June recipes: Blooming Great Tea Party

Round & About

food

Tea parties have been a real feature of the summer so far after June’s Platinum Jubilee celebrations so carry on with a Blooming Great Tea Party in aid of Marie Curie

Invite your friends, family or colleagues to join you for tea and cake, and don’t forget to price your slice! Find out more about the work of Marie Curie and ideas to help you throw a tea party

Fiona Cairns’ strawberry & elderflower cake

Ingredients:
For the cake:
• 450g unsalted butter, really soft, diced, plus more for the tins
• 450g self-raising flour
• 2 tsp baking powder
• 8 eggs, lightly beaten
• Finely grated zest of 2 large unwaxed lemons
• 450g golden caster sugar
• 4 tbsp elderflower cordial

For the elderflower cream:
• 1.2kg ripe, even-sized
• strawberries, cleaned, dried and hulled
• 2 tbsp golden caster sugar
• 1 tsp vanilla extract
• 600ml double cream
• 8 tbsp elderflower cordial

Method
Preheat the oven to 180°C/fan 170°C/350°F/gas mark 4. To make the three-tiered cake, take three 20cm round sandwich tins. Butter the tins and line the bases with baking parchment. If you have only two tins, then make the cake mixture and divide it evenly into three batches, baking the third as soon as a tin becomes free.

For this cake, I use an electric mixer and beater attachment, but you can use a food processor, or a bowl, add the butter, eggs, lemon zest and sugar, and beat well, adding the cordial towards the end. Be careful not to over-mix, as you want a light cake.

Bake for 30-35 minutes, or until a skewer emerges clean. (To halve the recipe, bake in two 20cm tins for 20-25 minutes.) Remove from the oven, leaves for a couple of minutes, run a knife around the rim to loosen the cakes from the tins and turn out on to a wire rack. Remove the papers and leave to cool completely. Trim the cakes flat.

For the filling and decoration:
Slice 400g of the strawberries and toss in a bowl with the sugar and vanilla, leave all the flavours to mingle for 30 minutes.

Whip the cream until soft peaks form, adding the cordial slowly just as it begins to thicken. Place one cake on a cake stand and spread with a layer of cream and half the slice strawberries. Repeat with another cake, a layer of cream and the remaining sliced strawberries. Top with the last cake. Spread the remaining cream all over the top and sides.

Take the best-shaped strawberries and cut 10-12 in half. Place the halved strawberries, cut side up in a circle around the edge of the cake, and pile up the rest in the centre. Cut the remaining strawberries into slices – or in half – and press into the cream all around the sides.

Ingredients:
For the cake:
• 200ml soya or almond milk
• 20ml cider vinegar
• 180g self-raising flour
• 20g ground almonds
• 200g caster sugar
• ¼ tsp salt
• ¼ tsp bicarbonate of soda
• ¼ tsp baking powder
• 80ml vegetable oil
• 1 tablespoon vanilla extract
• 1 teaspoon almond extract

For decoration:
• Raspberry Jam
• Toasted almond flakes
• Glacé or fresh cherries
• Almond icing.

Makes: 12 large cupcakes, about 24 fairy cakes or 48 mini ones

Ms Cupcake’s vegan Bakewell tart cupcakes

Method
Mix the soya milk and vinegar together and leave to sit for 10 minutes. Preheat oven to 180°C/350°F/Gas Mark 4. Line your muffin tray with muffin cases.

In a bowl mix by hand the dry ingredients until fully combined. Add to the bowl the soya milk mixture, oil, vanilla and extract. Using a metal spoon quickly mix together until just combined (about 10 seconds). The mixture should still be a bit lumpy, so be careful to not over-mix! Tap the bowl onto the work surface to halt the raising agents from working too quickly (you will see the bubbles pop.)

Using an ice-cream scoop or a spoon, evenly place the batter into the lined muffin tray and tap the filled muffin tray on the work surface to pop the bubbles again.

Place in the oven and bake for about 15 minutes. Cool on a wire rack in the muffin tray for 10 minutes and then remove cupcakes from the muffin tray and finish cooling them on the wire rack until room temperature.

Decoration:
Once your cupcakes are cooled, spread a big dollop of jam on top of the cupcake and then pipe your almond buttercream on top to hide the jam below. Decorate using toasted almond flakes and top it all off with either a fresh or glace cherry.

Almond icing:
Using an electric mixer (or a handheld mixer), whip together the margarine, vegetable fat and vanilla until creamy (about 1 minute). Add half of the icing sugar and continue mixing (slowly at first and then bringing up to speed). Mix until combined. Add the rest of the icing sugar and mix while dripping in the soya or almond milk until it is a smooth consistency. If the icing is too firm, then add a bit more milk and mix again.

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Wine & dine at The Alice

Liz Nicholls

food

It’s bottoms-up time down the rabbit hole! To celebrate English Wine Week (18th – 26th June) and to champion English producers, The Alice – Oxford’s all-day dining restaurant and bar set within The Randolph Hotel by Graduate Hotels® – is hosting a series of intimate Wine and Dine events and a special Wine Flight tasting menu in collaboration with Balfour Winery and Coates & Seely.

Taking place on Tuesday 21st June at 7pm, The Alice will be collaborating with Coates & Seely, a quintessential English Sparkling Winery to co-host a fun, blind tasting of French vs English Sparkling Wines. Hosted in The Alice’s beautiful private dining room, each wine will be paired with a curated four-course dinner by executive chef Chris Emery, including canapés to start.

