Here’s a link to a great article by Sally Godfrey, one of Bath’s most well known food bloggers, about her time at Vale House Kitchen learning how to make Marmalade. She spent a day with our amazing preserve’s tutor Vivien Lloyd and came away a new marmalade convert.
Heres a great recipe from our fantastic tutor Kieran Lenihan. These scones are always a real favourite on our Beginners and Family Cookery Days. Please give them a try.
225g self-raising flour, preferably organic
¼ tsp salt
50g slightly salted butter cut in small pieces
25g golden caster sugar
4 tbsp full-fat milk
A little extra flour for dusting.
Strawberry jam and clotted cream, to serve
Preheat the oven to 220C/gas 7/fan 200C and lightly butter a baking tray or use baking paper.
Tip the flour into a mixing bowl with the salt add in the butter, then rub together with your fingers to make a fine crumbed mixture,
Try not to overrub, as the mixture will be lighter if it’s a little bit flaky.
Now stir in the sugar.
Measure the buttermilk.
Then add in the full fat milk into the mix to loosen it.
Make a bit of a well in the middle of the flour mixture with a fork, then pour in most of this buttermilk , holding a little bit back in case it’s not needed.
Using the fork, gently work the mixture together until it forms a soft, almost sticky, dough.
Work in any loose dry bits of mixture with the rest of the buttermilk.
Don’t overwork at this point or you will toughen the dough.
Put the dough on to a very lightly floured surface.
Knead the mixture just 3-4 times to get rid of the cracks.
Pat the dough gently with your hands to a thickness of no less than 2cm and no more than 2.5cm.
Dip medium round fluted cutter into a bowl of flour – this helps to stop the dough sticking to it, then cut out the scones by pushing down quickly and firmly on the cutter with the palm of your hand. Gather the trimmings lightly then pat and cut out a couple more scones.
Cook for 10-12 mins til the scones have risen and are golden brown.
Sometimes the beginning of a new year can be a bit gloomy, when it seems all anyone can talk about is the things we need to give up. So this year, why not put a positive spin on it and take up something new instead?
Whether you want to become more confident in the kitchen, follow a healthier diet, or simply learn a new skill, over the coming months we’ve got a variety of great courses on offer. On the 5th of February, Tim Maddams is back to lead our Venison Butchery and Cookery Day – a chance for you to get stuck in preparing your own meat from field to fork. You’ll start with a talk and demonstration on how to skin and butcher a venison carcass. You’ll then have the chance to get involved hands-on, with a cookery session designed to show you how to get the most out of this wild, abundant, but often neglected meat. Here at Vale House, we’re passionate about helping people to connect with where their food comes from as a way to make all of us more responsible consumers – so if that’s one of your new year’s resolutions too, we’d love to share one of our courses with you.
If you’ve got more of a sweet tooth, on the 11th of February we have our next Marmalade Make & Bake Day with WI judge and preserving queen Vivien Lloyd. As well as learning the traditional skills needed to make your own jars of tangy golden marmalade (surely the ultimate antidote to grey January mornings, served with plenty of hot buttered toast), you’ll also bake and take home Vivien’s signature marmalade cake. For more upcoming courses, including bread-making, seasonal food and our lovely family cookery days, click here.
Meanwhile, here on the blog, we’re going to be bringing you a series of interviews with people who’ve come along to our courses (including some of those mentioned above), tried something new and used it to launch a lifestyle change or even a new career. There are some fascinating stories and we couldn’t be prouder to have played a part, so watch this space!