Norman Miller picks out some fabulous places around Britain – from Perthshire to Somerset – that care as much about environmental ratings as they do stars.

Grove of Narberth, Pembrokeshire

Set just back from a stellar coastline of stunning sandy beaches and harbour villages, the Grove of Narberth is a proud member of Green Tourism UK, which gave the hotel its gold award in 2017 for a plethora of sustainable initiatives from owners Neil and Zoe Kedward. But there’s no skimping on atmospheric luxury, as you’d expect from a hotel in the upmarket Pride of Britain portfolio. Burnished wood panelling lifts many spaces, while displays of iconic carved Welsh spoons add a local design flourish. The acclaimed restaurant celebrates superb produce sourced within a 50-mile radius, while the historic market town of Narberth is just down the road, offering excellent design and food shops.

Solar panels supply electricity, while heating and hot water come from a biomass boiler. The hotel has dug boreholes to supply the entire premises with spring water free to all guests. All glass, plastic and paper is recycled, while cardboard is used for composting, along with garden and vegetable waste. The hotel has also planted substantial areas with trees to provide a sustainable source of wood, while reed beds treat foul water before it enters the surrounding environment. Wild meadows and ancient hedgerows also help nurture local wildlife.

Saorsa 1875, Perthshire

‘Dedicated to ethical luxury’ is how Saorsa 1875 describes itself, and it’s also the UK’s first hotel dedicated to a 100 per cent vegan lifestyle – from bold plant-based dishes in the restaurant to power supplied by Ecotricity, the UK’s first certified-vegan power supplier. And with intensive animal farming estimated to cause 15 per cent of global greenhouse gas emissions, that means something.

When animal rights organisation PETA voted this their best UK luxury hotel, they acknowledged fine style as well as fine ethics – 11 bedrooms decorated with designer wallpapers, chic chairs and plush fabrics, alongside plenty of artfully sourced second-hand retro style.
The setting is stirring too – a baronial Gothic Victorian mansion on the edge of the Highland village of Pitlochry within striking distance of iconic spots like Loch Ness. Pitlochry itself is a pleasing riverside town, where diverse attractions include the exotic Explorers Garden, the acclaimed Pitlochry Festival Theatre, and Atholl Palace Museum with its chronicle of life from the 1870s onwards.

The Green House, Dorset

Just a couple of blocks back from Bournemouth’s fine sandy beaches, this Grade II-listed Victorian villa showcases its sustainability commitments in myriad forms – from beehives installed on the roof to naturally fire-retardant wool carpets produced in nearby Salisbury.

Wood furniture at The Green House is crafted in the UK using trees felled in storms or by tree surgeons, while wallpaper is FSC-certified and made using vegetable inks. The bespoke luxury Hypnos beds utilise eco-friendly bamboo, all electricals are low-energy and they even recycle rainwater. Talking of water, solar heating helps keep that warm.

The hotel’s Arbor restaurant is arguably the best in town, complemented naturally by a strong commitment to sustainable sourcing based on fresh, tempting and seasonal ingredients from the local area.

Heckfield Place, Hampshire

This lovingly restored Georgian country pile provides a cosy historic hideaway in the Hampshire countryside within easy striking distance of London. Heckfield Place sits within 400 acres of secluded landscape gardens laid out in the 1820s and dotted with charming follies. Inside, the sympathetically restored interiors mix period furniture with contemporary amenities like a luxurious cinema space and a spa using all-natural products.

The sustainability ethos plays out subtly throughout the house. A biomass boiler provides heating, while natural British materials are widely utilised – such as rush headboards made by weaver Felicity Irons. Packaging is reduced through touches like ground coffee in the bedrooms stored in locally made ceramic pots.

This hotel also has its very own biodynamic farm, where guests can pitch in to help plant or harvest fresh produce, or just wander through kitchen gardens and orchards that supply the Marle restaurant and its inspiring menu overseen by top chef Skye Gyngell.

