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Look for our Great Britain logo throughout the magazine to see which parts of the British Isles we’ve been to in this issue Editor-in-Chief Anna-Lisa De’Ath Assistant Editor Natalie Crofts Features Editor Lauren Morton Designer Laura Robertson Designer Amy Wiseman Web Editor Peter Byrne Advertising Manager Julie Freestone Production Manager Reg French Back issues Hilary King Financial Controller Lesley Shard Managing Director Luke Patten Contact LandLove at Hubert Burda Media UK, The Tower, Phoenix Square, Colchester, Essex CO4 9HU Tel: 01206 851117; Fax: 01206 849078 Subscriptions Tel: 01206 849077 Back issues Tel: 01206 851117 ext 237 Editorial email: landlove@burdamagazines.co.uk Display and Classified Advertising Sales Tel: 01206 851117 ext 212 International Ad Sales Representatives Burda International Italy Mariolina Siclari T. +39 02 91 32 34 66 mariolina.siclari@burda.com Burda Community Network Germany Vanessa Noetzel T. +49 89 9250 3532 vanessa.noetzel@burda.com Michael Neuwirth T. +49 89 9250 3629 michael.neuwirth@burda.com Austria/Switzerland Goran Vukota T. +41 44 810 21 46 goran.vukota@burda.com France/Luxembourg Marion Badolle-Feick T. +33 1 72 71 25 24 marion.badolle-feick@burda.com USA/Canada/Mexico Salvatore Zammuto T. +1 212 884 48 24 salvatore.zammuto@burda.com Prices and availability were checked at time of going to press, but we cannot be held responsible for any changes. No part of LandLove may be reproduced or used in any form or by any means either wholly or in part, without the prior permission of the publisher. The publisher, editors and authors accept no responsibility in respect of any products, goods or services that may be advertised or referred to in this issue or for any errors, omissions, misstatements or mistakes in any such advertisements or references. We can’t guarantee that colours reproduced will be an accurate representation due to the printing process. Neither the Editor nor publishing company accept responsibility for any material submitted, whether photographic or otherwise. Competition rules apply to all competitions/giveaways in LandLove. Employees of Hubert Burda Media UK and associated companies are not eligible. There is no cash alternative to prizes. Should the prize become unavailable LandLove has the right to offer an alternative prize. The Editor’s decision is final and no correspondence will be entered into. LandLove is distributed by Marketforce Tel: 020 3148 3300
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or me, November really feels like the start of winter and although I’m sure that may fill some of you with dread, I think there’s something rather lovely about the thought of heading out for a bracing walk through the countryside on a crisp, frosty day and coming home to a toasty warm house with a roaring fire. On page 68 we take a look at how those first frosts transform our woodlands and meadows with their icy touch, while on page 106 we find out which wild creatures are best adapted to the changing winter conditions. In this month’s food pages we’ve got lots of heartwarming dishes that are perfect for coming home to on a winter’s day; from easy, but scrummy, stuffed veg recipes (p.42), to some wholesome, comforting pie ideas on page 50. Take it from me, the wild mushroom and cheesy puff pie is to die for! And if, like me, you’re partial to a plump, juicy kipper, then turn to page 56 where we go behind the scenes at Whitby’s famous Fortune’s Smokehouse to see how they continue to make their world-famous kippers in the traditional way. Talking of tradition, this month we take a look at how Pagans celebrate the passing of time and the changing of the seasons throughout the year (p.112). We also discover more about some of Scotland’s traditional celebrations, on page 84, as their winter festival season begins. We’ve always been big fans of owls here on the LandLove team so, on page 88, we’ve teamed up with the RSPB to find out more about these endearing creatures of the night. And what’s more, on page 100, we meet a textile artist who makes the most incredible owls, and other birds, who are so full of character you can’t help but fall in love with them. Last but not least, Christmas is only a few weeks away, so why not get a head start with our festive craft projects (p.72), so they’ll be all done in time for December!
Photo Lizzie Orme
Welcome
‘If there’s one thing you should do this month... Make sure you vote for your British countryside champions in the 2016 LandLove Awards. Turn to page 21 to see this year’s nominations and help your favourite’s get the recognition they deserve. Everyone who votes will be entered into a free prize draw to win an exciting glamping break in the UK.
