Food. Friends. Sunshine!

Acupuncturist Philippa Summers shares the nourishing effects of our recent team picnic and the ingredients that helped make it.

The plan was a midsummer 3 day social / retreat in Scotland, meeting up for the first time in her homeland with WNT founder, Jennie Duck, who manages WNT remotely from rural Ayrshire. After all the social cancellations, postponements and thwarted arrangements that Covid wrought on us all we had thought that this one was in the bag. We meet regularly on Zoom and Jennie makes the occasional trip South, but this was to have been our first trip to see her there since she moved several years ago and our first residential social together.
 
Planned in March, excitement seeded, accommodation reserved, trains booked and therein lay the rub. It wasn’t covid that scuppered our plans it was the train strike. Driving that distance was out of the question with all train traffic moving to the roads so we cancelled. We were all gutted. 
 
So, plan B a picnic in Brockwell Park! Sadly no Jennie, of course.  And, just to be clear this was a ‘keep it simple’ kind of picnic – not a wicker basket or gingham tablecloth in sight. Bring a sandwich, with the emphasis on getting together and making the most of the sunshine.  Lauren, bless her, did however make the most gorgeous lemon and poppyseed cake with gooey tangy lumps of lemon flesh, elevating it up a notch or two! It was a glorious lunchtime together, a modest affair, a chance to catch up face to face. Alas, not quite what we had planned but when life cancels the trains and gives you lemons, make the delicious lemon and poppy seed cake below and have a picnic.
 
If you are not a regular to Brockwell Park do checkout it’s many surprises.  The walled garden, the Community Greenhouses, the views of the city from between the café and the tennis courts, the lido, children’s paddling pool and playground.  Our beloved park has so much to offer everyone.
 
Enjoy your summer!

Lemon and Poppy Seed Cake
Serves 10-12
 
This cake is huge with deliciously tangy pieces of lemon pulp to tantalise the tastebuds, so great for sharing at large summer picnic. Says it serves 10-12 but goes further than that. Not healthy (don’t even look at how much sugar it contains) but hey, once in a while!
 
Ingredients:
7-10 unwaxed lemons (1kg)
 
              Wet:
210g unsalted butter, melted
275g buttermilk
145g honey
95g grapeseed or other neutral oil
6 large eggs
1 egg yolk
 
              Dry:
530g plain flour
440g sugar
25g black poppy seeds
5g baking powder
5g bicarb of soda
5g salt
 
For the glaze:
250g icing sugar
2 lemons juiced
40g honey
 
Grease and flour a 2.8 litre Bundt Pan.
 
Heat oven to 190C, fan 175, Gas 5.
 
Zest the lemons (outer yellow only), reserving the zest.
On a plate to catch the juice, cut ends of each lemon and cut away peel. Remove the pulp from the membranes. Keep all the juice and the pulp cut into 1 inch chunks.  Squeeze extra juice from the membranes and discard. This should give about 15g zest, 170g pulp, 70g juice.  Top up with extra lemons. That is the fiddly bit done.
 
Whisk together dry ingredients. In a separate large bowl whisk together wet ingredients. Mix wet and dry and stir well to combine.  Add lemon zest, pulp and juice and mix well.
 
Pour batter into bundt pan and bake 60-70 mins, checking after 60 mins – press top of cake and it should bounce back.
Cool cake in the pan for 45 minutes, loosen with a spatula and carefully turn onto a wire rack, with a wide pan underneath to catch any excess glaze.
 
To make the Glaze simply whisk the ingredients together and then pour over the cake in a steady stream. Leave to set for 15mins.
 
Enjoy!