I was over the Harvest moon to see a Barn owl out hunting in the front meadow recently.
This easy to make recipe is for a straight unadulterated gluten free cornbread baked in a round.
Following on from our wonderful Big Dig day last November, we’re extremely pleased with the survival rate of the young saplings.
This super easy recipe is a cross between a chutney and jam! Brilliant served with cheeses
Initially the recipes were inspired by Emma’s grandmother and mother who were streets ahead of their time in using unusual ingredients and always focusing on flavour and texture.
We had an unannounced Local authority Environmental Health inspection in August.
It’s true to say that this summer you could not avoid bumping into butterflies and moths.
A handy way to use up a glut of late summer/ autumn fruit,
This recipe is taken from our book, Honeybuns Gluten free Baking, and is an adapted version of the gluten free Congo Bars we used to bake in the bakery.
To make the Polenta Shortbread Base 125 g/ 4 ½ oz butter, softened and cubed, plus extra, melted, for brushing. 140 g/ 5 oz polenta 125 g brown vanilla sugar 100 g / 3 ½ oz ground almonds 70 g / 2 ½ oz ground hazelnuts 40 g / 5