The Victoria Inn, Norfolk

An imposing flint building close to the vast swathe of Holkham Beach, The Victoria you see today rose as a coaching inn opened in 1837 – though other inns had stood here before. The spectacular nearby coast is a wonderland of dunes, vast strands and tidal marshes full of wildlife, dotted with historic towns including chic Burnham Market and the medieval pilgrimage village of Walsingham.

The inn received a Green Tourism gold award in 2017. Heating comes from a biomass boiler using wood from the surrounding sustainably managed estate, all lighting is LED, while everything that can be recycled is – from bottles to batteries. Food waste is collected to produce green energy via anaerobic digestion. Talking of digestion, the vast majority of produce at the inn’s outstanding restaurant is local, including venison from the deer herd in Holkham Park.

Number One Bruton, Somerset

In recent years, the arrival of sophisticated gallery spaces like Hauser & Wirth and Moorwood Art have made the Somerset village of Bruton a chic bohemian bolthole at the heart of one of England’s loveliest counties.

Number One Bruton is a 12-bedroom hotel with a glorious melange of historic architecture carved from buildings including a Georgian townhouse and a medieval forge. The style is simple and elegant, as well as pleasingly sustainable – think eco-conscious paints from Edward Bulmer and gorgeous hand-turned English oak beds featuring biodegradable mattresses. Add Arts & Crafts textiles, plentiful vintage furniture, and interiors fashioned using natural materials like jute and wool.

The Traddock, Yorkshire

Tucked away in a secluded Yorkshire Dales National Park village setting, The Traddock provides a perfect blend of sustainability and local community engagement with upscale cosseting. Five-star nearby natural attractions include the lush Forest of Bowland, the dramatic limestone amphitheatre of Malham Cove, plus plenty of walking trails.

The characterful Georgian house retains a host of 19th-century features including gorgeous antiques, while the excellent restaurant works wonders with the local produce – some grown on site.

A dizzying raft of sustainability initiatives have a local focus: paper waste is crushed and baled, then sold to a local recycler to raise funds which have helped keep the local swimming pool open, while cooking oil is collected by a local cooperative group to be recycled into biodiesel. The hotel’s heating and hot-water systems are powered by a sustainably sourced wood-pellet boiler, and cleaning products are ecologically based. Outside lights and signage are all low-energy, while garden cuttings and kitchen waste go into compost for the vegetable plot.

The post Pick an eco hotel for a planet-friendly UK break appeared first on Reclaim Magazine.

There’s something special about picking produce or flowers yourself, from the earth where they grow in a field, woodland or your own garden. Not only can you guarantee they’ll be deliciously fresh,

Strawberries

British strawberries peak in June and July, when summer sun makes them super-sweet. They’re high in vitamin C, folic acid and manganese, so they’re nutritious as well as delicious.

Visit: Find a fruit farm near you at pickyourownfarms.org.uk.

Top tip: Strawberries won’t last long once picked, so eat them quickly or preserve for the months to come.

How to use: Serve in the traditional way with cream, make jam or layer in jellies and cakes.

Elderflowers

Elderflowers grow on elder bushes and can be found in hedgerows around the UK from late May to late June. The best time to pick is on a warm sunny day, when the blooms are fully open.

Visit: Go to woodlandtrust.org.uk to help identify elderflower and useful recipes.

Top tip: Don’t pick if there has been recent rain, as lots of pollen gets washed away and they’ll be less flavourful. Ensure you pick from a high bush, away from any roads, for the cleanest flowers.

How to use: Make elderflower cordial, sorbet or ‘champagne’, or scatter the edible tiny white star-like flowers on desserts for elegant decorations.

Asparagus

British asparagus season runs throughout May and June, and while it’s a crop that’s grown nationwide, you can pick your own asparagus at farms throughout the UK too. It’s full of vitamin C, vitamin E and folic acid and can grow 25cm in 24 hours.

