Aussie Returns Home: in conversation with Barry Humphries

Barry Humphries – whose alter ego is the sparkling diva Dame Edna Everage – is coming to Bath this month. In this month's magazine, Emma Clegg discovered some interesting facts while chatting to the comic performer: his father was born in Bath, he wanted to be a painter, and (unexpectedly) how her own name is the 757th most popular in the UK.

Read the full article on The Bath Magazine website: thebathmagazine.co.uk. Barry Humphries will be at The Theatre Royal Bath with his show Barry Humphries: The Man Behind the Mask  from 17–18 April; theatreroyal.org.uk

And if you would like to have a copy sent in the post every month, then we offer a postal subscription for just £30 for 12 issues, £15 for six issues or buy a copy for just £3.95. UK mainland prices. For Euro and World zone subscription prices – see our website. 

Win a £25 John Lewis voucher

This week's 14 letter word is made up including the above letters in green. We’ve placed 2 letters to give you a start. The blue letters are used more than once.

Clue: a type of person we're pretty familiar with here in the UK...

Make sure to follow us on twitter ( @TheBathMagazine ) to see the answer: posted on a Wednesday afternoon. Winners picked at random.

No, that's not a typo; this really is a failsafe recipe for two Great British Classic puds in one! From crumbles to jam via cakes, fools, compotes and even (or especially!) gin, rhubarb is the British seasonal treat that you can – and should – make the very most of from now until around the end of the summer. 

As we slowly slide out of the cold, hard winter months into the softer spring season, this recipe combines a classic cold-season comforter with the bright, fresh, fruity flavours of a new season, guaranteed to tempt even the most rhubarb-averse into a spot of over-indulgence.

Ingredients

150g golden caster sugar
The zest of 1 unwaxed lemon and 1 small orange, plus a squeeze of juice from both
375g trimmed rhubarb chopped into 4cm chunks
400ml whole milk
300ml double cream
1 vanilla pod, halved lengthways (or 1 tsp vanilla essence)
4 tbsp custard powder
3 large eggs plus 1 yolk
50g softened butter
250g soft brioche loaf
2 tbsp icing sugar

Method

1. Put 50g of the caster sugar into the base of a large frying pan that will roughly fit the rhubarb in a single layer. Add 100ml of water plus 1 tbsp each of the orange and lemon juice. Cook together slowly over a medium heat to create a syrup and, just as it comes to the boil, quickly add the rhubarb and simmer for 1-2 minutes, turning the rhubarb halfway through. Drain the rhubarb through a sieve into a bowl and reserve the syrupy liquid. Set the syrup and the drained rhubarb to one side to cool. 

2. Lightly grease a deep baking dish, (approx. 30cm x 20cm) with butter and slice the brioche loaf into thick slices. 

3. Put the milk, cream, vanilla pod (or vanilla essence), lemon and orange zests and diced stem ginger (if using) into a saucepan. Over a medium heat, gently bring to just-about-boiling point boil and keep warm while you tip the remaining 100g sugar into a large bowl and whisk together with the custard powder and 1 whole egg until you have created a smooth paste. Whisk the remaining eggs and the egg yolk into the paste followed by the warm cream/milk (keep whisking as you go, to avoid curdling). Take the pan off the heat.

4. Cover the base of the prepared baking dish with just-overlapping slices of brioche then make layers of brioche/rhubarb until the dish is filled, finishing with a layer of brioche on the top. Slowly and evenly sieve the custard mixture over the whole dish. Allow the custard to soak into the pudding for a minimum of 30 minutes (you can, at this stage, refrigerate and leave to soak for up to 4 hours).

4. Around 1 hour before you're ready to eat the pudding, preheat the oven to 180°C/gas mark 4 and boil a full kettle. Sit the baking dish in a deep roasting tin and pour in enough boiling water to come halfway up the sides of the dish. Sift the icing sugar over the top then bake for 35-40 minutes or until the pudding is puffed and golden, and the custard just set. Take great care when you remove the dish from the oven as the water will be very hot. 

5. Allow the pudding to settle for around 10 minutes before serving warm with dollops of double cream (or ice cream?) on the side.

