We are deeply saddened by the passing of Her Majesty Queen Elizabeth II.
Our thoughts are with the The Royal Family at this incredibly sad time as we join the nation in mourning the loss of our beloved Sovereign.
May she rest in peace.
YOUR DELIVERY MAY BE AFFECTED: New Parcelforce Industrial Action Dates...
YOUR DELIVERY MAY BE AFFECTED: New Parcelforce Industrial Action Dates
The CWU members have planned further industrial action on:
Wednesday 2nd November 2022
Thursday 3rd November 2022
Friday 4th November 2022
While we have been informed that contingency plans are in place to assure the delivery of as many parcels as possible, service may be affected on these dates and lead to delays.
Should you need to order from us, we therefore strongly recommend that you place your order as soon as possible to ensure it reaches you before the start of the industrial action. We will continue to endeavour to process and despatch your order within 3-5 working days and will try our utmost to get as many parcels packed and sent out in advance of the strikes to minimise any disruption.
Thank you for your patience, and we hope this advance warning will help you plan for any baking you may have scheduled.
The addition of spinach and herbs to the batter makes the pancakes look stunning.
For the pancake batter
150 g buckwheat flour
330 ml lactose free milk or milk of your choice
150 ml water
1 tsp melted coconut oil
a pinch of sea salt
2 handfuls fresh spinach
10 leaves fresh basil
sea salt and black pepper
a little grated nutmeg
2 tbsp olive oil to cook the pancakes in
For the topping
1 aubergine, cut into cubes measuring 2 cm along one side
1 red onion, peeled and cut into chunks
2 red peppers
1 tbsp olive oil
175 g canned chickpeas, drained and rinsed well
1 tbsp black olives
1 tbsp chopped coriander
sea salt and pepper
For the tahini cream
8 tbsp Greek yogurt
1 tbsp tahini
2-4 tbsp water
1 small clove garlic crushed
juice of a lemon
sea salt and pepper
Place all the ingredients for the pancake batter in a large jug or bowl and mix together with a stick blender. Place the batter in the fridge to settle while you prepare the topping.
Place the aubergine in a bowl, sprinkle with salt and leave for 15 minutes or until droplets of water appear on the surface. Rinse the aubergine in running water to remove the salt. Place the aubergine in a covered pan with the red onions and a little olive oil to cook gently for about 15 minutes or until the flesh is soft and well cooked.
Hold the red peppers directly on the flame of a gas hob or on a grill and cook until the skin is scorched and black. Allow the peppers to cool before removing the blistered, black skin and the seeds (Putting the blackened peppers in a plastic bag makes it easier to rub the skins off).
Cut the cooked pepper into strips and do not be too fastidious about removing all the burnt skin from the peppers as it adds a smoky flavour to the topping.
Add the chickpeas, black olives, strips of red peppers, chopped coriander to the cooked aubergine and onion. Season well and keep warm while you cook the pancakes.
To cook the pancakes. Heat a small frying pan on medium heat. Add a little olive oil to the pan and when it is hot ladle about 100 ml of batter into the pan. Tilt the pan and swirl around until the batter is evenly distributed. Fry for about 2 minute on each side, until the pancakes are golden and can be turned over easily. Cook all of the pancakes and place on a baking tray in a warm oven until ready to assemble into the finished dish.
Prepare the tahini cream by mixing all the ingredients together well to form a pourable cream like mixture. Taste and adjust the seasoning adding more salt, pepper or lemon juice or water as required.
To assemble the pancakes. Place 2 or three spoonfuls of the vegetable topping in the centre of each pancake and spread around with a spoon. Place a dollop of tahini cream in the centre of the pancake and sprinkle with a little more coriander before serving.
IMPORTANT NOTE This page is an open forum for friends of Shipton Mill to contribute recipes. We do not test all of these recipes, so we cannot guarantee that they are gluten-free and suitable for all dietary requirements. Please do check the recipe thoroughly before making it.
Deliciously soft, fluffy, savoury buns, which when broken open, reveals a sage and onion filling dispersed through the bun. Spread on some good quality salted butter and you are done. Excellent for picnics, accompanying soup or just as a snack by itself. They freeze very well and I tend to bake 3 batches in one go every few weeks as they are a perfect after school snack and a great way to utilise my very prolific sage plant!
This is a great staple gluten free loaf which I bake regularly every week. It's full of flavour and delicious eaten during the next 24 hours. After that it makes excellent toast for several days or can also be sliced and frozen for toasting at any time.
A tradition in the northern countries of South America
Add a recipe & get 5% off
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
Once new additions can be welcomed, if you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.