truly worldwide influences

IT’S A BRIGHT, FRESH MORNING. Late spring, with summer just around the corner. There’s a bit of mist, but it’ll burn off with the sun. Susannah Ivens is inspecting (well, admiring) the strawberry crop, just before enthusiastic locals descend to pick a berry or two (or more) to smother in cream, turn into jam or enjoy with a simple sprinkle of sugar. “We look forward to it every year,” says Susannah. “It’s hard work, but really enjoyable. How could you not enjoy being on a strawberry farm, surrounded by excited children in the middle of an English summer?” Susannah and husband Paddy took over the site from Paddy’s father and mother John and Jill Ivens.

The best strawberry fields in our area...

Pick one of these great places to pick your own, then enjoy a summer treat!

n Hill Farm Pick Your Own, Oundle Road, Peterborough, PE7 3UA, 01733 233270: Hill Farm is a family run business open from June-October offering ‘pick-your-own’ (PYO) and ‘ready picked’ soft fruit and vegetables – ideal for freezing, jam and wine making, or just eating fresh. Set in attractive rural surroundings, on a hill overlooking Peterborough. n Rutland Water Fruit Farm, Edith Weston, Oakham LE15 8HB, 07875 479533: A local soft fruit farm selling premium strawberries and raspberries grown on the farm. Warm welcome, friendly service, a great little farm shop plus views over Rutland Water! n Seldom Seen Farm, Green Lane, Billesdon, Leicestershire LE7 9FA, 0116 259 6742: Robert and Claire Symington have been farming Seldom Seen Farm in the beautiful Leicestershire countryside for over 40 years, poultry is their main product, but their strawberries are stunning too! The farm spans more than 250 acres, with much of the land given over to field beans and wheat. However, there is also 40km worth of rows dedicated to strawberries, of which 30km are pickable from this month. The remaining 10km are newly planted (maidens) and will not be pickable until 2022. “Strawberry plants have a three-year lifespan,” says Susannah. ‘’So, every year we remove a patch as well as planting a patch. Our strawberries cover about four hectares, with a further 2.5 hectares for raspberries.” “We grow about eight different varieties of strawberries – such as Christine, Florence and Malwina – which are an example of our early, mid and late season varieties, extending the eight-week season as long as possible without sacrificing quality.” “We don’t grow in polytunnels, preferring to get the flavour and goodness from our soil. Unfortunately, we’re on a slope and have horrible heavy clay soil in places, so the conditions don’t make it easy for us, but the strawberries taste awesome!”

Strawberries: The Healthy Treat

Hill Farm’s farm shop Just seven strawberries provide your recommended daily intake “The farm’s opening times for provides ready-picked of Vitamin C, and a typical our pick-your-own strawberries strawberries which is serving has just 50 calories is governed by nature, but ‘ready certainly the fastest way plus over 3.3g of fibre - 10% of your recommended picked’ produce will be available to enjoy fresh British berries, daily amount. from Saturday 29th May. Though but where’s the fun in that? strawberries are our pick-your-own Better for children to see where their mainstay, people also enjoy our raspberries, food comes from and pick their own. blackberries, tayberries and our redcurrants “Things will be a little different this year,” says and blackcurrants.” Susannah. “To be Covid-safe and in order to “We also plant a few rows of sunflowers lessen the number of people queuing at the which look magnificent in summer and we shop, we’re providing different sized empty have a few plum trees sheltered behind the containers on entry for our customers to then wood which begin to yield fruit in August. fill up at a set cost.” There’s something traditional and fun about picking your own fruit. It’s somehow “Payment will be taken before entering the reassuring that in an era of video games,fields, so there will be no need to return to the children still love getting out into the fields counter after picking.” and searching for strawberries.” “It’s a strange thing to have to think about, “They’re so versatile too, and though the not something we’re used to. But happily, as supermarkets can provide imported strawfamilies come together again after berries all year round, there’s something restrictions are lifted, strawberry picking magical and special about waiting for them is one of those activities which is outdoors to come into season. The anticipation – and in the fresh air and it can remain Covid-safe the Great British sunshine – makes them all and socially-distanced.” the sweeter!” n

BRITISH BERRIES TO MAKE YOUR SUMMER

Such is the demand for the Great British strawberry, one farming giant has had to find a seriously innovative way to meet demand...

