​This Friday we'll be doing our bake-along again with Warrington Guardian on their coronavirus update page.
You can halve this recipe to just make six scones, or bake the whole batch and give them away/freeze them/eat them!
If you want to add fruit you will need around 85g.
Scone Recipe
Ingredients
• 450g Self raising flour
• 75g Butter - soft
• 50g caster sugar
• 2 tsp baking powder
• 2 large eggs
• 200ml milk
Bowl, jug, (or knife), spoon, fork, pastry brush, cutter, scales and a baking tray. Oven 200 - 220 c
Are you joining us?

We know that you're all struggling to get your hands on bread, so we've teamed up with Warrington Guardian to bring you a recipe that uses any flour and no yeast, so you can make a loaf yourself. 

It is similar to the loaf you make on one of our bread classes and we've included a lot of adaptations in the recipe. 

If you'd like to bake along with us, we'll be taking over the Warrington Guardians Coronavirus update page tomorrow at 12.00pm to do a live Bake along. 

Recipe is printed in this week's Warrington Guardian. 

Soda bread
Ingredients:
·        500g flour (this doesn’t have to be bread flour, you can use any NOTE: if you use Self Raising flour add one tsp baking powder extra to the mix )


·        1 x tsp bicarbonate of soda (if you haven’t any Bicarb, use 4 x tsp of Baking Powder – see the note above if you are using Self Raising Flour just add 1 x tsp extra Baking Powder)
·        1 x tsp table salt
·        1 x tbsp sugar (it can be any sugar but dark muscovado, or preferably treacle give the loaf a richer taste)
·        40g soft butter (We prefer to use 40 ml of rapeseed oil. It’s healthier and you can just pour it in to the mix)
300 – 340ml of either plain yoghurt (the value stuff is fine), milk with an added tsp of lemon juice to sour it, milk that has gone off and is starting to smell (seriously – this actually gives it a superior creamy flavour*), or buttermilk.

Equipment:
A baking sheet
Large Mixing Bowl
Weighing scales
Knife
Spatula or spoon

Method:
Set your oven to 200 degrees.

Into the mixing bowl weigh in your flour and chuck in your salt. Carefully measure in your bicarbonate of soda or baking powder (I scrape it exactly to the top of the measuring spoon using a knife blade) and drop it into the bowl.

Give the ingredients a rub through to mix them together.

Then add in your sugar, if you decide to use treacle (and it does give a superior colour and taste so is worth it), first smear your measuring spoon with vegetable oil before you plunge it in to the treacle as it will just drop off the spoon leaving it (fairly) clear. Then take a butter knife and swirl it through the dry ingredients in the bowl to mix it in.

Then add in your soft butter or rapeseed oil. Again, swirl and cut it through the mix. Now get your hands into the bowl and rub in the butter/oil and sugar/treacle.

At this stage, if you like, you could chuck in up to three tablespoons of seeds – poppy seeds, pumpkin seeds and sunflower seeds go nicely.

You’ll need to work fairly quickly now. Check your oven is hot enough and pour a bowl of clean warm water ready for your hands. Dust some flour onto your baking sheet.

Take your liquid; yoghurt (or milk and lemon juice, or sour milk, or buttermilk) and pour it in to the mix and stir it in quickly with a butter knife. When you have stirred it in as much as you can you’ll need to get your hands in and finish it off. I haven’t specified a liquid amount as you’ll need enough to make it come together. It will be a sticky mess which you’ll need to shape into a rough ball and pace on the baking sheet.

Now plunge your hands into your bowl of water to wash off sticky the mix. While your hands are still slightly wet shape the ball some more (the water makes it easier). Dust the top with some flour then grab a knife and give the dough a cross cut across the top.

Quickly put the sheet and dough into the centre of the oven and set the timer for 30 minutes.
And that’s it. Stick the kettle on and inhale the heavenly baking aroma.

Check it after 30 minutes - oven gloves on of course - it should sound hollow or drum like on the bottom and, pressing lightly into the cross cuts these should feel firm and not soft. If the ‘cross’ is still a bit soft stick it back into the oven again for another five minutes.

Put it on a cooling rack and leave it to cool. Unlike yeasted bread soda bread is delicious slightly warm, with butter (put the kettle on again!).

