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The April cover issue of LandScape magazine

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LandScape in the April issue

Makes & Bakes Facebook Group for LandScape magazine

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Makes & Bakes Facebook group

Welcome to the April issue of LandScape magazine, showcasing life at nature's pace

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Welcome to LandScape

Summer Shawl pattern from LandScape magazine

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Exclusive craft projects

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Craft & Cookery Special

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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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Festive wooden houses: Easy Christmas craft

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DIY Garden Birds: Fun and Easy Craft Project

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Everlasting daffodils: Easy felt project

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How to make cushioned table mats from fabric

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

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

Craft

From Yarn

Other Crafts

From Fabric

Garden

Projects

Magazine

Latest Issues

Countryside

Nature

In the Garden

History and Heritage

Cookery

Autumn

Spring

Winter

Summer

Enjoy the best of every season with a subscription to LandScape magazine for **only £19.99** for your first 6 issues – **saving you over 40%** on shop prices!

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.

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April is when spring colour comes to the fore, and the renewal of life is celebrated at Easter. This issue is filled with vibrancy and fresh ideas to make the most of this blossoming month.

Step into an untamed haven at a former **Herefordshire mill**, where ebullient planting melds into the landscape. Delight at the symphony from trios of petals as **trilliums** burst forth in borders, and pair dainty blooms with nature’s fragile gifts in delightful **Easter arrangements**.

Enjoy the goodness of **watercress** in light lunches and tasty bites, and share a **minty lamb-packed roll** full of seasonal flavours. Serve **soft sponges with creamy fruit fillings** in indulgent layers, perfect for family gatherings.

Meet **:a[textile artist Ellie Hipkin]{href='https://elliehipkinart.com/' target='_blank' rel='noreferrer noopener'}**, who uses paint and botanical treasures alongside free-motion embroidery and hand stitching to create flowing works on fabric. Make pretty **pastel decorations** for the home using egg-boxes, including a **cascading mobile** and a **sculpted wreath**, and brighten up an apple crate to make a roomy **container for houseplants**.

Explore streets of honeyed stone in the small Northamptonshire market town of **Oundle**, where history abounds at every turn. Walk along pathways at the edge of **Bodmin Moor** past relics steeped in myth and legend, and discover the **secret world** that flourishes within the **hedgerows**.

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 April issue of LandScape magazine...**

“I’ve finished embroidering my flowers. I was going to make a bag but will glue it to hardboard and frame it instead.”   
**Pauline Vinall, Cumbria.**

“I made the curried parsnip soup from the :a[December 2024 issue]{href='https://www.greatmagazines.co.uk/landscape-magazine?gad_source=1&amp;gclid=EAIaIQobChMIv7eF0PrRiwMVlJxQBh09QhkVEAAYASAAEgIhx_D_BwE' target='_blank' rel='noreferrer noopener'}. I added a carrot and a stick of celery. It was delicious and warming – just what was needed.”   
**Liz Mitchell, Cheshire.**

“My 15-year-old daughter, Jasmine Walker, painted this for me.”   
**Tammy Walker, Shropshire.**

“Looking through back issues, I noticed an article in the :a[January 2024]{href='https://www.greatmagazines.co.uk/landscape-magazine?gad_source=1&amp;gclid=EAIaIQobChMIv7eF0PrRiwMVlJxQBh09QhkVEAAYASAAEgIhx_D_BwE' target='_blank' rel='noreferrer noopener'} issue for making pompom owls. I decided to include a robin too.”   
**Mary Garratt, Northamptonshire.**

“A busy morning making marmalade, spelt seeded bread, and banana and walnut loaf.”   
**Judith Otto, Devon.**

“I wanted to share the :a[macramé owl]{href='https://www.landscapemagazine.co.uk/magazine/latest-issues/exclusive-craft-projects/' } my daughter, Babsi, made for me from a pattern in the September 2022 issue. I think she has done it wonderfully. It was a lovely present to receive.”   
**Catherine Lounsbach, Cheshire.**

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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

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.

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.

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.

Pour the wine into a large saucepan, then add the vanilla pod. Mix in the cinnamon stick, sugar, cloves, lemon zest and juice, and the 2 star anise. Simmer for 10 mins, then, using a ladle, divide between 6 glasses, and serve, adding the 4 extra star anise so there is 1 in each glass.

