Wow your guests with my walnut pie
Wow your guests with my walnut pie
Sat 13 May - market in Saughall Vernon Institute 9 am – 12 noon (lots of free parking) and collections from my home in CH2 between 3pm and 6pm. When ordering please say where you wish to collect (Saughall market or my home). Please note that on this particular date I may need to leave Saughall early but it will be possible to collect orders until mid-day.
AVAILABLE TO ORDER SAT 13 MAY
BREAD
400g traditional white loaf £2.50
800g traditional white loaf £3.80
400g miracle bread – £3.00
Miracle baps – £3 per bag of four
400g Rosemary bread – £3.00
570g Borodinsky wholegrain rye sourdough tin with coriander seeds – £3.60
OTHER YEASTED PRODUCTS
Teacakes – £4.5o per bag of four
Giant Chelsea buns – £2.50 each
CAKES ETC.
Harry's Cake - for lovers of nuts and stem ginger
Harry’s Cake – £16 per kg. Whole cakes cost between £7.50 and £8.50. Half cakes are also available. This is a cake for people who love nuts and ginger. It’s so named because it was first inspired by Harry, my regular customer of many years.
Walnut pie 10″ – 12″ dia (both weigh the same, the 10″ pie being slightly deeper). This pie is very rich and one eighth of a pie is plenty for two portions. Eighth pie £3. 20. Quarter pie £6.40. Half pie £12.80. Whole pie £25.00. Will keep for at least a month in your fridge.
SAVOURIES
Savoury Brioche Tart
Savoury brioche tart with tomatoes and basil. Whole rectangular tart – £13 (approx 30 x 20 x 2.5 cm). Half rectangular tart £7. Quarter rectangular tart £3.60. One quarter is sufficient for two portions. Will keep in your fridge until Wednesday evening and can be frozen for up to 6 months. Eat cold or re-heat. Suitable for veggies but not vegans.
Veggie parsnip and cashew nut roast. Serves 2 as a main course. Will keep in your fridge until Thursday evening or freeze for up to 6 months. £6 each or 2 for £11.
Large sausage roll – £3.00. Puff pastry filled with award-winning free-range rare-breed pork from Pen-y-Lan Pork near Wrexham. Meat is best cuts of shoulder and loin with just enough belly to give moisture and flavour. Rusk content of filling is max 10%. I mix in caramelised British onions and sage from my own garden. The pastry’s glazed with local free-range egg.