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The much loved desert that many shy away from home making ... the meringue! This simple no-fuss recipe will have you tucking into your delicious melt in the mouth desert in no time. The great thing about the meringue is that it can be combined with whatever you have in your cupboards/fridge - we hope you enjoy!



4 large organic egg whites, at room temperature
115g caster sugar
115g icing sugar



1. Heat the oven to 110C/ 100C fan/gas ¼.


2. Line 2 baking sheets with non-stick liner or parchment paper (meringue can stick on greaseproof paper and foil).


3. Tip 4 large egg whites into a large clean mixing bowl (not plastic). Beat them on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.


4. Now turn the speed up and start to add 115g caster sugar, a dessertspoonful at a time. Continue beating for 3-4 seconds between each addition. It’s important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. However, don’t over-beat. When ready, the mixture should be thick and glossy.


5. Sift one third of the 115g icing sugar over the mixture, then gently fold it in with a big metal spoon or rubber spatula. Continue to sift and fold in the remaining icing sugar a third at a time. Again, don’t over-mix. The mixture should now look smooth and billowy.


6. Scoop up a heaped dessertspoonful of the mixture. Using another dessertspoon, ease it on to the baking sheet to make an oval shape. Or just drop them in rough rounds, if you prefer.


7. Bake for 1 ½-1 ¾ hours in a fan oven, 1 ¼ hours in a conventional or gas oven, until the meringues sound crisp when tapped underneath and are a pale coffee colour.


8. Leave to cool on the trays or a cooling rack. (The meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month.) Serve two meringues sandwiched together with a generous dollop of softly whipped double cream


This recipe has been sourced from: 


Originally a working mill and factory site; the gardens opened in 2013, designed as an ornamental food garden with small plots of cereals grown with vegetables plus ornamentals planted to give a constant display of colour which attract bees & butterflies. A small orchard includes Apples and Pears, the fruit cage produces Currants and various berries.


Bedfordshire has a long history of Market Gardening and much of we do is linked to this heritage. Cereals are sown in autumn and spring, we don’t grow enough here to use them but the small plots are a great way to see how they all grow, this year we have sourced Barley seed from Italy and other organic varieties from the UK.


A wide range of vegetables are all produced on site from seed. Sowing starts in late January to have the beds planted by mid May, different rotations and successional sowing mean as something is harvested we have a new crop waiting to go in so there is always plenty to see.


No chemicals are used on our plants and much of what we grow is lifted fresh and available for sale next to the shop.


Watching the gardens change over the seasons is very rewarding, in just a few months beds that were dug over in winter are starting to fill with plants and seedlings, empty beds we cut back last year are bursting into colour. As the days get longer and warmer all this work attracts an amazing variety of wildlife.


The RHS website has some great ideas to get involved, the smallest garden can be a colourful place to grow your own tasty vegetables, and bring nature closer to home.

If you've been meaning to test out the number one trending coffee, look no further! 

The Korean coffee drink taking the internet by storm, dalgona coffee is like a cappucino turned on its head, with the frothy coffee on top and the milk underneath. It only requires three ingredients to make and you can have it hot or cold. The hardest part is getting your picture just right!


Our Head Chef has sourced the following recipe:


2 tbsp instant coffee or espresso powder
2 tbsp sugar
2 tbsp very hot water
400ml/14fl oz milk

1. Add the instant coffee, sugar and hot water to a medium mixing bowl. Using an electric hand-held mixer, whip the coffee mixture until it is light brown, fluffy and holds stiff peaks when the whisk is removed.

2. Heat the milk, if desired, and divide between two heatproof glasses. Spoon dollops of the frothed coffee mixture on top and smooth out with a spoon. Serve.


This recipe has been sourced from:

More migrant birds have been arriving this month. The first Swallows and Sand Martins have been flying over, Blackcaps and Willow Warblers are singing in and around the gardens and even a few bats have been seen flying at dusk.


Peacock, Orange Tip and Comma Butterflies plus a few Damselflies are now emerging in the warm weather. Unlike the much larger Dragonflies these are tiny Blue Tailed and Large Red Damselfly have been seen on the calm sunny days, slightly larger Banded Demoiselle are common all over the gardens and Meadow.


Some of the wildlife here is easy to overlook, the gardens are home to all sorts of animals, reptiles and insects, in the summer months a harmless Moth trap is placed in one of the meadows, the special light attracts all sorts of large Hawk Moths, plus some strange beetles and other bugs.


Grass Snakes are very elusive quickly moving into cover if disturbed, on warm summer days they can be found basking in a sunny spot, often on piles of rotting garden waste which they use to lay and incubate their eggs.


The Kingfishers are probably nesting now so have been seen less frequently, our regular Little Egret is being joined by two or three more. A Barn Owl has also been seen hunting along the roadside verges near the Mill, an Owl box has been put up in a secluded spot which will hopefully encourage them to nest in the next few years.


Using green manures in beds that are empty at the end, or very early in the growing season is a great way of keeping weeding to a minimum, plus helping to improve soil structure and nutrients.


With the various rotations in the Mill Gardens we often sow different types at various times of the year; Forage Peas, Italian Rye, Phacelia and Clover are all easy to grow and have numerous benefits. They can be cut and dug in to the beds before sowing starts in the spring or removed and composted depending on the season.


Phacelia tanacetifolia is fast growing and has the added benefit of very attractive flowers which bees and butterflies love, followed by twisting seed heads, we sow this in late summer/early Autumn and again in the spring. Red & White Clover are also great for insects and look very ornamental when in full flower.


Forage Peas are sown in late Autumn to overwinter, part of the Legume family of plants the roots have small nodules which form a symbiotic relationship with Nitrogen fixing bacteria, this allows them to “fix” Nitrogen creating a natural plant food.


Different green manures can also been sown together to combine their benefits, Tares is a form of Vetch & Rye Grass can be mixed, either by sowing together or Rye first in the autumn then Tares broadcast over the top in the spring.


More info on the benefits and how to grow Green manures can be found on the RHS website.

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