Embroidery workshop recipe for Christmas

As previously mentioned, Glynn Christian, the UK’s first TV chef, is a keen embroiderer and brought in his collection of landscapes to one of the classes. Following our discussion on cooking, inspired by the fish motif studied in week two, he offered the following recipe for general Christmas enjoyment.

UNCOOKED CRANBERRY RELISH from Glynn Christian

This truly delicious and attractive relish, originally from New England in the USA, is easier made with a food processor but a sharp and heavy chopping knife and a few minutes will give equally good results. Once made it softens, turns a pretty pink and the flavours all exchange to produce something original and fresh tasting. Cranberries have a very high Vitamin C content, and it is this that gives the relish its very long life. I find it is a much appreciated Christmas gift and as well as being served with turkey or other birds it really brings leftovers to life.

The recipe is excellent what ever the proportions you use, so do not hassle about exact amounts. It is better to err on the side of making the chopped pieces too big rather than too small: it will mean only that the relish takes a little more time to soften and mature, and it looks better than when too finely chopped.

Wash a large sweet orange and a small lemon, cut into quarters and then remove any pips. Core but do not peel a large, sharp apple - a Bramley is ideal, of course. Process the orange and lemon in a food processor until rough and finely chopped but not a puree - you might have to do this in two or three batches. Remove the mixture and then roughly chop the apple in the processor, again staying well away from making a puree. Mix the apple into the citrus mixture. Then process 8oz/ 250g or so of fresh of frozen whole cranberries until the cranberries are all cut up but still in varying sizes. Mix everything together and then add 4oz/ 100 - 125g of sugar - white or brown.

Cover and leave at room temperature for 24 hours by which time everything will have begun to soften, and then give it a good mix and taste - it might need more sugar. Store in refrigerator at least a week before using - longer is better.

Variations: add 50g/2oz of finely chopped celery including some leaves OR 4oz/ 125g chopped fresh pineapple OR 4oz/125g well-roasted pecans, roughly chopped. Two or three tablespoons of vodka, gin, cognac or port make a great addition too - as you might imagine. Small amounts of any or all of these additions might be added every time you serve some of the relish.

A spontaneous sewing circle...

Our formal classes at York Gardens Library are over. But a keen group of embroiderers is going to continue to meet on Thursday mornings. What better result could we have hoped for? One of them is Jean Morgan, who - after a chat with Glynn Christian about his embroidered landscapes - brought in a book Embroidered Landscapes by Helen Stephens to cone of the classes.
Jean is interested in creating pictures with embroidery, particularly in using single thread embroidery which she thinks can imitate the fine lines of a drawing. She brought in a dormouse of her own design to demonstrate just how.

Top chef's embroidered landscapes

Glynn Christian (second left), Britain's first tv chef and now a historical novelist, is taking part in the classes and very kindly brought along his extraordinary collection of embroidered landscapes. They have been collected over the decades, bought in markets and junk shops.

"Though I'm a writer, I'm useless with my hands I can't do this kind of thing, but I so admire people who can," he said. "They were not only stitched by people but designed by them."

This embroidery is mostly on linen or canvas. There are so many beautiful pieces that I cannot display on the blog - so have created web gallery for them on the Bridging Arts site. Everyone was carried away by this embroidery. I am inspired to embroider a landscape myself this Christmas. Thank you, Glynn.

Embroidery packs launched in Battersea

Today was the big day - a large turnout (with a waiting list) at York Gardens Library, Battersea, for the first class on the pomegranate motif (blackwork). Why the pomegranate? It was the emblem of Catherine of Aragon and appears on her coat of arms and in portraits. It is widely cultivated in the Middle East- and is one of the blessed fruits of Islam. According to the Koran, pomegranates grow in the gardens of Paradise...
Workshop led by Hannah Walker with Royal School of Needlework tutor Lizzie Lansberry.

Catherine of Aragon's pomegranate sparked discussions about talismans and lucky charms. Glynn Christian pointed out that the unicorn, thought to have magical powers, was on the Royal coat of arms as a 'defence of the faith'. A unicorn has the beard of a goat, tail of a lion and feet of deer. The origin of the western unicorn was a deer seen by the first Crusaders on the hill of Jerusalem. Glynn has a personal connection with the unicorn - it is on his family crest.

Seeda Islam said Muslims on the Asian subcontinent often use verses from the Koran as a form of protection - one word or short phrase written outside a front door to protect children. Or carried written on a piece of paper in a locket. Sometimes dots are drawn in kohl on a child's forehead to protect from the evil eye.

Jean Morgan said the Christian cross was a sign of protection..

Ibtisan Ahmed, the translator who helped with the class, said blue was a colour in Islam thought to ward off evil spirits. Blue beads were often carried with this in mind....