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20/09/2016 15:36
Enjoy fresh salad
in winter
Once sown, lamb’s lettuce requires little attention and can be harvested continuously. The aromatic winter salad leaves taste best when freshly picked
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www.landlove.com
09/09/2016 16:44
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1 The plants are sown out in several stages. Sow at the end of July for an early autumn crop. Lamb’s lettuce sown in August will be ready for picking from mid-October. September sowings will grow slowly and will be ready to supply the kitchen in the early spring. 2 In a domestic garden, transplanting pre-grown seedlings can also be worthwhile, especially if the beds are still being occupied by summer vegetables at the ideal time for sowing. Allow 8-10cm between plants in a row, and at least 12cm between rows. 3 A light layer of snow will have little effect on these robust plants. If you’re not afraid of numb fingers, just keep on cropping. 4 Cut the stem immediately below the leaf node so that the heads remain intact and do not break up into separate leaves. With early varieties such as ‘Dutch Broad-Leaved’, individual large leaves can also be picked, thereby extending the cropping period.
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amb’s lettuce used to be grown in among the stubble after cereal crops had been harvested – it is still known in some areas as corn salad and it has countless other regional names including field salad, nut lettuce and rapunzel. In the garden, too, lamb’s lettuce is generally used as a successor crop, usually sown between July and August. Nowadays there are also varieties such as ‘Favor’ that can be grown all year round. It must be harvested quickly, though, because even these varieties will start to flower during long hot days, and have a tendency to bolt. Cold-resistant varieties for autumn and winter cropping can endure many weeks in the soil; in mild weather they will continue to grow, becoming increasingly aromatic as they do so. Under fleece, in a polytunnel or in an unheated greenhouse they can be sown until the end of September – mid-October in milder regions. These late sowings will be ready for picking in the spring, when endive and chicory have long
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Plant lamb’s lettuce as an edible green compost since passed. As the plants are slow-growing and stay smaller, the rows can be more densely sown. Experienced gardeners know to match the distance between the rows to the width of the hoe, which makes it easier to weed and loosen the surface of the soil. Young lamb’s lettuce plants in particular cannot tolerate compacted soil or competition from weeds. The common practice of broadcasting the seeds is to be recommended only if the lamb’s lettuce is being sown as a green manure and where the incidence of weeds www.landlove.com
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Reach for the pies
Feature Lauren Morton
Tuck into a succulent sweet or savoury pie with our hearty recipes, perfect for chilly November nights
Tip 50
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Alternatively, you can top each pie with mash or rolled puff pastry.
www.landlove.com
13/09/2016 11:50
Guinea fowl pot pies Serves 6 1 guinea fowl (approximately 1.3kg) 2 large carrots, cut into 3cm chunks 2 celery stalks, cut into 3cm chunks 2 bay leaves 1 small bunch flat leaf parsley, stalks removed and leaves chopped 8 black peppercorns 750ml ale 500ml chicken stock 2 medium leeks, sliced 200g smoked bacon lardons 40g salted butter 21/2 tbsp plain flour 150ml pot double cream 1 tbsp Dijon mustard 1/ 2 small bunch tarragon, chopped salt and pepper For the topping: 300g plain flour 2 tsp baking powder 1 tsp salt 140g unsalted butter, cut into cubes 150ml milk and extra for brushing Plus: 6x 300ml pie dishes
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Place the guinea fowl in a large snug fitting saucepan with the carrots, celery, bay leaves and the stalks of the parsley and peppercorns. Pour over the ale and stock, and top up with water to cover the game. Bring to a simmer, cover and poach for an hour over a gentle heat, then allow to cool to room temperature. Remove the guinea fowl and strip off all the meat and put to one side. Skim the stock of fat and strain. Place the carrots and celery with the meat and reserve 400ml of the stock. In a pan, fry the leeks and bacon in the butter until golden. Stir in the flour and gradually add in the reserved stock and bring to a simmer. Add in the cream, mustard, tarragon, and the chopped parsley leaves apart from 1 tablespoon. Stir through the meat and vegetables, season well and divide the mix between 6 x 300ml pie dishes. Pre-heat the oven to 200°C/180°C (fan oven)/350°F/Gas Mark 6. For the topping, place the flour, baking powder and salt in a bowl. Rub in the butter until it resembles breadcrumbs. Add in the milk and remaining parsley and bring together to form a dough. On a lightly floured surface roll the dough to 11/2cm thickness and cut out 4-6cm circles, depending on the diameter of your dishes, using pastry cutters and place on top of each pie (they shouldn’t cover all the filling). Brush with milk. Bake in the oven for 20-25 minutes until the pastry is golden and the pies are bubbling.