Soda bread will always look rustic and authentic. It is scrumptious and will impress your friends.

It is best eaten fresh. It won’t keep much longer than a day but you can slice it or break it into chunks and it freezes well too.
 
Note:
If you prefer, you can make this in a bread tin which will give you a more controlled shape and better ability to slice it (great for when you want to freeze it or use it for sandwiches).

Prepare as before. Take a large bread tin and grease the sides with butter, pack the dough in, then take a wooden or silicone spatula to pack the dough into a loaf shape pressing the edges in.

Flour the top, then taking a wet sharp knife cut the dough length wise down to the base Then tease out the cut to make a V shaped channel along the length of the dough and put the loaf in the oven as before.

This week, my Warrington Guardian column is on a subject I am increasingly passionate about. I am driving my family crazy with my attempts to make us greener, but I think even the smallest changes and swaps contribute, so I will persevere! (what, no meat again Mum?!)
It is also a wonderful opportunity to help inform my local community of the great place Warrington is, and there are some fabulous new shops who are leading the way to sustainability Powered By Plants
Thanks Warrington Guardian for continuing to allow me the space to share regular news from the food and drink industry.
Have you picked up your copy yet?
#sustainableplanet #noplanetb #foodblog #lovewarrington

A couple of weeks ago I had the pleasure of witnessing the resounding success of the first in a series of pop-up restaurants for Liverpool based chef Eddie Kilty.

The venue for the seven course contemporary tasting menu was a bijou 30 seat restaurant The Bagelry in China Town. Hanging plants, paper Chinese lanterns and soft candle lighting, along with a background of clearly very carefully chosen vinyl provided a convivial atmosphere that was neither simplistic or pretentious.

We were greeted with a warm welcome from Eddie himself, looking as relaxed as only someone can who’s made sure they’ve done their homework before the exam.
 
It’s hard to imagine Eddie breaking a sweat to get the service to the table, whether that was in the two days preparation at his West Allerton home, or before the guests arrived. The service was smooth, surprising for a pop up where you aren’t sure of the venue. Plating took centre stage and the team had been well briefed and were excited to be part of the event.
 
With a bag of popcorn to snack on whilst we selected our drinks – (prosecco with blackberry gin, blackberry and thyme)  we waited for the final guests to arrive, soaking up anticipation and devouring the menu.
 
The first course offered an inspired introduction to Eddies food and set the bar for the rest of the meal. Rich chicken liver pate enclosed in salty, crispy chicken skin, and tiny potato skins with truffle was entertaining and fun finger food that was certainly only for grownups.
 
Possibly the most memorable course for me was the Mackerel with forced rhubarb and delicately pickled rhubarb. Pretty as a picture, and carefully thought out, the puffed rice introduced texture and complemented the soft mackerel.
 
Most innovative was the introduction of a cabbage course, served with a powerful umami rich XO sauce, served with a glass of fermented cabbage juice to drink between mouthfuls. Whilst challenging I found it surprisingly refreshing. It turned out to be the favourite course of the evening for the lady at the next table.   
 
Whilst the main course was a rich, melt in the mouth ox cheek ragu lasagne, it was quickly blown away by the amusing icy Mojito bombs with popping candy. These were guzzled and slurped with us greedy folk begging for more and were delighted when more were produced.
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This was clever, unpretentious and engaging food that left the guests smiling and curious for the next course. Our only disappointment? The two empty seats somebody somewhere was missing a treat!
 
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Feta PDO mmmm 
 
It isn’t every day that 80kilos of authentic Feta PDO cheese lands on your doorstep along with a request from the Greek Ministry asking if you would like to do a cookery demo with it. Such is the unusual world of Room Forty. Our motto should be ‘expect the unexpected’, it seems that every day offers a fresh madcap challenge. And every day we like to think that we rise to the occasion.
The brief that we were given was to promote real Feta PDO. There is a world of difference between authentic Feta cheese which had the Protected Designated Origin (PDO) status and the ‘Greek style salad cheese’ that lurks in the supermarket fridges. Feta PDO is beautiful natural cheese. It is of course dearer but worth the cost not just because the sheep and goats that provide the milk lead natural lives, and there are no nasties or antibiotics given, but the flavour is beautifully balanced and the cheese has a natural crumbly texture.

