First of the plums

These little beauties are cherry plums, also known as Myrobalan (latin name: Prunus cerasifera), which are the first of the plums to fruit in the UK.

The tree is not native, coming originally from southern Europe and Asia, but it has naturalised widely here and can often be found growing in hedgerows and wild places. It tends to grow in thickets and sometimes hybridizes with sloe so that you may come across a rainbow of different fruit sizes and colours, as in the photo. The garden plums we all know so well are thought to have descended from one of these natural sloe/cherry plum hybrids.

The dark purple-leafed variety is often planted as a small ornamental tree in streets and parks – you see them everywhere – and the fruit is also dark.

So, the fruit is small but it is early and I was in need! Fruit season is just starting to ramp up and I have yet to stock the freezer so I am still working with what I can find right now. Anyway, I like the fact that the ‘cheese’ I’m selling is seasonal at the moment. After spending some time gathering enough to work with (there is a good reason it is called a cherry plum – the fruit really are not much bigger than cherries!)  I did a pectin test (good) and acid test (also good) and off we went. This was the first time I had tried making fruit cheese with this fruit but I’m pretty happy with the result. Oh, and what a colour!

cherry plum droplets


Garden Open Day

The last couple of weeks precious little has been going on in the kitchen but plenty in the garden, the reason being that I was preparing to open the garden to the public for an afternoon under the National Gardens Scheme.

The National Gardens Scheme is a simple idea: gardens that are usually private open to the public for a small entrance fee with all funds raised going to a range of caring and nursing charities.  Often people (as we did) also sell teas and plants. The scheme has steadily grown into a huge fundraising enterprise with now £2.5million raised and given away every year. Last year two local friends and I took part for the first time, opening as a group, and this year two of us did so again.

Well, the day dawned neither bright nor clear but in anticipation we had erected not one but three gazebos and advertised that there would be somewhere dry to sit at least. Watching the weather forecasts had been a nerve-wracking experience as we knew that poor weather could easily reduce our turnout down to little more than our most loyal friends. In the event the rain held off and we were delighted to get nearly 120 visitors – just a fraction under last year’s total.



Fruit gap experiments

I would like to say that the setting up of Fruit Magpie has been smoothly coordinated affair, with a steady supply of product matching customer demand and of course absolutely no panicking over fruit supply. Well, you didn’t really believe that, did you?! In the first few months demand rose so fast that the product meant to last until August sold out in early May. Wow, what a great ‘problem’ to have!

So, how to deal with a potential gap in supply before the new fruit season starts? My first thought was whether I could make use of surplus fruit wasted in the usual consumer supply chains. Food waste reduction has always been a core ethos of Fruit Magpie, albeit through food that never normally reaches shops or markets. (As an aside, I have been delighted to discover that there is a large and growing movement actively fighting food waste – more on this in another blog). However many food suppliers quite rightly want to donate to charities and others shamefully don’t seem to be tackling this issue at all. After a number of promising leads came to nothing, I approached my small local grocer shop. Result! I had thought they would be too small to have much useable surplus but I was wrong, and for a few weeks we happily made a daily visit to collect everything from apples to loquats.

This was a very useful experiment but it soon became apparent that this would not be a long-term solution as the vast majority of the fruit available was not really suitable for making fruit cheese. Also, unsurprisingly, much of it was older than I would have liked and I was concerned that this would affect the flavour as well as meaning pectin levels would be lower than needed. Last but not least all fruit I had used previously had been grown without chemicals and I really wanted to keep things that way. I thanked my kind collaborators and continued looking for another solution.

Whilst we were making fruit collections from the corner shop I had started to experiment with rhubarb. As every jam-maker knows, rhubarb is tremendously useful as it is the first crop of the British season that can be used for this purpose. I thought it seemed promising as a candidate for fruit cheese, that is to say tart and quintessentially British, but I certainly wasn’t about to find a recipe on the internet! Experimentation was the only way forward. Rhubarb is low in pectin and my first few attempts failed to set properly but eventually I figured out how to manage this consistently. But would the customers would like it? Wildes took a batch to Borough and Alexandra Palace farmer’s markets to find out. The report came back: “get making”!