Tristram Coates from Coates & Seely (representing England) and Gemma from Palmer & Co (representing France), will guide guests through the four-course dinner as they blind taste a range of sparkling wines. There will also be plenty of time to learn more about English Wines as they share stories and history of Sparkling Winemaking, before the sparkling wines are revealed at the end of the meal for the moment of truth.

Guests will be treated to a selection of seasonal canapés, followed by four-courses including tempting dishes of Roast Quail with melted onions & morels and a Strawberry, Champagne Syllabub & Verbena Tart.

For more information and to book, please visit the link here. Tickets are £95pp. A vegetarian menu is also available.

Wine & Dine Series at The Alice: Best of Balfour Wine Pairing Dinner

Taking place on Thursday 23rd June at 7pm, The Alice will be collaborating with award-winning Balfour Winery to host an exclusive Wine & Dine four-course dinner curated by Executive Chef Chris Emery, showcasing the best of seasonal British produce and English wine.

Hosted in The Alice’s whimsical private dining room, Janina Doyle, Brand Ambassador of Balfour Winery, will guide guests through the menu as they enjoy each course paired with a sparkling, white or red wine. There will also be plenty of time to learn more about English Wines as she shares the story of the wine harvest and history of Balfour Wine.

Guests will be welcomed with a selection of canapés, followed by a special four-course menu, each course paired with a Balfour wine. Guests can expect dishes including Sole Agnolotti, Sorrel Butter Sauce & Exmoor Caviar paired with Springfield Chardonnay 2018 and Romney Marsh Lamb, Melted Onions, Girolles & Peas paired with Luke’s Pinot Noir 2020.

For more information, including detail on the celebrated Balfour Winery and to book, please visit the link here. Tickets are priced at £75pp. A vegetarian menu is also available.

Introducing The Alice’s Wine Flight Trio

To celebrate English Wine Week, The Alice is also showcasing a limited selection of English wines from Balfour Winery, set on the beautiful Hush Heath Estate. Surrounded by ancient woodlands and wildflower meadows, Balfour was one of the first to be awarded the WineGB Sustainability Certification.

Available throughout the month of June in the main restaurant, guests who dine at The Alice will be able to enjoy an exclusive wine flight trio from Balfour Winery, priced at £12, including Balfour Skye’s Chardonnay, Nannette’s Rose and Luke’s Pinot Noir.

For more information and to book, please visit The Alice’s website here.

June recipes: Heavenly honey

Round & About

food

Header photo credit: Comvita Manuka Honey and nutritionist Caitlin Rule

Manuka honey is not only good for your gut and your skin but its soothing properties can also help your overall wellbeing, not to mention it tastes delicious in any number of recipes, try these courtesy of Comvita Manuka Honey

Prawns with Honey, Garlic & Brown Butter Chilli Jam
Photo credit: Comvita Manuka Honey and Holy Inglis @THEHEALTHYHUNTER

Ingredients:

• 1kg green prawns, weighed whole
• 50g butter
• 2 tbsp Comvita UMF 5+ Mānuka Honey
• 4 cloves garlic, crushed
• 1 red chilli
• 1/4 cup finely chopped chives
• 1/2 tsp lemon zest
• 1 tsp salt
• 1 tbsp lemon juice plus extra lemon for serving
• 1 tbsp extra virgin olive oil plus extra for cooking
• Extra lemon zest and salt flakes for serving

Prep: 30-40 minutes | Cooking:  25-30 minutes | Serves: 4

Method

Shell and de-vein prawns. Slicing them down the back so they curl up as they cook.

Place butter in a small saucepan, melt and continue cooking until it smells nutty and the milk solids have turned brown. Remove from heat and allow to cool for five minutes.

Cut the chilli in half. Finely chop one half and finely sliced the other.

Mix together the garlic, finely chopped chilli, all but one tablespoon of chives, Mānuka honey, lemon zest, salt and oil. Then slowly stir in the brown butter.

Pour half this mix over the prawns and toss to coat. Set aside to marinade for at least 10 minutes.

Add the lemon juice to remaining marinade.

Mix together one teaspoon each of lemon zest and salt flakes and set aside with the sliced chilli and remaining chopped chives. This will be used to garnish.

Heat a large pan on medium heat add a drizzle of oil. Once hot add the prawns in batches. Cooking for one minute each side, they should be golden brown. Once cooked add all the prawns back to the pan and pour over remaining sauce. Toss to coat, the sauce should quickly caramelise.

Remove from the heat and serve scattered in your prepared garnish. Drizzle with extra Mānuka honey and serve.

Strawberry Carrot Breakfast Cake

Ingredients:

For the cake:
• 2 cups (180g) grated carrot
• 1 cup (125g) chopped strawberries (fresh or frozen)
• 1 tsp vanilla extract
• 1/4 (85g) cup Comvita UMF 5+ Mānuka Honey
• 2 eggs
• 1 cup (150g) quick oats
• 2 cups (190g) almond flour
• 2 tsp baking powder
• 1/4 tsp salt

For the coconut honey frosting:
• 2 tbsp melted coconut butter
• 1 tsp Comvita UMF 5+ Mānuka Honey
• 2 tbsp milk of choice

Prep: 10 minutes | Making: 25-30 minutes

Photo credit: Comvita Manuka Honey and nutritionist Caitlin Rule

Method

Preheat the oven to 160°C / 320°F.

Grease and line a mini loaf pan or square baking pan with baking paper.