Mulled white wine

150g strong flour, plus extra for dusting

In a large bowl, combine the strong flour with the butter cubes. Add a pinch of salt and the egg yolk, plus the cold water. Mix with a fork until combined, adding a little more water if the mixture is too dry, or flour if the mixture is too wet, to bring together. Dust a clean surface with flour, then roll the pastry into a rectangle approximately 35 x 20cm. Fold a third of the rectangle over itself, taking up another third of the rectangle, then fold the other third over that to make a square. Turn the square so the folds face front, then roll into a rectangle and repeat the process twice. Wrap the pastry in an airtight material and leave to chill for 1 hr.

Preheat the oven to 200°C/180°C fan/gas mark 6 and line the baking tray with baking paper. Roll the pastry out to a rectangle measuring 30 x 20cm, then cut into 8 equal rectangles. Pinch the corners up on all four sides of each rectangle to create walls and place on the prepared tray. Crumble the goat’s cheese and feta between them, then top with the nectarine slices. In a small bowl, mix together the onion, oil, sugar and red wine vinegar. Season with salt and pepper. Divide the onion slices between the tarts.

Bake for 20-25 mins until golden. Serve, garnished with thyme sprigs.

Mini goat’s cheese & nectarine tarts

In a liquidiser, combine the mint, garlic clove, yoghurt and lemon juice, then season with salt and pepper. Tip out the mixture onto a plate, then coat the plaice, one at a time, with the yoghurt mixture, by turning the fish over several times.

In a frying pan, heat the olive oil until sizzling, then add the plaice, skin-side up, and cook for 3-4 mins. Turn over and cook for a further 2 mins until the fish is cooked through completely. Transfer the fish to a serving plate each and add a sprig of mint on each plate to garnish. Serve with green salad.

Garlic & herb plaice

490g unsalted butter, softened, plus extra for greasing

300g cherries, stoned and halved, plus extra to decorate

200g raspberries, halved, plus extra to decorate

Preheat the oven to 180°C/160°C fan/gas mark 4 and grease and line the sandwich tins with baking paper. In a large bowl, cream the caster sugar with 350g of the butter until thick and creamy. Beat in the eggs, one at a time, until fully incorporated.

Sift in the flour and fold in until combined. Chop 2 peaches finely, then stir them into the cake batter along with 2 tbsp of cream. Mix in the vanilla paste and divide the mixture equally between the tins. Bake for 35 mins until an inserted metal skewer comes out clean. Allow to cool in the tins.

In a bowl, combine the remaining butter with the icing sugar, then mix in 2 tbsp of double cream. Transfer a third of the mixture into a separate bowl, then do the same with half of the remaining butter icing, so there are three equal-sized bowls of the mixture. Mix the orange food colouring into one, the red into another and the pink into the last. Stir all individually until the colour is consistent through the icing.

Cut both cakes in half horizontally, then place one piece on a serving plate. Spread the red icing onto the cake, then top with the cherries. On a chopping board, spread the pink icing onto another cake and top with the raspberries. Place that cake on top of the cherry layer. Slice 1½ of the remaining peaches, then, on the board, spread another cake with the orange icing and top with a layer of the peach slices. Place that cake on top of the raspberry layer. Top with the remaining cake, so the cut side of the cake is face down. Cover and leave to chill for 30 mins.

Place the remaining whole peach in a liquidiser and blend until smooth. Pour the 300g of cream into a stand mixer and whisk until soft peaks form. Add 1 drop of the orange colouring to the peach mixture and mix thoroughly, then add to the cream and stir twice only. Ice the entire cake with the mixture, using a spatula to smooth down the edges, and level off the top. Place the remaining cream and peach mixture into a piping bag with a fluted nozzle and pipe three large rosettes on the top of the cake. Arrange the extra cherries, raspberries and the strawberries on top, then slice the remaining half peach and add to the arrangement. Leave to chill for 10 mins, then serve.

Fruit layer cake

150g strawberries, hulled and halved, plus extra slices to decorate

Place the gelatine sheets in a shallow bowl and cover with cold water. Leave to soak for 5 mins. Layer the blueberries in the bottom of the jelly mould, then follow with a layer of the cherries, then the strawberries, followed by a layer each of the peach and apricots.

