
Hot Cross Buns
Ingredients A 300g active sourdough starter 2 large eggs 200 ml whole milk 500g Strong Baker’s flour 60g light brown sugar 5g cinnamon ground 5g
Ingredients A 300g active sourdough starter 2 large eggs 200 ml whole milk 500g Strong Baker’s flour 60g light brown sugar 5g cinnamon ground 5g
Ingredients for the dough 300g strong baker’s flour 120g whole milk 5g dry instant yeast 40g sugar 50g butter (diced, room temperature) One free range
Ingredients 100g plain flour 2 large eggs 300ml milk 1 tbsp rapeseed or vegetable oil, a little extra for frying Lemon halves Caster sugar Method
Ingredients 500ml milk 75g rapeseed oil 3 eggs 25g baking powder 40g butter (browned) Zest 1 orange Pinch of vanilla seeds 350g flour Pinch salt
Ingredients for Mince Meat 180g raisins 50g golden raisins 375g currants 20g glace cherries chopped 100ml Cointreau zest of 1 lemon, juice of ½ zest and juice of 1 orange
Ingredients for Fennel Gin London Dry Gin Fennel Leaves Ingredients for Cocktail Fennel infused Gin Campari Sweet Vermouth Herbal Bitters (Optional) Method for Fennel Gin
Ingredients 1kg mixed dried fruit (use a mix of raisins, sultanas, currants, cherries, cranberries, figs, pear chopped) zest and juice 1 orange zest and juice 1 lemon 150ml Cointreau –
Ingredients 2 estate apples (peeled and diced) 1 tbsp melted butter 115g unsalted butter 200g brown sugar 165ml milk (acorn dairy) 1 large egg 1
Ingredients for 1 Soufflé 20ml Double cream (Acorn Dairy)Raddiccio leaves picked and washed40g Pickle fennel (garden)4 Piece dice quince (garden)Toasted hazelnuts (garden)Picked fresh verbena (garden)Lovesome
Ingredients 600g Acorn Dairy milk 50g Acorn Dairy cream 50g Milk powder 45g Wensleydale egg yolks 130g Sugar 3g Ice cream stabiliser 125g Parsnip leaf
Ingredients 1kg potato red rooster – 400g fresh mash (hot) 100g flour 00 1 egg yolk 50g fine grated dale end cheddar salt to tast Bake
Ingredients 1kg mixed dried fruit (use a mix of raisins, sultanas, currants, cherries, cranberries, figs, pear chopped) zest and juice 1 orange zest and juice 1 lemon 150ml Cointreau –
For the cobbler dough 1 Egg100ml Milk140g Cold butter, cut into cubes280g Plain flour140g Golden caster sugar½ tsp Cinnamon1 tbsp Baking powder2 tbsp Demerara sugarClotted cream, to
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