Combine the wet and dry ingredients together, then fold in strawberries.

Spoon the mixture into the loaf pan and top with extra diced strawberries.

Bake for 25-30 minutes or until toothpick inserted comes out clean. (Bake for 40-45 minutes for a larger pan).

Mix together the frosting ingredients then drizzle on top and enjoy.

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Festival fun for all

Liz Nicholls

food

Festivals are back on! Yes, after two fretful years of disrupted fun & frolics, there’s a summer sizzler of festivals ready to rock your world, whatever you’re into… writes Liz Nicholls

Close your eyes and imagine you’re in your happy place… Maybe you and your tots are wafting amid rainbow bubbles, singing along to Justin Fletcher, deluxe doughnut in hand? Are you waiting for the bass to drop beneath the strobe lights as the stage is set for Pete Tong or Orbital? Supping a craft ale getting crafty on your village green? Getting grimy at Reading..? We all have different ideas of a good time.

Whatever your jam, there’s a festival for you.

The excitement among musicians, as well as everyone involved in the festival scene, is palpable

Ronan Keating, who stars at this year’s Cornbury, tells us: “It’s just great to be back on stage with my band again. After the last couple of years I think everyone feels a huge sigh of relief that we can all get back together again to do something we truly love. I was due to perform at Cornbury in 2020 but understandably everything had to be moved. It’s a great line-up with Bryan Adams, James Blunt and then me on the Sunday. I was lucky to be able to release two albums during the pandemic, Twenty Twenty and Songs From Home.

“It will be great to be back on stage and play some of the new tracks along with all the hits from my solo years as well as a few of the great Boyzone hits that everyone loves. I’m still loving being live on Magic Radio every week day morning, along with Harriet Scott, and you’ll still be able to see me each week on the sofa co-hosting The  One Show. I feel very lucky to be in people’s homes across the UK each day on TV and radio but finally  being back on stage is the thing that’s making this year so special.”

Kaleidoscope – credit Lloyd Winters

So, here’s a round-up of the big & small gems which are all set to dazzle between now & the end of summer…

The Investec International Music Festival celebrates composer Ralph Vaughan Williams’ 150th birthday and strong local connections with world-class concerts, walks and talks across the Surrey Hills, 5th-14th May. Featuring Sitkovetsky Trio at Charterhouse in Godalming, Modigliani Quartet & cellist Gary Hoffman with Wu Qian at Cobham’s Menuhin Hall, and clarinettist Michael Collins with an all-star chamber ensemble at RHS Garden Wisley. Please visit iimf.co.uk

Cookham Festival in Bucks is a celebration of the arts by the village for the village, 6th to 22nd May. You can enjoy music, spoken word, workshops, kids’ fun, sculpture & more; visit cookhamfestival.co.uk

Are You Listening? Alfie Templeman, Pip Blom, Pixey & dozens more will rock Reading in aid of Mencap on 7th May; areyoulistening.org.uk. And there are classical delights aplenty at Newbury Spring Festival, 7th-21st May; newburyspringfestival.org.uk

Join beloved local legend Tom Kerridge & his foodie friends for Pub In The Park Marlow, 12th-15th May, for Rag’n’Bone Man, Sister Sledge, Sophie Ellis-Bextor & lots more talent; pubintheparkuk.com. And if you love the 1980s, Let’s Rock the Moor in Cookham on 21st May offers Wet Wet Wet, Squeeze, The Selecter, Jason Donovan, Sonique & more; letsrockthemoor.com

Family & planet-friendly WOOD returns to Ipsden near Wallingford, 20th-22nd May; woodfestival.com

Amesbury Arts Festival has two performances open to the public: Scouting for Girls, Indie-pop, 25th May, 7.30pm, and live stand-up comedy from Iain Stirling on 26th May, 7.30pm. Both be held in the school’s magnificent grounds in Hindhead. But tickets via EventBrite, visit amesburyschool.co.uk/artsfestival2022

Celebrate Britain’s rich musical heritage

The 15th English Music Festival at Dorchester Abbey, 27th-29th May, stars Coleridge-Taylor’s Violin Concerto, Holst’s The Cloud Messenger, Vaughan Williams’s Willow Wood sung by Roderick Williams; a song showcase by Havergal Brian; and A Garland for the Queen, commissioned specially for the Jubilee. englishmusicfestival.org.uk

“Probably the finest free music and beer festival in the world…” Rokefest will rock The Home Sweet Home in the glorious Oxfordshire countryside, 27th-29th May, starring Bottle Kids, The Skandal, the MFU & more, all for great causes; rokefest.com

Among the many festivals DJ Yoda, AKA Duncan Beiny, will perform at this year is the fabulous Great Estate in Cornwall, 2nd-5th June which also stars Manic Street Preachers, Electric Six, The Sugarhill Gang and more; greatestatefestival.co.uk. The turntablist is looking forward to this summer…. “Oh god I’m champing at the bit!” he says. “If anything I feel a bit nervous about it.  I’m even seriously getting myself in physical shape for it with diet and exercise. The pandemic ruled travel out for ages which was grim for me; I’m looking forward to getting to New York, Austria, Portugal, Ireland. Kaleidoscope festival at Ally Pally is near where I grew up so I’ll see a lot of old friends, that will be really special for me. Musically there’s Mostly Jazz in Birmingham [8th-10th July; mostlyjazz.co.uk]. Standon Calling [Hertfordshire, 21st-24th July; standon-calling.com] is always good, Y Not? is always good… [Derbyshire, 29th-31st July; ynotfestival.com]. It’s going to be week-in, week-out party times. As a DJ I’m constantly checking out new artists. My favourite rappers at the moment are Roc Marciano and Your Old Droog and I really rate the singer Grace Lightman. I love seeing other acts at festivals so this quest lives in my head very much, I can’t wait!”

