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We’re all loved up on Raspberry Heart Galette! Valentines or galentines? This recipe covers all bases!
Category
Fruit Type Raspberries
Prep Time25 mins
Cook Time30 minsT
Total Time55 mins
375 g Keeling’s raspberries3 punnets
1 tbsp caster sugar
Squeeze of lemon
1 packet of shortcrust pastrythawed if bought frozen
1 tbsp flour
1 eggbeaten
Handful flaked almonds
1
Place raspberries in a medium sized bowl then sprinkled over caster sugar and squeeze over some lemon juice. Stir with a fork so that some of the raspberries are broken up, but still maintaining plenty of whole ones. Set aside.
2
Pre-heat the oven to 200°C / 180°C fan assisted and place a flat baking sheet or overturned tray in the oven to pre-heat.
3
Roll out chilled shortcrust pastry on a floured surface to about 5mm thick then transfer to a baking tray lined with parchment paper. Using a sharp knife, cut the pastry into a large heart, discarding the trimmed pieces of pastry.
4
Sprinkle the flour over the middle of the pastry, this will help thicken the juices while baking, then tip out the raspberries on top and spread out over the pastry in an even layer, but keep a 4-5cm border around the edges.
5
Fold the pastry border up and over the filling, shaping the galette into a heart as you fold the edges over, until you’re back where you started, crimping the pastry together where the folds meet to help them stick.
6
Brush the pastry border with beaten egg and sprinkle with flaked almonds.
7
Place the tray directly on top of the hot tray already in the oven and bake until pastry is golden, 30-35 minutes.
8
Remove from the oven and leave to stand for about 5-10 minutes before serving with scoops of ice-cream or dollops of whipped cream while still warm.

ST MARY, NASH, SOUTH PEMBROKESHIRE
Dyfed PRN 4416
RB No. 3070
NGR SN 0101 0327
Listed Building No. 5988
Grade II listed (1998)
First listed in 1970. Last amended in 1996.
Reason for listing: Listed as an important example of a pre-Ecclescological Movement C19 church, retaining most of its original character.
SUMMARY
19th century church; 0% pre-19th century core fabric. On site of, and same location as, medieval church.
A single-cell church, small. Consists of chancel/nave, without structural division, 5 bays; 1841-2. Vestry (north), 1 bay, later 19th century?. Construction is in limestone rubble. Slate gable roofs, vestry with slate lean-to. Openings mainly from 1841-2, simple neo-gothic. Western bellcote, single, later 19th century.
(Box pews, west gallery and pulpit from 1841-2.)
Roofs and floors: 1841-2. Finishes: later 19th century.
Condition – good.
Archaeological potential – very good. Medium-deep external drain around 40% of church; former component beyond ?40% of church; no underfloor void; no external memorials significantly close to church.
Structural value (pre 19th century) – poor. 0% pre C19 core fabric.
Group value – low. C19 church; adjacent masonry farm buildings.
Phasing:
Phase 1 – Chancel/nave, 1841-2.
Phase 2 – Vestry (and bellcote), later C19?.
DESCRIPTION
St Mary, Nash, is a single-celled church, of small size. It was entirely rebuilt in 1841-2 on the same site, and in the same location as its predecessor, retaining none of the earlier fabric.
The present church consists of a 5-bayed chancel/nave without structural division, and a single bayed vestry north of the ‘chancel’ west bay. Construction is in limestone rubble; external pointing is largely from the later 19th century and the interior is plastered. Openings are from 1841-2 and simple neo-Gothic; the windows have 4-centred heads and 2 or 3 lights, in a simple ‘Perpendicular’ style. The west door has a 4-centred head; above it lies a parapet with a single bellcote, in darker limestone and probably an addition. The chancel/nave roof is a slated gable; the vestry has a slated lean-to roof.
Richard Fenton visited the earlier church c.1810 and described it as ‘though certainly ancient… neither has, nor appears to have had, any steeple or other ornament whatever, being the meanest religious structure I have seen in this hundred’ (Fenton, 1903, 234). It was apparently single-celled like the present church; a north aisle or chapel, ‘being grown ruinous’, had apparently been demolished a few years previously. According to Lewis, 1833, it was ‘a very ancient structure, remarkable for the rude simplicity of its architecture, and is said to have been erected by one of the earliest Norman proprietors of Upton Castle’. The tithe map of 1840 shows a conventionalised church, in elevation, with a west tower that is entirely spurious (NLW, Nash, 1840).
The church was demolished and rebuilt in its present form in 1841-2, under the local architect George Gwyther, of Pembroke Dock (Cadw, 1996, 11), and was reseated with the present pews, pulpit and gallery (Pembs. R. O., HPR/15/17); the flagged floor and plaster ceiling are contemporary. The vestry had been added by 1874 (Ordnance Survey 1:2500, First Edition, Pembs. Sheet XL.6.), when the bellcote was probably (re)built in its present form. The church was repaired in the 1890s (Cadw, 1996, 11) but the details of this work are not known.
There is a good range of internal fittings from 1841-2 including box pews, a pentagonal pulpit and a west gallery (cf. near-contemporary fittings at the nearby church at Redberth). The ‘chancel’ fittings are later 20th century (Bartosch & Stokes, 1992, 11).
The font has a square bowl which cannot be closely dated.
There is 1 bell (Bartosch & Stokes, 1992, 10).
A medium-deep external drain runs along the south wall. A north aisle/chapel was formerly present. The floor appears to lie directly on the substrate. No external memorials lie significantly close to the church.
Richard Fenton saw a medieval effigy, ‘of a crusader’, lying loose outside the church; apparently it had previously lain within the former north aisle/chapel (Fenton, 1903, 235). It has been moved to Upton Chapel (RCAHM, 1925, 253).
The church was Grade II listed in 1998.
First listed in 1970. Last amended in 1996.
Reason for listing: Listed as an important example of a pre-Ecclescological Movement C19 church, retaining most of its original character.
SITE HISTORY
There is no firm evidence for the pre-conquest religious use of the site:-
St Mary, Nash, was a parish church during the post-conquest period (Rees, 1932), of the medieval Deanery of Pembroke. It was appendant to the Manor of Nash (or ‘Esse’) and was assessed at £5 in 1291 (Green, 1913, 214). Its annual value was £6 12s 8½d in 1536 (ibid.). The chapel of Upton was subordinate to Nash parish.
Patronage was vested with the Manor of Upton and Nash in the 16th century, held by the Bowen family (ibid.), but was divided among a number of individuals by the 18th century and in 1833 was in the hands of the Rev. William Evans (Lewis, 1833), when the living was a rectory, with Upton annexed, rated in the king’s books at £6 12s 8½d (ibid.).
In 1998 St Mary, Nash, was a parish church. The living was a rectory, held with Cosheston and Upton (Benefice 583) in the Archdeaconry of St Davids, Rural Deanery of Castlemartin (St Davids, 1997-8).
The dedication is occasionally given as St Catherine (Ordnance Survey 1:2500, First and Second Editions, Pembs. Sheet XL.6.).
SOURCES CONSULTED
Map Evidence
NLW, Ordnance Survey 1:2500, First Edition, Pembs. Sheet XL.6.
NLW, Ordnance Survey 1:2500, Second Edition, Pembs. Sheet XL.6.
NLW, Parish of Nash, Tithe Map, 1840.
Rees, W., 1932, South Wales and the Border in the XIVth century.
Church in Wales Records
Bartosch & Stokes, 1992, Quinquennial Report, Nash.
St Davids, 1997-8, Diocesan Year Book.
Parish Records, Pembrokeshire Record Office, Haverfordwest
HPR/15 – Nash with Upton:-
HPR/15/14 – Churchwarden’s Accounts, 1945-7.
HPR/15/17 – Plan of seating, c.1845.
Unpublished Accounts
Thomas, W. G., 1964, St Mary, Nash (in National Monuments Record, Aberystwyth)
Printed Accounts
Gordon Partnership, 1993, Redundant Religious Buildings in West Wales.
Cadw, 1996, Buildings of Special Architectural or Historic Interest (Cosheston).
Glynne, S. R, 1888, ‘Notes on the Older Churches in the Four Welsh Dioceses’, Archaeol. Cambrensis, Vol. V, Fifth Series.
Green, F., 1913, ‘Pembrokeshire Parsons’, West Wales Historical Records Vol. III.
Fenton, R., 1903 edn., A Historical Tour through Pembrokeshire.
Lewis, S., 1833, A Topographical Dictionary of Wales.
RCAHM, 1925, Inventory: Pembrokeshire.
Salter, M., 1994, The Old Parish Churches of South West Wales.
Updated – February 2022 – PKR[:]