Minty Lamb Lollipops

Whisk 1 garlic clove (crushed), 1 small red chilli (finely chopped), ½ bunch of fresh mint (finely chopped), the juice of ½ lemon and 1 tbsp olive oil together in a small bowl. Lay 8-12 lamb cutlets (depending on size) in another bowl and cover with the marinade. Leave to marinate in the fridge for up to 8 hours (but even 30 minutes will make a big difference to the end result). Preheat a griddle pan or the grill, and griddle/grill the chops over/under a medium heat for around 4-5 minutes each side, depending on thickness – you're looking for a nicely caramelised crust but you don't want the meat to cook past the point of pink. Serve the chops with piles of buttered, minted peas or broad beans and chunks of crusty bread to soak up the juices.

Lamb Chops with Rosemary-roasted Potatoes and Red Pepper Salsa

Preheat the oven to 190°C/gas mark 5. Tumble 1kg small, unpeeled potatoes into a roasting tin, drizzle with olive oil, sprinkle with 1 tbsp freshly-chopped rosemary, season well and roast for around 1 hour, turning occasionally until the skins are crisp and the inside fluffy. Meanwhile, season 8-12 lamb cutlets (depending on size) with plenty of salt and pepper. Make a slit between the bone and meat in each chop, then push a sliver of garlic and small sprig of rosemary into each slit. Drain 1 x 290g jar of roasted red peppers and chop into chunky dice. Add 1 clove of garlic (crushed), 1 tbsp finely chopped fresh rosemary, 1 tbsp lemon juice and 3 tbsp olive oil, season well, stir to combine and set to one side. Preheat a griddle pan or the grill and cook the chops as above. Serve the chops with the roast potatoes, dolloped with the salsa.

Grilled Lamb Chops with Chickpea Mash and Red Onion Pickle

Peel and thinly-slice 1 large red onion. Place in a small bowl with 1 heaped tsp caster sugar, cover with around 2 tbsp red wine vinegar and set to one side. Preheat the grill to high. Lay 8-12 chops (depending on size) on a baking tray, alongside 2 large, thickly-sliced courgettes. Drizzle lightly with olive oil, season well and grill for around 5 minutes on each side or until the courgettes have caramelised nicely and the chops are charred on the outside and pink and juicy within. While the lamb and courgettes are grilling, drain 2 x 400g cans of chickpeas into a sieve and rinse with boiling water. Tip the warm chickpeas into a blender or food processor with 1-2 tbsp olive oil, 50g feta cheese (cubed) and 1 tbsp boiling water. Season well and process to form a loose mash. Serve the lamb chops and courgettes with the chickpea mash topped with the red onion pickle, another handful of cubed feta and a sprinkling of chopped fresh mint.

Harissa Lamb Chops with Fruity Herb Couscous

Coat 8-12 lamb cutlets (depending on size) with harissa paste. Leave to marinate for 15 minutes while you make the Fruity Herb Couscous: heat 300ml fresh orange juice in a small saucepan. Chop 12 dried apricots, add to the orange juice and bring to the boil. Take the pan off the heat and add 200g couscous. Cover and set aside for 5 minutes while you peel and finely slice 1 red onion, preheat the grill to high, lay the chops in an even layer on the grill pan and start cooking for 4-5 minutes each side. When the couscous has absorbed all the liquid, add the onion and 1 tsp red wine vinegar and fluff up with a fork. Add 1 handful chopped parsley, 1 handful chopped fresh mint, 30g toasted pine nuts and plenty of black pepper and stir gently to combine. When the chops are cooked through, serve on top of the warm couscous.

Save 20% off ALL wines when you buy 12 or more

With Easter around the corner and the weather looking promising, it is time to stock up on your favourite wines. The Great Wine Company have a special offer of 20% off all wines when you buy 12 bottles or more – so mix as much as you like.

We’ve picked these 3 whites and 3 reds because they are great value – even before the discount – get two bottles of each, or make your own 12 bottle choice.

