Knitting and Wool – Saturday 6th of October
The Importance of Bread – Sunday 16th of September
Open Day – Sunday 26th August
Summer flower walk – Sunday 17th of June **note date**
Ellen’s mutton Pie
Our mutton comes from ewes at the end of a long and comfortable life and so is perhaps the most ethically acceptable of farmed meats. It has the richest flavour of any meat and when enclosed in this nutty pastry made from rye flour makes a delicious and substantial meal.
Pastry
- 500g wholemeal rye flour
- 1/8 tsp salt (adjust to your preference)
- 1 tsp dried mixed herbs or 1 tsp garam massala (optional but recommended)
- 250g fat (I use part organic sunflower oil and part butter but anything will do)
Tamarisk sour-dough bread
Sour-dough breads have long been common outside Britain, particularly Scandinavia, Eastern Europe and Germany. The process is akin to that of making yoghurt from milk in that the flour is partially “digested” by the sour-dough culture and this is claimed by some to make it easier for us to digest and better for you. Some people who have problems eating conventional yeast breads find this acceptable. We love the distinctive flavour although for some it is an acquired taste. You can use wheat or rye flour, but it does particularly bring out the best qualities of rye, especially if you add a little caraway seed.
Ingredients
- 500g wholemeal rye or wheat flour
- 1/2 tsp salt (adjust to your preference)
- up to 300 ml warm water (about 45°C )
- 1 tablespoon sour-dough culture
- 1 or 2 teaspoon caraway (or any other seed of your choice)