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October issue of LandScape magazine, showing life at nature's pace.

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Welcome to LandScape

October 2025 issue of LandScape magazine.

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LandScape in the October issue: Life at nature’s pace

Summer Shawl pattern from LandScape magazine

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Exclusive craft projects

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Craft & Cookery Special

Handmade ladybird greetings card easy craft project

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Nature-inspired greetings cards: DIY ladybird & bee design

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Festive wooden houses: Easy Christmas craft

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Everlasting daffodils: Easy felt project

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How to make felt eggs for Easter: A simple spring craft

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DIY Fabric Easter Eggs: Simple Spring Decorations for Your Table

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How to make pompom decorations: A simple summer craft

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How to make a fabric bag with style

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How to make beautiful hangers from twine

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How to make owl bookends: 6 easy steps

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Knitted dog pattern download

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Knitted cat pattern download

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DIY Garden Birds: Fun and Easy Craft Project

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How to make cushioned table mats from fabric

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Hessian craft ideas: Easy projects to add rustic charm to the home

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Enjoy the beauty of every season straight from your pocket with a digital subscription to LandScape magazine for only £3.99 a month!

Or choose a Print+ subscription and receive each issue of LandScape magazine straight to your door from only £29.99 every 6 months.

With history and heritage, delicious seasonal recipes and beautiful handmade crafts, LandScape showcases the best of British country life every month. LandScape magazine is packed with stunning photography and in-depth features to immerse yourself in.

Subscribing to LandScape magazine secures you the best price, saving on shop prices. Choose the Print+ option and you'll also get inside access to rewards, competitions and discounts, past issue archives and our monthly Editor's email - only available to subscribers.

Become a member of LandScape magazine's Makes & Bakes Facebook group :a[here]{href='https://www.facebook.com/groups/836013126896644' target='_blank' rel='noreferrer noopener'}. Share your craft projects, recipes, cakes and garden triumphs, with a good-sized photo and your location, and you could be featured in an upcoming issue of LandScape.

**Here is a selection of makes and bakes from our talented readers, as featured in the :a[October issue]{href='https://www.landscapemagazine.co.uk/magazine/latest-issues/landscapemagazinelatest-issues/' } of LandScape magazine...**

“Here’s my oil painting of the windmills in Riddings, Derbyshire. Sadly, they’re no longer there. I love to paint from old photos of days gone by.”   
**Gail Astbury, Nottinghamshire.**

“My crochet cottage garden, including a few beasties.”  
**Heather Mcalpine, Northamptonshire.**

“With an abundance of homegrown raspberries, I’ve made the peach and raspberry crumble tray bake from the :a[August 2025 issue]{href='https://www.greatmagazines.co.uk/landscape-magazine?utm_source=landscapemagazine.co.uk&amp;utm_medium=referral&amp;utm_campaign=bau_landscape&amp;utm_content=bws_article_productcard' target='_blank' rel='noreferrer noopener'}. Perfect for a family get-together.”   
**Maryline Leese, Powys.**

“My husband, Paul, really enjoyed making this project from the :a[May 2025 issue]{href='https://www.greatmagazines.co.uk/landscape-magazine?utm_source=landscapemagazine.co.uk&amp;utm_medium=referral&amp;utm_campaign=bau_landscape&amp;utm_content=bws_article_productcard' target='_blank' rel='noreferrer noopener'}. Other family members may be putting in orders.”  
**Louise Tarling, Powys.**

“I made this crochet blanket using up many colours from my large yarn stash.”   
**Lynn Quinn, East Sussex.**

“The first of this year’s chutney makes, and it’s rhubarb.”   
**Julie Cunningham, Surrey.**

#### SHARE YOUR MAKES AND BAKES {#h-share-your-makes-and-bakes-nbsp}

Join our community on Facebook :a[here]{href='https://www.facebook.com/groups/836013126896644' target='_blank' rel='noreferrer noopener'}

Every edition of LandScape showcases the best Britain has to offer, including delicious recipes, inspirational gardens and step-by-step craft projects

  
**:a[The October issue of LandScape magazine]{href='https://www.landscapemagazine.co.uk/magazine/latest-issues/landscapemagazinelatest-issues/' } is out now!**

_:a[Holly Duerden]{href='https://www.landscapemagazine.co.uk/author/holly-duerden/' } is a features writer at LandScape magazine, where she covers travel, heritage, gardening, and the natural world._

#### :a[Gorgeous gardening]{href='https://www.landscapemagazine.co.uk/garden/projects/' }

Enjoy the beauty and diversity of the British garden and its plants. You’ll find inspiration and advice as we invite you into gardens where nature and nurture flourish.