We were asked to run two sessions for professional chefs, to be filmed and live streamed over to Greece. Fortunately, we have a great relationship with our local College, Warrington & Vale Royal. Their lead tutor who runs the catering school, Chef Scott Surtees is an inspiration. The school is run as a proper restaurant, Buckleys, without doubt Warrington’s best fine dining restaurant (and if you haven’t been go – it is no wonder that it has held an AA Rosette for two years).

Scott taught the students to make delicately spiced feta and beef and feta and pine nut samosas, and then it was our turn to demonstrate a green olive tapenade and feta wrapped loaf. All with Feta PDO of course.

It is the first time that we had worked with and taught the students at the college. Being honest, we were a little nervous as they are seriously talented young people. Apart from their skills what came across was their enthusiasm for food, cooking, baking and to eagerness learn evidenced by the fact that they had come in specially to do this in their Easter break.

We had a great day, though we were left with a lot of beautiful fresh cheese, probably 70 kilos which can’t be frozen.

Check out the story in Warrington Guardian. If you run a community group, or meals service for communities you can apply to get a 4 kilo tin of genuine Feta PDO for free. Once tasted, you’ll never buy the inferior imitations again.
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Perfect for guests who may call unexpectedly, you can whip these Room Forty Greek Biscuits up in just a few minutes with things you already have in the store cupboard.

 Also, a great one to make with children as it’s a bit of fun rolling the dough into shapes.

You can also flavour them differently - see my tips.  Let me know if you make them! 

Ingredients 

225g butter
125g caster sugar
1 medium egg
275g plain flour
1tsp vanilla extract, or more traditionally ½ tsp vanilla and 1/2tsp almond extract (not flavouring)
1 egg – to eggwash
 
TIP - You could mix the flavours up, maybe add chocolate chips with orange zest – get creative!  
 
Method
Turn your oven on to 200 c. That’s a hot oven – they only take 10 minutes to bake.  
Line a baking sheet with baking paper, or grease a baking tin
 
1.       Combine the soft butter, sugar and egg and mix together well
2.       Add the vanilla /almond extract – or other flavours!
3.       Add the flour and bring it all together by hand
4.       Take a teaspoon of the mixture and roll it between your hands into a sausage – making s shapes or twist it to make curls
 
TIP – I find it helps to have a little flour on my hands to do this, so it doesn’t stick too much. You could also put your mix in the fridge for 40 mins to firm up a little before this stage.
 
5.       Place your shapes with gaps of about 2cm between them as they will spread a little
6.       Put them in the fridge for around half an hour, get the kettle on/clean up!
7.       Give them a coat of eggwash
8.       Bake for 10 minutes
9.       Dust with icing sugar and serve

Next week 23 Feb – 3 March is real bread week.  This floury fiesta encourages people internationally to share and gain baking skills, and the spotlight is thrown on small, independent, bakeries at the hearts of their local communities around the world.
 
Here in Warrington it’s not that easy to find real bread, unless you’re close to a Sextons or make it to one of the growing number of makers markets that pop up across the town.
 
Why though, is there even a real bread campaign and who is behind the movement to ditch mass produced bread?
Campaigners are naturally people who want to preserve the skills of making bread and pass it down to future generations as an essential skill, but they’ve got a real point behind doing so. Bread has (wrongly) had a bad reputation for several years and it’s time to change people’s opinions by making it properly again, with love for the ingredients.
Your plastic wrapped supermarket loaf is likely to be the most processed food that you eat, and most people eat at least a slice, a bagel or a crumpet every day, without giving it a second thought. But did you know shop bought wholemeal bread contains significantly more salt, sugar and yeast than real bread and it could be a contributing factor to the increase in intolerance and symptoms of IBS. Add to this the list of additives, enzymes and preservatives and you’re eating a concoction far removed from real bread.
 
But the answer isn’t to stop eating bread, far from it, bread is a fantastic staple, and is the backbone of almost every culture in the world. Instead the hope from the real bread campaign is that more people will support their local bakery or to get into the kitchen to bake their own.
 
