Reflections

 

Just five miles south of Mevagissey and overlooking Porthluney Cove, lies the spectacular Caerhays, winner of the 2016 Garden of the Year Award (Historic Houses Association).  We always begin to think about this unique place in February, when the spring gardens re-open to the public until June.  They are internationally renowned for the largest collection of magnolias in England and containing one of four National Magnolia Collections (National Council for the Conservation of Plants and Gardens).  A couple of years ago, when we first visited the 140 acre estate, we were bowled over, not only by the spring-time wonderland but by the stunning views of the nearby coastline and steep valleys.  It must be one of the most special and tranquil places on the south Cornish coast.

 

The gardens originated from the work of plant hunters in China at the start of the 20th century and the castle itself was designed by the famous Regency architect John Nash around 200 years ago.  Both the building and the two families who have lived and worked at Caerhays have played significant roles in the history of Cornwall and its former tin mining industry.

 

For details of opening times visit: http://www.caerhays.co.uk/page.cfm?page=open_rates

 

 

Cornish Fairings are sweet and spicy ginger biscuits. Fairings is the traditional name for edible souvenirs sold at fairs throughout England. These ginger fairings became associated with Cornish fairs in Victorian times and are still popular in the region.

 

Ingredients:

115g butter
1 tbsp golden syrup
170g self-raising flour
85g caster sugar
1 tsp ground ginger, or more, depending on taste
½ tsp bicarbonate of soda

 

Method:

Preheat the oven to 190°C/gas mark 5 and line two baking trays with non-stick greaseproof paper.

 

Melt the butter and syrup in a saucepan over a low heat until dissolved. Add the flour, sugar, ginger and bicarbonate of soda and give it a good mix with a wooden spoon. Leave the mixture to cool for a few minutes.

 

Using your hands, form handfuls of the warm mixture into balls about 4cm across; this quantity should make about 15 biscuits.

 

Place the balls on the lined trays, making sure that there’s about a 5cm gap between each, as they spread in the oven.

 

Bake in the oven for 12-15 minutes until the dough has spread into cracked looking biscuits. If you like your biscuits with a bit of ‘chew’ (more cookie-like) then take them out when only the sides are brown.  Leave them on the baking tray for a few minutes then transfer to a wire rack to cool completely.