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Recipe courtesy of www.hall-woodhouse.co.uk
Mini beef and ale pies Makes 24 1 tbsp vegetable oil 500g beef skirt, finely chopped 1 medium brown onion, finely chopped 2 tbsp plain flour 375ml stout 250ml beef stock A little plain flour, to dust 2x 375g packs ready-made shortcrust pastry 1 egg, beaten Plus: Medium fill pie maker
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Heat the oil in a large saucepan and cook the beef, stirring, until browned. Add the onion and cook, stirring, until softened. Add the flour and cook, stirring, until the mixture bubbles and is well browned. Add the stout and stock, stirring, until the gravy boils and thickens. Next, cover, reduce the heat and allow to simmer, stirring occasionally, for 30 minutes. Remove from the heat and leave to cool for 10 minutes, then refrigerate the mixture until cold.
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Lightly dust a work surface with flour and roll out the pastry. Use the cutter included with the pie maker to stamp out 48 circles. Cook the pies 8 at a time; place the pastry circles into the wells and press in gently with the pusher. Place 1 level tbsp of the beef mixture into each, brush the edge of the pastry circle with beaten egg and top with another pastry circle. Brush the top with beaten egg, close the pie maker and cook for 8-10 minutes. Repeat step 4 with the remaining ingredients. Serve warm. Recipe courtesy of www.lakeland.co.uk
Tip
To make pies without the help of a pie maker, roll out the pastry and using a regular or deep-filled muffin tin, line 24 holes with a circle of pastry large enough to ensure the sides are fully covered and a 5mm to 1cm rim of pastry is left around the top of each pie. Fill with your beef mixture, making sure to not overfill. Brush the rim with egg and then cut 24 pastry discs for the lids and place on top. Secure the lid by applying pressure to the rim or using a fork to edge the pies. Place in an oven pre-heated to 200ºC/180ºC (fan oven)/400ºF/Gas Mark 6, and cook until golden brown.
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51 13/09/2016 11:51
Get ahead with our festive crafts
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Feature and styling Jo Rigg Photos Lizzie Orme
As Christmas approaches, make an early start and craft your way through the long, dark evenings ready for the fun and festivities to begin
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www.landlove.com
13/09/2016 15:18
Create textured Christmas stars 1
Gather some green foliage, we found ours on a walk through the woods. Roll a piece of Fimo modelling clay to 2-3mm thick. Lay several sprigs of greenery on the surface of the Fimo. Roll over the sprigs with a rolling pin. Carefully lift away the sprigs including any smaller bits that may get left behind or stuck in the Fimo, tweezers are ideal to use. Take a star-shaped cutter and cut out as many star shapes as you can. If you have enough Fimo left you can re-roll it and make a few more stars. Use a wooden skewer or the tip of a pencil to make a hole for hanging on the tip of each star. Carefully lift the stars onto a baking sheet and bake in the oven following the manufacturer’s instructions. Remove from the oven and leave to cool completely. Tie with a length of red thread ready to use. We tied the stars to our presents with red ribbon and added a sprig or two of greenery as a finishing touch. Fimo soft ‘dolphin grey’, £2.30 per 56g pack; star cutter, £2.50 per pack of three; red ’498’ embroidery thread, 90p; presents tied with red ‘Happy Christmas’ ribbon, £1 per 2m roll, all Hobbycraft.