#### :a[Inspirational cookery]{href='https://www.landscapemagazine.co.uk/cookery/' }

Every issue has tempting recipes that make the most of the season’s produce. You’ll find new ways to enjoy traditional favourites for every meal.

#### :a[Exquisite craft]{href='https://www.landscapemagazine.co.uk/craft/' }

You can create beautiful decorations using seasonal flowers and foliage. Follow our step-by-step guides to creating simple crafts for home and garden.

Read about the craftsmen and women who are keeping Britain’s traditional skills alive. Visit towns, villages and countryside that encapsulates the country’s proud history.

Learn about the animals and birds that inhabit our fields, rivers and coasts. And we explain how there’s more to many of our farm animals than meets the eye.

**The :a[October issue of LandScape magazine]{href='https://www.landscapemagazine.co.uk/magazine/latest-issues/landscapemagazinelatest-issues/' } is out now!**

_:a[Holly Duerden]{href='https://www.landscapemagazine.co.uk/author/holly-duerden/' } is a features writer at LandScape magazine, where she covers travel, heritage, gardening, and the natural world._

**The new issue of LandScape is out now...**

As **October** settles in, the landscape is already donning its robes of warming hues. From the forest-cloaked slopes rising from a **Scottish loch** to the rich foliage cosseting a whitewashed mill, the glow of flame abounds. And indoors, the kitchen fills with spiced aromas and the lingering sweetness of **sticky toffee**.

Step into **:a[Bere Mill garden]{href='https://beremillfarm.co.uk/garden/' target='_blank' rel='noreferrer noopener'}** ribboned with sinuous streams, where river, meadow and wood converge, and enjoy a swansong of floral colour as **rudbeckias** shine among gently swaying grasses. Gather capped **acorns for textural arrangements** to display outdoors.

Enjoy satisfying dishes deep in **smoky flavours**, guaranteed to please on chillier days. Indulge in bakes, desserts and treats glazed in **toffee**, or serve up a **roasted pear gypsy tart**; a light and airy traditional Kent dish crowned with fruit.

Explore the picturesque village of **Kenmore**, in ‘Big Tree Country’, where fiery boughs meet the deep waters of **Loch Tay**, gifting an autumnal backdrop unrivalled in its splendour. Wonder, too, at the towering arches of **viaducts and aqueducts**, spanning the countryside as elegant monuments to an industrial age. Meet a well-dressed charmer, the **goldfinch**, whose plumage perfectly fits with the palette of the season, with flashes red and yellow.

In a rural foundry, discover a **:a[sculptor Alice-Andrea Ewing]{href='https://www.pomarius-collections.com/' }**, who uses a centuries-old skill to recreate the orchard’s plump bounty in lustrous bronze. And bring colour into the home by turning wire and yarn into **autumn decorations** where loops and coils form leaves and stems. Transform log slices into tiny **painted portraits** from the woodland.

As autumn arrives, the British countryside bursts with ripe **damsons**, plump for the picking. These small, dark-purple fruits, closely related to garden plums, can be found growing wild along woodland edges and riverbanks. While the ‘Merryweather’ variety can be enjoyed straight from the tree, most damsons are tart and best cooked. When transformed into a range of :a[**British autumn recipes**]{href='https://www.landscapemagazine.co.uk/cookery/autumn/' } such as jams, fruit cheeses, or even damson gin, they produce a complex and intense depth of flavour.

Considered a very British fruit, the origins of the damson are debatable. One theory is that it was first cultivated in the ancient Syrian city of Damascus and introduced to Britain by the Romans. Another is that it arose from wild crosses, possibly in Asia Minor, between the sloe and the cherry plum. Traditionally used in British orchards for hedging and windbreaks, damsons were also valued for their role in local dye and cloth-making industries.

