Apple Crumble

A classic Autumn pudding! It is another great way to eat up your apples. We like to make the crumble extra special by adding our Organic Porridge Oats with Spiced Fig & Pumpkin Seeds – absolutely delicious! Ingredients For the filling 575g Sliced Apples peeled & Cored – you can use either cooking or a dual […]

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Doughnuts

Doughnuts…the ultimate comfort food 🙂 This is a great recipe we found and tried out. Lovely with stewed apple , but I would say that you could use any seasonal fruit depending on the time of year. Of course a chocolate centre would also be delicious…! This is a straightforward recipe to follow there just […]

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Devonshire Splits

This recipe is from The Daily Telegraph: https://www.telegraph.co.uk/recipes/0/devonshire-splits-recipe/ This is a lovely recipe & makes buns with a lovely flavour – topped with scrumptious clotted cream & jam = heaven! The only point I would add is that because they contain yeast these buns do not keep well – best eaten on the day they […]

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Cheesey Courgette Bread

A delicious savoury bread – perfect for summer meals, tear and share or an extra special sandwich! You can replace the courgette with parsnip which also makes a delicious bread! Ingredients: 500g Strong White Flour1 x Grated Courgette – 2 x tablespoons15g Olive Oil20g Yeast1 x Dessertspoon mixed herbs or garlic chopped5g Salt275ml Tepid WaterGrated […]

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Simple White Bread

A basic recipe for bread or breadbuns.  A real favourite – the simplicity of ingredients  really comes through in the flavour.  500g  –  White Flour 15g    –   Butter 15g    –   Fresh Yeast 5g      –  Salt 300ml – Tepid Water Disolve the yeast in the water and add to flour and salt – adjust water if […]

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Sour Dough Bread

You will need:400g – White Flour400g – Production Leaven10g – Salt300ml – Tepid Water This should make a soft dough—water quantity may have to be adjusted to allow for the consistency of your leaven. Knead until soft and elastic. Cut to required size, mould, dip in flour then place in floured basket ( a bowl […]

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Sour Dough Leaven

Once established the starter leaven is very resilient and if fed and nurtured will last for years.  Can be used as a base for traditional sourdough bread.  This has a wonderful crust and a dense dough with almost a cidery flavour.  The wild yeasts make the bread rise giving a dense chewy dough – keeps […]

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Honey & Sunflower Seed Bread

A delicious wholesome, moist bread, that is ideal to eat with a bowl of soup on a winter’s day. Keeps well. Excellent toasted at breakfast time!

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Granola Bars

This recipe makes a tray of delicious granola bars in less than 30 minutes.

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Easter Buns

Why not have a go at this Easter Bun recipe? It looks far more complicated than it is and once you have got to the dough stage everything happens pretty quickly.  If you don’t have a piping bag for the crosses use a strong plastic bag and snip off a corner. Best eaten fresh or toasted, […]

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