Visit: The Vale of Evesham in Worcestershire is famous for its asparagus growing and hosts the British Asparagus Festival every year (britishasparagusfestival.co.uk).

Top tip: If you pick your own asparagus, wear footwear with closed toes as the crop is grown in very dusty, sandy soil, and take a sharp gardening knife to cut the spears close to the ground, as snapping them by hand can be wasteful and tricky.

How to use: Steam, blanch, roast or grill the spears. Asparagus is very versatile but traditionally it’s boiled for up to 4 minutes and served with Hollandaise sauce and buttered bread.

Geraniums

Also known, more accurately, as pelargoniums, not only do these beautiful scented flowering plants look and smell lovely all summer long, the leaves and petals are edible too. Geranium essential oil (extracted from the leaves) is said to help alleviate stress and depression and can be rubbed on your skin as a natural insect repellent.

Visit: See more on buying and growing the many different geranium varieties at rhs.org.uk.

Top tip: Keep stems in water until you need to use the leaves or petals, otherwise they will wilt.

How to use: Decorate cakes and desserts with the petals and addthe  leaves to summer salads. Gardening guru Sarah Raven grows ‘Attar of Roses’ and ‘Sweet Mimosa’ pelargoniums especially so she can use the leaves to make a lemon and rose-scented cordial, and for adding to blackberry and apple pies and crumbles later in the year.

Lavender

Easy to grow in a garden bed, planter or window box, lavender comes in a huge range of varieties and will bring bees and butterflies to your garden as well as smelling gorgeous on a warm day. It’s prized for being a calming scent and has been used in many sleep-aid products as a result. You can pick your own, or buy fresh and dried lavender at farms.

Visit: There are numerous lavender farms across the UK to pick your own or take Instagrammable images of the beautiful purple fields! Try mayfieldlavender.com, cotswoldlavender.co.uk or thelavenderfields.co.uk.

Top tip: Pick lavender late in the afternoon, when the sun has had time to work and the scent and oils will be at their peak. Grow ‘Vera’, ‘Munstead’ or ‘Hidcote’ varieties for the best flavours.

How to use: Make lavender sugar by putting a few dried stems in your sugar jar to infuse, which you can then use for cakes, jams and desserts. Fill a small zip-up pouch or bag with dried lavender and place it under your pillow to help you sleep, or put it in a drawer to scent your clothes.

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The River Somme does more than wind through Amiens in northern France. It fragments and spreads out to create one of the urban wonders of the world in the shape of the Hortillonnages, a unique watery filigree whose myriad little channels create hundreds of tiny islands, ‘floating gardens’ cultivated and lived on since medieval times.

Today, the capital of the Picardy region relaxes off radar, its waterways complemented by a townscape of pleasing architecture lining the streets running off the main pedestrianised drag that runs through the heart of the town, from the train station to the steel-and-glass Palace of Culture (think concerts rather than exhibitions). Looming over the station, the striking Perret Tower is an icon of mid-century modernist architecture that for some time was considered Europe’s tallest skyscraper. Appealing 19th-century red-brick apartment blocks line many streets, complemented by centuries-older woody facades in enclaves like St Leu. Lovely details adorn buildings throughout the town, alongside surprises like the cluster of eye-catching art deco buildings on Rue Ernest Cauvin.

The star architecture turn, though, is Europe’s largest Gothic cathedral – the UNESCO-listed Cathedrale Notre-Dame d’Amiens – which has provided a ravishing landmark across the city since the 13th century. Its stunning facade is decorated with thousands of statues and carvings, from standard-issue saintly dudes to people going about ancient occupations like weaving, as well as stony depictions of ‘sins and virtues’. Inside, be properly awestruck by a nave twice the size of the piddling Notre-Dame in Paris.

The Museum of Picardy was the first purpose-built museum in France. Set inside a palatial edifice built over a decade in the mid-19th century, its collections range from 5,000-year-old Egyptian artefacts to modern art, including work by Francis Bacon and Picasso. There’s inventive curation too, with 21st-century pieces displayed alongside ancient works to strike up intriguing aesthetic discourses across the millennia.