n Over the past two decades, soft fruit production has grown by 131% in the UK. In 2015 the UK consumption stood at 67,000 tonnes of strawberries. By 2020 it’s though that strawberry consumption will rise to 168,000 tonnes (up 150%). n Reflecting this exponential increase, the production of soft fruit in the UK has developed significantly, from 40,100 tonnes of strawberries in 2015 to an anticipated 115,500 tonnes in 2020. n The British strawberry market is worth around £50,000,000 each year. n In total around 9,400 hectares of lands is used for growing soft fruit. An estimated 85% of this is in polytunnels. This method increases the probability of a good crop and extends the UK growing season from 4-6 weeks to a much wider time frame of early spring to autumn. n Soft fruit production in the UK is dominated by strawberries, blackcurrants and raspberries, which account for over 90% of cropping area. n The UK is the supplier of 30% of the world’s total strawberry supply. n A relative newcomer to the market is Mr James Dyson, he of the bagless vacuum. A new hi-tech glasshouse in Lincolnshire is set to grow berries for 42 weeks of the year from March until November. Powered with renewable electricity and heat from an adjacent anaerobic digester, the giant Dyson Farming glasshouse covers six-hectares. It is 424m long with 832 rows of strawberries, 700,000 strawberry plants and will eventually produce 750 tonnes of strawberries each year for British consumers.

In the KITCHEN

STRAWBERRY CHIFFON CAKE

Serves 10. Preparation Time: 1 hour. Cooking Time: 25-30 minutes. Chilling Time: 4 hours. Cake: 175g (6oz) strawberries, hulled • 250g (9oz) self-raising flour • 1 teaspoon baking powder 6 large eggs, separated • 125ml (4 fl oz) vegetable oil • 1 lemon, grated rind only • 225g (8oz) caster sugar Little red paste food colouring • Filling: 150g (5oz) strawberry jam • 2 tablespoons cold water • 2 teaspoons powdered gelatine 400g (14oz) strawberries, hulled • 125ml (4 fl oz) double cream • Frosting: 250g (9oz) mascarpone cheese 1 lemon, finely grated lemon rind • 2 tablespoons icing sugar • 400ml (14 fl oz) double cream • Little red paste food colouring Finally, to decorate, a few pink primula flowers and/or viola flowers, plus a few small strawberries.

1. Preheat the oven to 180°C, 160°C fan assisted, Gas 4. To make the cake, grease and line the bases of 2 x 20 cm (8 inch) springform tins with circles of non-stick baking paper.

Puree the strawberries then press through a sieve and discard their seeds. Mix the flour and baking powder together in a second bowl. Add the egg yolks, oil, lemon rind and 175g (6oz) of the sugar to the bowl of an electric mixer. Add the strawberry puree and a little food colouring and whisk for about 5 minutes until very thick. 2. Wash and dry the whisk then beat the egg whites until stiff moist looking peaks then gradually whisk in the remaining 50g (2oz) sugar a teaspoonful at a time until the mixture is smooth and glossy. 3. Sift the flour and baking powder over the top of the strawberry mix then gently mix in. Stir in a large spoonful of the egg whites to loosen the mixture then add the rest and very gently fold in so that you keep as much air in the mixture as possible. 4. Spoon the mixture evenly between the two tins, gently ease the tops level then bake for 20-25 minutes until the top is set, very lightly browned and a skewer comes out cleanly when inserted into the centre of each cake. Leave to cool in the tin for 10 minutes, then remove the sides and leave to cool. Remove the base when cold. 5. When the cakes are cold, peel off the base paper. Cut each cake in half, then put two of the halves to one side. Keep the other two halves, still stacked then cut out a circle from the centre using a smaller 15cm (5 inch) baking tin as a template. 6. Put one of the whole circles of cake on a serving plate, spread a band of jam around the outer edge about 2.5cm (1 inch) wide then place one of the ring cakes on top. Spread the top edge with jam, then add the second cake ring. 7. Add the cold water to a small heatproof bowl, sprinkle over the gelatine, making sure that all the dry powder is absorbed by the water. Set aside for 5 minutes.

8. Pick out the best strawberries and arrange over the inside of the cake, when you know you have enough, take them out and reserve on a plate. Puree 175g (6oz) of the remaining strawberries then press through a sieve and discard the seeds.

9. Stand the bowl of gelatine in a saucepan of gently simmering water and cook for about 5 minutes, stirring from time to time until it becomes a clear liquid. Whisk the cream in a bowl until it forms soft peaks, add the strawberry puree and gradually mix in the gelatine until smooth. Spread a few spoonfuls in the base of the centre of the cake, arrange the whole strawberries on top then cover with the remaining strawberry cream. Stick the remaining cake half in place with jam around the edges as before. Chill for 4 hours.