Jubilee joy awaits at Shynefest at Merrist Wood College in Worplesdon, on 3rd & 4th June. The Lightning Seeds top the live music bill & you’ll find bucketloads of family-friendly fun such as escape room games & animal encounters, food, plus there are camping & glamping options; shynefest.uk

Enjoy a folk, doo-wop & jive weekend at the Fleur De Lys in East Hagbourne near Didcot, 3rd-5th June; thefleurdelyspub.co.uk

And Wychwood Festival will rock Cheltenham racecourse, 3rd-5th June, with Sophie Ellis-Bextor, Levellers, Boney M, comedy, a kids’ lit fest, headphone disco & idyllic camping beneath the Prestbury Hills; wychwoodfestival.com

Hampton Court Palace Festival offers legends including Elbow, George Benson, Jack Savoretti, Ministry of Sound classical mash-ups, The Human League, Crowded House, Michael Ball & Alfie Boe, 8th-16th June. With Fortnum & Mason picnics & bouji hospitality packages, this is a classy affair… hamptoncourtpalacefestival.com for all you need to know.

Richard Dawkins (on defying gravity), Delia Smith, Jarvis Cocker, David Miliband, William Dalrymple & David Olusoga are some of the mind-expanding stars at KITE, a new festival of ideas & music in Kirtlington, near Oxford, 10th-12th June, with Grace Jones, no less, topping the music bill! kitefestival.co.uk

All hail the return of The Isle of Wight Festival!

The iconic shindig just over the Solent stars Lewis Capaldi, Madness, Nile & Chic, Kasabian, Pete Tong, Muse & more, 16th-19th June. isleofwightfestival.com

Blenheim Palace is the superb backdrop for the Nocturne Live performances from the likes of David Gray, Lionel Richie, Simply Red, Simple Minds & UB40 starring Ali Astro, 16th-19th June; nocturnelive.com

Beacon Festival returns to raise funds and spirits in Watlington on 17th & 18th June, with a Queen tribute, Noble Jack, Kioko, Fontana, SkaSouls UK, Chic to Chic and lots more across four stages. Over the last decade the eco-friendly festival with a free shuttle bus & camping has raised more than £25,500 for local charities; beaconfestival.net

We can’t not mention Glastonbury in a festivals special… If you’re lucky enough to have bagged a golden ticket, at the end of June, you can enjoy Paul McCartney, Billie Eilish, Diana Ross and legions more… If not, watch from the sofa!

Fancy a little opera? After wowing thousands since 2018, Scherzo Ensemble return to Longhope Opera in Newton Valence, near Alton, 2nd & Sunday, 3rd July, to perform L’elisir d’Amore by Donizetti. longhopesummeropera.com

A$AP Rocky & Tyler, the Creator star at Wireless Crystal Palace, 1st to 3rd July and Cardi B & Nicki Minaj at Finsbury Park (8th-10th July); wirelessfestival.co.uk. And BST Hyde Park is the glorious setting, 24th June to 10th July, for Pearl Jam, Robert Plant, Pixies, Stereophonics, Rolling Stones & more, bst-hydepark.com

Haslemere Fringe Festival, 1st-3rd July, has music, comedy, dance and more, 1st to 3rd July. Sleeper, Sophie Ellis-Bextor & The Feeling will star, along with so many more stars, at this community highlight with heart; haslemerefringe.co.uk

A trip to Devon is always a mood-booster

Powderham Castle near Exeter is the suitably stunning setting, on Sunday, 3rd July, for A Perfect Day. The line-up will include our former cover star & crush David Gray performing his White Ladder 20th anniversary Show, James Morrison, Tom Odell, Gabrielle, The Shires & Wildwood Kin; aperfectdayfestival.com

Morcheeba, Sugar Hill Gang, Badly Drawn Boy, DJ Format & many more will dazzle at Readipop in Caversham, 8th-10th July. Established in 1998, party while helping vulnerable young people and older folk, as well as aspiring artists; readipop.co.uk

Hugh Phillimore has confirmed that it’s officially the final Cornbury (sniff) at The Great Tew Park, 8th-10th July. And it’s a fittingly great line-up starring Bryan Adams, James Blunt, the aforementioned Ronan Keating, The Darkness, The Magic Numbers & many more; cornburyfestival.com

And if you’ve got a ticket to sold-out “Godfather of the small festival scene,” Truck in Steventon enjoy Sam Fender, Blossoms, Kelis, Black Honey & more; see truckfestival.com for resales.

Pete Tong, Craig David, Katherine Jenkins, Jack Savoretti & Tom Jones are among the legends at the smart riverside Henley Festival 6th-10th July; henley-festival.co.uk. Get your glad rags on!