For vintage hunters wanting their history in purchasable form, twice a year Amiens also hosts two of the largest antique flea markets in France. Known as the Rederie, there is a spring outing in April and then a wonderful autumn follow-up in October – expect up to 2,000 sellers, with stalls filling dozens of the town-centre streets.

To attract design-savvy visitors year-round, Amiens has also instigated two new monthly outdoor markets. Running from June to September, the Designer Market showcases work by over 50 local modern designers on Place Dufau near the cathedral, while on the third Saturday of each month from June to October, Les Puces Amienoises brings together around 20 leading antiques traders from around the region to sell everything from deco desirables to old textiles on Place Friant.

Must-see

• Maison Jules Verne The famed 19th-century author and adventurer Jules Verne fled Paris to settle in Amiens, where he wrote renowned novels such as Around the World in 80 Days and 20,000 Leagues Under the Sea. His elegant house at 2 rue Charles-Dubois is now filled with memories of his life and travels, and the 34 novels he wrote here.
• The Hortillonnages Carved from marshland in medieval times, this wondrous urban archipelago of around 1,000 miniature islands makes for a wonderful exploration by boat – though you can access certain sections on foot. Nose along 40 miles of slender channels known as rieux, either on a traditional barque à cornet (a flat-bottomed vessel with one raised pointed end) steered by a local guide or hire your own electric boat.

Where to shop for vintage

• Diabolo Vintage 2 rue Dusevel – Clothing from the 1960s and 70s
• L’imprimerie 10 rue Dusevel – Contemporary painting, vintage posters and old art books
• La Fleur de Lys 4 rue de Beauvais – Art deco lighting and Lalique perfume containers
• Le Diable Bouilli 48 rue du Hocquet – Silverware, glassware and dishes
• Le Grenier 9 rue des Cordeliers – Maps, lighting, ceramics and furniture from the 20th century

Where to stay and eat

• Les Orfèvres Set near the 12th-century belfry, this gourmet beacon majors on local produce both from the Hortillonnages and the wider Picardy region, from asparagus to sheep’s cheese. If you’re here in autumn, expect gorgeous game dishes and upscale ways with pies. Well-priced set menus too.
• Hotel Marotte Fashioned from an elegant 18th-century house, this chic bolthole retains a sense of intimacy with upscale artfully styled rooms, including ‘sauna suites’ with Roman-style baths carved into rock, complementing a superbly equipped spa. The excellent La Galerie des Recettes restaurant is open to guests and visitors alike.
• Hotel Ibis Styles Opened in 2019, this modern-design hotel combines a sense of contemporary-style touches ­– graffiti decor in the foyer – with a laid-back vibe and a great central location tucked down a hideaway lane across from the train station. Top floor rooms also offer some great city views towards the cathedral.

Tips for the first-time visitor

• On the third Sunday every month, the market gardeners of the Hortillonnages don traditional costume to bring their produce by water on old-fashioned barques à cornet for a quayside market on Place Parmentier.
• Amiens may be the home town of the French president, but for many visitors macarons are a bigger talking point than Macron. That’s because Emmanuel’s spouse Brigitte is part of a baking dynasty going back six generations, whose artfully branded boxes of macarons d’Amiens attract buyers to shops around the city trading under the Jean Trogneux banner. The most famous is at 23 rue André near the cathedral.
• For an evening out with a difference, pay a visit to the Hippodrome race track a short trot outside the town centre, where idiosyncratic Gallic horse-drawn chariot races nod back to the days of Roman Empire.
• If you want to catch some distinctive local entertainment, check what’s on at the Marionette Theatre tucked into an alley off rue Vanmarcke, to see Picardy puppetry in action.

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Fancy a relaxed bite perhaps seated in an old greenhouse or conservatory, served at reclaimed weathered tables with a garden plot full of vegetables and flowers within view? Then visit our pick of laid-back cafés with a gorgeous vintage-vibe, offering everything from fluffy scones to organic salad picked fresh from the garden.

