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4 5954045787292829764 PDF
4 5954045787292829764 PDF
CHAPTER ONE
CHAPTER TWO
CHAPTER THREE
CHAPTER FOUR
CHAPTER FIVE
CHAPTER SIX
CHAPTER SEVEN
CHAPTER EIGHT
CHAPTER NINE
CHAPTER TEN
CHAPTER ELEVEN
CHAPTER TWELVE
CHAPTER THIRTEEN
CHAPTER FOURTEEN
CHAPTER FIFTEEN
CHAPTER SIXTEEN
CHAPTER SEVENTEEN
CHAPTER EIGHTEEN
CHAPTER NINETEEN
CHAPTER TWENTY
CHAPTER TWENTY-ONE
CHAPTER TWENTY-TWO
CHAPTER TWENTY-THREE
CHAPTER TWENTY-FOUR
CHAPTER TWENTY-FIVE
CHAPTER TWENTY-SIX
CHAPTER TWENTY-SEVEN
CHAPTER TWENTY-EIGHT
CHAPTER TWENTY-NINE
CHAPTER THIRTY
CHAPTER THIRTY-ONE
CHAPTER THIRTY-TWO
CHAPTER THIRTY-THREE
CHAPTER THIRTY-FOUR
CHAPTER THIRTY-FIVE
CHAPTER THIRTY-SIX
CHAPTER THIRTY-SEVEN
CHAPTER THIRTY-EIGHT
CHAPTER THIRTY-NINE
CHAPTER FORTY
CHAPTER FORTY-ONE
CHAPTER FORTY-TWO
CHAPTER FORTY-THREE
CHAPTER FORTY-FOUR
CHAPTER FORTY-FIVE
CHAPTER FORTY-SIX
CHAPTER FORTY-SEVEN
CHAPTER FORTY-EIGHT
CHAPTER FORTY-NINE
CHAPTER FIFTY
CHAPTER FIFTY-ONE
CHAPTER FIFTY-TWO
CHAPTER FIFTY-THREE
CHAPTER FIFTY-FOUR
CHAPTER FIFTY-FIVE
CHAPTER FIFTY-SIX
CHAPTER FIFTY-SEVEN
CHAPTER FIFTY-EIGHT
CHAPTER FIFTY-NINE
CHAPTER SIXTY
CHAPTER SIXTY-ONE
CHAPTER SIXTY-TWO
EPILOGUE
ACKNOWLEDGEMENTS
RECIPES
About the Author
Jo Thomas worked for many years as a reporter and producer,
first for BBC Radio 5, before moving on to Radio 4’s Woman’s
Hour and Radio 2’s The Steve Wright Show.
In 2013 Jo won the RNA Katie Fforde Bursary. Her debut
novel, The Oyster Catcher, was a runaway bestseller in ebook
and was awarded the 2014 RNA Joan Hessayon Award and the
2014 Festival of Romance Best Ebook Award. Jo lives in the
Vale of Glamorgan with her husband and three children.
Also by Jo Thomas
THE OYSTER CATCHER
THE OLIVE BRANCH
LATE SUMMER IN THE VINEYARD
THE HONEY FARM ON THE HILL
SUNSET OVER CHERRY ORCHARD
A WINTER BENEATH THE STARS
MY LEMON GROVE SUMMER
COMING HOME TO WINTER ISLAND
Method
1. Preheat the oven to 190°C (fan 170°C), gas mark 5 and
line a baking sheet with baking parchment.
2. Cream the butter and sugar together until light and fluffy.
Chop the lavender buds (leaving some whole for
decoration later).
3. Mix the chopped lavender and a pinch of salt into the
flour then combine the dry ingredients with the butter and
sugar mix until it has the consistency of breadcrumbs.
4. On a lightly floured surface bring the dough together into
a small ball, then wrap in cling film and leave to rest in
the fridge for at least 20 minutes.
5. After the dough has chilled, roll it out on a well-floured
surface to about 4mm thick and use a cookie cutter to
stamp out small circles.
6. Transfer the biscuits on to the lined baking sheet and
return to the fridge to chill for a further 15 minutes.
7. Bake in the preheated oven for 12–15 minutes or until
pale golden. Allow to cool on the tray for 5 minutes
before moving on to a wire rack to cool completely. Serve
with the remaining lavender buds sprinkled on top. You
can store your biscuits in an airtight container for up to
one month (or eat them immediately!).
Apricot jam sponge cake
A classic jam sandwich sponge cake never disappoints, but
why not try it with Apricot jam and a sprinkling of lavender to
bring the taste of Provence to home?
Ingredients
4 eggs
Self-raising flour
Caster sugar
Butter
1 tsp vanilla extract
Apricot jam
A few lavender buds, chopped
Method
1. Heat the oven to 180°C (fan 160°C), gas mark 4.
2. Grease two 20cm cake tins, and line the bases of each
with baking paper.
3. Weigh the eggs in their shells and then weigh out the
same amount of flour, sugar and butter.
4. Cream the butter until soft and then add the sugar and
beat together until light and fluffy.
5. Add the eggs one by one, mixing as you go. Then add the
vanilla extract and stir through.
6. Sift the flour into the mixture, then gently but thoroughly
fold it in.
7. Divide the batter equally between the cake tins and bake
in the oven for 25–30 minutes.
8. Leave to cool in the tin for a couple of minutes, then turn
out on to a wire rack to cool completely.
9. Once cool, spread one cake very generously with Apricot
jam then place the other cake on top.
10. Dust the top of the cake with a touch of extra caster sugar
and a sprinkling of lavender.
Lavender lamb
Two lovely spring and summer flavours in one! Serve this
delicious dish with potatoes and some seasonal veg.
Ingredients
1 kg leg of lamb (approx.)
6 garlic cloves, peeled and cut into slices
A handful of lavender, chopped
Salt and pepper
1 tbsp lavender honey
For the glaze:
4 tbsp lavender honey
1 tbsp olive oil
Method
1. Preheat the oven to 180°C (fan 160°C), gas mark 4.
2. With a sharp knife, make incisions in the lamb then push
the garlic and lavender into the openings.
3. Put the lamb in a roasting tin, season with salt and pepper
and brush with the honey, and cook for 40 minutes.
4. Meanwhile, make the glaze. Warm the honey and oil in a
saucepan until runny, then beat firmly and quickly until
emulsified. Put in the fridge for a few minutes to cool and
thicken.
5. Once you’ve removed the lamb from the oven, brush the
glaze all over the lamb.
6. Put the lamb back into the oven for another 20 minutes,
brushing on more glaze every few minutes until it is used
up. The lamb should be tender and the juices running a
pale pink when pierced with a skewer.
Love escaping with Jo Thomas?
This winter, cosy up with her brand-new novel, Finding Love
at the Christmas Market