Get That Friday Feeling
GET THAT FRIDAY FEELING! Launched in 1929, the Crunchie bar became a firm favourite. Sharing a fun recipe for you to make your own version at home for a weekend treat.
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Peaches and Cream Cake
Sharing the recipe for this delicious late summer cake, perfect for baking this weekend! I had some extra thick double cream from local North Cotswolds Dairy that was perfect to use in this cake.
On With The Show
I have had a busy week organising the Cookery Demo Marquee for Moreton in Marsh show taking place on Saturday, 4 September. We have an action-packed foodie day featuring some of the best food and drink in the area planned.
Getting Ahead Of The Herd!
I love to champion our brilliant local Cotswolds producers and today is no exception; yesterday I called on Cacklebean Eggs, near Stow-on-the Wold, spending a delightful hour with Paddy, Steph, and Sybil.
Egg’citing News!
I love to champion our brilliant local Cotswolds producers and today is no exception; yesterday I called on Cacklebean Eggs, near Stow-on-the Wold, spending a delightful hour with Paddy, Steph, and Sybil.
Behind The Scenes At Matthews Cotswold Flour!
A fascinating visit to my favourite artisan, family-run flour mill, Matthews Cotswold Flour.
Picnic Treats First Outing – huge success!
It’s been great teaching face-to-face again after months on Zoom. On Saturday we had a fun afternoon of baking, making cheese scones, nutty blondie bars, scotch quail eggs, and sausage rolls with spicy ketchup. Yum!
BBC Filming
It was an exciting week with the BBC here filming my business and chatting with me for their popular, long-running relocation programme!
Apricot Frangipane
Sharing a great summer recipe today that can be easily adapted. If you prefer, it can be made in a pre-baked tart shell or you can substitute 300g raspberries or plums for the apricots. Enjoy!
Pastel de Nata
Sharing some absolutely delicious Portuguese custard tarts that I baked over the weekend. Homemade puff pastry is filled with a lemon and cinnamon flavoured custard, pressed into specially shaped tins, and baked in a hot oven.