We hope this Recipe Page will inspire you to create wonderful dishes using fresh, tasty and interesting ingredients and in many cases, make good use of gluts in home-grown produce. There is nothing better than home-grown food - it's cheaper, it's tastier, and it's amazingly satisfying eating something you've grown from seed or a tiny plant. Oh, and there's some indulgent desserts and treats in here containing zero veggies too!
Whether you have a vegetable plot, an allotment or some pots on a balcony, enjoy growing, harvesting and cooking!
Rosemary and Lemon Drizzle Cake
We recently visited Sculpture by the Lakes near Dorchester (a wonderful place, well worth a visit!) and enjoyed a slice of their Rosemary and Lemon Drizzle cake – along with a glass or two or nearby Langham Wine Estate’s sparkling wine, delicious:)
Preparation time: 15 mins
Cooking time: 45 mins
Ingredients175g butter, softened
Juice of four lemons
275g caster sugar
2 sprigs rosemary
2 level tsp finely chopped rosemary leaves
175g self-raising flour
50g plain flour
3 large eggs
zest of one lemon
100g icing sugar
Pre-heat the oven to 180c/Gas 4.
Grease and line a 20cm cake tin with baking paper.
Prepare the drizzle by mixing the juice of three lemons, 100g of the sugar and the rosemary sprig in a small bowl. The sugar will dissolve into the juice and the flavours will infuse.
Mix the finely chopped rosemary leaves with both flours.
In a separate bowl, beat the butter and remaining 175g sugar until light and creamy.
Beat in the eggs, one at a time, along with a teaspoon of the flour mix.
Fold in the rest of the flour and lemon zest. Pour into the cake tin.
Bake for 45 minutes until the top springs back when lightly pressed.
Remove the cake from the oven and leave to cool.
Pierce all over with a skewer and spoon the drizzle mixture over it so that it soaks through.
Mix the icing sugar with the juice of the remaining lemon to make a stiff icing mixture. Spread over the top of the cake and decorate with a sprig of rosemary.
Enjoy….possibly with a glass of Langham’s finest!
Note: This is a slightly amended version of an Asda Good Living magazine recipe.