Pour the apple juice into a saucepan and warm on the hob until just hot. Squeeze any excess water out of the gelatine sheets and add them to the apple juice. Stir thoroughly until the gelatine has dissolved. Leave to stand for 2 mins before stirring thoroughly and pouring slowly into the fluted mould. The liquid should fill the mould to the top rim. Leave to chill for 4 hrs. Once set, slice off any peach slices above the rim of the jelly so the jelly sits flat.

To remove the jelly from the mould, fill a large bowl with boiling water, then carefully dip the mould in the water as far as possible, without it spilling into the mould, for 30 secs. Place a plate over the top of the mould. Holding the plate steady on top, turn the mould and the plate the right way up. Place the plate on a surface and gently lift the mould away. Decorate with the strawberry slices, then serve immediately.

Striped jelly

100g frozen raspberries, plus extra, defrosted, to decorate

Preheat the oven to 180°C/160°C fan/gas mark 4 and grease the mugs with butter. Sift the flour, cocoa powder and baking powder into a large bowl, then mix in the sugar. In a microwaveable jug, melt the butter for 1 min until a liquid. Whisk the milk, eggs and red food colouring into the melted butter, then add half the grated chocolate.

Mix the butter mixture into the bowl of dry ingredients and combine until completely integrated. Divide the mixture between the cups, then drop 25g of the raspberries into the middle of each cup.

In a separate jug, combine the remaining chocolate with 200ml of boiling water and divide between the mugs. Place the mugs on a baking tray and transfer to the oven. Bake for 20-25 mins until risen. Allow to cool slightly.

In the meantime, mix together the cream cheese, icing sugar and lemon zest in a bowl and set aside.

Serve the puddings warm, topped with the cream cheese icing and the extra raspberries.

Raspberry velvet

Preheat the oven to 180°C/160°C fan/gas mark 4 and grease and line the cake tin with baking paper. In a microwaveable bowl, melt the butter in the microwave for 1-11/2 mins until it is a liquid. Mix in the caster sugar and vanilla paste until combined, then sift in the flour. Stir together thoroughly, then mix in the lemon juice. Transfer the mixture to the prepared tin, flattening it down with the back of a spoon, and bake for 15-20 mins until golden. Allow to cool slightly. Layer the apple slices and half the strawberry slices over the sponge. In a large bowl, whisk together the eggs and sour cream. Pour the sour cream mixture over the apple and strawberry layer, then top with the remaining strawberry slices. Bake for a further 20 mins until set and lightly golden. Allow to cool completely before chilling and cutting into 9 slices. Dust with icing sugar, and serve.

Strawberry, apple & sour cream

In a large, lidded saucepan, heat the butter and 1 tbsp of the oil, then add the garlic cloves and shallots. Sauté for 8-10 mins until golden, then mix in the sugar, followed by the tomato puree. Add the whisky and cook for 2 mins, then add the braising steak. Fry the steak for 2 mins on each side and add the stock, horseradish, bay leaves and chopped sage. Bring to the boil, season with salt and pepper, then simmer, covered, on a low heat for 1¼ hrs until the steak is soft and the sauce is thick.

In the meantime, preheat the oven to 200°C/180°C fan/gas mark 6 and place the sage leaves on a baking tray. Drizzle with the remaining oil and sprinkle with salt. Bake for 3 mins until crispy, but still green.

Serve the steak, topped with the sage leaves.

Whisky braised steak

Celebrate the rich flavours of the season with this delectable recipe for a creamy pumpkin and Stilton soup. So much more than jack-o'-lanterns, this easy-to-follow recipe makes the most of pumpkin flesh once your ghoulish pumpkin design has been carved, bringing seasonal warmth and comfort in a bowl. It will not only tantalise your taste buds but also make the kitchen smell like a cosy, autumn haven.

In a large saucepan, heat the butter and sauté the pumpkin chunks, onion and garlic for 10 mins. Add the curry powder, then stir in the vegetable stock and sprigs of thyme. Bring the mixture to the boil, then cover, reduce the heat and simmer for 30 mins.

Remove the thyme, then puree the soup in a blender and return to the pan. Add the milk and heat gently. Season to taste with salt and pepper. Serve the soup with a swirl of double cream and crumbled Stilton on top.