Petersham Nurseries

Where Richmond, Surrey, near the Thames

The story Gael and Francesco Boglione opened Petersham Nurseries in 2004. Their vision was to sell vintage furniture and antiques in a unique garden setting.

The vibe Botanical bohemian. Set within old greenhouses, draped with jasmine and bougainvillea, Petersham Nurseries is filled with antique furniture, mirrors and reclaimed ornate door frames sourced from India. In the evenings, the space is used for private dining and supper clubs.

On the menu The Teahouse serves homemade cakes, soups, sandwiches and salads. There’s a restaurant café too, serving ‘slow’ seasonal food often with an Italian twist, such as char-grilled monkfish with wild mushrooms, capers, herb potato and sea beets.

Worton Organic Garden

Where Worton, near Cassington, Oxfordshire

The story Founders David and Anneke Blake started Worton Organic Garden to make ‘a practical contribution towards a healthier, fairer and more beautiful world’, and it was taken over by resident baker Simon Spence in 2021. It’s a working organic garden, farm shop and café, with seating inside and out.

The vibe Relaxed, friendly and heavenly, this gorgeous garden is always a delight to explore, with hens, pigs and flowers amongst the fruit and vegetables. Vintage bistro furniture adds to the charm, plus there’s a pizza oven, a greenhouse you can eat inside and a log fire on colder days.

On the menu Fresh, seasonal, organic food using produce from the garden.

Pythouse Kitchen Garden

Where Tisbury, Wiltshire

The story This stylish café, restaurant and events venue run by Sophia and Piers Milburn is set within a stunning Victorian walled garden. You can pick your own flowers in the summer and warm up beside a firepit in winter.

The vibe Insta-cool rustic, Pythouse Kitchen Garden is a hidden gem, with a conservatory and seating throughout the garden. There’s also a glamping orchard with a firepit and posh bathrooms.

On the menu Most of the fruit and veg comes fresh from the garden each day. In springtime, expect the likes of roast Cornish hake, Dorset crab crushed potatoes, samphire, lovage and apple blossom. The emphasis is on fire cooking, so look out for barbecue suppers and slow-cooked produce too.

King John’s Nursery

Where Etchingham, East Sussex

The story Harry Cunningham started the King John’s Nursery in 2006, transforming two derelict chicken sheds into a space to grow plants and set up a shop. In 2013, the café was opened to serve homemade cakes and in 2015 it graduated to lunches with a professional kitchen and expanded tearoom.

The vibe Laidback and lovely with vintage furniture and a friendly feel. Sit outside under an arbour of roses in the summer, or snuggle up beside a roaring fire inside on colder days.

On the menu Downsview dairy ice cream, homemade scones, breakfasts and daily specials.

Potager Garden

Where Constantine, near Falmouth, Cornwall

The story Peter Skerrett and Dan Thomas bought the site for Potager Garden in January 2000. It was a market garden in the 1950s, a garden centre in the 1980s, then left abandoned for 10 years. Potager has emerged from the ‘bramble-choked wilderness’ and is now a thriving garden with workshops, events and a café.

The vibe Creative and chilled-out. There are hammocks slung between trees, artist studio spaces and craft classes such as weaving, hedgerow basketry and painting. The café is in a converted greenhouse, amongst plum trees.

On the menu Homemade cakes, great veggie breakfasts and wholesome lunches. Evening dining events explore food from further afield, such as Japan, the Middle East and Mexico. There’s a pizza oven too.

WORDS: ELLIE TENNANT

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Eggnog served in vintage French jam jars

(decorativecountryliving.com)

Looking into recipes there seems to be some controversy over whether eggnog should be ‘cooked’ or ‘prepared’; historically, it has been served both warm and cold. I followed a recipe which didn’t involve heat – I felt this was a more foolproof route for my first attempt – and added a few of my own ideas along the way.

