farm food
CHERRY CLAFOUTIS
Serves 8–10
• 6 eggs
• 1/3 cup maple syrup
• 1 cup milk
• 1/4 cup natural yoghurt
• 1 tbsp vanilla paste
• 1 cup almond meal
• pinch of salt
• 2 cups frozen cherries
• softened butter, for greasing
1. Preheat your oven to 220°C / 425°F / Gas Mark 7.
2. Grease a large ceramic baking dish generously with butter.
3. Blend all the ingredients, except for the cherries, in a blender until smooth.
4. Pour the batter into the greased baking dish.
5. Scatter the cherries into the batter.
6. Bake in the oven for 30–40 minutes or until the clafoutis is golden all over, has puffed slightly and is set in the centre.
7. Serve warm or cold.
ROSEMARY + CHEDDAR SCONES
* Use a vintage cheddar for a really cheesy scone, or swap it for tasty cheese if you like a smoother flavour.
Makes 8–10
• 250g / 8.8oz buckwheat flour (you can also use spelt or plain flour)
• 1 tbsp baking powder
• pinch of salt
• 50g / 1.7oz cold butter, chopped into cubes
• 3 tsp finely chopped rosemary, plus a few extra sprigs for decoration
• 150ml / 1.7 fl oz milk
• 3/4 cup tasty or cheddar cheese, grated
• drizzle of olive oil
• pinch of salt flakes
1. Preheat your oven to 200°C / 400°F / Gas Mark 6.
2. Line a baking tray with baking paper.
3. Place the flour, baking powder, salt, butter and rosemary into the bowl of a food processor, and process until the mixture resembles breadcrumbs.
4. Add the milk and pulse once or twice until mostly combined.
5. Add the grated cheese and