## What are the health benefits of damsons?

High in vitamin C, fibre, and iron, damsons offer many health benefits such as **aiding digestion**, **lowering cholesterol** and **protecting against heart disease**. But it is their deep, autumnal flavour and vibrant colour that make them a seasonal favourite for baking, preserves, and homemade spirits. Foraging damsons or picking them from a local market is the best way to savour an authentic taste of the countryside.

Rich damsons and decadent dark chocolate come together in this comforting tea loaf, perfect for sharing with friends or family over a warming brew. This **easy bake recipe** celebrates the unique flavour and vibrant colour of this seasonal fruit.

butter for greasing  
500g damsons, stoned and roughly chopped, reserving 2 for decoration (optional)  
120g light brown sugar  
140g dark chocolate, broken into small pieces  
1 egg  
240g self-raising flour  
pinch of sea salt  
_1kg loaf tin_  
_baking paper_

Preheat the oven to 180°C/160°C fan/gas mark 4. Grease and line the loaf tin.

In a large bowl, sprinkle the damsons with the sugar and leave to stand for 15 mins.

Place the chocolate pieces in a heatproof bowl. Gently simmer a pan of water, then place the bowl on top, taking care not to let it touch the water. Stir occasionally until the chocolate has melted. Remove from the heat and stir further until smooth.

Beat the egg into the damson and sugar mixture, followed by the chocolate, then stir in the flour and salt, mixing thoroughly. Transfer the mixture to the prepared tin and level out the top with the back of a spoon.

Bake for 1 hr until a metal skewer inserted into the middle comes out clean. Allow to cool, then slice and serve, decorated with the remaining damsons (optional).

:a[Subscribe to LandScape]{href='https://www.greatmagazines.co.uk/landscape-magazine?utm_source=referral&amp;utm_medium=bws&amp;utm_campaign=bau_landscape&amp;utm_content=promo_new_issue' target='_blank' rel='noreferrer noopener'} {#h-subscribe-to-landscape}

_:a[Liz O’Keefe]{href='https://www.landscapemagazine.co.uk/author/liz-okeefe/' } is a professional chef, trained journalist, and the home economist at LandScape magazine. She has written several cookbooks, including the Gourmand award-winning :a[_The Mushroom Cookbook_]{href='https://eur01.safelinks.protection.outlook.com/?url=https%3A%2F%2Fwww.amazon.co.uk%2FMushroom-Cookbook-Cultivated-Mushrooms-Delicious%2Fdp%2F0754832864&amp;data=05%7C02%7Cholly.duerden%40bauermedia.co.uk%7C9c2577a498304547f20708dd987b065f%7C0e79f3f34eeb48ed815e2876c379e863%7C0%7C0%7C638834376373668638%7CUnknown%7CTWFpbGZsb3d8eyJFbXB0eU1hcGkiOnRydWUsIlYiOiIwLjAuMDAwMCIsIlAiOiJXaW4zMiIsIkFOIjoiTWFpbCIsIldUIjoyfQ%3D%3D%7C0%7C%7C%7C&amp;sdata=gP8p5U6HhWNUy1zouvGbj%2FLC%2Fd9t9JKMNwJ8EoG%2ByHY%3D&amp;reserved=0' }. A respected voice in the UK food scene, she regularly judges prestigious food awards and is a member of :a[The Guild of Food Writers]{href='https://www.gfw.co.uk/' target='_blank' rel='noreferrer noopener'}. Follow her on Instagram @:a[ecjokeefe]{href='https://www.instagram.com/ecjokeefe/#' }_

Damson and chocolate tea loaf recipe from LandScape magazine

Damson and chocolate tea loaf recipe: How to bake a countryside classic

On a warm, sunny afternoon, a small and colourful insect makes the most of the daylight, feeding busily among garden leaves. With its shiny, dome-shaped shell of brightest red and bold black spots, it moves methodically over the foliage of a rose bush, hunting for tiny green aphids. This is a **Seven-spot ladybird** — one of the most easily recognisable of Britain’s 20,000-plus insect species. Beloved for their bright appearance and gentle presence in the garden, ladybirds are among the UK's favourite beetles.