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Ballymaloe Cookery @BallymaloeCS 18 hours ago
Sometime you just want a slice of cake! A wonderful lemon cake.


Happy Late Late Toy Show Day ! 🎉 Why not whip up these Dark Chocolate, Ginger & Hazelnut Oaty Biscuits as a treat for you and the little ones tonight🍫 Crunchy, sweet, and packed with that zingy ginger kick—Enjoy this cookie while you enjoy the show! 😍🍪 #Flahavansirishoats
Serves 18 cookies|Takes 25 minutes
INGREDIENTS:
150g Flahavan’s Jumbo Porridge Oats
100g sprouted buckwheat flour
1 tbsp baking powder
1tsp cinnamon
50g toasted blanched hazelnuts, chopped
200g hazelnut butter
120g tahini
90ml coconut oil
60ml ginger syrup, from stem ginger
60ml maple syrup
90g stem ginger, finely chopped
100g Butlers 70% Dark Chocolate bar, finely chopped
METHOD:
1. Pre-heat the oven to 180°C/Gas mark 4 and line a large baking tray with baking parchment
2. Combine the Flahavan’s Jumbo Oats, buckwheat flour, baking powder, cinnamon and chopped hazelnuts together in a large mixing bowl
3. In a saucepan, mix together the hazelnut butter, tahini, coconut oil, ginger syrup and maple syrup and gently melt over a low heat until combined
4. Add the wet ingredients to the dry and stir, slowly folding in the stem ginger
5. Roll the mixture into 18 small balls and place on the baking tray. Gently flatten each ball with a fork and bake in the oven for 12-15 minutes (or until brown on the edges)
6. Once cooked, allow to cool for 15 minutes on the baking tray before transferring to a cooling rack. Whilst the cookies are cooling, melt the Butlers 70% Dark Chocolate in a bowl over a pan of hot water, making sure the bowl doesn’t touch the water
7. Drizzle the chocolate over them using a teaspoon. Allow the chocolate to cool and set completely, then enjoy or wrap up with some ribbon and treat your friends and family