Parcelforce Industrial Action - impact on delivery timings...
Parcelforce Industrial Action impact on delivery timings
Friday 26 August, Wednesday 31 August, Thursday 8 September and Friday 9 September 2022
While we have been informed that contingency plans are in place to assure the delivery of as many parcels as possible, service will be affected on these dates and may lead to delays, compounded by the bank holiday on the 29th August.
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.
Please note that no timed delivery slots can be offered on the strike action dates and the Parcelforce customer care team won’t be in service, which will delay any delivery queries.
Thank you for your patience, and we hope this advance warning will help you plan for any baking you may have scheduled.
Mash the potatoes coarsely and stir in a beaten egg.
Mix together a finely chopped onion sauteed in olive oil, a large pinch each of dried and ground chilli, coriander and oregano plus a good pinch or two of sea salt and black pepper. Add the seasoning to the potatoes and fold in with a gentle hand (do not overmix or it will become rubbery). Add enough flour so that the mixture keeps its shape when formed into a ball. If you add too much flour mix in a little water to get the correct consistency.
Form into medium-size balls in the palm of your hand and dip in olive oil. Place on greaseproof paper on a baking tray and flatten to about 2cm high (leaving plenty of space for the next one). Bake in a hot oven (180' fan or equivalent) for 15-20 minutes until cooked through and golden brown on top.
Serve warm as a side dish or with a chunk of good quality cheese.
This is a basic dough recipe in the Neapolitan style for making pizza or calzone in high temperature outdoor ovens. I have adjusted the ingredients so that rising takes place over a few hours, so you can make a snap decision based on the weather forecast for the day.
This is a slower ferment which improves the flavour and uses less yeast and is easier than sour dough. Sometimes called a “sponge” or “poolish” dough. I baked this for the first time at a wonderful baking course at Tuxford Windmill in Nottinghamshire several years ago and have recently started using it again as it enables my yeast stocks to last a bit longer.
Easy slow fermented loaf, can be made with all sorts of flour and very little yeast, a staple during lockdown! Very forgiving, and easy to use ratios, I just scale up for added guests and longer baking time.
Sekowa granules make a sourghdough style starter that does not need feeding and will last for a couple of months. Used with diastatic malt flour it makes a great soughdough style loaf.
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.