Almond blossom in the courtyard – a dual purpose plant if ever there was one. After careful restoration of the wall last year, the courtyard garden is developing over the seasons with a style all its own. Access from Mill Street.
The old iron railings come into their own.
The olive oil cans in the background are recycled from the Cornucopia kitchen, of course.
... and she'll probably find a spare can for a few plants in your garden.
One of the recipes provided by Sandy for the Eynsham Cookbook:
350 g/12 oz butter
265 g/10 oz caster sugar
4 large eggs
150 g/5 oz ground almonds
150 g/5 oz self-raising flour
1 teasp baking powder
50 g/2 oz flaked almonds
4 tablesp runny honey
Preheat oven to 160°C/325°F/Gas 3. Grease a round 24-cm/9-inch cake tin, lining the bottom with a circle of greaseproof paper. Cream butter and sugar, add eggs one at a time, beating as you add them. Sift the flour with the baking powder and add to the mixture with the ground almonds, mixing thoroughly. Spread the mixture in the tin, flattening it out smoothly then cover with the flaked almonds. Bake for 45 minutes — keep an eye on the top to ensure almonds do not burn — you can lightly cover with foil if they start getting dark. The Honey Cake is cooked when it feels springy as you gently feel it. Finally trickle the honey over the cake as soon as it comes out of the oven, while it is still hot.
The courtyard garden entices now, as the planting matures.
provides a lacy screen from the houses over the road, in the heart of the old village.