Henley Festival

Our very witty cover star James Blunt will star, alongside Cameo, the Specials, Human League & more at the stunning Rochester Castle Concerts in Kent 6th-9th July; rochestercastleconcerts.com

Reef, The Hoosiers, the Leylines & Dodgy will star at Fi.Fest in Maidenhead on 9th July; fifest.co.uk. And arrive thristy for Twyford Beer Festival, which is alweays fun, and raises money for male cancer charity Orchid, 10th & 11th July; twyfordbeerfest.co.uk

On 16th July head to Newbury to enjoy Weatherby’s Super Sprint Day & Party in the Paddock with the one and only Craig David; newburyracecourse.co.uk

Set within the stunning Henham Park in Suffolk, let your curiosity guide you at Latitude, 21st to 24th July. This East Anglian wonderland offers great music, dance, comedy, poetry, theatre, literature, family fun and wellness such as wild swimming and paddleboarding. This year’s line-up includes Foals, Groove Armada, Fontaines DC & many more; latitudefestival.com

Pennfest near Beaconsfield is one of our favourites here at Round & About Towers The funfest on 22nd & 23rd July has another banging line-up to rev up the Bucks countryside, including Clean Bandit, Sugar Hill Gang, Rudimental, Grandmaster Flash, Shola Ama, The Hoosiers & more; pennfest.net.

Enter our competition to win Pennfest tickets!

Kaleidoscope lands at Alexandra Palace on Saturday, 23rd July, with Orbital, Happy Mondays, Dom Joly, a circus, theatre & more… And Patty Smith will star, alongside Nadine Shah, at Higher Ground, also at Ally Pally on 24th July; higherground.london

Beloved Berkshire beauty Marvellous will offer mighty more tribute acts & fun, 23rd & 24th July in Hurst; marvellousfestivals.com.

WOMAD letters – credit Brenna Duncan

WOMAD, the World of Music, Arts and Dance Music festival, returns to delight Charlton Park near Marlborough, 28th-31st July. Kae Tempest, A Certain Ratio, The Dhol Foundation, Greentea Peng & Nitin Sawhney will star; womad.co.uk

Curated by Josie & Rob Da Bank, Camp Bestival at Dorset’s Lulworth Castle. This year’s line-up includes Rag ‘n’Bone Man, Rudimental, Earth, WInd & Fire, Example, a DJ set from Faithless, Mr Tumble, spas, workshop, and lots of family fun, 28th-31st July; dorset.campbestival.net

Cornbury Park is the wondrous setting for the thrilling Wilderness Festival, 4th-7th August. Wellbeing, theatre, thought-provoking workshops and more will keep you stimulated, and Underworld, Years & Years and Roisin Murphy are some of the gems on the musical line-up; wildernessfestival.com

The brilliantly bonkers Boomtown Fair team are building the Main City for a revitalised living theatre festival on the theme of The Gathering, 10th-14th August in Hampshire’s Matterley Estate, boomtownfair.co.uk

Enjoy wings, wheels and steam with your bands with Retrofestival in Newbury, 12th-14th August; retrofestival.co.uk

Billy Ocean, Cast, Del Amitri, Stereo MCs & The Christians will star at Weyfest, the boutique festival held in Tilford near Farnham since 2007. This year’s family-friendly highlight 19th-21st August will rock The Rural Life Museum, with dancing Daleks, Laserquest, “posh loos” & great food; weyfest.co.uk

Stowaway Festival

Another Bucks beauty, Stowaway near Buckingham will star Orbital, a DJ set from Quantic, Norman Jay, Erol Alkan, The Staves, Roni Size & more, 19th-21st August; stowawayfestival.co.uk.

Enter our competition to win Stowaway tickets!

And Rewind South in Henley 19th-21st August will star Holly Johnson, Kim Wilde, The Human League and Pat Sharp; south.rewindfestival.com

Reading (& Leeds) is back to rock the August bank holiday. Arctic Monkeys, Dave, Rage Against The Machine, Megan Thee Stallion, Joy Crookes, Run the Jewels, Griff, Pale Waves & Wolf Alice star; readingfestival.com/tickets

Still rocking near Thame after 58 fun-filled years, Towersey Festival brings you comedy, music & fun, 26th-29th August; towerseyfestival.com

Love cars, love music? Then you’ll love cinch presents CarFest, the family music & motoring festival founded by Chris Evans in 2011, that raises fun levels and funds for children’s charities. Catch Paloma Faith, Rag’n’Bone Man, Kaiser Chiefs, Steps & so many more at Laverstoke Park, 26th-28th August, carfest.org

Finally, 2nd-4th September, community favourite Bunkfest in Wallingford will serve up its beloved brew of music, dance & beer; bunkfest.co.uk

Tell us your local news here

May recipes: Green queens

Round & About

food

We’re celebrating the green goodness with two brunch recipes to herald Alresford Watercress Festival

Kedgeree with Watercress

Ingredients:

• 100ml Whole Milk
• 2 smoked haddock fillets
• ½ tbsp olive oil
• ½ Onion, chopped
• Small piece ginger, grated
• 1 garlic clove, minced
• ½ tsp turmeric
• ½ tsp curry powder
• 100g basmati rice
• 2 eggs
• 80 watercress, chopped finely

Prep: 10 minutes | Cooking:  30 minutes | Serves: Two people

The origins of ‘Brunch’ are unclear. Some food historians think the meal has its roots in England’s hunt breakfasts – lavish multi-course meals that featured such treats as chicken livers, eggs, meats, bacon, fresh fruit, and sweets.

Others believe Sunday brunch derives from Victorian times when staff were given the Sabbath off and they left their lords and masters with enough food to graze on throughout the day while, yet others look to 1930s New York and the abundance of dining spots for the origins of classic brunch dishes from eggs Benedict to bagels and lox.