Harvesting Delight: Pumpkin and Stilton soup recipe to warm the soul

Baking is more than just a combination of ingredients; each recipe is a masterpiece in culinary artistry. Home baking transcends just a process, it is a creative expression and a delightful way to share warmth and love through the aroma of freshly baked treats. Whether you're a seasoned pastry chef or a kitchen novice, our carefully curated list of baking recipes offers something for everyone.

Satisfy your tastebuds with our tempting bakes, perfect for a delightful afternoon of home baking. From timeless classics to intricate multi-layered cakes, each recipe is carefully crafted to ensure your baking journey is not only delicious but also satisfying.

For a continuous source of inspiration, consider taking out a :a[subscription to LandScape magazine]{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' }. Choose from our print or digital options, or a combination of both, and unlock a treasure trove of exclusive recipes, as well as inspirational crafts, travel and more.

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LandScape brings the fresh air of the British countryside into your home. With a mix of beautiful photography and in-depth features, it captures the very best of every season, from stunning landscapes and places to visit to the best of British traditional cookery and crafts. Choose the right Subscription offer for you… Receive 12 issues with free UK delivery to your door with a Print Subscription. Get easy access to the digital issues, Member-only rewards and more by taking out a Digital Subscription or choose a Print + Digital Subscription and get everything included.

Indulge in sweet bliss: Our handpicked collection of favourite baking recipes

Woven from greenery and berries, this wreath provides a place to hang a variety of bird food to feed feathered friends

Strands of fir twigs and ivy vines can be used to create an attractive bird wreath feeder. While gleaming berries add vibrant colour to :a[seasonal arrangements]{href='https://www.landscapemagazine.co.uk/garden/projects/berries-flower-craft/' } for the garden, the berries of holly bring a splash of crimson when intertwined into this wreath, helping to attract birds to the feeder. Suitable food, such as peanuts, apples and a sunflower heart, is strung from garden twine to help sustain the birds through the colder months. This is hung from the wreath. Nuts are slotted into open fir cones, providing both decoration and food. Finally, holes are made in small branches to hold easy-to-make, nourishing fat sticks to eat.

One of many :a[garden projects]{href='https://www.landscapemagazine.co.uk/garden/projects/' } to try outdoors, this feeder will ensure that feathered friends are fed, particularly in the winter months, when food is scarce.

• Sprigs of holly with leaves and berries

### How to make the bird wreath {#h-how-to-make-the-wreath}

**Step 1:** Flexible twigs, such as willow and prunings, are twisted and plaited together to a length of approximately 5ft (1.5m) to create the main structure of the bird wreath feeder. The two ends are curled together to produce a circle 12-18in (30-45cm) in diameter.

**Step 2:** The two ends are woven together and secured with florists’ wire. Further prunings are woven around the circle.

**Step 3:** Strands of ivy and fir are now intertwined with the main wreath. Sprigs of holly with berries and leaves are threaded in between the woven twigs.

### How to make the bird feeder: Threading the bird food

**Step 1:** A bodkin or darning needle threaded with garden twine is pushed into the centre of a peanut shell, between the nuts. The twine is then pulled through the nut. A knot at the bottom of the twine keeps the food on.

**Step 2:** More nuts and small apples are threaded along the twine. This is then tied to hang from the bird wreath feeder.

**Step 1:** Using a handsaw, a section is cut off a small branch.

**Step 2:** Two holes are drilled through using a 28mm spade bit.

**Step 3:** The fat sticks are pushed through each hole, to stick out either side. A picture-hanging eye is screwed into the top of the wood and twine tied to the ring. This is then hung from the wreath feeder.

### **How to make fat sticks for the birds**

A good source of energy, fat sticks are excellent winter food for birds. Melted suet or lard is poured onto a mixture of ingredients such as seeds, nuts, dried fruit, oatmeal, and small pieces of cheese and cake. One-third fat to two thirds dried ingredients is the ratio recommended by the RSPB. The mix is stirred well in a bowl before half is transferred to a rectangular container, such as an empty foil tin. Sturdy twigs can be placed across the mixture approximately 1½in (4cm) apart to form a hard central core for the fat. These are then covered with the remainder of the mixture.

Once it has set, the fat is removed from the container and cut into rectangles. If twigs have been used, then care is taken to ensure one runs through the centre of each rectangle. Non-stick paper is wrapped round each rectangle and rolled slightly to form a log shape. The fat is allowed to set firm again before it is pushed through the holes of the branch.

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

How to make a bird wreath feeder

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.

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