Archive recipes

Ben Tarver’s  Japonica Quince Blend

Ben Tarver 26 Sep 2011
On the topic of sustainable refreshments I had a go at whizzing up a few Japonica quince over the weekend to make a very tasty drink.
Japonica Quince (Chaenomeles Japonica) is a popular, ornamental garden shrub with pink/red flowers in the spring and small green/yellow fruit in the autumn. They are nice to look at but also more importantly, edible and good. I have made quince jelly the last couple of years but have had enough of making Jellies this year so wanted to do something else. I had heard they make a good drink so thought I would give it a go.
It turned out well, tastes great mixed with Vodka but I’m sure Gin would be good or just fine as a nice refreshing drink on it’s own, maybe watered down a bit.

Give it a try, it’s really simple and there are loads hanging around decoratively at the moment just waiting to be eaten.
Suggested recipe and instructions below:

Japonica Quince Blend

Amounts per person:

1 x japonica quince
1 x teaspoon of sugar
Slosh of water to help with the mixing.
Chop the Quinces into quarters and whizz with a hand mixer
Add remaining ingredients and blend until smooth
Strain, sweeten and dilute to taste.
Add to a measure of spirit of your choice (optional)


Hazel’s Lemon & Rosemary Cake

Good to meet you today. That lemon and rosemary cake seemed to go down a treat! As promised, here’s is the recipe I based it on, and (underneath) how I made the vegan version I brought today. I’ve never met anyone who didn’t love it! Hazel

Nigel Slater’s Thyme and Lemon cake
200g butter
200g caster sugar
100g plain flour
½ tsp baking powder
100g ground almonds
4 large eggs
1 lemon
1 tsp thyme leaves (this never tasted strong enough to me and so I use rosemary now which seems to work better)

4 tbsp sugar
2 large lemons
½ tsp thyme leaves (I use rosemary)
You will need a 19cm x 9cm loaf tin lined with baking parchment
Set the oven to 160C/gas mark 3. Cream the butter with the sugar in a food mixer until pale and fluffy. Sift together the flour and baking powder, and mix with the almonds. Lightly beat the eggs, then fold them into the mixture in 2 or 3 sessions, beating them in thoroughly each time. If the mixture is looking as if it is about to curdle, stir in some of the flour.
Grate the zest from the lemon and mix it with the thyme leaves. Pound the two together with a pestle or some other heavy weight. Add to the cake mixture with the flour, baking powder and almonds. Spoon into the lined cake tin and bake for 45 minutes.

Vegan version:
I substituted the butter for vegan margarine, left out the eggs and used some soya milk to make up for the reduced liquid. Then I used around double the baking powder. Seemed to work!