A positive cornucopia of writing , acting & astronomical talent. Kaldor City creator Alan Stevens www.kaldorcity.com  makes his debut as does ace actor Peter Miles whose quintessential interpretation of Nyder in Genesis of the Daleks and more recent audio work still terrifies. Equally scary in the classic televisual sense is Philip Madoc whose portrayal of David Lloyd George in `The Life and Times of DLG `is as much a classic as his unequally Professor Morbius in `Doctor Who` combined with a superlative acting career. We look forward to meeting all 3 of these erudite souls next week at the Dolphin Leisure centre in Darlington

Emeritus theatre correspondent Paul Sinclair  also makes a very welcome return as does our ace Lincoln correspondent Julie Corden with Jane Clarke providing a superb sporting counterpoint to our man in Japan Keith Taynton

Astronomer Jack Youdale is back with Nick Murray`s last `At Your Leisure` until late October which also features relationship specialist Denise Nesbitt whose bramble jelly recipe is given below , Nature`s World gardener Rebecca Stanley seen here with Jack and integrated transport officer Janet Easby, who very kindly brought along some bonus raffle prizes for the day

Quick Bramble JellyThis is not a jelly that will keep for long – perhaps only a month – but if you’ve been for a long walk in the autumn and returned with a harvest of brambles from the hedgerows, this recipe is so easy and quick to make and it does taste delicious spread on hot crumpets or scones.Makes one 1 lb (350 ml capacity) preserving jar

Ingredients

1 lb brambles. Stalks removed
1 1b (450g) granulated sugar  Juice of 1 lemonPre-heat the oven to gas mark 4, 350°F (180°C) .You will also need a 1 lb (350 ml capacity) preserving jar, sterilised; a large nylon sieve and a piece of gauze about 14 inches (35 cm) square. PreparationWash the brambles and place in a heavy-based saucepan with 6 fl oz (170 ml) water, then stew them very gently with a lid on for about 20-25 minutes. Now and then give htem a good mash to reduce them to pulp and squeeze as much juice out of them as possible. After that add the sugar and lemon juice to the pan and allow the sugar to dissolve completely, with the heat still low. There must not be any whole granules of sugar left. This takes about 10-15 minutes. Now turn the heat right up and boil fairly rapidly for 8 minutes, stirring now and then to prevent sticking.Meanwhile warm a large bowl in the oven to get it nice and hot then place the sieve, lined with gauze, over the bowl and pour the blackberry mixture into the lined sieve. Then, using a wooden spoon, get all the liquid through as quickly as possible, squeezing the remaining pulp as much as you can – but do be quick as the jelly sets if you take too long (if it does begin to set before you’ve had a chance to put it into the jar, just reheat it gently). Now pour the jelly into the sterilised jar (see below), cover with a waxed disc, cool and tie down. To sterilise jars, wash the jars and lids in warm, soapy water, rinse well (again in warm water), then dry them thoroughly with a clean tea cloth, place them on a baking tray and pop them in a medium oven, gas mark 4, 350°F (180°C) for a minimum of 5 minutes. Add their contents while they are still hot.This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith’s Complete Illustrated Cookery Course.

Blackberry or bramble jam

to make 1.5kg / 3lbs Ingredients1kg / 2¼ lbs of ripe brambles with a few that are still red to help with setting 750g / 1½ lbs of sugar 2 tablespoons of lemon juice PreparationIn a bowl layer the brambles then alternate with a layer of sugar and so on until all the berries and sugar are used up leave over night. The next day add the lemon juice.Place in a saucepan and bring up to a boil until setting point is reached. Leave to cool and pour into jars and seal. Bramble SconesIngredients450g (1lb) Self Raising Flour
110g (4oz) Butter
110g (4oz) Sultanas
50g (2oz) Sugar 50g (2oz) frozen brambles, green parts removed
½ tsp Salt
½ tsp Bicarbonate of Soda PreparationPreheat oven to 190°C: 375°F: Gas 5.
Rub the butter lightly into flour, lifting the mixture to add air, until the mixture resembles breadcrumbs.
Add the sugar and sultanas.
Add the salt and bicarbonate of soda, mixing in enough milk to make a soft dough. Fold in frozen Brambles.
Pat or roll out the dough on a lightly floured surface until about 1.5cm (½ inch) thick, cut into 4cm (1½ inch) rounds.
Bake for 12 - 15 minutes. 

Bramble Liquer  Ingredients Equal measures of

1. Gin or Vodka
2. Brambles
3. Granulated Sugar

Preparation 

Drop the brambles into a 2ltr plastic lemonade bottle.Add the gin and sugar.Give the bottle a good slow shake.Place in dark cupboard.Gently shake it every day.  When all the sugar has dissolved thoroughly it is ready to drink, but obviously the longer left the better it is. 

Vanilla & Bramble Custard Sauce

A lovely change to white sauce.Servings:   Makes about 2 1/2 cups.

ingredients

2 cups whole milk
1/2 cup sugar
5 large egg yolks
1 teaspoon vanilla 1cup of brambles, all stalk bits removed What is really nice is to use sugar which has been left in a jar with a vanilla pod for a couple of days.

preparation

Bring milk and sugar to a simmer in a saucepan without stirring. Whisk yolks in a bowl until blended, then gradually whisk in hot milk mixture. Return to saucepan and cook over moderate heat, stirring constantly, until sauce thickens enough to coat back of a wooden spoon.Immediately pour sauce through a fine sieve into a metal bowl and place bowl in a large bowl of ice and cold water. Stir in vanilla and whisk custard occasionally until cool.Either use straight away or chill until cold. Or freeze.Makes about 2 1/2 cups.