My parents had the most fabulous fig tree when they lived in the Gers, France. It was adorned with the delicious sugary fruit, the petit oisean (little birds) were in heaven, as was I went I visited. Figs, with their honey-like sweetness are especially good between summer and autumn in the UK. They are a great source of fibre and dried figs are also rich in calcium. I bought these beauties from our local market in Stamford and decided to create something healthy but delicous to go with our Sunday lunch last weekend.



Here is a recipe for my Messy Fig, Maple and Buckwheat Tart which I featured today on my instagram feed.


Serves 6-8


You'll need: 7" inch flan tin


Ingredients for crust


70g sunflower seeds

150g buckwheat flour

A pinch of seasalt

coconut oil

2 tbsp maple syrup

2 tbsp of very cold water


Ingredients for filling


350g full fat greek yogurt

1 tsp vanilla extract

1 tbsp maple syrup

5 fresh figs quartered


Preheat your oven to 190 degrees


1. Whilst your preparing your ingredients pop your water and coconut oil in the freezer so it's really cold. This helps to keep dough nice and firm.


2. Toast your sunflower seeds in a dry frying pan over a medium heat for 5 minutes, this releases the flavour making them fragrant and golden.


3. Remove from the pan and leave to cool for a couple of minutes before popping them in a blender. Pulse carefully until they have a crumb like appearance. Now add the flour, salt, maple syrup, coconut oil and iced water. Mix until you have a dough like consistency.


4. Press the dough into the flan tin, making sure it's even and goes up the sides. Prick it with a fork , and bake for 15 to 20 minutes. Once it's golden take out of the oven and allow to cool completely ( I pre-baked this the day before).


5. Now for the filling. Pop the yogurt in a bowl, add the vanilla and maple syrup and fold together.


6. Now pour into your flan case, and arrange your figs on top with a drizzle of maple.


7. Serve as soon as you can.


Enjoy x







So here we are at the beginning of the second lockdown. I have mixed feelings about this as i'm sure many do. Let's hope that maybe some good will come of it. A little different this time as I don't have my brood to school (thank goodness). I'm hoping to spend some of my time photographing and sharing a few things I enjoy.


So let's start here on Day 1 with a wholesome and nutritious home made Tomato and Lentil soup to warm you up on a chilly November afternoon.



Ingredients

Serves 2


1 tsp of ground coriander

1 tsp of ground cumin

1 tbsp of coconut oil

400ml of Passata (I used Napolina) or you can use a 400ml tin of tomatoes

1 medium red onion finely chopped

2 garlic cloves crushed

100g red lentils

300mls of chicken or vegetable stock


Method

In a large saucepan over a medium heat dry fry the coriander and cumin for around 30 seconds, then add your coconut oil.

Add the onions and a pinch of salt, saute for 5 mins until the onions go translucent. Add the garlic and fry for another minute.

Then add the lentils, stock and tomatoes. Bring to the boil and then simmer for 20 mins or until the lentils are cooked.


Season to taste.


Serve and a swirl of olive oil. Yummy!




Halloween is nearly upon us and my youngest, is getting ready to scare the bones out of the locals. No Halloween is complete without your goulish faced pumpkin sat on the doorstep ready to greet the steady flow of monsters, ghosts, zombies and witches in search of their sugary bounty. So, we bundled into the car on a very wet Friday afternoon and headed over to Rutland Pumpkins owned by Raddlemans who are a couple of miles off the A6003 between Oakham and Uppingham. Greeted with a smile and given our own wheelbarrow, we trundled through the muddy (we brought wellies) pumpkin field. Her eyes lit up when she caught sight of the pumpkins, all shapes and sizes (the owners James and Peta planted 8000 seeds). The selection includes miniature Jill be Little's, small white Casperitas, Knuckleheads, and the big boy The Early King. After bagging our pumpkins we warmed up with a yummy hot chocolate and some scary looking doughnuts.

Below are a few photos from our visit...




The Queen of the castle


The Pumpkin Field




Rutland Pumpkins




#pumpkinpicking #rutland

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