So, indulge that weekend feeling! Chow down on this fantastic brunch recipe at your leisure and revel in easy, comforting food.

Method

Heat the milk and around 50ml of water in a large pan on a low heat. Add the fish, skin-side down, and poach for around 5 mins. Remove carefully and flake it – set aside and reserve the liquid for later.

Heat the olive oil in a large frying pan and fry the onion before adding garlic, ginger, turmeric and curry powder. When the onion is soft, add the rice and let it soak up the flavours in the pan.

Make the reserved poaching liquid up to around 150-200ml with water before adding it to the pan. Simmer for around 10 minutes.

Boil the eggs for around 6 minutes – this should give you a gooey yolk (boil for longer if you prefer.)

Once the rice is cooked, stir through the haddock and watercress. Quarter the cooked eggs and place on top to serve.

Mushroom & Watercress French Toast

Ingredients:

• 2 Slices thick crusty bread
• 1 egg
• 100g mushrooms, halved
• 1 clove garlic, minced (optional)
• 80g Watercress, chopped
• 50g grated Swiss cheese
• Butter

Prep: 10 minutes | Making: 10 minutes | Serves: One person

This is another fabulous tasty quick brunch recipe, perfect for a lazy Sunday morning or indeed a snack whenever you fancy.

Method

In a bowl, beat the egg and add a little salt & pepper. Dip the bread in, covering both sides.

Heat some butter in a frying pan over a medium heat and fry the eggy bread for a couple of minutes, flip it and sprinkle the grated cheese on the side that is cooked so it melts.

Meanwhile, heat a knob butter in a pan over a medium heat (add garlic if using), cook the mushrooms. Add the watercress as the mushrooms start to brown and cook for no longer than a minute, so that the watercress has just wilted.

Serve the mushrooms and watercress on top of the cooked bread with lots of black pepper.

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See our other recipes

Beacon Hill Beer Festival is back!

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food

After two years the popular beer festival returns to Hindhead Royal British Legion Club with an amazing array of beers for you to enjoy

Get a head start on the Platinum Jubilee celebrations by sampling a selection of beers themed around the occasion, as well as a selection of British ciders, and a handful of international lagers as part of the Beacon Hill Beer Festival.

On Friday 13th May from 5pm we will be open to everyone to kick off the celebrations with live music from The Bierkeller Boys, a Bavarian Oompah band who are ready to get everyone on their feet with plenty of clapping, swaying and thigh slapping.

Saturday 14th won’t be any less exciting! Organizers say: “We open at 1pm for an afternoon of beer, lager and cider tasting. Shortly followed by what is sure to be a fiery FA Cup Final with Liverpool vs Chelsea on our big screen, with Liverpool aiming to become the first English team to win the quadruple, so we are sure to be in for an exciting game before we get right into the evening. There will be live music from The Noize to get us up on that dance floor for the night.”

An incredible weekend awaits at Hindhead Royal British Legion, Beacon Hill Road, Hindhead, GU26 6QB with a variety of breweries already lined up to take part:

Breweries:

Brolly Brewery

Crafty Brewery

Greene King

Longdog Brewery

Siren Craft Brewery

Surrey Hills Brewery

TripleFFF

Windsor & Eton Brewery

Elusive Brewery

Flack Brewery

Ciders supplied by:

Hogs Back Brewery

Mr Whiteheads Cider Co

Lagers from around the world:

Kirin (Japan); Pacifico Clara (Mexico); Moosehead (Canada); Sagres Export (Portugal), and Tusker (Kenya).

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New Guildford Festival – ShyneFest

Round & About

food

Family-friendly, live music festival with kids activities, entertainment, camping, glamping, silent disco, bars, food stalls, escape rooms, animal encounters and loads more!

Join ShyneFest on the 3rd – 4th June at their new venue, Merrist Wood, for a weekend of live music from Lightning Seeds, Jesus Jones, The Farleys and loads more, including top tribute band Guns2Roses!

Upgrade to boutique glamping tents for proper luxurious camping, have a kickabout, play giant chess, enjoy some rides, eat delicious food and have a cocktail or a pint from one of their bars.

This will be their 5th year and it is going to be the biggest and best yet!

See the lineup

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April recipes: Feed your family

Round & About

food

Say bye-bye to boring dinners with exciting recipes from Chefs In Schools, by Nicole Pisani & Joanna Weinberg

Nerissa’s butternut squash cake

Ingredients:

• 125g/4½oz unsalted butter
• 125g/4½oz golden caster sugar
• Two free range eggs
• 200g/7oz cooked butternut squash
• 250g/9oz self-raising flour
• One teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• Edible flowers, to decorate

For the icing

• 100g/3½oz unsalted butter, at room temperature
• 100g/3½oz soft light brown sugar
• 85g/3oz maple syrup
• 220g/7¾oz cream cheese

Prep: 15 minutes | Cooking:  45 minutes | Serves: 8 people

“This recipe is one we share with every school we work with,” writes Nerissa Buckley, school chef trainer.

“It was developed out of necessity but became a hit. I was at a school one day and we needed a cake ASAP for lunch. We like to get as much fruit or vegetables to our cakes as we can and I was hunting around for some to put in, when I remembered we were baking butternut squash whole in the oven for the next day. It was a lightbulb moment… and what a yummy result.”

Method

Preheat the oven to 180°C fan/200°C/400°F/gas mark 6 and line a 20-cm/8-inch cake tin with reusable baking paper. In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, and beat again until pale and creamy.

