recipe :: sloe gin

On this wild and windy day, a recipe to keep out the cold. Sloe gin is a favourite- it's lovely with cheese after a meal or to warm you up if you're out winter sporting or walking. It also makes a perfect Christmas gift. I use Sarah Raven's recipe from her Garden Cookbook.

For about 800ml:
450g sloes
710ml gin
350g caster sugar

Making sure the sloes are dry and clean, prick them all over with a fork** and put into a large sterilised kilner jar along with the gin and sugar. Close the jar tightly and turn it every so often until all the sugar has dissolved. Leave it in a dark place for 3 months and then strain into warm sterilised bottles and seal.

** or put them in the freezer for the same effect

gooseberry fool :: recipe

The smell and taste of summer are perhaps personified in simple puddings like strawberries and cream or gooseberry fool. It just so happens that the gooseberries and the elderflowers are ripe at the same time and it  is also fortuitous that we have both growing in the garden. It's such a simple recipe- one of Sarah Raven's from her much used Garden Cookbook. Put the gooseberries, elderflower heads and sugar together in a saucepan with a splash of water, bring to the boil and then simmer until the berries are soft (not long). Whip the cream while you're waiting and then put it back into the fridge. When the scented syrupy berries are cool, fold into the chilled cream. I also made some meringues and broke them into the fool for a bit more texture. This, eaten on a warm summer's evening sitting out until the first stars make their appearance, is surely one of the joys of living.

lettuce and lovage soup :: recipe

At this time of year there's a delicious garden herb- lovage- growing merrily in a pot at our back door. Its leaves look like large flat leaf parsley and it tastes unusual - a little like celery, pepper and parsley combined. The leaves can be added to salads or used in stuffing, or torn and popped into a chicken's cavity before roasting. It also makes a great summer soup when cooked with lettuce. I've adapted the recipe from Sarah Raven's Garden Cookbook - it's extremely quick to make and would be just perfect for a little al fresco dining...

4-5 Little Gem or other small lettuces
handful of young lovage leaves
30g butter
4 spring onions, chopped
600ml vegetable or chicken stock
400ml milk
freshly grated nutmeg
salt and pepper
75ml cream

Melt the butter in a large saucepan. Add the spring onions and the lettuce and lovage leaves and wilt them down over a moderate heat. Don't brown the greens. Pour over the stock and milk, adding the nutmeg, pepper and salt to taste. Let this cook until all is tender (a matter of minutes) then liquidise until smooth. When the soup has cooled a little stir through the cream to add richness.