Reaching the final of Masterchef 2007 was a rollercoaster of emotion, with huge highs and lows, but I loved every minute and learnt a huge amount. I owe a great deal to John and Gregg who had faith in my ability when I did not believe in myself. Since competing on the programme my life has changed considerably. I now write cookery columns for two magazines, give cookery demonstrations and am just working on my 13th cook book - unlucky number for some but not for me!!! I love all forms of country cooking, using seasonal and locally sourced produce. This blog is to enable me to share with you a few of my recipes and baking ideas. Enjoy Hannah xxxx

Thursday, 6 September 2007

My good old Dad has bought me a very 'Hannah' present from France - lavender jam made by some nuns. Clearly women after my own heart! It is delicious and I have been thinking of how to make some myself. If I ever succeed, I will post the recipe. In the meantime I am going to make lavender scones and serve with the jam, clotted cream and a few raspberries which I am hoping will be quite tasty!

If you have any suggestions for the jam let me know. I was recently shown how to roast chicken covered in marmalade and was wondering whether this would work with lavender jam but even I think this would be a step too far in my floral trail!


Joanna said...

Hannah - I've got just the book for you, it's called The Scented Kitchen, and I've written a post with links on my blog today ... there's lavender jelly, perhaps not quite as good as lavender jam, but I think the search is often as good as the finding!

Whatever, I think you of all cooks will love that book


Rita said...

I was thinking of the butter cookie recipe you gave me last week. Make it smaller and thicker and make a dent with your thumb and put some jam in the middle before you bake it. Don't know if it will work.

Figs Olives Wine said...

How fabulous, Hannah! I've never had lavender jam - only jelly. I can't wait to see you what you decide to do with it.
I've been trying to find how to subscribe to Country Kitchen, but I can't seem to figure it out. Do you have any idea whether it's possible from the states?

Vida said...

Hannah, could you not heat the honey with the lavender then strain once the aroma has infused? Just a suggestion. I have often seen honey jars filled with all manner of nuts and I would think they had heated it to stop it going off, just as you do for things like herbed oils etc., I am guessing though, but it's worth a try surely. V x x x

Antonia said...

Hello Hannah,
What a lovely blog - pleased to have discovered it. The lavender jam looks very interesting. Not sure about roast chicken with the jam, but lavender does go very well with lamb. I have occasionally used it in place of rosemary when roasting lamb. Not sure if you could incoporate the jam in this way. Perhaps better to stick to the scones!

Marie said...

Oh how lovely. Lavender jam, and made by nuns no less. It has to taste good!! I think I'd reserve it for something that will allow the flavour of the jam to shine through . . . perhaps in the middle of a lovely Victorian Sponge?

Wendy said...

Lavendar jam? Never heard of it!! Tend to use any odd jam as a dessert topping. I warm it up and pour/dribble over pannacotta/icecream/whatever.

Anonymous said...

Hello Hannah :)
I'm a new visitor and just want to say that your site is lovely. I will be back.