10. About an hour or so before serving, whisk the mascarpone, lemon rind and icing sugar together in a bowl then gradually whisk in the cream until soft and spreadable. Take out one third of the frosting and divide between two small bowls, colour one pale pink, the other a deeper pink.

11.Spread a very thin layer of the uncoloured frosting all over the cake to stick the crumbs in place then spread a thicker layer all over, being more generous on the top. Spread the sides smooth with a knife. Using a teaspoon and round bladed knife, press small dots of dark pink frosting in a band around the base of the cake. Make a second paler pink band above it and a third plain band of uncoloured frosting then smooth the sides to merge the colours with a palette knife. Decorate with edible flowers and strawberries. n

Giant Strawberry Cookies

Serves: 4-6. Preparation Time: 10 minutes. Cooking Time: 30 minutes.

100g oats 50g ground almonds 1/2 tsp baking powder 50g brown sugar 60g coconut oil, melted 1 egg, beaten 2 tbsp milk 1/2 tsp vanilla extract 50g dark, milk or white chocolate, chopped 125g strawberries, hulled and chopped Ice cream to serve This is a fun sharing treat or pudding served warm with icecream. Grab a spoon and dig in! Preheat the oven to 180C/fan 160C/gas mark 4. Base line a 20cm round tin or ovenproof dish. Place the oats in a food processor and blitz to a small crumb. Add the ground almonds, baking powder and sugar and blend just to combine. Melt the coconut oil in a pan. Remove from the heat and stir in the oat mixture with all remaining ingredients, except the strawberries. Spread the mixture in the tin or dish, scatter over the strawberries and bake for 25-30 minutes until golden and just set. Cool slightly before serving with scoops of ice cream on top for everyone to share. Make double of these and freeze one before baking to cook later straight from the freezer - just add an extra 5 minutes cooking time. n

Strawberry & Basil ÈCLAIRS

Strawberries & Cream enjoy a delicious French reinvention!

Makes 16. Preparation Time: 30 minutes. Cooking Time: 20 minutes.

50g (2oz) butter, 150ml (1/4 pint) water 65g (21/2oz) plain flour, sifted 2 medium eggs , ½ teaspoon vanilla extract 400g (14oz) strawberries, chopped 2 tablespoons icing sugar, plus extra sifted icing sugar to decorate 3 tablespoons fresh chopped basil leaves 300ml (1/2 pint) double cream.

Preheat the oven to 200°C (180°C fan), Gas Mark 6. Lightly butter 2 baking sheets and set aside. Add the measured butter to a saucepan with the water, heat gently until the butter has melted then bring to the boil. Take off the heat add the flour and stir together then put the pan back on the heat and cook for 2-3 minutes, stirring continuously until the mixture forms a smooth glossy ball that leaves the sides of the pan clean. Cool for 15 minutes. Gradually beat in the eggs and vanilla, beating well after each addition until all the eggs have been added and you have a smooth thick paste. If you have a food processor or electric mixer you might like to use this to save time.

Spoon the choux pastry into a piping bag fitted with a 1cm (1/2 inch) wide plain piping tube. Pipe 7.5cm (3 inch) long éclairs, leaving space between them to rise in the oven.

Bake for 20 minutes until well risen and golden, pierce each éclair with a small knife so that the steam can escape then transfer to a wire rack to cool.

Meanwhile mix the strawberries, 2 tablespoons icing sugar and basil together, cover the dish and leave at room temperature. About 1 hour before you are ready to serve the éclairs, slit open the sides with a serrated knife. Whisk the cream until it forms soft peaks then fold in any strawberry juices. Spoon into the éclairs and top with the strawberries and basil. Dust with sifted icing sugar and transfer to a plate and serve. n

In Vino VERITAS

That old Athenian lush, Euripides, declared that ‘where there is no wine, there is no love,’ That old Athenian lush, Euripides, declared that ‘where there is no wine, there is no love,’ well, there’s plenty of love across the undulating landscape of the Hanwell Wine Estate, well, there’s plenty of love across the undulating landscape of the Hanwell Wine Estate, as a dedicated team of grape-fondlers caress their crop and prepare for a busy season validating as a dedicated team of grape-fondlers caress their crop and prepare for a busy season validating exactly why English wine is so popular. We join Helenka & William Brown just ahead of English exactly why English wine is so popular. We join Helenka & William Brown just ahead of English Wine Week – from Saturday 19th to Sunday 27th June – to raise a glass to their craft. Cheers!Wine Week – from Saturday 19th to Sunday 27th June – to raise a glass to their craft. Cheers!