QL Flowers Vinho Verde – Quinta da Lixa
A lip-smackingly delicious Vinho Verde, with aromas of apple and grapefruit alongside herbal notes. The palate is medium-bodied and refreshing, with the classic touch of spritz. £9.50

Touraine Sauvignon Blanc – Lionel Gosseaume
Beautifully fresh, complex aromas of spring flowers, fresh mint, capsicum and pea pod. Rounded texture, kept fresh with vibrant acidity. An outstanding French wine and excellent value. £13.95

Entre-Deux-Mers 'Vieilles Vignes’– Château Sainte Marie
The smell is so appetising that it invites you to take a sip. Brisk and mouth-watering on the palate, balanced by some breadth and weight of texture. £13.95

Rosso di Montepulciano – Poliziano
This is really cracking; great finesse and precision underlaid with power and weight. Intense black fruits of damson and black cherry are wrapped by super-fine tannins, plenty of refreshing acidity and with just the right amount of oak. £15.95

Journey Collection Crianza – Ramon Bilbao
Notes of black fruit and fresh red berries, sweet, spicy aromas of vanilla, cumin, pastries and nuances of wild herbs. A fresh, intense mouth-feel with good acidity and ripe tannins. It is a really well balanced, harmonious wine. £12.75

Fincas Cabernet Franc – Trapiche
A fragrance of violets followed by red fruits, a whiff of spice and a savoury splash of balsamic. £15.50

Offer ends Monday 18 April 2022 – some terms and conditions apply.

Click here to see all the wines.

Looking for more delicious foodie inspo?

Click through to browse our full Delicious Guide!

The Oyster Shell is named as one of the UK’s 50 Best Fish & Chip Takeaways

The Oyster Shell on Moorland Road, Bath has been named as one of the UK’s 50 Best Fish & Chip Takeaways 2021/2022 – the only chippy in Somerset to make the prestigious list.

It follows two rounds of mystery dining by leading trade publication Fry Magazine in which an anonymous judge sampled the food and assessed key aspects of the business from the cleanliness of the premises to staff knowledge and professionalism to social media presence. With the pass mark set high at 96%, The Oyster Shell scored a perfect 100%, with the mystery diner particularly praising the menu choices, smart and professional staff, freshly cooked-to-order food and Covid safe measures.

“The batter was light and lovely all the way to the fish, which was piping hot, and the chips were all perfect” was just one of the positive comments, alongside customer service, with the mystery diner noting: “All the staff were very presentable and were constantly checking on customers even though it was very busy.”

Garry Rosser, chef/director of The Oyster Shell, said: “It’s such great news for the shop and our team to be named as one of the top 50 takeaways in the UK for the first time. It’s been a challenging few months recovering from the effects of the pandemic and Brexit but we’re passionate about bringing the best of British fish and chips to the local community here in Bath and plan to push on and build on this success.”

The Oyster Shell, 5 Moorland Road, Bath
01225 727176; theoystershell.co.uk

Fabergé eggs for Easter

The Fabergé dynasty really began in 1882 when Peter Carl Fabergé took over his father’s very ordinary 40 year jewellery business. Together with his brother Agathon, he quickly transformed it into an international phenomenon.

The success of the two brothers was changing the nature of the business. Out went the then-fashionable style where diamonds prevailed. In came the design-led artist-jeweller with a penchant for colour through both stones and reviving the lost art of enamelling.

They added objets deluxe to their repertoire, including objets de fantaisie such as the Imperial Easter Eggs, now regarded as pinnacles of the goldsmiths’ art.

Today these are treasured in some of the world’s leading museums and private collections. The craftsmanship of all their creations was of the very finest standard. This formula of design and craftsmanship made Fabergé irresistible and the ultimate objects to own, as well as the gift of choice.

These Fabergé egg pendants are not only wearable and highly collectable but are keepsake investments to be treasured for years to come. From left to right:

• Fabergé Heritage Palais Tsarskoye Selo 18ct rose gold rose enamel and diamond pendant and 18 inch chain £4,560
• Fabergé Essence Spiral 18ct yellow gold and diamond pendant and 20 inch chain. £3,360
• Fabergé Heritage Palais Yelagin 18ct white gold royal blue enamel and diamond pendant and 20 inch chain. £6,480
• Fabergé Heritage 18ct rose and yellow gold red enamel and diamond pendant and 20 inch chain. £5,520

There’s a full range of Fabergé jewellery to be discovered at Mallory Jewellers: click here to see more.

