If you follow me on Instagram, Twitter or my blog’s Facebook page you’ll have noticed that I visited Canada recently, taking in Montreal, Quebec City, Toronto and the region around Niagara-on-the-Lake. I’ll be sharing lots (and lots and lots!) from that trip in coming weeks. I totally loved all the destinations I visited and cannot wait to go back with Pete for a self-drive holiday.

Our tour of the Niagara region was hosted by husband-and-wife chefs Michael and Anna Olson who not only took us to visit their favourite local producers, vineyards, restaurants and markets but also invited us into their home for dinner and breakfast. We learned several of their delicious recipes, getting involved, asking questions and taking photographs as we laughed and chatted the hours away.

A recipe we all adored was Anna’s Blueberry Sticky Buns, which she made for us with blueberries and peaches, both in season in the local area.

Keen to take inspiration from Anna’s reverence for local and seasonal ingredients, I switched the blueberries and peaches for plums and blackberries gathered from our allotment just hours before.

Plum and Blackberry Sticky Buns - Anna Olson Recipe - Kavey Eats © Kavita Favelle - textoverlay

Anna’s original recipe calls for buns to be cooked individually in a muffin tin, but I’ve followed the variation she showed us to tuck them all together into a baking dish and turn them out whole for a wonderful family-style tear-and-share result. Also following Anna’s example, Pete and I made the dough, filling and buns in the evening, popped them into the fridge overnight to rise slowly and baked them for a perfect Sunday breakfast the next morning.

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I’m sharing Anna’s original recipe below.

To make my plum and blackberry version, just switch out the blueberries. Of course, you can use your choice of berries or chopped fruit.

To make the tear-and-share version, smear some of the maple-cinnamon filling across the bottom of a baking dish, and sit the buns side by side on top of that, within the dish. Either rise for half an hour at room temperature, or overnight in the fridge.

We found that the buns need an extra 10-15 minutes in the oven when cooked this way.


Anna Olson’s Blueberry Sticky Buns

Makes 12 sticky buns

2 ¼ tsp / 8 g dry active yeast
¼ cup / 60 ml warm water
1/2 cup/ 125 ml milk, room temperature
1 egg, at room temperature
2 tbsp/ 25 g granulated sugar
2 ½ cups/ 375 g all-purpose flour
½ tsp / 2 g salt
½ tsp / 2 ml ground nutmeg
½ cup / 115 g unsalted butter, room temperature
½ cup / 125 g cream cheese, room temperature
Sticky Bun Filling:
½ cup / 115 g unsalted butter, room temperature
1 cup / 200 g packed light brown sugar
3 tsp / 45 ml maple syrup
1 tbsp / 15 ml cinnamon
2 cups / 500 ml fresh or frozen blueberries


Sticky Bun Dough:

  • Dissolve yeast in water and allow to sit for 5 minutes.
  • In a mixer, add milk, egg and sugar and blend. Add flour, salt and nutmeg and mix for 1 minute to combine. Add butter and cream cheese and knead for 5 minutes on medium speed.
  • Place dough in a lightly oiled bowl, cover and let rest 1 hour.

Sticky Bun Filling:

  • Combine butter, sugar, maple syrup and cinnamon. Spoon a tablespoonful of filling into bottom of each cup of a greased 12-cup muffin tin.
  • Preheat oven to 350 F / 180 C.
  • On a lightly floured surface, roll out dough into a rectangle 1/2- inch thick.
  • Spread remaining filling over the dough, sprinkle with blueberries and roll up lengthwise.
  • Slice dough into 12 equal portions and arrange them in muffin tin. Allow to rise for 1/2 hour.
  • Bake for 30 minutes, and turn out onto a plate while still warm.


Huge thanks to Anna for sharing and showing us her delicious recipe, and for giving permission to share it with you. And of course, thanks to all of those involved in making my trip to Canada so amazing. I can’t wait to share more with you soon!

Kavey Eats visited Canada as a guest of Tourism Quebec, Ontario Travel & Destination Canada. The Anna Olson recipe is reproduced with permission.


Even before our guide Mike Roser took us through the origins and history of apple cultivation, I had it in my head that the National Fruit Collection (NFC) at Brogdale was about collecting and preserving traditional British varieties of apples, alongside other fruits such as pears, plums and cherries.

I was wrong on at least two counts, the first being my understanding of the purpose of the NFC and the second being that the collection is international, not national, in scope.