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Roll up a yule log gift box
We used cardboard tubes for our logs; empty paper towel rolls would also work. Cover the outer surface of the tube with a generous coat of PVA or white glue. Then wrap the tube with pieces of thin silver birch bark, we sourced the almost paper-like thin pieces of birch at the local woods, it often peels away from the trunks of the young silver birch trees as they grow. Patch any holes with smaller pieces of birch. Roll the cardboard tube tightly in tin foil and leave to dry for a few hours or overnight, alternatively wrapping the log with paper secured with elastic bands would also work. Unwrap and trim the ends neatly with scissors. Fill the tube with treats; place a little scrunched tissue paper in each end to stop the treats coming out. Glue a festive robin and a sprig of pine on top to finish. Cardboard tubes, £1 per pack of four; tissue paper, £1 per pack of six sheets, both Hobbycraft. www.landlove.com
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73 13/09/2016 15:19
Keepers of
the night
Our elusive owls are truly fascinating creatures, emerging after dark to survey their surroundings in search of prey, all the while laying low, relying on their incredible sense of hearing to detect even the slightest movement amongst the countryside
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www.landlove.com
14/09/2016 09:13
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1 Barn owls are perhaps our most recognisable owl species, with its white front and heart-shaped face. They are widespread across the UK, best spotted around open farmland and marshland. 2 The little owl, a non-native species, is Britain’s smallest owl, around the size of a thrush.
Feature Jamie Wyver Photos Courtesy of RSPB: John Bridges, Dave Braddock, Ben Andrew, Richard Brooks, Kevin Sawford, Steve Knell, Niall Benvie, Mark Hamblin
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he secret world of the owl has always fascinated even those of us who aren’t avid birdwatchers. Indeed, owls feature in human culture in many forms: from prophets of death to symbols of wisdom and ingredients in witches’ brews. Superstition and persecution have, in more recent times, given way to affection for this distinctive family of birds. William Shakespeare, John Clare, Edward Lear, A A Milne and J K Rowling all feature owls in their work, while the sound of a tawny owl calling is often used in radio, TV and film to evoke night-time suspense. Despite this familiarity, there’s always an air of mystery where owls are concerned. Perhaps this is because our paths don’t often cross, even if some will hunt in the daytime. However, science and decades of patient observation have now given us fascinating insights into their lives. As well as having large, forward facing eyes perfectly evolved for hunting at night, owls have incredibly sensitive hearing. The round, flat face acts like a satellite dish channelling sound into their ear flaps, which are hidden just beneath their feathers. Those ear openings, in barn owls and many other owl species, are not symmetrical, with one usually higher than the other. A sound may reach one ear a fraction of a second earlier than it hits the other, allowing the bird to accurately pinpoint the location of its prey. We know that owls have an incredibly varied diet, which can change depending on the time of year, location and availability of their preferred prey. This includes small rodents, which are generally swallowed whole. Owls will also eat birds, bats, amphibians, reptiles, beetles, worms, carrion and even fish. They’ll cough up the body parts they can’t digest, such as fur and bones, in the form of pellets. This is very helpful to naturalists who can dissect the pellets to learn more about the owl’s diet.
As well as having a broad diet, owls have a few interesting adaptations to cope with changes in food supply. As with many birds of prey, females are larger than males. It’s thought that one reason for this is so they can hunt different-sized prey, reducing competition for food between the pair. Another nesting habit owls share with raptors is a strategy called ‘asynchronous hatching’, which means that eggs are produced over several days and incubated by their parents as soon as they’re laid. The result is that an owl’s nest will contain chicks of different sizes, with the smallest up to around two weeks younger than the largest. This means that if the food supply available to the owls varies, at least some chicks will survive. As well as being predators, owls are also prey for other birds and animals. They face a number of threats in the UK, particularly at egg and chick stage where anything from crows to hedgehogs will eat them. Adult owls may be taken by larger birds of prey, including other owls; our smallest, the little owl, is especially vulnerable. Another significant cause of death in British owls is collision with traffic, and research has shown that barn owls don’t tend to sustain populations near major, busy roads. Fortunately people have a certain fondness for owls and conservation efforts, such as building and putting up nestboxes, have been making a difference. Thanks to legal protection, careful stewardship of their habitats, and those owl boxes, we can all enjoy watching these charismatic hunters all over the UK.
Who’s who? Our five most common owls in Britain are the barn owl, little owl, long-eared owl, short-eared owl and tawny owl.
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