So, a happy ending to the story. What started as a supply problem has resulted in another fruit cheese being added to the range.


Quince Charming (1)

The last of the quince blossom has just dropped its’ fat pink petals, spreading confetti over the garden. I love the tree in bloom; the flowers are much larger than those of most fruit trees but have a wild rose simplicity to them. At this time of the year the leaves are a fresh green and covered with the soft downy hairs that later appear on the fruits.

Quince (latin name Cydonia oblonga) is native to the foothills of the Caucasus Mountains of Turkey and Iran, stretching east into south west Asia, but is now naturalised across much of southern Europe. The fruit is still very popular in its’ region of origin and in my part of north London the Turkish-owned shops often sell imported quince in the autumn. When I first gave some fruit to my Turkish friends I was very surprised to see them happily munch the fruit like an apple! That idea is probably beyond the pale for most Brits as, although the fruit softens a little from its’ usual rock hard state when properly ripe, it is still very sour and full of mouth-drying tannins which need a good spell of cooking to break down. Most references in English say that the fruit cannot be eaten raw for this reason. However it seems that in Turkey and other countries in the region this is the way the fruit is usually eaten, probably because the varieties grown there are more suited to this purpose and because the heat of the summers help to ripen them better. If anyone from that part of the world is reading this, post a comment! I’d love to know more.

Considering where it comes from, the quince is a very accommodating tree. There are several varieties which cope with our grey and soggy climate, many of which succeed as far north as Scotland. However the fruit really needs a long growing season to ripen well and so in more northerly or exposed spots it does best fan-trained on a south or west-facing wall. In a poor summer you may need to ripen the fruit off the tree, although I have never had this problem with my tree which seems to really thrive. I suspect this is a combination of the warm urban environment, the sheltered sunny spot it is growing in and having its’ ‘feet’ in our moisture-holding London clay.

Going for growth

damson tree


Last season (2014) was a great year for fruit and many trees near me were heavily laden. I was lucky to have access to some of this bounty and particularly pleased to get my hands on one of my favourite fruits, wild damsons. The customers seemed pleased too – the damson cheese sold out super-fast!

Wild damsons are a rare treat. They have a wonderful intense flavour and make a glossy, almost black fruit cheese which looks stunning on a cheeseboard. However the fruit is small and I knew that, even if I was lucky enough to get them again, they would certainly not go very far. So, while I am looking for some more north London damson trees, wild or otherwise, I thought I’d take the future into my own hands in a small way; the little beauty in the picture is a young tree of the cultivated damson variety ‘Farleigh’ which we have just planted. It will be at least a couple of years before it produces any fruit but I am delighted none-the-less. I am looking forward to nurturing this little tree and watching it grow.


Marvellous Medlars

Last autumn I was lucky enough to be offered a large quantity of medlars and I have of course used them to make medlar cheese.

Medlars are strange fruit indeed. They have been grown in Britain since Roman times and would have been a familiar sight in on a medieval table but are no longer well-known. They are inedible until ‘bletted’: a stage beyond ripening when the flesh becomes brown and mushy. Their appearance at this stage is is quite enough to put many people off trying them, but even before that they resemble nothing so much as a large, brown squashed rosehip. Glamour is not their middle name.

Yet the taste of the fruit is a rare treat. It is sweet, fudgy, earthy, complex and like nothing else I know.  It combines beautifully with spices such as cinnamon and allspice which seem to ’round out’ and enhance the flavour (indeed spice was often used in old recipes). Who knows, perhaps we will ‘rediscover’ this forgotten fruit yet.



Foraging and feasting in North London

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It didn’t actually seem that cold today until we got into Lordship Recreation Ground and were hit by an icy blast whipping across the flattened grass. I started to question the wisdom of early spring foraging walks. Would anybody have turned out for the Urban Harvest event at all?  I should have known better though – we were greeted by a large group of enthusiastic (and warmly-wrapped) people, both regulars and newbies, keen to get out into the Rec and see what leaves could be found to add to the spread planned for later.

