Category: Food & Culture

Made during the pandemic, between 2020 and 2021, Grayson Perry’s elaborately decorated bronze bell marks this unprecedented period whilst celebrating London’s great bells and their long history in marking time, mourning death and celebrating life.

You can visit Founders Hall to see the Covid Bell and more during this years open house including Sunday 11th September, Wednesday 14th September, Thursday 15th September and Friday 16th September.

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Chinese New Year – The Year of the Tiger

Lasting up to 16 days with the first 7 considered being public holidays (January 31st – February 6th 2022) the Chinese New Year follows the Lunar Calendar. New Year celebrations close with the lantern festival on February 15th celebrating family reunions and society.

2022 is the Year of the Tiger the third animal in the 12 year cycle of animals in Chinese astrology. Tigers are said to be vigorous and ambitious, daring and courageous, enthusiastic and generous, self-confident with a sense of justice and a commitment to help others for the greater good.

Every Chinese New Year is one of five elements, water, wood, Fire, Earth and Meatal with 2022 year being water.

Now it’s time to move into the year of the Water Tiger….

Check out what animal you are:

Rat: 2020, 2008, 1996, 1984, 1972

Ox: 2021, 2009, 1997, 1985, 1973

Tiger: 2010, 1998, 1986, 1974, 1962

Rabbit: 2011, 1999, 1987, 1975, 1963

Dragon: 2012, 2000, 1988, 1976, 1964

Snake: 2013, 2001, 1989, 1977, 1965

Horse: 2014, 2002, 1990, 1978, 1966

Sheep: 2015, 2003, 1991, 1979, 1967

Monkey: 2016, 2004, 1992, 1980, 1968

Rooster: 2017, 2005, 1993, 1981, 1969

Dog: 2018, 2006, 1994, 1982, 1970

Pig: 2019, 2007, 1995, 1983, 1971

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The beautiful ‘clock’ of the dandelion 💛

The seedhead is a large conspicuous ‘clock’ composed of cylindrical seeds with a long-stalked pappus or parachute to aid dispersal.

Dandelions have many uses including as a diuretic, the blanched leaves can be added to salads, roots are used to make dandelion ‘coffee’ and dandelion wine is made from the flowers.

Did you ever blow to tell the time or make a wish?

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Valentine’s Scones

Who loves a cream tea? This Valentines Day I have treated my husband to homemade scones clotted cream, jam and fresh strawberries. Why not recreate these delicious scones – they don’t have to be for Valentine’s Day and you certainly don’t have to share them!

Ingredients

350g self raising flour, plus more for dusting

1 tsp baking powder

Pinch of salt

85g butter, cut into cubes

3 tbsp caster sugar

175ml milk, plus a little for glazing

1 tsp vanilla extract

squeeze lemon juice

40g of sultanas (this can be changed for glacé cherries or chocolate chips)

Method

1 Turn on the oven to 220C/200C fan/gas 7. Put the self-raising flour into a large bowl with a pinch of salt salt, caster sugar and the baking powder, then mix.

2 Tip in the butter, then rub in with your fingers until the mix looks like fine crumbs.

3 Heat the milk in the microwave for about 30 seconds until just warm, but not hot. Add the vanilla extract and a squeeze of lemon juice, then set aside for a moment.

4 Line a baking sheet with baking paper and place in the oven – you may need to place something (ovenproof dish) on the baking paper to hold in place . Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first.

5 Sift some flour onto the work surface and tip the dough out. Flour your hands and fold the dough over 2-3 times until it’s a little smoother. Roll out 2 – 4cm deep depending on how tall you would like your scones (I tent to do about 2cm). Take a cookie cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise). Push into the dough, then repeat until you have used all the dough. You may need to press what’s left of the dough roll again snd to cut out the final scones (try not to handle the dough too much or this can affect the rise).

6 Brush the tops with a little milk, then carefully arrange on the hot baking tray. Bake for 10 – 12 minutes golden brown top and well risen.

7 Eat just warm or cold generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few minutes to refresh.

How do you eat yours the Devon Way or the Cornish Way?

Devon split scone in half, smother in cream first then top with jam.

Cornwall split the done in half then smother with jam and top with cream.

Happy baking ❤️

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American Pancakes

These delicious easy to make american pancakes are a regular in our house. The children have loved learning to make them from a young age and will now make them for us; it’s nice treat from them to me on a Sunday Morning.

Ingredients

  • 100g Self Raising Flour
  • 2 tbsp Golden Caster Sugar
  • 1 Egg
  • ¼ pint Whole Milk

Method

  1. Mix together sugar, golden caster sugar together in a jug.
  2. Place the egg into the flour mixture and start to mix with a whist or fork.
  3. Gradually add in the milk ensuring that you continue to mix to create a smooth batter.
  4. Heat a non-stick frying pan to medium-high heat.
  5. Pour in a small amount of the mixture until you get your desired pancake size.
  6. When you start to see bubble appear over most of the pancake carefully turn using a flexible turner (silicone one are good).
  7. Leave for approximately 30 more seconds to let the pancake rise and brown the bottom.
  8. Place to cooked pancakes into a folded tea towel, this will keep them nice and warm until you have cooked them all.
  9. Serve pancake with your choice of toppings, my boys love chocolate drops, maple syrup or ice cream. I love strawberries and maple syrup.
  10. You can keep these in a sealed bag for a couple of days. Then eat them cold or heat for a short while in the toaster.

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Cinnamon Rolls

Our family CinnaBuns (Cinnamon Rolls) are a lovely sweet treat. Why not give then a try now.

