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Available for over a year

Hazel Patterson has provided a fantastic recipe free from the hedgerow and herb garden. Blackberry and sloe gin posset: 600ml double cream 250g caster sugar 150g blackberries Pinch freshly ground pepper Sloe gin Method: 1: Heat the cream and sugar together over a medium heat, stir frequently. 2: Bash the berries to release the juice then strain into a measuring jug, get all the juice out of the berries. 3: Measure the juice and add enough sloe gin to bring the liquid up to 250ml. 4: Once the cream mix is just simmering, remove from heat and stir in the blackberry mix. 5: Pour into dessert glasses, leave to cool for 20mins then refrigerate for at least 2 hours. 6: To serve, simply dust with icing sugar and garnish with a few blackberries. Rosemary shortbread: 225g butter 110g caster sugar 225g plain flour 110g cornflour 1 tsp fresh finely chopped rosemary Method: 1: Heat oven to 160C. 2: Cream together butter and sugar. 3: Sift in flours and add rosemary. 4: Stir, then use hands to bring it together to resemble crumble mixture. 5: Turn onto baking parchment. Knead a few times to form rough dough. Cover with another sheet of parchment and use a rolling pin to roll out a slab around 15mm thick. 6: Cut into rounds with a cutter or whatever shape you prefer then refrigerate for 30mins. 7: Bake for around 12-15 minutes. Keep a close eye on them as you don't want them to burn. 8: Remove from oven, sprinkle with caster sugar. Leave for 2 mins then transfer to the rack.