at once. Serves 6.

Lavender and Honey Ice-cream

8 stems of lavender each about a finger length long
1/2 pint (300 ml) double cream
4 medium egg yolks
3oz (90 g) or 3 tablespoons honey
1/2 pint (300 ml) Greek natural yoghurt

1) snip the lavender into smaller pieces. Put in a pan with cream. Heat until almost boiling, then remove from heat and cool. Leave for at least 2 hours, or overnight in fridge.
2) Warm the cream and lavender once more, but do not boil. Beat the egg yolks and honey, then slowly pour onto the warmed cream stirring all the time. Stir over a low heat until the custard thickens enough to coat the back of a spoon. Don't let it boil. Leave to cool.
3) Strain the custard to remove the lavender stalks and flowers. Stir in the yoghurt, then pour into a plastic container and freeze until thick and icy. Beat well and freeze again. beat again, then freeze until firm. Or make in an ice-cream maker.

Gooseberry and Elderflower Cream

1. Cook the gooseberries and elderflowers in the water until softt. Remove the flowers and purée the fruit.
2. Return the mixture to the saucepan. Add the sugar and heat to dissolve.
3. Stir in the butter until melted. Cool a little and slowly add the beaten eggs, stirring constantly until thick. Do not boil.
4. Spoon into serving glasses, top with cream.

Elderflower Floating Islands

1. Using only the flower heads (remove all green), infuse them in the milk over a low heat for 10 minutes. Strain the milk and stir in the semolina, half of the sugar and the salt.
2. Beat the egg yolks in a bowl, then pour over the milk and semolina mixture. set the bowl over hot (not boiling) water, and heat gently, stirring until the custard thickens. Pour into a glass dish to cool.
3. Just before serving, beat the egg whites until stiff, add the remaining sugar and beat again until the mixture resembles uncooked meringue. Scoop up tablespoons of the meringue and float on top of the custard. Decorate with a sprinkling of cinnamon.

Elderflower Fritters

1. To make the batter, sift the flour with the salt and stir in the oil. Gradually add the water, stirring until smooth and creamy. Leave to stand for 2 hours. Just before using, fold in the beaten egg white.
2. Using only the flower heads (remove all green), dip them in the prepared batter and deep fry in very hot oil for about 1 minute until golden and crisp. Drain on kitchen paper, dust with caster sugar and cinnamon and serve immediately.

Rosemary Slices

1. Preheat oven to 365F, 190C, Gas 5.
2. Beat the eggs in a bowl, then gradually add the sugar and vanilla essence. Mix well.
3. Sift in the flour, baking power and salt. Add the rosemary leaves, then fold in the fruit and nuts.
4. Spoon the mixture onto a greated and floured 8 in (20 cm) baking tin and spread evenly.
5. Bake for 30 minutes. Remove from the tin while still warm. Allow to cool, then cut into squares.

Rosemary Scones

8 oz (225 g) self raising flour
2 oz (50 g ) butter
1/4 tsp salt
1/2 teaspoon dried rosemary
1/4 pint (150 ml) milk

1. Preheat oven to 375F, 190C, Gas 5.
2. Rub the fat into the flour and salt. Add the rosemary. Stir in enough milk to make a fairly soft, manageable dough.
3. Turn the dough onto a floured board and roll out to about 3/4 inch thickness and cut into rounds.
4. Bake on a greased and floured baking sheet until well risen and a pale golden colour.

To test jam for setting point, remove the pan from the heat. Put a spoonful of the jam on a cold saucer, allow to cool and push the surface. If it wrinkles, the jam is ready to be bottled.

Strawberry Jam

4 lb (1.8kg) strawberries
3 lb (1.4 kg) sugar

1. Wash the fruit being careful not to bruise, remove the stalks and discard any bruised or damagd fruit.
2. Put the strawberries and sugar into a pan and cook quickly for 15-20 minutes.
3. Remove the strawberries and set on one side. Boil the syrup until it is thick and clear, test for setting point. Return the strawberries to the pan.
4. Pot in warm jars and seal.

Makes 5 lb jam.