If you don’t want to use alcohol, you can simply leave it out and the recipe will still work. It’s also worth noting that there are some delicious-sounding vegan recipes made with coconut and almond milk, cashew nuts and dates, so no one need miss out this Christmas. This recipe serves six.

6 medium free-range eggs
150g golden caster sugar, plus 1 teaspoon
500ml whole milk
400ml whipping cream
1 teaspoon vanilla essence
250ml spiced rum
1 teaspoon fresh grated nutmeg, plus extra

To decorate:
6 cinnamon sticks, to decorate
6 star anise, to decorate
edible silver stars, to decorate

• Whisk the eggs in a large bowl with the 150g of sugar, until the mixture is fully blended. Stir in the milk and 300ml of the cream, then add the vanilla essence, spiced rum and nutmeg. Give a thorough whisk, but stop when it begins to froth. Pour into a large jug and set aside.
• Using a whisk, whip the remaining 100ml of cream with the teaspoon of sugar until peaks form. Add it to the set aside mixture and whisk together until blended. Place in the fridge for 2–3 hours.
• Remove from the fridge and, using a large spoon, skim off the whipped cream – this will have gathered flavour and risen to the top of the jug during refrigeration – and gently place on a cold plate.
• Decant the mixture into your glasses of choice and gently spoon the whipped cream onto the top of each drink. Poke a cinnamon stick into the cream (the cream will help to hold it in place), add a star anise and sprinkle with extra nutmeg and edible silver stars.

Note: If you want to make this a more instant drink, then skip refrigerating the mixture and go straight to pouring it into glasses – over ice if you want it chilled – and add a dollop of the freshly whipped cream to the top of each one before decorating.

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Irish soda bread served on rustic kitchenware and hand-dyed linen napkins

(@gzbadboysantiques)

My first taste of soda bread was in West Cork, Ireland. I remember ordering a simple starter of smoked salmon on soda bread in a pub and was won over by its slightly sour tang, soft crumbly texture and firm crust. I swiftly bought a loaf and discovered that it toasts well for breakfast – it’s especially good with marmalade – and, with just a bit of butter, accompanies soup to perfection.

Having never really tried my hand at bread making, I followed this recipe to the letter – a rarity for me – and found great delight in the success of my efforts. Plonking a fresh, warm, home-baked loaf on the table next to a steaming pot of homemade soup is most gratifying! The most labour-intensive part of making this bread was in fact tracking down the buttermilk, as it’s not stocked everywhere. But you can make a substitute out of milk and lemon juice, or vinegar – you’ll find easy recipes for this online.

170g wholemeal flour
170g self-raising flour
½ teaspoon salt
½ teaspoon bicarbonate of soda
290ml buttermilk

• Preheat the oven to 200C/fan 180C/gas 6.
• Measure out your flours and place in a large bowl with the salt and bicarbonate of soda, and stir together.
• Making a well in the centre, slowly pour in the buttermilk and quickly mix with a large fork, then use your hands as the mixture stiffens, until you have a soft dough. If the mixture feels a little dry and powdery add an extra splash of milk, making sure it doesn’t become too wet or sticky.
• Turn the dough out onto a lightly floured surface and knead for about a minute, or until it feels blended.
• Form your dough into a round, flattening the top slightly, before placing on a lightly floured baking tray.
• Cut a large cross on the top with a sharp knife and bake for 20–30 minutes, or until the loaf looks bronzed and sounds hollow when tapped on the base. Remove from the oven and place on a wire rack to cool.

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Kedgeree served on antique silverware

(beaunashbath.com)

Having never made this dish before, I wasn’t keen to go the wet, more traditional, route as I had visions of making a spiced risotto-like mush, so I kept the rice nice and fluffy, adding a splash of fish stock to make sure it wasn’t too dry. I included peas for a pop of colour and bite, and was quite liberal with the chopped coriander to make it taste super-fresh and fragrant. I found it easy to make and enjoyable for both breakfast and as a light supper.