Kiehl's Midnight Recovery Omega Rich Cloud Cream

This night cream from Kiehl's helps visibly plump and replenish your skin’s protective lipid barrier. Cloud-like and lightweight, the cream is 98.6% naturally derived* and infused with Omega 3 & 6 Fatty Acids and the Kiehls proprietary blend of rejuvenating botanicals that sink right into the skin, delivering visible radiance. Wake up with plumper, more youthful looking skin by morning. £41

You can purchase the Kiehl's Midnight Recovery Cream on Kiehl's website: kiehls.co.uk. You can also visit the Kiehl's Bath store at 1 Milsom St, Bath BA1 1DA. 

Navy Casablanca Maxi Dress

£59 | Available online from: portmanbath.co.uk. You can also browse the Portman collection in-store at 28 Milsom St, Bath BA1 1DG

Hamswell House

The romantic orangery and gardens of award-winning Hamswell House make the ultimate setting for your wedding. You will be surrounded by 50 acres of gardens and private land with breath-taking panoramic views over the Hamswell valley. Yours will be the only marquee wedding held that weekend, so it is truly, exclusively yours. And you will have access to the marquee the day before for set-up and styling. The venue is situated in the Cotswold Area of Outstanding Natural Beauty near Bath. No corkage charge.

Hamswell, Bath BA1 9DG
Tel: 07710 727773; Web: hamswellhouse.co.uk

Cami-Lou Jewellery

Jewellery is generally given as a memento, something to treasure and remind us of a special person or time in our lives. Weddings are the perfect occasion to gift a piece of jewellery or buy a piece that will hold a memory of a wonderful day. Cami-Lou has a wide range of jewellery that would be perfect for the bride herself to wear or would make the perfect bridesmaid gift. The jewellery created is sustainably made using precious metals, semi-precious and precious gemstones, making it a piece that you will want to wear again and again.

You can get in contact via the Cami-Lou website: camiloujewellery.co.uk; alternatively, you can email: camilla@camiloujewellery.co.uk

Take a look at our Wedding Guide 2022

Browse the full Wedding Guide 2022 on The Bath Magazine website: thebathmagazine.co.uk

Netflix: Apollo 10 1/2: A Space Age Childhood

A man narrates stories of his life as a 10-year-old boy in 1969 Houston, weaving tales of nostalgia with a fantastical account of a journey to the moon.

Starring Jack Black, Bill Wise and Lee Eddy; directed by Richard Linklater. 

Apollo 10 1/2: A Space Age Childhood is available to watch now on Netflix: netflix.com

Curated by Daniel McCabe

Other than the odd font tweak on the cover and a couple of minor price rises, we have to salute the consistency of The Gentlewoman. This Dutch-owned, London-based magazine is highly regarded as a ground-breaker in its field yet it always looks the same and, content-wise, always manages to come up with the goods. So it it goes without saying that the Spring 22 issue is predictably fabulous. Fronted by actor-writer and creator of Russian Doll, Natasha Lyonne (inventively photographed by Inez and Vinoodh), you'll also find features on fashion designer Zandra Rhodes, the American Irish dancer Morgan Bullock, artist Sonia Boyce and model Edie Campbell. £10

Easter at Bath Preservation Trust museums, 9-24 April

• Make Easter Bonnets and Bicorns at No. 1 Royal Crescent, free with your museum ticket
• At the Herschel Museum of Astronomy it’s all about the full moon and the Museum is offering you and your child the chance to make spinners that reveal the moon’s phases, free with your museum ticket
• At Beckford’s Tower a bunny trail is being set in the landscape, free of charge

All activities will run from Sat 9 April-Sun 24 April. Find out more on the Bath Preservation Trust website: bath-preservation-trust.org.uk

Bath Makes Music For Ukraine, Bath Abbey, Saturday 9 April

Donate generously on the door; alternatively click here to donate online.