Not only is it a living museum but it is also a genetic bank and that’s where the importance of the collection lies”, explained Mike, before walking us through pear, apple and plum collections and telling us about the origins of the NFC.

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The Origins of The NFC

The NFC grew out of fruit trials created by the Royal Horticultural Society in the 19th and 20th centuries, first in Chiswick and later at Wisley in Surrey. The original intent of the trials was to collect, categorise and agree nomenclature for the assembled varieties, but they were soon expanded to include research on horticultural methods and cultivation of new varieties. After WW2, when increasing food production was a national priority, the collection was taken over by the Ministry of Agriculture, Fisheries and Foods (now DEFRA) who relocated it to a larger site in Kent, where it is today. It is curated for DEFRA by the University of Reading and they’ve appointed FAST (Farm Advisory Services Team) to perform the day to day management. A charity called Brogdale Collections promotes and organises public access to the collection, providing daily tours such as the one we enjoyed.

Today, the NFC is the largest living collection of temperate fruits on one site in the world, conserving over 2,000 cultivars (cultivated varieties) of apples, around 500 pears, over 300 each of plums and cherries alongside collections of currants, gooseberries, grapes, nuts, medlars, quinces and apricots. It is run on behalf of the nation as a resource for scientific research and provides a much-valued gene bank for fruit breeders developing new cultivars. It is also the UK’s contribution to an international programme to protect genetic diversity of crop plants and future food security. (Read more about The International Treaty on Plant Genetic Resources for Food and Agriculture, here). Working with East Malling Research, the entire pear and apple collections have now been DNA finger printed, and work continues on analysing the other fruit collections.

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A Living Collection

As Pete and I tour the apple, pear and plum orchards with Mike, we learn that the collection must be maintained as living trees because such fruits do not “come true” from seed. (The most common way for propagating apples is to graft a short branch of the desired variety, known as the scion, onto suitable rootstock. As the name suggests, the rootstock produces the roots of the tree, governing how large the tree grows overall, and the scion grows into the branches, leaves and fruits of the tree.) At Brogdale, each orchard contains two trees of each cultivar, and the orchards themselves are mirrored every few decades – Mike shows us how much larger the trees in the older apple orchard are than those in the recently planted mirror. He explains that both were grafted to the same dwarf root stock, but the trees in the new orchard also have an interstock that sits between rootstock and scion and inhibits the final tree size and shape even more. Mike adds that much of the creation of different rootstocks and grafting techniques has been carried out by East Malling Research, with a view to increase resistance to pests and disease, control tolerance to different climates or terrains and to shape the ultimate size of the trees.

Today’s growers benefit not just from the genetic diversity of the NFC, which allows them to cross existing varieties to create new ones, but also from this kind of horticultural research that helps farmers take control over their orchards, improve harvesting methods, increase yields and tempt consumers with new and exciting fruits.

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Quince and Medlar, both part of the enormous Rosaceae family, which includes rosa (roses), rubus (raspberries, blackberries), prunus (stone fruits, almonds) plus apples, pears and many more

The History of Apples

The history of apple cultivation is fascinating: wild apple trees (Malus sieversii) originated in Central Asia (Kazakhstan, Kyrgyzstan, Tajikistan, and Xinjiang, China) and have been cultivated there for millennia, certainly the apple is likely the earliest tree to be cultivated for domestic use. Recent genetic analysis confirms that our modern day domesticated apples (Malus domestica) descended from these wild Asian ancestors, with some (limited) introgression of genes from European crabapples (Malus sylvestris). Domesticated apples spread out from Central Asia many thousands of years ago.

Although it’s been suggested that the Romans bought apples to Britain, apples had reached our shores long before that, though they were not grown here in large numbers. The Romans introduced sweeter varieties, organised cultivation and created our first apple orchards, though many were abandoned in the centuries after the fall of Roman rule. Apple agriculture was revived by the Norman invasion, who brought with them new varieties and cultivation methods and certainly improved our cider-making skills. Yet, a few hundred years later, production was in decline once again. In the 1530s, Henry VIII was responsible for a change in the apple’s fortune, instructing his fruiterer to identify, introduce and grow new varieties – this resulted in the creation of expansive new apple orchards in Kent.