As you’ll know from previous columns, I’m a big fan of shopping local, supporting local butchers, bakers and producers of anything that cuts out the hidden ingredients, and so I am a natural fan of the campaign and backing it again this year.
 
The problem we have to overcome is that a generation or two have missed out on the opportunity to learn kitchen basics, and many older people don’t have the confidence to try making bread, even if they’re good at baking cakes.
I know from personal experience that the adults and children that come to Room Forty baking classes to learn to bake bread go away happy and confident, even inventing their own recipes afterwards, and I get the satisfaction that they’ll be healthier, happier and have a new skill for life – that hopefully they’ll pass on to their families.
 
As its half term we’ve put a recipe online for you to have a go making with your children, its quick and easy and doesn’t involve kneading and waiting for the bread to prove – a great quick result for a starter bread. You can work up from there to make your bread pretty, plaiting it, glazing it or adding seeds and nuts.   
 
I baked the ones pictured in little silicone plant pots (available from the Range) to make them super cute!  
 
If you’d like to learn to make bread head to www.roomforty.co.ukbakingworkshops the next class is a bit tricky, sticky buns and tiger bread on 3 March St James Church, Hood Manor but our beginners class is great for anyone.  Get involved #realbreadweek
 
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Did you see me at Tatton  Park Foodie Festival?  This is the recipe I demonstrated. Perfect pastry for people who have warm hands - not so easy to make in a cold tent!


The Room Forty Mince Pie (aka the easiest, most delicious mince pies ever)
Imagine a pastry that is incredibly short, sweet and buttery. Imagine a pastry so easy to make that you don’t need to roll it out, butter the tin or blind bake. Here’s our recipe for the easiest, crumbliest and most delicious mince pies you’ll ever make. Quick, easy and absolutely no faff!

This recipe makes about 24 small bite size mince pies (ideal for Afternoon Tea, or as a tasty morsel to sit on your saucer with a nice brew). We make them in a mini-muffin tin (you could obviously make larger if you wished – it’ll make 12 – 18 ‘regular’ sized pies)

A note about Mincemeat:
As you know - or may not - Mincemeat is so called because the recipe used to contain meat along with the fruit. Over the years this has changed but most commercial mincemeats will still contain suet (which are the white bits that you see). So far, so good, but not good if you are vegetarian. Most commercial brands now contain vegetable suet, HOWEVER, most vegetable suet is made from Palm Oil, the harvesting of which is controversially responsible for deforestation and the demise of the Orangutan. At Room Forty, we make our own – it is incredibly easy, delicious and suet free . Our recipe will be published next week in the Warrington Guardian.

You’ll need

• A large mixing bowl.
• Mini –muffin tray – enough to make about 26

Ingredients

• 225g diced butter
• 350g plain flour
• 100g caster sugar
• Pinch of salt
• 280g Mincemeat [See our note below about Mincemeat
• Enough icing sugar to dust

Instructions
First, set your oven to 200 degrees.
To make the pastry, rub the butter into the flour until it looks like fine breadcrumbs then mix in the sugar and add a pinch of salt (use a food processor to do this if it is easier and you have one). Combine it into a ball and give a slight knead to make it into a firm, but crumbly dough. DON’T add any liquid *

Simply drop a small walnut sized lump of dough into each of the tin holes, pressing it in with your finger as if you were using modelling clay until the base is covered and it has been pressed all the way up the sides to the top (it doesn’t need to be neat).

With a teaspoon fill the pies with the mincemeat.

Then take slightly smaller balls of dough and press them into a round pastry lid in your palm, big enough to cover the top of the pies and pop them onto the top, gently pressing the edges down to seal them (we told you this was easy – no need for egg or milk – they will seal on their own)**

Pop into the oven for about 15 minutes until they are golden

Remove them from the oven and leave in the tins for 5 minutes. Then very gently prise them out of the tins using the corner of a sharp knife (careful as this is very short and crumbly pastry ) and place on a cooling rack.

Dust with icing sugar, pour a glass of sherry, and enjoy!
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*At this stage you can chill the pastry and use it the next day
** You could now freeze the pies unbaked in the tray for up to a month
Room Forty is a multi-award winning mobile Afternoon Tea Emporium and Baking School www.roomforty.co.uk
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