category_outlined / Travel & Outdoor
BBC Countryfile Magazine
November 2019Countryfile Magazine inspires you to explore forgotten corners of the great British countryside and provides knowledge of the people and wildlife that inhabit it. We want to tempt you into trying new things, seek out new places and make the most of Britain’s beautiful landscapes.
IN THIS ISSUE
whispers in the trees
“The woods on the hills above my home are being cut down. It’s drastic, leaving bare scars above the Usk Valley that make me wince. But I’ve walked in these woods hundreds of times and understand the reasons. It’s an old plantation; a heavy utilitarian blanket of larch and Douglas fir planted post-war on steep ‘unproductive’ slopes for future financial gain. Alas, the trees were soon abandoned and only the Welsh wind has done any thinning out. Finally, a new landowner has removed most of the decaying conifers and replanted with the mix of broadleaf and evergreen that once stood here. It will be better, though the resident goshawk might disagree. It’s a very visible illustration of our changing attitude to trees and forestry – and autumn is an excellent time to…
this month’s contributors
Donald Greig, page 18 “Perthshire is spectacular now, its wooded gorges ablaze in a show of iridescent arboreal fervour guaranteed to touch poetic sensitivities.” Charles Watkins, page 48 “People with a range of concerns – climate change, conservation, public access – all argue the UK’s woodland area should be at least doubled.” Pam Corbin, page 70 “Preserving is not only a rewarding step to self-sufficiency but is also a way of celebrating the produce we have grown: a jam-jar harvest you could say.”…
how to contact us
To subscribe or for subs enquiries: Domestic telephone: 03330 162112 Overseas telephone: 01604 973720 Email: bbccountryfile@buysubscriptions. com Post: BBC Countryfile Magazine, PO BOX 3320, 3 Queensbridge, The Lakes, Northampton NN4 7BF To talk to the editorial team: Telephone: 0117 300 8580 Email: editor@countryfile.com Post: BBC Countryfile Magazine, Eagle House, Colston Avenue, Bristol BS1 4ST Advertising enquiries: 0117 314 8384 App support: http://apps.immediate.co.uk/support Syndication and licensing enquiries (UK and international): richard.bentley@immediate.co.uk +44 (0)207 150 5168 Follow us on Twitter: @countryfilemag Like us on Facebook: www.facebook.com/ countryfilemagazine Find us online for lots of bonus content: www.countryfile.com Download the official BBC Countryfile Magazine app from the Apple, Google Play or Amazon App Store.…
november in the country
must-see SECLUDED LAKELAND ISLAND A drone captures mid-autumn on Derwent Island, the only inhabited island on Derwent Water in the Lake District. The 2.8-hectare (seven-acre) island was once owned by the monks of Fountains Abbey but fell into private hands following the Dissolution of the Monasteries in 1539. Derwent Island House was built in the late 18th century and in 1951 the island and house were donated to the National Trust. Today, the house is leased privately but visitors are permitted by canoe on a handful of days each year. AN APPLE A DAY Viewers of Countryfile have voted this image of a harvest mouse within an apple as the overall winner of the Countryfile Calendar Photographic Competition 2020. The photo was taken by Michelle Howell, a retired detective constable formerly with the West…
make autumn potpourri
You will need • Oranges and limes • Cinnamon sticks • Star anise • Cloves • Essential oils • Pine cones, fallen bark and sturdy dry leaves, all foraged from your garden or local wood 1 Slice the oranges and limes into 1cm-thick rounds. Pat the slices dry with a cloth then lay on a metal rack above a baking tray. Place the tray in a low-heat oven (65°C) for four hours or until the oranges and limes are dry. Remove and allow to cool. 2 Put the oven-dried fruit into a medium-sized bowl, then add the cinnamon sticks, star anise and cloves to the mix. You can be creative and throw in whatever you like, as long as it smells good and is dry. Bay leaves, rosemary and dried apple work…
the month to cook pumpkin
PUMPKIN STRUDEL › 1kg pumpkin, peeled, deseeded and cut into large chunks› 2 tsp vegetable oil› 140g soft light brown sugar, plus extra for sprinkling› 100g ground almonds› 100g fresh white breadcrumbs› 1 large egg, beaten (½ tbsp reserved for glazing)› 1 tbsp ground cinnamon› Good grating of nutmeg› 6 sheets filo pastry› 85g butter, melted› 100g pecans, chopped (1 tbsp reserved for the top) 1 Preheat oven to 200ºC/180ºC fan/gas 6. Toss the pumpkin with the oil on a baking tray. Bake for 45 mins until really tender, then leave to cool. 2 Whizz the pumpkin in a food processor until smooth, then tip into a bowl. Add the sugar, almonds, breadcrumbs, egg and spices and mix well. This can be done up to two days in advance. 3 Lower the oven to…
