Diary days with Sarah Raven

Gosh, December arrives tomorrow which can mean only one thing. I need to get my skates on when it comes to Christmas. I've actually started buying presents, which is early for me, and even Christmas cards and stamps have been are bought and are in a drawer ready to write.

But there's more. I really am being even more organised, thanks to a mystery parcel which arrived last week from sarahraven.com 

Sarah Raven grow, cook, eat diary 2022

 I was thrilled to see it contained a diary and a calendar for 2022, which I've already put to use. 

I always had a work diary of course, but would wait until what I call the fag end days of the year between Christmas and New Year to buy a personal one. I won't be doing that this year though! Not with this little beauty...

I've been a fan of Sarah Raven for years...she is a botanist, garden expert, cook, and writer who from sowing and growing her own food for years, has developed a lifestyle business selling seeds, bulbs and, homewares that you just have to buy. Sarah also runs cookery and gardening courses.

Back to the glossy diary, which is A5 in size. Perfect for me, easy and light enough to carry in a handbag.  Anything smaller is far too fiddly and piddly -  I need space for important dates and notes, so like the fact there is a generous two-page spread for each week of the year. 

At the beginning of each month in the diary, there are beautiful shots of flowers and plants by photographer Jonathan Buckley, who is a long-time collaborator with Sarah Raven. 

Also, there is a list of jobs to do in the garden at the beginning of each month as well as a seasonal recipe to try. I won't be waiting until August to make the delicious-sounding blackcurrant and almond cake featured though....luckily I've still got a few pounds of blackcurrants in my freezer, so will make that fairly soon.

Another feature of the diary I like is the sowing and planting guide for each month, whether you're growing flowers, fruit, vegetables, herbs, or bulbs, and the best techniques to do so. There's even a flexible ruler to help with sowing and planting too. So handy for measuring the right depths and spacings to plant seeds, bulbs etc.

I know more and more people rely on their electronic diaries, but they are not for me. I prefer the sense of order and calm as I write in a paper diary., there's more of a connection between my thoughts and what is on the paper.

Sarah Raven's garden and cookery year calendar 2022

I adore this cover of Sarah Raven's wall calendar for 2022. If ever there was a photograph to fill you with hope and motivation for the coming year, this is it.

Last year I didn't buy a wall calendar...well, with so many lockdowns, we weren't going out much, and there weren't as many parties, outings or dates to remember. 

Now though, I will be more organised as the calendar is up on the kitchen noticeboard. 

I'm not one to wish my life away, but it's nice to think of a new year, a fresh start, more flowers and fruit and vegetables to grow, new recipes to try and holidays to plan isn't it? 

Before I get too carried away, there's Christmas to concentrate on though, and I can't think of a nicer present to give to receive than a good, practical paper diary or an attractive wall planner for anyone who wants to be more organised next year.

The diary costs £12.95 and the calendar costs £9.99 - I was sent these for review.

A Foodie Friday reviewing and cooking from "Green" by Elly Pear

 There's nothing more annoying than a friend recommending somewhere good to eat, and the cafe closing down before you can visit. 

That's what happened a few years back when I really wanted to visit The Pear Cafe in Bristol, run by Elly Curshen, who is otherwise known as Elly Pear. Sadly, I didn't get the chance to taste her food, but now I can.

I've recently been cooking some of her recipes from this book which was published in 2019 but has only just come on my radar.

Although I do eat some meat, I  love eating and making vegetarian and vegan meals, and am always looking for something new to try. Boy, do I have some new favourites after reading and rereading "Green"

It's set out in two parts...weekday recipes and weekend food, which works out very successfully.

Let's face it, many of us want fresh food, cooked quickly or easily at the end of a weekday, and Elly Pear delivers recipes that can be frozen, or cooked in one pan and some which are ready in 20 minutes.

Rose Harissa Chickpeas with Za'atar baked feta is easy peasy and tastes divine, and so is the baked two cheese, three greens, four herb frittata. I've never cooked a frittata in a cake tin before but this was full of flavour and perfect for supper or lunchtime.  My "Writers what lunch" gang doesn't know it yet, but this is what they're going to have at our December meet up at my house. and it's perfect for cooking in advance.  

Also on the must list to make in the very near future is Elly's recipe for Roasted Beetroot, Horseradish and Amontillado Pearl Barley risotto. What a combination of punchy,  sweet and savoury ingredients ...

The second part of the book features ideal weekend food. Ideas for what to prep for the weekend and brunches, lunches and suppers that hit the sweet spot for a lazy day, alone or with friends. Recipes that ooze freshness and make you feel that they not only taste good but by golly make you feel good too. Spiced Paneer, Spinach and Pea Grain Bowl with mint yoghurt sauce anyone?

These are all arranged seasonally, but even though this cake is suggested for Spring, it's ideal for right now.

Ingredients

140g plain flour

125g ground almonds

2tspn baking powder

Half a tsp salt

225gm salted butter

200gm caster sugar

3 eggs

zest and juice of a lemon

2 tbsp raspberry jam

4 tbsp almond flakes, toasted lightly in a dry pan

Method

1. Preheat the oven to 180C fan/ 200C/400F or gas mark 6

2. Mix together flour, ground almonds, baking powder and salt in a bowl. In a separate bowl, cream the butter and sugar together, then beat in the eggs one at a time, adding a tablespoon of the dry ingredients along with each egg.

3. Fold through the remaining dry ingredients and then mix in the lemon zest and juice.

4. Grease a 25cm loose-bottomed cake tin. Pir the cake mixture into the tin for 25 minutes or until the top of the cake is light golden brown and a toothpick inserted into the centre comes out clean.

5. Remove the cake from the oven and leave it  to cool completely in the tin. Only then remove the cake from the tin, spread the jam over the top ad sprinkle with almond flakes and serv

6. Grease a 25cm loose-bottomed cake tin. Put the cake mixture into the tin for 25 minutes or until the top of the cake is light golden brown and a toothpick inserted into the centre comes out clean.

Remove the cake from the oven and leave it to cool completely in the tin. Only then remove the cake from the tin, spread the jam over the top, sprinkle with almond flakes and serve,

* I used my homemade raspberry and gin jam in the recipe (such a good move!) I may also have overdone the amount of flaked almonds ...actually I know I did, so will use more sparingly next time I make this delicious cake.

Elly Pear is right when she says this cake keeps well, even it is very moreish. An absolute winner according to those of us who ate it.

For me "Green is a winner of a book too, and one which I will keep cooking from.

"Green" by Ellie Pear is published by Ebury Press  and costs £22

Her previously published books are "Feast Days and Fast Days" and "Let's Eat"