It is no surprise, then, that this cheerful garden visitor makes the perfect inspiration for a nature-inspired :a[seasonal craft project]{href='https://www.landscapemagazine.co.uk/craft/' }. In this easy ladybird card craft tutorial, beautiful handmade greetings cards are made using simple, everyday materials that you may already have at home. Whether you're looking for a fun :a[children’s craft project]{href='https://www.landscapemagazine.co.uk/craft/other/make-garden-birds/' } or a peaceful moment in the craft room, this **DIY ladybird card** is the perfect way to bring a little piece of nature indoors and send it on to someone you love.

Blank greetings cards  
Card in red, black, yellow and blue  
Ramekin and small jar lid (for tracing circles)  
Pencil  
Scissors  
Double-sided tape  
Black buttons  
Alphabet stamps and ink-pad (or a fine pen for freehand writing)

**1\. Draw and cut out the ladybird body**

Using a ramekin or similar-sized round object, trace and cut a circle from the red card. Then, trace a black circle using a slightly smaller item to draw around. These will form the ladybird’s wings and body.

**2\. Create the head, antennae and wings**

To make the head, cut another black circle in the same way, using a smaller lid. Use scraps of black card to cut out two freehand antennae. To create the wings, cut the red circle in half.

Stick the antennae onto your blank card first, followed by the black circles to create the head and body. Then, stick the two wings over the body, slightly apart. To finish your ladybird, glue small black buttons (or black paper circles) onto the wings to create spots.

To create a cheerful **bee design on a greetings card**, begin by cutting one small and one large yellow circle from card to form the bee’s head and body. To make the stripes, cut a black circle – the same size as the body – and slice it into even strips. Stick alternate black strips horizontally across the body to give the classic bee look.

Using black card, cut out simple antennae and a pair of wings freehand.

Flowers are made by folding large blue circles of card into quarters and cutting petal shapes around the edge before folding them out again and sticking them down. Add a small yellow circle in the centre to complete each flower. Arrange the bees over the flowers and stick them down.

Finish your **handmade bee card** with a stamped or handwritten greeting – perfect for summer birthdays, thank you notes, or just to brighten someone’s day.

#### For more crafts subscribe to LandScape magazine today!

_:a[Rachel Hawkins]{href='https://www.landscapemagazine.co.uk/author/rachel-hawkins/#/' } is a lifelong craft enthusiast and the respected editor of LandScape magazine. With more than 30 years in publishing, Rachel creates and curates inspiring DIY projects that blend traditional skills with modern creativity. She’s a trusted voice for readers seeking authentic, hands-on craft inspiration. Follow her on Instagram :a[@rachel\_hawkins\_craft]{href='https://www.instagram.com/rachel_hawkins_craft/' }._

In the autumn landscape, hedgerows are dripping with gleaming orbs as nature opens its jewellery box. The colourful berries of firethorn, pyracantha, hawthorn and snowberry burst in shades of tangerine, crimson and pearly white, and are a feast for the eyes when discovered on a countryside walk. Bringing fiery hues in the colder months, they can be used in a variety of :a[seasonal garden displays]{href='https://www.landscapemagazine.co.uk/garden/projects/' }, when combined with their lush, green foliage.

A startling combination of colours bursts from a terracotta pot, comprising plump clusters of scarlet and gold interspersed with snowberries and deep-red hips.

Tumbling loosely around a pillar candle in a galvanised bowl, the ruby berries of hawthorn and pyracantha stand out like gems among the tangled green foliage.

An informal display in simple jam jars is elevated by filling the clear glass with a jumble of garnet hawthorn and golden pyracantha berry beads.

Hung from a post, a pan-shaped kitchen utensil holds a circlet of _Crataegus monogyna_, pyracantha and hip fruits in the shades of glowing embers.

A few sprigs of gleaming firethorn are enough to provide a splash of cheering colour, revealed within an open tin.

