JULY

Hello!

July is here! It’s hard to believe it considering it feels like we still haven’t seen much of the sun. I’m entering this month feeling hopeful (and with my fingers crossed) for the appearance of some.

I might’ve gone too pudding heavy in this months newsletter but I think it’s just excitement about all of the amazing fruit that’s coming into season right now. This super speedy Summer Pudding recipe uses the same biscuits as these Ice Cream Sandwiches - a whole two birds, one stone situation. There’s also a Cherry Pie recipe this month. Cherries have such a short season so make the most of them whilst you can!
Also coming in this month; tomatoes, aubergines, fennel and samphire.

(Normal vegetable service will resume next month..maybe)

Big love, Emma x

Ice Cream Sandwiches

Ice cream sandwiches are such a summer treat. These orange and cardamom shortbread biscuits are great for encompassing a big old scoop of vanilla - the flavours really work well together here.
Find it here.

Makes 24 biscuits, enough for 12 ice cream sandwiches

Ingredients:
250g plain flour
80g cornflour
200g unsalted butter
100g caster sugar
Zest of one orange
4 cardamom pods 
Pinch of salt
Vanilla ice cream

Method:

1. Combine the flour, cornflour and salt in a bowl and set aside. Zest the orange and crack the cardamom pods - crush the seeds well using a mortar and pestle.

2. Cream the butter and sugar together using an electric mixer until light and fluffy.

3. Add the orange and cardamom and mix through until fully incorporated.

4. Mix in the dry ingredients. Tip the dough out onto a worktop and gently bring it together, avoiding overworking it. Wrap it in clingfilm and chill in the fridge for an hour.

5. When you’re ready to remove the dough from the fridge, preheat your oven to 180ºC/160ºC fan and line 2 baking sheets with parchment. Briefly kneed the dough very gently for 10-20 seconds before rolling out onto a lightly floured surface. Roll to 5mm thick.

6. Cut biscuits using a 7cm biscuit cutter and place on the parchment lined trays.

7. Cook for 25 mins until lightly golden, turning the trays half way through. Remove from the oven and transfer to a cooling rack.

8. Leave the biscuits to cool completely before sandwiching a big scoop of ice cream between them.

Cherry Pie

The small cherry tree in the garden of our North London flat produced fruit this year for the first time ever! I wouldn’t even want to hazard a guess at this point as to how many cherries we’ve eaten. It only felt right to make something momentous like a cherry pie to celebrate! 
If you’re struggling to find this weight of cherries, substitute some of them for a couple of spoonfuls of a good cherry jam. 
Find the recipe here.

Here are some of my favourite Instagrams from the past month. Firstly, the single most incredible picnic set up coming from Lindsay Radcliffe - it’s literally the dream. These beautiful rhubarb babies from Daniel Frazer. And finally, this really lovely image of some Land Chocolate in the wild, shot by Flore Diamant.