EASY SUMMER DESSERT
Whip a carton of Longley double cream to soft peaks
adding vanilla from your store cupboard.
Dab a small amount on your dessert plate, then place
a Vanilla or Chocolate Shortbread biscuit on top.
Add more cream, raspberries and another biscuit.
Layer up again and serve with a dusting of icing sugar
Raspberry Ice – Blitz a couple of 125g punnets
of Chegworth Valley Raspberries with 75g of
caster sugar and a squeeze of lemon juice. Push
through a sieve and add 100ml of water and freeze
for four hours stirring with a fork every hour or so
until crystallized. Serve in little glasses with our
An Apple a Day – Wafer thin slices of Chegworth Valley
Discovery Apples and celeriac make a great addition to
a salad of bitter leaves and toasted walnuts, dressed with
De Calabria Extra Virgin Olive Oil, lemon juice and a little
Borage Flower Honey from the London Honey Company
Preheat the oven to 110ºC/225ºF.
Wash and halve a punnet or two of cherry tomatoes and lay them on a baking parchment-lined baking sheet, cut side up. Season each with sea salt, one or two thyme leaves and drizzle with light olive oil.
Cook for about 2 hours, depending on size.
Try one: they should have shrunk to half the size and taste intense.
Place into sterilised jars and cover with sunflower oil.
Keep in the fridge and eat within one month
Four Chocolate Cake Fillings and Toppings for Easter
All make enough to ice one cake
Chocolate Cream Icing with Raspberries
Melt 125g of dark chocolate over a bain-marie. Whip 250g of double cream to soft peaks with 1⁄2 tsp of vanilla extract. Fold together with half a punnet of raspberries. Spread through the middle and over the top of the cake. Scatter the remaining raspberries over and dust with icing sugar.
Pour-over Chocolate Icing
Melt 90g of unsalted butter in a saucepan over a low heat. Stir in 3 tbsp of milk, 20g of cocoa powder and 1⁄2 tsp of vanilla extract. Whisk this into 190g of sifted icing sugar. Add 40g of finely chopped nuts. Pour over a cake and allow to set.
Sour Cream Icing
Melt 150g of dark chocolate in a bain-marie. Once melted, turn off the heat. Beat in 150ml of sour cream. Sift over 100g of icing sugar and 1 tsp of vanilla extract and continue to stir. Leave to cool until icing reaches a spreadable consistency.
Chocolate Fudge Icing
Set a saucepan over a low heat and dissolve 125g of caster sugar into125g of double cream. Do not boil. Pour over 100g of grated dark chocolate in a bowl and stir to melt, then beat in 75g of unsalted butter until glossy. Cover with cling film and allow to cool and thicken, then apply to a cake with a palette knife.
Peppery Greens – Watercress is not just a salad leaf,
we like to use it as a green too – simply serve a large
undressed handful to accompany our new Sutton Hoo
spatchcock chicken with garlic and herbs, creamed
potatoes and a spoonful of our Chilli Jam