Serrated hawthorn leaves enhance the shaggy effect of a rustic wreath, with a mix of berries and hips adding droplets of autumn hues to this outdoor showpiece.

**Project:** Sue Martin; **Photography:** Richard Faulks

Garden inspiration: Decorating with berries

Full of goodness, and with a delicate, buttery flavour, sweet potatoes are both vibrant and versatile

**Makes 9**  
1 sweet potato  
melted butter, for greasing  
3 eggs  
200g soft goat’s cheese   
150g cherry tomatoes, halved   
1 tbsp thyme leaves   
sea salt and black pepper  
_12-hole muffin tray_

Preheat the oven to 180°C/160°C fan/gas mark 4 and grease 9 of the muffin tray holes with the melted butter.

Using a vegetable peeler, peel off and discard the skin of the sweet potato, then use the peeler to cut the sweet potato into very thin slices and place them in a large bowl or saucepan. Cover the slices with boiling water and leave to stand for 5 mins, then drain. Use the sweet potato slices to layer around the inside of the muffin holes to create cases.

In a large bowl, whisk together the eggs and soft goat’s cheese until smooth, then mix in the tomatoes and thyme leaves. Season with sea salt and black pepper. Fill the sweet potato cases with the egg mixture, then bake for 20-25 mins until golden, and the filling is firm. Allow to cool slightly in the tray, then remove with a small spatula, and serve.

Sweet potato cups

Indulge your senses with our delectable recipe for blackberry cheesecake brownies. These delightful treats combine the rich, chocolatey goodness of brownies with the creamy, tangy allure of cheesecake and a burst of sweet, tart blackberry flavour. Whether you're a seasoned baker or a novice in the kitchen, this step-by-step guide will help you create a heavenly dessert that will impress your family and friends.

**Makes 12**  
150g blackberries  
175g unsalted butter, softened, plus extra for greasing  
150g dark cooking chocolate, chopped  
150g milk cooking chocolate, chopped  
300g soft brown sugar  
100g ground almonds  
4 eggs  
2 tbsp cocoa powder  
1 tsp sea salt  
juice of 1 lemon    
450g cream cheese  
100ml double cream   
1 tbsp vanilla bean paste   
_20cm square baking tin_  
_baking paper_

Preheat the oven to 170°C/150°C fan/gas mark 3½ and grease and line the baking tin with baking paper. In a microwaveable bowl, place half of the dark chocolate and half of the milk chocolate, and melt in the microwave for 1-1½ mins until the chocolate stirs smooth. Set aside.

In a large mixing bowl, whisk together the butter and soft brown sugar for 1-2 mins, then stir in the almonds, 2 eggs, cocoa powder, salt and the melted chocolate. Stir in the remaining chopped chocolate and transfer to the prepared tray. Spread the mixture evenly over the entire tin.

In a food processor, blend all but 5 of the blackberries with the lemon juice and set aside. In a large jug or mixing bowl, whisk together the cream cheese, double cream, remaining eggs and vanilla paste for 1-2 mins until thick. Pour the cream cheese mixture on top of the chocolate batter in the baking tin, then drizzle over the blackberry puree. Stir the puree into the cream cheese mixture briefly, to create a swirl, and sprinkle with the reserved blackberries. Bake for 45-50 mins until the cheesecake mixture on top is set. Allow to cool completely in the tin, then leave to chill for 2 hrs. Cut into 12 pieces, and serve.

## Try our other recipes from the hedgerow below!

Blackberry cheesecake brownies

Petals provide pretty, colourful garnishes as well as delicate flavour to botanical bakes, which are perfect for a sunny day

**Makes 12**  
20 dandelions, plus extra to decorate  
200ml cold water  
1 tbsp lemon juice  
320g caster sugar  
270g unsalted butter, softened  
3 eggs   
150g self-raising flour, sifted    
30g plain flour  
110ml milk   
_12 cupcake cases_  
_12-hole cupcake tin_  
_airtight wrap_  
_piping bag with star nozzle_

Remove the petals from the dandelions and place in a large saucepan. Pour in the cold water and lemon juice. Simmer for 10 mins, then turn off the heat and allow to cool. Transfer to a jug and leave to chill overnight.

