Sample Sidebar Module

This is a sample module published to the sidebar_top position, using the -sidebar module class suffix. There is also a sidebar_bottom position below the menu.

Sample Sidebar Module

This is a sample module published to the sidebar_bottom position, using the -sidebar module class suffix. There is also a sidebar_top position below the search.
Strawberry and Almond Crumble

(with thanks to Nigella, for this one)

 

Ingredients:

 

For the filling:

  • 500 grams strawberries (hulled)
  • 50 grams caster sugar
  • 25 grams ground almonds
  • 4 teaspoons vanilla extract

 

For the topping:

  • 110 grams plain flour 
  • 1 teaspoon baking powder
  • 75 grams cold butter (diced)
  • 100 grams flaked almonds
  • 75 grams demerara sugar
  • double cream (to serve)

 

Method

  1. Preheat the oven to 200C/gas mark 6/400ºF. Put the hulled strawberries into your pie dish, I use a round ovenproof pie dish approx. 21cm diameter x 4cm deep (approx. 1.25 litre capacity) / 8 inches diameter x 2 inches deep (approx. 1¼ quarts capacity), and sprinkle over them the sugar, almonds and vanilla extract. Give the dish a good shake or two to mix the ingredients.
  2. Now for the crumble topping: put the flour and baking powder in a mixing bowl and rub in the cold, diced butter between thumb and fingers (or in a freestanding mixer). When you’ve finished, it should resemble rough, pale oatmeal. Stir in the flaked almonds and sugar with a fork.
  3. Tip this over the strawberry mixture, covering the strawberries in an even layer and giving a bit of a press in at the edges of the dish. Set the dish on a baking sheet and bake in the oven for 30 minutes, by which time the crumble topping will have darkened to a pale gold and some pink-red juices will be seeping and bubbling out at the edges.
  4. Leave to stand for 10 minutes before serving, and be sure to put a jug of chilled double cream on the table alongside.

Opening Hours

2017 - FRUIT SEASON

CHANGED hours for the end of the 2017 PYO season

Our opening hours are now:

Tuesday 10am - 6pm
Friday 10am to 6pm

Sunday CLOSED all day
Monday CLOSED all day
Wednesday CLOSED all day
Thursday CLOSED all day

Please call 01252 845772 for information from May 1st

Once our season has started, a mobile is also available during WORKING HOURS only - 
07954 730143.

 

CHRISTMAS BARN 2017:

Our Christmas Barn will re-open this year on the last Saturday of November
In the meantime we are looking forward to seeing you through the summer or for Christmas.

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