For the next couple of hundred years there was little innovation or ordered methodology to apple cultivation, but this period soon gave way to the era of botanical exploration in the 18th and 19th centuries. Whilst most of us are familiar with the names of Charles Darwin and Joseph Banks (Captain Cook’s botanist), most of the scientific flora and fauna collectors of that period are little known now. But their impact on the horticulture and agriculture of Britain was profound; many of the species of plants we grow in our parks and gardens today were brought back to Britain by these explorers. There was huge interest and research into which species were and were not related, how they had evolved and from which ancestors, how they should most accurately be categorised and named (the current binominal nomenclature Latin naming conventions were formally accepted during this period) and how best to propagate and grow both native and introduced plant species. It was in this climate that the The Horticultural Society of London was founded in 1804 (by Joseph Banks and John Wedgwood), later becoming the Royal Horticultural Society when granted a royal charter by Prince Albert in 1861.

I talked above about the origins of the NFC. The background to the early fruit trials was a prevalent confusion at the time over the multiple different names many fruit cultivars acquired as they were propagated and distributed from country to country and region to region, especially true of apples. Often, breeders would give existing cultivars new names to boost their sales or based on a local nickname. The plan was that all cultivars in the collection would be verified as correct against published and agreed descriptions and this would then form a living reference library to clearly identify synonyms, unknown varieties and new cultivars.

The first edition of Hogg’s Herefordshire Pomona, a catalogue of apple and pear varieties grown across the county, was published in 1878. In 1883 the National Apple Congress provided an unprecedented opportunity to examine and compare varieties grown across the entire country. Cox’ Orange Pippin was voted the best apple of Southern England that year, and Bramley’s Seedling also came to prominence at the congress.

In the late 1800s, commercial growers were feeling the pressure, forced to compete with imports not only from mainland Europe but also from Canada, the USA, South Africa and even Australasia. In fact, there was even a Fruit Crusade, during which the RHS put its weight behind a campaign to encourage consumers to choose British produce over imported fruit such as “Yankee” apples. Sounds familiar, doesn’t it? Today, I often find myself discussing the merits of foregoing fruit when it’s out of season in the UK, and the resultant joy of eating locally grown British varieties when their time rolls around again.

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Visiting and Buying from Brogdale

Brogdale is open to visitors throughout the year but tours are offered from March to October only. Entry on a normal day is £7.50 for adults, £2.50 for children or £20 for a family ticket. When a special event or festival is on, those prices are £8, £4 and £20. Alternatively you can buy an annual pass for £22 per adult, including festivals, or £10 per adult, excluding them. Check the Brogdale Collections website for the latest information.

A guided tour will usually include an overview of some of the history above, as well as the chance to learn about and try some of the fruit in season during your visit. Our guide, Mike Roser, has been guiding at Brogdale for ten years, after nearly 40 years working in the fruit industry and supermarket retail management, so the depth and breadth of his knowledge was immense. We learned a huge amount about many varieties of apples, pears and plums and were able to taste some that were ready to harvest as we walked around the site with him.

Another aspect of our visit I particularly appreciated was the onsite shop which sells fruit harvested from the orchards. The harvests aren’t huge for any given variety, of course, but this is a great way to try unusual varieties you will not have encountered before, and to take some home and cook with them too. At the time of our visit, cherries were just coming to the end of their season and plums were at their peak, so I was able to bring back 5 different types of cherries and 12 different plums. I’ll share some notes and recipes with you in a future post.

There’s also a small marketplace with a number of local independent businesses including a lovely little bakery selling cakes and fruit pies, a butcher’s, a drinks shop and a couple of others.

A small garden centre sells fruit trees and other gardening supplies, though make sure you’ve checked first on best times of year to buy and plant fruit trees.

Pears, harvested for sale in the Brogdale Collections shop

Fruit Identification Service

Brogdale also offer a fruit identification service, for just £20 per variety. This is great if you’ve bought a house (or inherited an allotment plot) and are uncertain about the variety of apple, pear or plum tree in the garden.

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Trailblazer plums (top), another variety (bottom)


Our visit to the Brogdale Collection was organised by Lusso Catering, who have partnered with the National Fruit Collection to launch “Forgotten Fruit”, an initiative to promote “the use of ancient and arcane varieties of fruit, most of which have fallen prey to the commercialisation of orchards where crop and fruit size, storability and pristine appearance is valued over character, texture and flavour nuance.” They have pledged to re-introduce forgotten varieties onto the menus they serve to corporate clients across the UK. Many thanks to them for facilitating our visit.

Although much information was provided by our guide Mike Roser, and by Brogdale Collections, I’ve also included  a lot of extra information gleaned from additional reading and research. As such, the blame for any errors is mine.