The next day, drain the liquid into a saucepan, then press the water out of the petals to extract more liquid. Reserve the pulp for the cupcake batter. Add 100g of caster sugar to the liquid and simmer for 5 mins. Bring the liquid to the boil, then hold on a rolling boil for 3-4 mins until the liquid thickens into a syrup. Allow to cool.

Preheat the oven to 180°C/160°C fan/gas mark 4 and line the cupcake tin with cupcake cases. In a food processor, whisk together 150g of the butter and 100g of the caster sugar until thick and creamy. Beat in the eggs, one at a time, then mix in the dandelion pulp. Stir in the self-raising flour and half of the syrup until completely combined. Divide the mixture between the cupcake cases and bake for 20-25 mins until risen and golden. Allow to cool.

In a saucepan, whisk together the plain flour, milk and the remaining 120g of sugar. Cook on a medium heat, stirring, for 2-3 mins until it has a thick, dough-like consistency. Allow to cool to room temperature, covering the surface of the mixture with an airtight wrap after 10 mins.

Whisk the remaining 120g of butter for 2-3 mins until creamy. Gradually whisk in the cooled flour mixture, then whisk for 2-3 mins until light and fluffy. Whisk in half of the remaining dandelion syrup. Fill the piping bag with the icing and pipe on top of the cupcakes. Drizzle the cakes with the remaining dandelion syrup, sprinkle with petals from the extra dandelions, and serve.

Dandelion cupcakes

Mushrooms of all shapes and sizes, fresh from the field, are perfect for a variety of tasty autumn dishes. This warming stew makes the ideal supper on a chilly evening

**Serves 4**  
200g chestnut mushrooms   
100g button mushrooms   
200g shiitake mushrooms  
4 small flat mushrooms   
15g unsalted butter   
4 whole garlic cloves, peeled   
200g shallots, peeled and chopped    
200ml vegetable stock  
15g cornflour  
500ml red wine  
4 carrots, peeled and finely chopped   
1 tsp sugar  
2 tbsp flat-leaf parsley, roughly chopped, plus extra to garnish   
sea salt and black pepper   
mashed potato, to serve  
_large, lidded saucepan or casserole dish suitable for use on the hob_

In a large saucepan or casserole dish, melt the butter and add the garlic and shallots. Sauté for 4-5 mins until softened, then add all the mushrooms. Add 100ml of the vegetable stock and cook for 2 mins until the liquid has been absorbed.

Stir in the cornflour, then gradually stir the rest of the stock into the saucepan, followed by the red wine. Mix in the carrots, sugar and parsley, and bring to the boil covered with a lid. Season with sea salt and black pepper, and cook, uncovered, for 15-20 mins until the liquid has reduced by half, and the sauce is glossy. Garnish with the extra parsley and serve with mashed potato.

Red wine & mushroom stew

With its rich, caramel taste tempered by a hint of bitterness, black treacle makes a luxurious addition to this sumptuous cake

**Serves 10**  
100g black treacle, plus extra to drizzle  
150ml rapeseed oil, plus extra for greasing  
230g Bramley apples, peeled and cored   
150g dark brown sugar   
3 eggs  
300g plain flour  
1 tsp baking powder  
100g walnuts, crushed   
80g unsalted butter, softened   
160g icing sugar  
100g soft cheese   
_2 x 20cm cake tins_    
_baking paper_

Preheat the oven to 180°C/160°C fan/gas mark 4 and grease and line the 2 cake tins with baking paper. In a food processor, blend the apples into a fine puree, then transfer to a mixing bowl. Mix in the dark brown sugar, oil and 50g of the black treacle. Whisk for 1 min until the mixture combines well. Whisk in each egg individually. Stir in the plain flour and baking powder until completely combined, then mix in the walnuts. Divide the mixture between the cake tins and bake for 25-30 mins until an inserted metal skewer comes out clean. Allow to cool in the tins for 20 mins, then remove the cakes from the tins and paper, and place on wire racks until completely cool.

To make the icing, combine the butter with the icing sugar in a food processor and whisk for 2-3 mins until creamy and light in colour. Whisk in the soft cheese and remaining black treacle. Whisk for 2-3 mins until thick.