450g basmati rice
2 eggs
200g frozen peas
500g smoked haddock
120g butter
1 large onion, finely chopped
1 green chilli, deseeded and cut into thin rings, plus extra to garnish
2 cardamom pods, crushed
1 tablespoon mild curry powder
1 teaspoon turmeric
small bunch of fresh coriander, chopped
1 lemon, cut into wedges

• Rinse the rice under cold water until the water runs clear. Transfer to a large pan, cover with cold water and leave to stand for half an hour.
• Meanwhile, place the eggs in a pan and cover with cold water by 2.5cm. Bring to the boil and simmer over a medium-high heat for 10 minutes. Remove from the heat, drain and plunge immediately into ice-cold water, to avoid greying around the yolk. Once cool enough to handle, crack the shells and carefully peel. Set aside.
• Place the frozen peas in a small saucepan, cover with water and cook for about 10 minutes from boiling. Drain and set aside.
• Drain the rice, then put in a large pan and cover with 585ml cold water. Place on the hob, bring to the boil and stir, then cover tightly with a lid and turn to a low heat. Cook for 15–20 minutes or until the water has been fully absorbed, then remove from the heat. Leaving the lid on, set aside to cool for 5 minutes, then fork through to fluff up the rice.
• Meanwhile, put the fish, skin-side up, in a shallow pan over a low heat and cover with boiling water. Allow to stand for 10 minutes. Lift out the fish, then decant the liquid into a jug and set aside. Remove the skin and break the fish into large flakes.
• Melt the butter in a large frying pan over a low heat and gently fry the onion until soft. Stir in the sliced chilli to taste, cardamom pods, curry powder and turmeric. Cook for a few minutes, then stir in the rice until coated with the spices. Depending on how wet or dry you want your kedgeree, you can add a splash of the fish cooking water. Stir in the fish flakes and peas and heat through, then mix in half of the chopped coriander.
• Place the kedgeree in a serving dish or divide into individual portions. Using a sharp knife, slice the hard-boiled eggs into quarters and place on top, then add the remaining coriander and lemon wedges. Garnish with extra sliced chilli if you fancy a bit more heat.

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Plum crumble served on vintage enamelware

(mabelandrose.com)

Plums are abundant in the UK – with more than 300 varieties grown – from August to early October, so this is when I get my plum crumble fix. Over time, I’ve rested on this topping recipe as it’s chunky, yet it melts in the mouth perfectly. I don’t cut the plums up as I love the way part of the flesh falls off the stone, leaving a satisfying little bit to nibble. If you don’t share my delight at picking out stones and reciting rhymes whilst eating your pudding, by all means cut the stones out of the plums!

Filling:
1kg plums
3 tablespoons water
4 tablespoons demerara sugar

Topping:
125g whole rolled oats
125g spelt flour
125g demerara sugar
75g cold diced butter

• After washing the plums in cold water, take a sharp paring knife and, keeping each plum whole, score the skin into quarters and place the fruit into a large saucepan with the water and demerara sugar.
• Place the pan on a medium heat and cover. Bring to a gentle boil, stir, then gently simmer for 10–15 minutes, or until the plum flesh starts to fall away from the stones. Once cooked, pour the mixture into your chosen pie dish and put to one side.
• For the crumble topping, place the dry ingredients into a large mixing bowl and add the butter. Shake the bowl to give the butter a flour coating then, using your fingertips, gently rub the butter with the dry ingredients until the two are blended evenly. This recipe uses quite a high butter ratio, so your mix will start to look a little more like a buttery granola than fine breadcrumbs.
• Take your dish, with the already decanted plum mixture, and gently spoon the topping over the top, ensuring that it goes right to the edges.
• Place in a preheated oven at 200C/fan 180C/gas 6 for about 20 minutes, or until the topping starts to turn golden and the fruit is bubbling at the sides. Remove from the oven and serve at your preferred temperature.

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