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.
8-10 sundried tomatoes in oil, chopped finely (optional)
50ml water, cold
1 egg, lightly beaten
Place flour, salt and butter in food processor and pulse until mixture resembles fine breadcrumbs.
Gradually add 95ml of cold water while the food processor is running until mixture forms a soft dough.
Place pastry dough in an airtight container in fridge for an hour or until ready to use (keeps refridgerated for up to a week).
Combine meat from sausages, garlic, mustard, sundried tomatoes and 50ml of cold water, working the mixture with your hands.
Preheat the oven to 200C (fan 180C - my preference to guarantee a more even bake without needing to open the oven).
Roll out the pastry on a floured surface (the thinner the better).
Form two long lengths of sausagement using flour to prevent sticking.
Place the lengths of sausagement meat on the pastry, with sufficient space between to allow for rolling them in pastry.
Brush the pastry either side of the sausagement with beaten egg.
Cut and roll the pastry around the sausagement.
Make equally spaced short slits across the top of the two lengths of pastry covered sausagement before cutting them into the desired lengths for sausage rolls.
Place the sausage rolls on a baking sheet and brush with egg.
Cook for 25-35 minutes, according to how well-fired(!) you like your sausage rolls.
Remove from baking tray and leave to cool on a wire rack.
During Lockdown we've been serving them with baked beans (ultimate comfort food), but these sausage rolls are great with soup or as part of a buffet.
Use any remaining pastry for quick cheese straws. Here's how: After brushing the pastry with egg, sprinkle with grated cheddar cheese, cut and twist the pastry, and brush any unglazed (explosed) pastry with egg. Place on a separate baking tray. Cook them for 15-20 minutes on 180C (fan). Cool on a wire rack. Store in an airtight container.
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.