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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.
750g flour (I use Untreated Organic White No. 4, as this is the flour we always have on hand)
1 1/2 tbsp baking powder
180 ml sunflower oil
about 300 ml water (lukewarm)
3 tsp salt
This is a regular favourite recipe here. Someday, I hope to also make corn tortillas, but these are much simpler than I would have guessed, and delicious.
Sift the flour, baking powder and two teaspoons of salt together in a bowl and make a well in the centre. Pour in the sunflower oil and about 200ml of lukewarm water, or as much as you need to form a firm dough.
Mix everything together with a scraper or knife, then work on the countertop for 5 minutes, until the mixture is even and slightly elastic. Cover and rest for about an hour.
Divide the dough into 18 balls, then flatten each one by hand and roll out to roughly 18cm diameter circles--I use our stone pestle, or you can of course use a rolling pin or something else. The dough shouldn't be too sticky, so the tool is less crucial.
Heat a frying pan to medium heat (5 out of 10 on our electric hob works well), then cook each tortilla on both sides until it has just scattered golden spots (perhaps 20-30 seconds, depending on the heat level), removing before they brown or dry out. Thanks to the oil in the dough, you don't need to add oil, and the tortillas don't stick, even in plain stainless steel pans. Cover until eating. If stored in a bowl with plastic over it, they keep reasonably well for a day or two.
These are delicious with refried black beans and salsa, and handy for making wraps in packed lunches.
Please let me know if there are any problems with the recipe, or if you have questions.
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 recipe is a white bread filled with a gorgeous buttery mushroom and garlic filling. It is mouthwatering and can accompany any meal such as pizza, lasagne, pasta etc. Or it can just be eaten on it's own as a tasty snack
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.