Mix together a Bake Off winner, a cook and storyteller and a Leith trained chef and cookery writer; add a dash of Falcon Enamel and a spoonful of seasonal ingredients and it's The Hambledon's very own cookery show. Ready Steady.....
Candied Beetroot, Dill & Almond Salad
Rhubarb and Custard Cream Crumble
Raspberry Frangipane Bake
CANDIED BEETROOT, DILL AND ALMOND SALAD
Georgina is a chef, writer, food stylist and, for good measure, jewellery designer. She trained at Leiths, worked for Green & Blacks, was Food Editor for a London publishing house and now lives and works in Winchester, running Little by Little (her jewellery brand) and consulting on all things foodie.
2-3 candied beetroots, peeled very thinly sliced.
3-4 spring onions, thinly sliced
A small bunch of fresh dill, finely chopped
1 small cucumber, peeled, deseeded and sliced
A handful of almonds, lightly toasted and chopped
1 round of goat’s cheese, sliced
For the Vinaigrette:
Zest and juice of a Lemon
A glug of white wine vinegar
60ml olive oil
In the Falcon large salad bowl, gently combine the sliced beetroot, spring onion, dill and cucumber.
In a separate, smaller bowl, whisk together the white wine vinegar, honey, olive oil, salt and pepper.
Crumble the goats cheese rounds into the salad, sprinkle through the toasted almonds. Pour the dressing over the salad and combine until evenly coated. Serve.
QUINNTESSENTIAL RHUBARB & CUSTARD CREAM CRUMBLE
A textile designer by training with a career working for design companies from London to Vancouver, Frances Quinn was Bake Off's 2013 winner and will be best known to us for her marvellously creative bakes on the nation's favourite cooking show. Her cooking, writing and creating in fabric and food continue apace.
Fruit Mix:
400g rhubarb
300g raspberries
2 tbsp golden caster sugar (from below)
1 tbsp custard powder
Crumble:
100g plain flour
100g salted butter
100g golden caster sugar
100g custard cream biscuits, plus extra for presentation
Preheat the oven to 180C/160Fan/Gas 4. Trim and cut your rhubarb into 2cm slices and place in your bake set. Add raspberries if using, and spoon over 2 tbsp of sugar and 1tbsp of custard powder. Mix everything together and set aside.
Place the remaing sugar, flour and butter into a bowl and rub together to create the crumble. Break up the custard creams into pieces with a rolling pin. Transfer this into your crumble mix and combine everything together.
Scatter the crumble over the fruit mix, distributing everything evenly. Bake in the oven for 20-30 minutes or until the fruit is bubbling and the crumble is golden brown. 5 minutes before removing your crumble from the oven, add a whole custard cream to the top of your crumble. Remove crumble from the oven, allow to cool slightly before serving with custard in your 2 pint jug! Enjoy!
RASPBERRY FRANGIPANE BAKE
Lindsay Radcliffe, delightfully known on Instagram as @lindsaysfeast, is a food stylist, cook, photographer and content creator based in Berkshire. Her photography is quite simply beautiful: inspirational and aspirational.
250g unsalted butter
250g caster sugar
200g ground almonds
100g self-raising flour
2 eggs
1tsp vanilla paste
150g – 200g fresh raspberries
50g flaked almonds
2 tbsp demerara sugar
Preheat the oven to 200C (180C Fan).
In a mixing bowl, beat all the butter, sugar, ground almonds, flour and eggs together until light and fluffy. Spoon into the Falcon enamel square baking tin, smoothing the surface with a palette knife. Scatter over the raspberries, followed by the almonds and Demerara sugar.
Bake in the preheated oven for approximately 30 minutes, until set, but not too solid. Serve slightly warm with a drizzle of cream or a scoop or two of vanilla ice-cream.
