Instructions

Let's begin with your coriander dipping sauce. Mix your first ten ingredients. The end.

Next, set up your bhaji assembly line.

Place the chickpea flour, baking powder, salt, tumeric, chili and garam masala and cilantro in a large bowl and whisk to combine. Add most of 1/2 cup of water and stir until you get to a thick pancake batter consistency-- add a splash more if it feels too stiff.

Add the onions and stir to coat with the batter. Heat a oil in a medium pot over high heat.

Squash a bit with your hands and create a swirling pattern-- this will get you that birds' nest aesthetic we're going for.

Carefully drop bhajis, 2-3 at a time, into the pot and fry for about a minute on each side-- flip, and continue frying until the other side is golden brown. Drain on kitchen paper, sprinkle with a little salt and keep warm in the oven until you're ready to start the movie.

Instructions

Whisk together your vinaigrette-- ie your first 8 ingredients-- until the olive oil has fully emulsified. Refrigerate until ready to eat.

To prep your peas-- if frozen, simply boil for 1 minute to fully thaw and VERY lightly soften. You want your peas to be crisp! Next, slice your asparagus lengthwise, and cut each half into thirds.

Toss sugar peas, regular peas, and asparagus pieces with 1/4 cup or so vinaigrette, depending on how much dressing you typically like.

Instructions

PSA: THIS CAN BE MADE AHEAD OF TIME.

For no-pectin jam, I typically follow the 2/3 rule when it comes to sugar. Yes, more sugar = quicker setting time, but I can't handle the 1:1 ratio British cooking queen Mary Berry uses. I do, however, follow her three ingredient list: all you need for a wonderful strawberry jam is strawberries, sugar, and lemon juice to balance out the sweet a bit.

Bring all three ingredients to a boil in a medium pot. Allow to boil for 10 mins, then reduce heat and simmer for 20-30.

Remove from heat and allow to cool before refrigerating-- your jam will be best served next day or later, after it has set a bit in the fridge.

On the day of eating, 3-4 hours beforehand: pulse rolled oats in a food processor/blender until you reach a fine mealy consistency. Next, mix together the oatmeal, wholemeal flour, plain flour, yeast, sugar and salt in a bowl until well combined. Make a well in the centre of the mixture, then gradually add the water in a thin stream, stirring well with a wooden spoon, until the batter is well combined and the consistency of (you guessed it, pancake batter). Cover the bowl with plastic wrap and set aside for 3–4 hours (or up to 8 hours). You'll end up with a bubbly mix that looks like this:

While your batter is rising, prep your "clotted cream". In a small bowl, beat cream cheese until fluffy. Then, beat in sour cream and confectioners' sugar until smooth. Add whipping cream, and continue to beat on high speed until stiff peaks form. Refrigerate until serving.

When you are ready to eat: heat a teaspoon of oil in a non-stick skillet over medium heat. When the oil is hot, add half of the batter mixture and swirl to coat the bottom with a 1/4 thick inch layer of batter-- you can use a spoon to assist if needed. Fry the oatcake for 1–2 minutes, or until golden-brown on one side.

Flip the oatcake and fry for a further minute, or until golden-brown on both sides-- it will still be soft and spongy, like a pancake! Repeat with your second batch of batter, and allow both oatcakes to cool to a just warm temperature.

To serve: spoon jam and "clotted cream" onto your oatcake and wrap/garnish however you please-- though it should be noted that I did see a similar presentation to the one below in a Victorian cookbook I found. So if you want to be true to Martha's time and character, a bit of powdered sugar and a fresh strawberry or two gets my enthusiastic two crumbs up!

Instructions

Collect your mushrooms-- get whatever's in season, and slice into 1/4-1/2 inch thick pieces.

If you can't find more than a couple of varieties, you're actually in a good spot-- you can be even more appropriate for this recipe and literally reinvigorate dried mushrooms. Varieties like shitake and morel etc are widely available online, and can be easily reconstituted by allowing to steep in a bit of boiling water for several minutes.

Save a bit of that mushroom broth for later-- it'll lend a more concentrated mushroom-y deliciousness to this or any other mushroom recipe.

Melt butter and oil over medium heat and add mushrooms, garlic, salt and pepper. Sautee until slightly softened, adding wine (and a bit of mushroom broth!) to deglaze the pan as you go. When mushrooms are softened, remove from heat and all to cool to warm.

Serve on toasted bread sprinkled with goat cheese and chives.

Instructions

Begin with your cookie dough. Whisk the flour, cornstarch, cardamom and salt together in a bowl and set aside. In a stand mixer fitted with the paddle attachment, beat the butter 1 minute on medium speed until light and a bit fluffy. Add the sugar and rose water and continue beating on medium-high speed until the mixture is smooth and satiny

Scrape down the bowl with a spatula, then add the flour mixture on low speed until it’s fully incorporated and cookie-doughy.

Transfer the dough to a lightly floured work surface and gently squeeze and push the dough together to form a disk. Wrap in plastic and refrigerate until ready to bake.

Preheat oven to 350 degrees, and line a baking sheet with parchment paper. Roll your disk of dough into ½ inch thick layer (any thinner and the cookies won't hold their shape). With a cookie cutter (fluted preferred), cut twelve cookies (reforming/rolling the dough if need be for the last one or two cookies).

Bake 15 minutes, rotating the sheets halfway through, until the edges begin to turn a very light golden. The cookies will still be soft at this point, but will harden as they cool on a wire cooling rack.

While your cookies are cooling, ready your toppings. Whisk confectioners' sugar, corn starch, milk, and lemon juice until a thin icing forms. Using a spoon, spread icing into a smooth circle on each cookie. Top with pistachio pieces and rose petals.

Refrigerate for 10 minutes to help icing set, and serve-- preferably with a cup of tea and a healthy dose of sunlight and fresh air.