The Pershore Plum Festival celebrates plum growing in and around the Worcestershire town of Pershore. Many varieties are grown in local orchards, including Victoria, Monarch, Greengage and many more but, of course, the varieties that are most celebrated during the festival are those named for the town, Pershore Purple, Pershore Yellow Egg and Pershore Emblem (also known as Evesham  Red). Of these, the Pershore Purple seems to be most prevalent.

Held during August bank holiday weekend, the festival sees this pretty market town celebrate plums with an expansive food and drinks market, music and family entertainment, craft exhibitions and even a large vintage and classic cars show held in abbey park. Local shops deck their windows out in purple, competing for the prize of best display of the year.

I bought my plums from the absolutely charming Ellenden Farm Shop near Harvington. Smaller than other farm shops we visited over the weekend, this one was nonetheless our favourite, firstly because it had a really appealing range of produce and secondly because of the genuinely warm and helpful welcome.


My Pershore Purples went into a simple plum jelly, with the addition of port for extra flavour.

The purple skins and yellow flesh combined to make a beautiful deep maroon pulp which I strained to 500 ml of juice. Putting the juice aside, I also pressed an additional 182 grams of thicker pulp from before discarding the remaining stones, skin and fibre. I made the jelly in two batches, one with the strained juice, which results in a clearer jelly, and a second smaller batch with the pulp, which makes a thicker and cloudier but just as tasty offering.

I used the same recipe as my previous plum jelly, made from yellow plums from our allotment, it was the colour of sunshine in a jar. It’s the recipe my mum’s been making since I was a kid and is simple and delicious.


Plum & Port Jelly Recipe

Ruby port

Note: You won’t know how much sugar you need until you’ve cooked the plums down and strained the juices. For each litre of juice, you’ll need a kilo of sugar.

Note: You can omit the port if you prefer to make a plain plum jelly.

Note: I’ve provided information about the weights and volumes produced from this batch of plums below the recipe.


  • Halve the plums. I find this quick and easy to do by drawing a sharp knife right around each plum and then twisting both halves in opposite directions; the halves come apart easily.


  • Place halved plums into a large pan, leaving the skins on and stones in.
  • Add just enough water to cover most of the plums. (It’s better to be frugal with water and add more during the cooking down process – add too much and your resulting juice will be too thin).

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  • Cook down the plums until they disintegrate completely. Add more water only if the mixture is looking dry and might catch.
  • Transfer the cooked pulp into a muslin straining bag or cloth. Either tie closed and hang over a pan or place into a colander inside a pan, so that the juices can easily run down. I left mine to strain overnight, with a clean towel loosely covering everything.


  • To avoid cloudy jelly, resist the urge to squeeze the pulp to extract extra liquid.
  • Set the strained juice aside.


  • If you are feeling thrifty, as I was, squeeze more juice from the pulp, and process this separately, as it will produce a thicker, cloudier jelly than the naturally strained juice.


  • Discard the pulp (on your compost heap or into your green bin).
  • At this stage, if you think your juice may be too watered down, boil to reduce volume.
  • Measure the juice and put into a large pan, with caster sugar. Use a kilo of sugar per litre of juice, adjusting for your volume of juice.


  • Plums are naturally high in pectin, so I used regular sugar, but if you use this recipe for other fruits with lower pectin, add powdered or liquid pectin now, or use jam sugar, which has pectin added.
  • Boil the juice and sugar hard. I use a jam thermometer to make sure I reach 104 °C (219 °F).


  • When the jelly has reached temperature, do a pectin check to test that it’s ready to set. I usually just hold the spoon up and see how the jelly drips off it, or draw a line in the jelly coating the back of the spoon).
  • If the jelly is ready, turn off the heat and stir in the port.
  • Pour your hot jelly into hot sterilised jars. I sterilise my jars in the oven (and boil the lids at the same time, draining them onto a clean tea towel). Pouring the jelly into the jars while it and they are still hot minimises the risk of the glass cracking from a sudden and extreme change in temperature.
    (Actually, I ask Pete to do the pouring as holding large jugs of very hot liquid scares me!)



I started out with 1.2 kilos of plums from which I strained 500 ml of juice and squeezed an additional 180 grams of thicker, cloudier juice.

To the 500 ml of juice, I added 500 grams of sugar and about 2 tablespoons of port. This produced three 200 gram jars of dark but clear jelly.

To the 180 grams of thicker juice, I added 180 grams of sugar and a tablespoon of port. This made just over one jar of a thicker jelly, more like fruit cheese. We poured the excess into a small bowl to be eaten over the next few days.


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