LandScape sampler Mar/Apr 17

LandScape - Life at nature’s pace Hepaticas | Riverside garden | Daffodils in containers | Welsh classic recipes | A life afloat | Oil drum art work | Weaving willow | Barn owls | The Hope Valley Mar / Apr 2017
Life at nature’s pace
1
Issue 37 | Mar / Apr 2017 | £4.50
www.landscapemagazine.co.uk
Glowing memories of a day by the sea
Capturing nature’s artwork in metal
£4.50 Mar / Apr 2017
The mysterious twisted oaks of Dartmoor
NEW LIFE
ABOUNDS

Contents
Mar / Apr 2017
94
104 38
In the garden
In the kitchen
Craft
10 The dainty charm of hepaticas
18 Colour awakens in a Kent garden
32 The garden in... March and April
38 Containers of golden daffodils
46 Bread takes centre stage
52 Battenburg is all wrapped up
54 Classics from the Welsh table
58 Regional & Seasonal:
Ye Old Sparrowhawk
26 Delicate hedgerow blossom
42 Creating a haven for bumblebees
72 Glowing shell candles
80 Wellington cuffs to knit
92 Building a forest den
100 Wooden refuge for barn owls
4

72
26
88
46
Country matters
History and heritage
Regulars
74 Nature’s artwork caught in metal
82 Twisted wood full of mystery
88 The beauty of woven stems
94 Stealth of a winged hunter
62 Life on a restored narrowboat
104 Valley shaped by man’s influence
114 Vital bible of herbal medicine
6 Readers’ letters
8 Our LandScape
36 In the garden
44 In the kitchen
60 Subscription offer
70 In the home
120 UK events
5

The varied hues of dainty
hepaticas emerge like a
scattering of jewels as
milder weather arrives.
10

With their tiny, star-like flowers
in exquisite colours, hepaticas
bring their own delicate charm
to the early spring garden
HEAVENLY
BEAUTIES

TEATIME SQUARES
Wrapped in marzipan, the two-coloured Battenberg cake
has been a British favourite for 200 years
52

Serves 10
175g unsalted butter, plus extra for greasing
175g caster sugar
3 eggs
½ tsp baking powder
175g self-raising flour
pink food colouring
25g ground almonds
4 tbsp apricot jam
icing sugar, to dust
500g ready-to-roll golden marzipan
Preheat the oven to 180°C/gas mark 4 and grease
a 15 x 20cm ovenproof dish liberally. Cut out two
squares of baking paper to fit the two shorter ends
of the dish and place them in position. Measure out
a rectangle of baking paper to fit the remainder of
the dish, then allow another third again on the
width. Fold up the middle, greasing the inner fold so
it stays in place, to create a divider for the different
coloured batters. There is now one side for the
yellow sponge and another for the pink (1).
Place a large mixing bowl on scales and set them
to zero. Cream the butter into the sugar in the bowl
for 2-3 mins, until fluffy. Beat in the eggs, one at a
time, until smooth, then stir in the baking powder.
Weigh the mixture again and place exactly half into
a separate mixing bowl. Sift 100g of the flour into
one of the mixtures and fold in until completely
incorporated. A drop at a time, add two or three
drops of food colouring, until the mixture is the
desired level of pinkness. Food colouring brands
vary, so also check the instructions on the label.
With the remaining batter, sift in the rest of the
flour and add the almonds. Fold the flour and
almonds into the batter until combined. Transfer the
mixture into one side of the tin, smoothing with a
spatula. Pour the pink mixture into the other side.
Make sure the middle piece of baking paper is held
in place, and both sides are equal and flat on top
(1). Bake for 25-30 mins, until an inserted skewer
comes out clean. Allow to cool for 5 mins, then
remove from the tin and paper to cool completely.
Next, create four long sticks of sponge, perfectly
equal in size. Even up the sides of the two sponge
rectangles with a sharp knife on a chopping board.
Measure the sides of the sponge pieces with a ruler
to make sure they are the same size. Slice more
sponge away if necessary. Measure the middle point
of a short end of the piece of sponge and mark with
a small cut. Do the same with the other short end of
the piece and then the middle. Cut a long line from
the bottom to the top, so there are two equal
lengths. Do the same with the other piece of sponge
(2). The tops of the strips may need to be levelled
to make them square.
In a small bowl, combine the jam with 2 tbsp of
boiling water. Brush one yellow strip of sponge with
the mixture on its right side. Stick a pink strip next
to it, and brush the tops of the strips with jam.
Brush the other pink strip’s right side with the jam.
Place it on top of the yellow strip already brushed
with jam. Then place the remaining yellow strip next
to it, holding them all together so they stick (3).
On a clean surface dusted with icing sugar, roll
out the marzipan to approximately 40cm squared.
At the end of one side of the marzipan, cut a
straight line with a sharp knife. Coat one side of the
cake with the jam mixture, then place that side
lengthways on top of it and in the middle of the
side. Roll the cake in the marzipan, smoothing the
sides down (4). When the beginning of the marzipan
sheet is reached, take a sharp knife and cut the
marzipan to line up with the adjoining side.
Place the cake join-side down, then cut away the
excess marzipan from the ends and smooth (5).
Chill for 30 mins to set, then slice to serve.
• Recipe: Liz O'Keefe • Photography: Food & Foto; Stockfood
1. 2. 3.
4. 5.
53

The ruins of Peveril Castle sit on an outcrop
of limestone overlooking Castleton and the
Hope Valley in Derbyshire. Behind is the
sharp, shale face of Mam Tor.
SCULPTED BY HISTORY
104

From Iron Age forts on hilltops to caverns deep below ground, man’s influence
has helped forge the wild landscape of Derbyshire’s beautiful Hope Valley
105

NATURE’S ARTISTRY
SEARED IN METAL
The strength of a discarded oil drum lid frames a delicate work
of art created by Jeni Cairns at her Fenland home
74

Jeni’s oil drum
designs encapsulate
her love of gardens,
artistic skills
and passion for
recycling.

WILD HIDEAWAY
Constructed from sticks and dry leaves, this simple
den provides a base for outdoor adventure
SPENDING TIME PLAYING outdoors sparks children’s
imaginations. An extra element of adventure is created by
building a den. It can form a base for an afternoon’s
exploration as well as providing shelter from the elements.
This simple, one-person hideout is constructed under adult
supervision to ensure it will not collapse. Adults can also help
in clearing away heavy logs and stones, as well as keeping an eye
on the proceedings.
HOW TO MAKE A
WOODLAND DEN
A level, safe spot beside a forked tree is chosen for the
site of the den. Then three straight sticks are collected,
each approximately 3ft (1m) taller than the den
occupant. The end of one stick is placed into the tree
fork. The other end rests on the ground, so the stick is
at an angle. The remaining two sticks are placed on the
ground to either side, creating the outline of a triangle
shape. By lying down within the outline, the builder can
check the frame is the right size.
Shorter sticks are collected and arranged all the way
along each side of the shelter. A gap is left near the tree
on one side to form an entrance. The sticks are placed
close together, with the top of each resting on the ridge
pole. Layers of gathered crispy leaves are built up over
the frame, starting at ground level, to form a deep
thatch. More dry leaves are used to create a padded
floor inside the den.
Secure and thick leaf cover creates a cosy den that will keep the
rain out. A porch-like entrance is made using forked sticks on
each side with more supported between them to create a lintel.
Adapted from
THE DEN BOOK BY
FIONA DANKS AND
JO SCHOFIELD
Published by Frances
Lincoln, £12.99.
www.franceslincoln.com
93

Bring every season to life in
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Learn about the animals and birds that inhabit our fields,
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