Workshops are back
We have restarted our workshops and are working with smaller numbers to keep with our Covid 19 safety policy. If you have a voucher to use Read more
Covid update 4th December 2020
Due to Covid 19 we are unable to provide bread making workshops at the moment. We hope to restart our workshops in the spring/ summer of Read more
Soda Bread
250g spelt flour or wholemeal flour 250g plain white flour 25g butter 5g ( level teaspoon) sea salt 3g ( half level teaspoon ) baking powder Read more
Malay Lentil curry
Ingredients 250g red lentils 1 tsp of ground turmeric 1 aubergine cubed 1 tin of plum tomatoes 2 carrots diced 1-2 chillies de seeded and finely Read more
Leek and Potato Soup
This is one of the favourites at our workshop lunches. Recipe 4 x large leeks 2 x medium onions chopped 1 x stick of celery chopped Read more
Cranberry & orange mince pies
A delicious alternative to the traditional mince pie. Perfect with a cuppa. To make approximately 15 mince pies Ingredients For filling – Makes 3 x 190g Read more
Looking after your sourdough starter
Now that you have made your Sourdough starter, also known as natural wheat leaven ( levain in France). You should have a quantity of around 600g. Read more
Scandi heaven!
This book just popped through my door thanks to my husband Phil. I’m currently really interested in the baking traditions of the Scandinavian countries. With all Read more
Fruit scones
These delicious fruit scones are the perfect afternoon treat – particularly good on a Sunday! Ingredients & equipment 450g self raising flour 50g caster sugar 100g Read more