Add the cooked squash, flour and spices and gently fold in to combine. Pour the mixture into the lined tin and bake in the oven for 45 minutes until lightly golden on top and a knife or skewer inserted into the centre comes out clean.

Make the icing while the cake is cooling: beat the butter, sugar and maple syrup (an electric beater makes this easier) until light and airy, then add the cream cheese, a quarter at a time.

Continue to beat for about two minutes until smooth and thick.

When the cake is completely cool, smear all over the top and sides. Decorate with edible flowers.

Ingredients:

• 400g/14oz hummus
• 24 baby vegetables for “planting” e.g. radishes,  carrots (with leaves if possible), baby cucumber and  tenderstem broccoli, trimmed and peeled, with tops on, or cut into small spears
• Flatbread, to serve

For the ‘black soil’

• 75g/2¾oz stale, good-quality bread
• Olive oil
• 75g/2¾oz black olives, pitted
• 50g/1¾oz pumpkin seeds
• One teaspoon cumin seeds
• Generous pinch of chilli flakes

Prep: 5 hours (drying time) | Making: 10 minutes | Serves: 4-6 to nibble on

EDIBLE GARDEN

“he first time Oli and I made the Edible Garden, a Nopi classic, for Gayhurst School was just an epic moment for me – educational, beautiful, joyful, with the kids all eating vegetables. It was everything in one moment and I remember thinking that we were on to something here.” Nicole Pisani.

For this recipe you’ll need two small loaf tins or other vessels deep enough to “plant” the veg into – tumblers or squat mugs also work.

Method

First make the “black soil”: preheat the oven to 100°C fan/120°C/250°F/gas mark ½. Toss the stale bread in a little olive oil and arrange with the black olives on a baking try and pop into the oven (turned off) to dry out for four or five hours. Place a dry frying pan over a medium heat and toast the seeds and chilli flakes until fragrant. Transfer to a blender with the dried olives and bread and blitz together.

Tip the mixture back onto the baking tray and rub the soil together to feel if it is dry enough. If not, return to the low oven for an hour or until dry.

Divide the hummus between the loaf tins. Scatter over the black soil and plant in the veg. Serve with flatbread.

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Pizzeria Campana: A taste of Italy

Karen Neville

food

A truly authentic pizza restaurant and take away opens on March 19th at The Shed, Bordon

Pizzeria Campana is not another pizza chain outlet but a real family business bringing the taste of Campania (the Italian region where Naples is located) into the heart of Bordon with traditional Italian pizzas.  

Gareth Turner, one of the Pizzeria Campana team is thrilled to be opening: “It started as a simple dream – to create a truly Italian style pizza oven stocked with wood, fired up and ready to bake a pizza, which has been lovingly handmade from a carefully crafted authentic recipe and topped with the finest, freshest ingredients.” 

“Open 7 days a week, for lunch and evening service, Pizzeria Campana will take you on a culinary trip to Italy. Our friendly family team members will be ready and waiting to bring the authentic Italian style pizza restaurant (collection and delivery) into the heart of Hampshire. 

Whitehill & Bordon Regeneration Company is delighted to announce this new opening on Saturday, 19th March. In recent months The Shed has also welcomed new food restaurants/takeaways The Shack and Stuff’d as well confectioner Sweet Treats to its unique, authentic shared experience. 

With a range of artisan treats, home cooked food, arts & crafts, creative workspaces and great local entertainment The Shed features an array of the best local makers and creators. 

There are Markets every Wednesday and on two Saturdays a month, plus entertainment at The Cube and host of major events throughout the year, so there’s so much more on offer than in your average shed. 

Pizzeria Campana opening times:

Mon – Wed: 11am-9pm
Thu – Sat: 11am-10:30pm
Sun: 11am-7:30pm 

For more information about The Shed, businesses and events, visit: www.theshedwb.com  

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March recipes: Dinners for winners

Round & About

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We’re sharing three hearty recipes from The Hairy Bikers’ Everyday Winners by Si King and Dave Myers, published by Seven Dials, out now £22 hardback

Cumberland sausage pie

Ingredients:

• Eight Cumberland sausages (about 500g)
• 3 tbsp olive oil
• 15g butter
• One large onion, diced
• Two large carrots, diced
• Two celery sticks, diced
• 1 tbsp plain flour
• 2 tbsp tomato purée
• 100ml red wine
• 400ml beef stock
• 1 tsp Worcestershire sauce
• Two bay leaves
• One large thyme sprig
• 1–2 tbsp Cumberland sauce
• 1 tsp orange zest (optional)
• sea salt and black pepper

Topping

• 1kg floury potatoes, cut into chunks
• 30g butter
• One bunch of spring onions, cut into rounds
• 1 tbsp Dijon mustard (optional)
• 50ml single cream
• 100g Cheddar cheese, grated

Prep: 20 minutes | Cooking:  90 minutes | Serves: 4 people

Cumberland pie is similar to shepherd’s pie, so we thought: why not make a pie with Cumberland sausages for the full Cumberland experience? We’ve broken the sausages up into little balls so everyone gets a bite of banger satisfaction. Add the cheesy potato topping and this is a dish to be proud of.

Method

Skin the sausages. Divide each into four and roll each into a ball. Heat a tablespoon of olive oil and lightly fry until browned on all sides, then set aside.

