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Cyrus cylinder

Jack the Ripper walk (part three)

John White, Portrait of a member of the Secotan or the Pomeioc tribe

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Vauxhall bridge (part two)

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Swimming reindeer carved from the tip of a mammoth tusk

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Balham

Northwood

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Bronze flesh-hook

Newbury Park

Tower bridge (part five)

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Fresh LemonadeZingy lemonade is the perfect refresher on a warm summer’s day. This recipe makes a slightly sweet drink, so if you prefer a sharper taste, add the juice of another lemon.
Seville orange and whisky marmaladeHomemade Seville marmalade is a treat and makes the best use of bitter Seville oranges, which are in season for just a few weeks at the start of each year. This recipe calls for two different types of sugar, which provides richness, while a glug of whisky gives a delightful depth of flavor.
Iced teaDrinking iced tea is a delicious way to cool down on a warm summer’s day and Fortnum’s Piccadilly Blend is the perfect tea to use. Made from Ceylon tea, it produces a wonderful clear brew and a refreshing taste. Prepare iced tea in the same way as hot tea, by leaving the tea to infuse until the desired strength, then strain it and allow the mixture to cool completely. Add plenty of ice to chill and flavourings such as mint, lemongrass or Angostura bitters to taste. If you’re using one of Fortnum’s fruit teas, add a sprinkling of sugar to enhance the flavor of the fruit.
Lime and passion fruit curdThis exotic-flavoured curd is perfect spread between the layers of a Victoria Sponge as an alternative to jam, or folded into whipped double cream to marry together two meringue halves. There is a perfect balance between the passion fruit and lime in this, so it is sweet and tart in equal proportions.
Lemon curdA zingy, creamy preserve, perfect for hot buttered tea cakes and delicious with warm Cranberry and Lemon Scones. The curd can be kept for up to two weeks in the fridge.
Strawberry jamThe perfect conserve for freshly baked scones. Strawberries are low in pectin, the natural gelling agent which helps jam to set, so you need to use a special jam sugar with added pectin to ensure it thickens and the strawberries distribute evenly throughout. Warming the sugar first ensures it dissolves easily and more quickly when you add it to the pan.
Apricot and ginger cakeA truly sumptuous cake, baked on Fortnum’s very own Apollo’s Muse cake, laden with dried fruit, apricots and stem ginger. A generous slug of Fortnum’s finest cognac gives a lovely moist texture and makes a truly magnificent treat. Delicious eaten on its own or with a slice of crumbly Wensleydale cheese.
Gingerbread with prunes and aleThis firm cake has a pleasing spicy warmth due to the combination of two spices, ginger and cinnamon. The stout, the Fortnum’s tea, the treacle and the dark muscovado sugar all deepen the flavour, while the prunes and nuggets of stem ginger provide a fruity presence. Store in an airtight container for up to 5 days.
Honey and lavender loaf cakeInfusing the sugar with lavender sprigs and using Fortnum’s delicious thickset lavender honey gives this cake a lovely moist crumb and delicate flavour. It makes the perfect accompaniment to afternoon tea.
Citrus syrup sponge loaf cakeThis simple sponge is enhanced with orange and lemon zest. It becomes beautifully moist when you pour over the orange and lemon syrup while the cake is still warm.