Place one of the cakes on a serving plate and top it with half of the icing. Place the other cake on top, then ice the top of the cake with the remaining icing. Chill for 20 mins to set, then drizzle with black treacle, and serve.

**Try our coffee and walnut cake recipe below!**

Apple, treacle & walnut cake

Easy to make, and with a naive charm, these winsome miniature wooden houses create an enchanting Christmas scene when displayed together. Interspersed by frosted, tree-like pine cones and illuminated in a warm light, they bring delightful cheer and festivity into the home.

Wood offcuts and unwanted scraps from an old trellis or garden fence are cut to size and lightly painted. Small windows are printed on the surface using a rubber stamp, and rusty nails and old washers, reminiscent of chimneys and festive wreaths, add the final touches.

A cluster of houses can be made to build up the scene, and a selection of sizes will add interest. The result is a charming display, conveying a warm welcome to guests during the festive season.

• Saw  
• Hammer  
• Drill  
• Scalpel  
• Wood glue  
• Pencil rubber  
• Selection of old nails  
• Selection of old washers  
• White emulsion  
• Black paint  
• Salt  
• Small tacks  
• Offcuts of wood (the ones shown are a width and depth of 2in by 1½in (6 x 4cm) and 3in by 2in (7.5 x 5cm)   
• Small scraps of wood for doors  
• ¾in by 1½in (2 x 4cm) tall pine cones

## How to make the wooden houses {#h-how-to-make-the-houses}

**Step 1:** The offcuts are marked as shown and carefully sawn along the lines. Tall houses are approximately 4in (11cm) to the eaves, while smaller ones are 2¾in (7cm), with a 1in (2.5cm) rise to the apex. Each house is then sanded to the desired finish. Remnants of ageing paint can be left to add character.

**Step 2:** A mixture, approximately half emulsion and half water, is made and applied as a light wash. The houses are then left to dry naturally.

**Step 3:** Four 5mm squares are carved onto a pencil eraser to create a window shape. The squares are then lightly coated with black paint. While wet, the rubber is used to print the shape onto the wood, ensuring there is space for the door.

**Step 4:** Scraps of wood are cut to approximately 1¾in by ¾in (4.5 x 2cm) and sanded to the desired thickness and finish. Broken pieces of trellis or fencing are ideal. A dab of wood glue is used to attach the doors, and old washers, resembling Christmas wreaths, are fastened with tacks.

Next, rusty nails are carefully hammered into the roofs at different angles, to represent chimneys. A pilot hole is drilled for the larger nails to prevent the wood from splitting.

**Step 5:** Pine cones are dampened with watered- down wood glue, and salt is sprinkled through a tea strainer to give a frosted effect. The houses and trees are then arranged on a suitable piece of planking to complete the display.

**Project:** Sue Martin; **Photography:** Richard Faulks

Too tasty to be exclusively an annual treat among trimmings at Christmas dinners, parsnips can be enjoyed in a variety of dishes for their sweet flavour and meltingly soft texture. Delicious roasted with a caramelised honey glaze, these root vegetables can also be baked, boiled, grilled and fried, and used in comforting casseroles and soups. High in fibre, this creamy-coloured vegetable is also rich in vitamins, particularly potassium, antioxidants and minerals.

## How to make roast parsnip and potato cake

**Serves 4**  
1.2kg parsnips   
2 tbsp olive oil, plus extra for greasing   
600g potatoes   
½ red onion, peeled and very finely sliced   
1 tbsp honey  
2 tbsp chopped fresh sage  
1 tbsp chopped fresh rosemary, plus 1 sprig and 1 sprig to garnish    
1 tbsp butter  
2 tbsp cornflour   
500ml chicken stock  
1 bay leaf   
1 tbsp cranberry sauce   
sea salt and black pepper   
sausages, to serve   
_20cm round cake tin_

Grease the cake tin with oil. Trim, then cut the parsnips lengthways into quarters. Chop the potatoes into 4cm chunks. Place both in a large saucepan and cover with cold water. Bring to the boil, then simmer for 10 mins. Drain, then coat the parsnips and potatoes with the olive oil.