Urban Harvest is a group dedicated to finding (and eating, obviously!) free food in North London. Events are informal and free. I am always hugely impressed by the knowledge, generosity and inventiveness of the people who turn up. Anyone can find free food in September; doing the same in the winter months is more challenging!

But find free food we did, even in an urban open space in Tottenham in March. There was salad burnet, sorrel and ribwort plantain growing in the wilder grassy areas, three-cornered leek (a garden escape) in the woodland, dead nettles and cleavers in disturbed ground, hawthorn and brambles at the edge of the woodland. All of these have leaves which can be used raw in salads, although in in the last three cases only when young. Hawthorn tastes of very little but bramble had a flavour surprisingly reminiscent of coconut.

Obviously this was not going to amount to a square meal for 20-odd people (or even 20 odd people – you decide) but back in the warmth of the Hub community centre later on we got to add our finds to the delicious food that Gemma had brought, all made with foraged ingredients.

[PS if you are a beginner it is always best to go out with experienced foragers who can tell you what is safe to eat. Obviously keep away from areas frequented by dogs and wash everything well before eating.]



Mackerel and feta tartlets with membrillo

This is an amalgam of a few things I have been cooking for a while with the added bonus of using membrillo. I saw a recipe from the wonderful Ottolenghi where he used membrillo in a quiche and I realised that the North African themed dishes I had been playing with for a while could be adapted to incorporate fruit cheese in a similar way.

I have making tagines and other dishes using Moroccan spice blends and dates, apricots or figs so substituting membrillo for the fruit made sense. The membrillo is a little sweeter so it is not a direct swap. Below is the adapted recipe which might be a starting off point for someone else to take in their own direction. The combination of strong flavours from the mackerel and feta would cope with some bold spices such as ras-el-hanout or baharat which I do not include in the instructions below but would work really well. The first time I made these I used some fresh mackerel rather than smoked and they tasted great but the smoked adds an extra depth.

The tartlets, as I shall continue calling them, were inspired after visiting our friends’s house in Gillingham a while ago. Bryony made some tartlets using a slice of bread as the container rather than pastry which I thought was fun and saves mucking around with pastry (I never like using pastry). The bread is also slightly lighter than the denser pastry.

I should point out that the mix that goes into the lightly toasted bread cups can be put directly into muffin trays. The egg will bind the ingredients and if you prefer to enjoy the flavours without the bread (or pasty) or have a gluten intolerance then this is worth a go.


To make 12 tartlets

80g Feta
80g Smoked Mackerel fillets
50g membrillo
1 egg
12 medium slices bread
Olive oil
2 medium leeks
5 medium sized closed cup mushrooms
Fish stock
Black pepper


1. Pre-heat the oven to 160 degrees C

2. Use a rolling pin to flatten a slice of the bread (not the crust)

3. Butter on both sides – used softened butter to avoid damaging the bread

4. Cut the biggest circle you can from the bread. I found a beaker that was the right size and pressed down firmly on the bread to cut the circle

5. Press the circle of bread into a muffin tray mould

6. Once all the slices have been put into the muffin tray cook for about 10 minutes


7. Chop the leek and mushrooms into small pieces and saute in some olive oil

8. After the leek has softened add a little fish stock and let it reduce down a little so there is little liquid left

9. Dice the feta into small cubes

10. Take the mackerel fillet and remove any bones then cut into small pieces

11. Beat the egg


12. After the leek and mushroom have cooled add the feta, mackerel and egg. Mix round to combine all the ingredients.

13. Add black pepper to taste

14. When the bread is cooked and out the oven put this mix into each of the now toasted bread cups

15. Cut the membrillo into small cubes and add to the top of the tartlets. You can mix the membrillo in with everything else but I like the look of it when it adorns the top of each tartlet. The membrillo cubes look rather wonderful with their translucence

16. Cook for 15-20 minutes until the top of the mix is browning


17. Cook for 15-20 minutes until the top of the mix is browning

18. Take out the oven and serve hot or cold. They are wonderful with some rocket, reduced balsamic and roasted tomatoes on the side