Rose Petal Jam

1 lb (450 g) heavily scented red or pink rose petals
1 lb (450 g) caster sugar
juice of 2 lemons
1 pint (570 ml) water
1 tbsp (15 ml) rosewater

1. Remove the bitter white base from each rose petal, rinse and drain.
2. Bring the water to the boil in a large saucepan. Reduce to a simmer, then add the rose petals. Simmer gently for 5 minutes until petals are soft.
3. Add the sugar and lemon juice. Bring back to the boil and simmer for about 30 minutes, stirring until the sugar has disolved and the mixture begins to thicken. Add the rosewater.
4. Allow the mixture to bubble up well, when the bubbles have turned to foam, test for setting point.
5. Allow jam to cool slightly, then pour into sterilized jars, label and seal.

Makes 2 lb jam.

Gooseberry Chutney

Poach the gooseberries in water to cover for 5 minutes, and then drain. Liquidize with the chopped onions and spiced vinegar. Add the remaining ingredients and bring to the boil. Simmer for 15-20 minutes until it is the consistency of a thick sauce. Cool and pack into warm, sterilized jars.

Elderflower Cordial

20 heads of elderflower
3 1/2 lb (1.5 k) sugar
3 pints (1.8 litres) boiled water, cold
2 oz (50 g) tartaric acid
1 lemon, sliced

Put all the ingredients into a large pan and leave tosteep, stirring occasionally, for 24 hours. Strain and bottle. It is ready to drink immediatly, but keeps for several weeks. Dilute with water.

Lemon Verbena and Lime Cordial

10 lemon verbena leaves, finely chopped
juice of 1 lemon
2 fl oz (50 ml) lime juice
1 oz (25 g) sugar
1 pint (570 ml) water

Place all the ingredients in a saucepan and heat until the sugar is dissolved, stirring. Leave to cool in the refrigerator for 2 - 3 hours or overnight. Strain the drink and serve.

Makes 1 pint.

Peppermint Tea

Infuse 2 teaspons of chopped fresh mint leaves or 1 teaspoon dried mint in boiling water for 5 - 8 minutes. Strain, and serve hot or cold.

Peppermint Milk

Infuse 1 tablespoon chopped fresh mint leaves in 1/2 pint (300 ml) boiling milk for 7 -10 minutes. Strain and serve hot.

Home made wines and beers can be fun to make and are quite easy and cheap also.
However always remember to sterilise all your equipment before use as otherwise you could end up with vinegar!
To sterilise : 1 crushed campden tablet in 1 pint of water, rinse all items in this liquid, leave to drain dry. Make more as required. Be careful not to breath in fumes.

Nettle Beer

Put the nettle tops and lemon in a large pan with the water and boil for 25 minutes. Strain in a sterilised demijon/fermentation jar, add the sugar, ginger and cream of tartar and stir with a sterilised spoon until dissolved. Add the yeast, fit a sterilised airlock and cork, leave in a warm place to ferment for 3 days or longer if the weather is chilly.
To store, syphon into another sterilised demijon and fit a sterilised cork.
Can be bottled for immediate use.

Dandelion Wine

1. Put the dandelions in cold water and bring to the boil, simmer for 10 minutes.
2. Strain into a PLASTIC bucket, add the sugar and the thinly peeled rinds of the lemon and orange (make sure there is no pith left as this gives a bitter taste). Stir well. When lukewarm add the juice of the orange and lemon. Mix the yeast with a little of the liquid and pour back into bucket. Cover and leave in a warm place.
3. After 2 days, pour into a demijon/fermentation jar and insert an airlock. Leave to ferment to a finish (when no more bubbles rise from the airlock).
4. Remove the jar to a cooler place for a few days before syphoning off into bottles. This wine is best left for at least 6 months before drinking.

Elderflower Champagne

1 gallon (4.5 litres )water
1 1/2 lb (700 g) sugar
juice and thinly peeled rind of 1 lemon
2 tbsp (30 ml) cider or wine vinegar
12 elderflower heads

The elderflowers must be picked on a dry, sunny day, as the yeast is mainly in the pollen.

1. Bring the water to the boil. Pour into a sterilized container, add the sugar and stir until dissolved.
2. When cool, add the other ingredients. Cover and leave for 24 hours.
3. Filter through muslin into strong glass bottles. This drink is ready after 2 weeks. Serve chilled

On page 1 you will find 'Midsummer'
On page 2 you will find 'Lotions and Potions