When I grow up…

Dreams are made of Fig leaf and Strawberries

Jun 06, 2023

When I grow up I’d like to live in a cottage or old farmhouse in the countryside, down a little lane with a stream and some mature trees; close to the town but far enough away for blackest dark skies and quiet solitude. I’d like enough land to grow food but with plenty left for wildness, creating a cocoon of nature, birdsong and bees. I’d like to be near my friends and family.*

*Lottery win may be required for this fantasy

I notice lots of these potential ‘forever homes’ when I’m out cycling around the beautiful roads nearby and wonder why these places have been left to go to ruin. How lovely it would be to see more people living in the countryside, growing their own, raising families, becoming part of the rural community. Could this inspire more respect for nature, more awareness of seasonality and a better relationship with food and health? These forgotten houses would make amazing homes; maybe modernised with a bit more glass to take advantage of the landscape, more trees planted, colour with flowers or paint to lift their austere façade. And, most importantly, lived in and loved, rather than a token ‘quaint traditional farm cottage sleeps 4, perfect for exploring the area’.

We are lucky to have our sweet little house, with lots of space outside and the countryside around us is idyllic and tranquil. But from time to time I do find myself imagining; especially the dream of a BIG kitchen, framing a beautiful view while I’m making the dinner, maybe an island made from reclaimed wood, open shelves with jars full of ingredients and recipe books, a snug window seat and an always full wine rack!

We have a lawn, a polytunnel, flower beds, veg bed, chickens and a pond!

I’m not grown up yet but when I am (ever?!) I’d love a pretty space to have people come to stay, not only our amazing friends and family but perhaps to host classes or workshops. Maybe convert a little outhouse, welcome wonderful people from all over; teach, we could explore the headlands, bays and glens together, we would gather from the garden and hedgerows and cook up delicious feasts.

I’d love to have a VERY casual part time restaurant; a real love letter to food here. Fresh, seasonal and super simple. Showcasing delicious produce in a very relaxed space with the menu handwritten on a scrap of paper and some gorgeous wine or beer for cheer. Somewhere I could run when it suited me; a ‘taking a break’ sign on hand, making it very exclusive!

Also I’d like to write a book…

Dreams.

Cime di Rapa; the more wonderful and appealing name for turnip tops

Togetherness

There is a theme to the above, revolving around being with people and food. Being together with friends or family, enjoying a meal in each other’s company, laughing and feeling the warmth of friendship and love is surely one of life’s greatest pleasures? Recently we’ve had some lovely get togethers and I am always looking forward to the next one, whether I’m hosting or ‘organising’ the rest of the family. At the weekend we had a day at my parents house; bright, warm sunshine, all day in the garden, messing about with a football, kids dipping in and out of the paddling pool and a glass of crisp cider in the late afternoon, bliss. (Cocktails followed!)

I noticed the fig leaves glistening in the sunshine and I thought a little dessert celebrating the delicate flavour of these coconutty grassy leaves with locally grown strawberries would be a nice way to finish off. Fig trees aren’t a common garden plant in the North of Ireland but they are most definitely worth growing, even if you don’t get any fruit! I love the smell and taste of the gorgeous leaves and you can use them to wrap veg or fish in then bake to impart the fragrance. An older garden or large estate may have fig trees (Check National Trust properties) London seems to be full of them! You only need a couple for this recipe so if you ask nicely, I’m sure a fig tree owner would oblige.

Here this dessert is about balancing the flavours and textures; creating a delicate mouthful where everything can be tasted and enjoyed. Consider the fresh, juicy sweet bite of the strawberries, the slightly sharp, smooth cream and the chewy coconutty biscuit. YUM.

Fig Leaf Dacquoise with Strawberries & Yoghurt Cream

Serves Four

Preheat Fan oven to 150 degrees. Grease 2 baking sheets and line with greaseproof; or use silicone baking mats if you have them.

2 Large Fig Leaves, stem removed

65g demerara sugar

60g ground almonds

15g plain flour

Pinch salt

3 egg whites (90g)

35g caster sugar

Punnet strawberries, hulled and sliced

125ml double cream

100g natural yoghurt

First toast your fig leaves in the oven for a couple of minutes, do not let them colour just crispen up. Then put them in a food processor with the demerara sugar and blitz until they are both fine. Add the almonds, flour and salt and blitz briefly then set aside.

In a clean, dry bowl whisk your egg whites with an electric whisk until they are holding soft peaks, then whisk in the caster sugar a teaspoon at a time until the meringue becomes thick and glossy. Very carefully fold the dry ingredients into the egg whites in three batches, try not to knock the air out of it. Spoon the mixture into a piping bag with a 1cm opening, pipe small spirals (approximately 7cm wide) on your trays, you need 12 spirals. Bake for 12-15 minutes (if you want a snappier texture bake them a little longer, I like mine a bit squishy). Leave to cool.

Whip the cream to soft peaks then fold in the yoghurt gently.

To assemble lay one disc on the bottom, pipe or spoon some yoghurt cream on top, then strawberries, repeat two more times.

Alternatively you can make one large one, either piped in a spiral or if you don’t fancy the piping you could use a Swiss roll baking tray and bake for a total 25 minutes. Enjoy x