To give you just a taste of the delectable recipes to be found in our updated 36 page leaflet, originally produced to celebrate the 25th anniversary of The Cottage Garden Society by our then editor, Jill Bennett, and now extended with new pictures and some new recipes by our present editor, Julia Boulton.
8ozs flour (+baking powder)
4 ozs sugar
8-12 ozs apples
2 tsps lavender flowers
Grind the lavender flowers with sugar in a blender, add the butter and beat till soft. Beat in the eggs, then fold in the flour. Add the peeled, cored and chopped apples, mix well and put in a lined loaf tin. Bake at gas mark no 5, 190oC, 375oF for 40-45 minutes , till firm. Eat soon as it doesn't keep well!
2.5 pints of water
Juice of two lemons
Wash quinces well, but do not cut or peel them. Put them in a saucepan with the water and simmer until the fruit is soft enough to be pierced with a skewer. Lift each quince out, place it in a saucer and pull it apart with a knife and fork, remove and discard the core. Put the fruit pulp back into the liquid. Add the sugar and strained lemon juice. Boil rapidly until setting point is reached. Pot up into jamjars, cover and seal.
1 small parsnip
A cooking apple
A handfull of chopped cabbage
2-4 rashers of bacon
Chop the vegetables and apple and cook slowly, adding the herbs halfway through. Grill (or saute) the bacon and mix in. Boil the pasta, drain and put vegetables on top. Sprinkle with cheese.
Lots more recipes available (from sorrel soup and Christmas potch to stair pie and rectory relish) and the leaflet costs only £3.00.