Heat the remaining oil and butter in a large saucepan or a flameproof casserole dish. Add the veg and sauté for a few minutes, until well coated. Cover and leave to cook, stirring regularly, until tender – this will take at least 10 minutes.

Stir in the flour, then when it has disappeared, stir in the tomato purée. Turn up the heat and cook for a couple of minutes, stirring constantly, then pour in the red wine. Bring to the boil and continue to stir, then add the stock, sauce and herbs. Stir in the Cumberland sauce and orange zest, if using, then add the sausage balls. Season with salt and pepper.

Bring to the boil, then turn down to a simmer. Cook the sauce for 20 minutes, stirring to make sure it doesn’t catch on the bottom, until it has reduced a bit and thickened. Meanwhile, make the topping. Bring a large saucepan of water to the boil. Add potatoes, season and cook for 10–15 minutes until tender. Preheat oven to 200°C/Fan 180°C/Gas 6. Drain the potatoes and mash until smooth. Melt the butter in a saucepan and add the spring onions. Fry until they start to soften, then add the potatoes to the pan with the mustard, if using, and the cream. Beat together until well combined.

Put the filling into a pie dish or casserole dish. Spread the mashed potato over the top, then rough it up with a fork. Sprinkle with cheese. Bake for about 30 minutes until browned and piping hot.

If you’re a burgerholic like we are, you’re always on the look-out for something new. Here’s our latest incarnation of the veggie burger which has bags of flavour and a nice hit of chilli. Good served Mexican style with avocado and a dash of soured cream.

Ingredients:

• 2–3 tbsp olive oil
• One small onion, very finely chopped
• ½ red pepper, very finely chopped
• One small carrot, finely grated
• Two jalapeños, very finely chopped (include seeds)
• 3 tbsp coriander stems, finely chopped
• Four garlic cloves, finely chopped
• 1-2 tsp chilli paste or hot sauce (such as chipotle)
• 1 tbsp soy sauce
• 1 tsp ground cumin
• ½ tsp ground cinnamon
• 400g can of black, pinto or kidney beans, drained
• 50g cooked brown rice
• 75g breadcrumbs
• One egg
• Sea salt and black pepper

To Serve

• One avocado
• Juice of one lime
• Cheese slices (optional)
• Four burger buns
• Four lettuce leaves
• Four slices of red onion
• Soured cream (optional)
• Coriander leaves, to garnish
• Hot sauce

Prep: 20 minutes + 1 hour chilling | Cooking: 15 minutes | Serves: Four

Chilli bean burger (vegetarian)

Method

Heat a tablespoon of oil in a frying pan. Add the onion, pepper and carrot and cook until the onion is soft and translucent and the vegetables collapsed down and glossy, but dry. Add the jalapeños, coriander stems and garlic and stir for another couple of minutes. Stir in the chilli paste or hot sauce, soy sauce, cumin and cinnamon and season with salt and pepper. Set aside to cool.

Put the beans into a bowl and mash roughly – you want a mixture of textures. Add the rice, breadcrumbs, egg and the cooled vegetables. Season and mix.

Heat a little more oil in the frying pan, take a dessertspoonful of the mix and form it into a small patty. Fry on both sides and taste for heat and seasoning. Add more salt, pepper or chilli, if necessary. Form into four patties and chill them for at least an hour – this will help the flavour develop.

Remove patties from the fridge. Prep the avocado, toss in the lime juice and season with salt. Heat more oil in a frying pan and add the patties. Cook over a medium heat until a brown crust forms underneath. Carefully flip. If serving with cheese, add it to the burgers now and cover the pan to help the cheese melt. Lightly toast the buns, then layer up the lettuce leaves, onion, avocado slices, burgers, cheese, if using, and soured cream, if you like. Garnish with coriander leaves and serve with extra hot sauce.

Barley & Beetroot Salad (Vegetarian)

Ingredients:

• 100g barley, well rinsed (or farro)
• 1 tbsp olive oil
• 1 garlic clove, grated or crushed
• 150g salad leaves
• 200g green beans, topped, tailed and blanched
• 2 large cooked beetroots, Peeled and diced
• Small bunch of dills, leaves only
• Small bunch of parsley, leaves only
• Small bunch of mint, leaves only
• 50g walnut pieces, lightly toasted
• Sea salt and black pepper

Dressing

• 50ml buttermilk
• 1 tbsp olive oil
• 1 tbsp lemon juice or
• white wine vinegar
• ½ garlic clove, crushed or finely chopped
• 1 tsp honey

Prep: 10 minutes | Serves: 4 people

Barley is great in a salad like this or you can use farro – a super-healthy grain that has a similar nutty taste to barley and is quicker to cook. Whichever grain you use, this is a big earthy salad with plenty of flavour and texture. You could add some goat’s cheese, if you like.

Method

Put the barley in a saucepan, cover with cold water and leave to soak for half an hour. Drain and cover with fresh water, then season with salt and bring to the boil. Simmer for half an hour until the barley is cooked through – you want it quite al dente. Strain, drizzle with the olive oil and add the garlic. Leave to cool to room temperature.

If you prefer to use farro instead, cook according to the packet instructions, then dress with the olive oil and garlic.

Whisk the dressing ingredients together and season with salt And pepper. Taste and adjust the seasoning or sweetness as necessary.

Arrange the salad leaves on a large platter. Add the beans and beetroots, then drizzle over some of the dressing. Sprinkle over the herbs, barley and walnuts, tossing everything very lightly so the top layers combine well. Drizzle over the remaining dressing and serve.

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