Season the parsnips and potatoes with sea salt and black pepper, then mix in the red onion, honey, sage and chopped rosemary. Transfer the mixture to the prepared tin and push down the ingredients to fit. Chill the parsnip and potato cake for 1 hr.

Preheat the oven to 200°C/180°C fan/gas mark 6. Bake the vegetable cake for 55 mins-1 hr until golden and crispy.

In the meantime, to make the gravy, melt the butter in a large saucepan and mix in the cornflour. Cook, stirring, for 1 min, then stir in the stock gradually. Add the bay leaf, sprig of rosemary and the cranberry sauce, and bring to the boil, then simmer for 5 mins until thickened. Season with the pepper.

Allow the cake to cool for 5 mins out of the oven, then turn it out of the tin onto a serving plate. Garnish with the extra rosemary sprig and serve with the sausages and gravy.

Roast parsnip & potato cake

Soft, spiced and glazed with a dash of whisky, these mini iced buns are a warming embrace on chilly winter days. Infused with the festive notes of cinnamon and nutmeg, and beautifully finished with a light whisky buttercream, these winter bites bring together the comforting flavours of the season. A unique twist on festive cinnamon buns, these bakes are perfect placed as part of a larger Christmas spread or they can be carefully wrapped up as a gift for a family member or friend.

**Makes 10**  
125ml milk   
90g unsalted butter, softened  
250g strong flour  
25g caster sugar   
pinch of salt  
½ tsp ground cinnamon   
1 tsp freshly grated nutmeg  
7g fast action dried yeast   
1 small egg  
oil, for greasing  
160g icing sugar, plus extra for dusting  
25g ground almonds   
2 tbsp whisky  
1 tbsp vanilla bean paste  
15g flaked almonds, lightly crushed   
_airtight wrap_  
_2 large, flat baking trays_   
_baking paper_   
_large, smooth nozzle and piping bag_

To make the iced buns, in a large saucepan, combine the milk and 40g of the butter. Simmer for 2-3 mins until the butter melts. Whisk together with a hand whisk. Set aside to cool to room temperature.

Sift the flour into a food processor and mix in the caster sugar, salt, cinnamon, nutmeg and yeast. Add the milk mixture and egg, then knead with a dough hook for 10 mins until it becomes a very soft dough. Transfer to a clean bowl, then grease an airtight wrap with oil and cover the bowl with it. Leave to stand for 1 hr until doubled in size.

Line the baking trays with baking paper. Roll the dough into 5cm-long sticks, approximately 2cm wide, and place on the trays, spacing the sticks approximately 3cm apart from each other. There should be approximately 20 sticks. Cover with a loose tea towel and leave in a warm place to rise for 30 mins.

Preheat the oven to 220°C/200°C fan/gas mark 7. Bake the dough for 5 mins, then turn the oven to 190°C/170°C fan/gas mark 5 and bake for 4-5 mins until the buns are golden and sound hollow when tapped.

In a mixing bowl, whisk together the remaining 50g of butter with 100g of icing sugar for 2-3 mins until light and fluffy, then mix in the ground almonds. Stir in 1 tbsp of whisky and the vanilla paste. Transfer to a piping bag with a smooth nozzle.

Take one of the buns and pipe the icing on top. Top the bun with another bun, then place on a serving plate. Repeat to make 10. Mix together the remaining 60g of icing sugar with the remaining 1 tbsp of whisky, then drizzle it over the buns. Scatter with the flaked almonds, dust with icing sugar, and serve.

### For more winter baking recipes, try our popular marmalade and ginger cake

Mini whisky iced buns: Festive baking recipe

Sharply sweet citrus flavours perk up seasonal dishes, such as this sumptuous cake, which makes the perfect winter dessert

**Serves 8**  
3 oranges   
1 tbsp orange blossom water  
olive oil, for greasing  
5 eggs, separated   
250g caster sugar  
250g ground almonds  
1 tsp baking powder  
4 tbsp icing sugar  
1 tbsp cold water  
_20cm round cake tin_   
_baking paper_

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