Ingredients

Dough

  • 420g / 3 Cups Strong White Flour
  • 60g / ¼ Cup Golden Caster Sugar
  • 7g Dried Yeast
  • 185ml / ¾ Cup of Warm Milk (not hot)
  • 60g / ¼ Melted Butter
  • 1 Egg
  • 1 Egg Yolk
  • Pinch of salt

Filling

  • 100g / 2/3 Cup Light Brown Soft Sugar
  • 2 tsp Cinnamon
  • 60g Soft Butter

Icing

  • 60g Soft Cream Cheese
  • 30g Softened Unsalted Butter
  • 95g / ¾ Cup Icing Sugar
  • ½ tsp Vanilla Extract

Method

  1. Put the flour, in a large bowl mixing bowl and make a well in the center.
  2. Place the sugar, salt and then the dried yeast in the well.
  3. Pour the warm milk (not hot), melted butter, egg and egg yolk in the well.
  4. Mix with an electric mixer with the dough hook attachment for 8 minutes, if you don’t have an electric mixer then bring mix together with a table knife and then hand knead for 12 minutes.
  5. Bring the kneaded dough in to a ball then place in a lightly oiled bowl and cover with lightly oiled Clingfilm and a clean tea towel.
  6. Leave in a warm place for 1 hour or until doubled in size.
  7. Meanwhile prepare the filling by mixing together the sugar and cinnamon.
  8. Line a 26cm cake tin with parchment/baking paper.
  9. Dust the counter top with flour and a small amount of cinnamon.
  10. Roll out the dough into a rectangle approximately 30cm x 20cm.
  11. Spread the melted butter over the top of the rolled out dough and then sprinkle the filling mix over the top pressing down into the dough after.
  12. Tightly roll along the shorter side, and then cut into 8 pieces.
  13. Place the pieces into the cake pan leaving some space between the swirls.
  14. Cover with lightly oiled Clingfilm and a clean tea towel and leave in a warm place for 30 – 45 minutes.
  15. Preheat the oven to 170°C/Gas 3.
  16. Remove the tea towel and Clingfilm then place in the oven for 20 – 25 minutes or until lightly golden brown at the edges, you want then to finish cooking with their own heat after they leave the oven. This gives the buns a beautiful soft centre.
  17. Once cooled but still slightly warm add the icing then enjoy.

  • Cinnamon Buns Ingredients
  • Rolled out dough spread with cinnamon filing
  • Cinnamon Buns with Cream Cheese Icing
  • Cooked Cinnamon Buns
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BBQ Pulled Pork

Family favorite this BBQ Pulled Pork is easy to make and delicious to eat.

Pulled Pork Spice Rub Mix

Ingredients

1.5kg Pork Shoulder

Rub

  • 1tbsp Golden caster sugar
  • 2tsp Paprika
  • 1 tsp Onion powder/granules
  • ½ tsp Cumin
  • ½ tsp Dijon mustard
  • 1tsp Salt
  • Pinch black pepper
Cooked pork shoulder in the homemade BBQ sauce

BBQ Sauce

  • 2 Garlic cloves crushed and chopped
  • 125ml / ½ cup Apple cider vinegar
  • 375ml / 1 ½ cups Tomato Ketchup
  • 110g / ½ cup Golden caster sugar
  • 1tsp Dijon mustard
  • 2tsp Onion powder/granules
  • 1tsp Paprika
  • 1tbsp Worcestershire Sauce
  • Pinch black pepper
Freshly pulled pork in a dish

Method

  1. Mix all the rub ingredients in a large bowl.
  2. Remove all the string from the pork shoulder then add to the rub mix. Completely cover the meat in the rub and leave for 20 minutes (longer if you wish).
  3. Add all the BBQ sauce ingredients to a large heavy dish/saucepan that has a tight fitting lid and mix.
  4. Add the pork shoulder to the large heavy dish/saucepan.
  5. Place in an oven at 140°C/Gas 4 for 4 ½ hours (do not preheat the oven).
  6. Remove the pork and place in a dish; using 2 forks pull the meat apart removing any fat as you go.
  7. Pour some of the BBQ sauce over the top the pulled meat. Put the remaining sauce in a bowl so that people can add extra if they wish.
  8. Serve with wraps, tortilla boats or rolls of your choice.
  • Pulled Pork Spice Rub
  • Pulled Pork Sour Dough Roll
  • Pulled Pork Wrap
  • Freshly Cooked and Pulled Pork in a dish
  • Cooked Pork Shoulder Ready to Pull
  • Uncooked Pork Shoulder in the spice rub
  • All you need to make pulled pork.
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Kilimanjaro

I never thought I would be that person, never thought I would loose someone so precious to me, Asten a wonderful daughter, amazing sister and loyal friend. After a serious car accident Asten was air lifted to hospital but devastatingly she lost the battle for her life later the same day.

This has completely shattered our lives, we have had to learn to live again and to deal with the huge unseen mental health issues.

Since Asten passed on 21st May 2017 I have had some of the most heartbreaking conversations with my 2 boys, ‘mum I am so scared when am I going to die?’ and ‘what’s the point if we are just going to die anyway’. And I have felt like a failure not being able to give them the answers they desire. And its thanks to the support of my family, friends and bereavement Councillor that I am getting through this unimaginable loss.

Showing the children that life can go on and it’s what you make of it, is one of the reasons why I am taking on the Kilimanjaro challenge for Child Bereavement UK. Secondly that others can have access to the support after such a loss and finally for me to show myself how strong I still am and I will continue to be.

So if you can please support every single penny will go towards helping a parent or sibling who has been bereaved of a son/daughter/brother/sister/mum/dad.

Support my Kilimanjaro Trek

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