I used to keep pigs in my former smallholding life, and very fine creatures they were too. I made bacon, sausages, cured a whole leg by burying it in salt and then hanging it in a woodshed for 18 months, brined hams, made brawn and scotch eggs and pork pies... I learned so much, and it was a wonderful (and challenging) experience. I made the decision with my bakery, however, that I would only cook with vegetarian ingredients, and so this year have been experimenting with some alternatives to the richly seasoned sausage meat that is so central to our Christmas feasting, which I'm preparing this week in boxes of 10 mini rolls. I promise you won't miss the meat in these: umami miso paste and vintage cheddar give depth to mushrooms and spiced roasted squash, and pearl barley a deliciously light texture. Great for a nibble or a meal and everything in between.
This week I will be open on Tuesday 19th, Wednesday 20th, and Thursday 21st between 2pm and 4pm each day, and Friday 22nd between 10am and 12pm. Most of what I am baking is up on the website as usual (NB please be careful to select the right day! Not everything is available every day). There are fig & walnut wreaths, cheesy oatcakes, chocolate & orange babkas, stollen, and more besides. There will also be "extras" available to add to your shop on arrival: pear & ginger chutney, plum jam, amaretti biscuits, Christmas cake by the slice, stollen buns, and I'm not sure what else - it's so hard to pin down a final list! Will depend how early I make it in to Clarence House I expect...
If you have ordered a Christmas cake these will be ready for collection from Tuesday too. 2-4pm ideally (10-12 on Friday) but if you need to come another time let me know and I'll try to have yours ready for you.
Thanks as ever for your orders, whether for this week or at any other point in this year that is drawing to a close. It's been such a pleasure to see and chat with you each week and I'm so grateful for your support for my tiny business. Wishing you a very peaceful Christmas, time to reflect on all that we can be thankful for, and a very happy new year.
Sarah
Tuesday 19th Dec 2-4pm
Wednesday 20th Dec 2-4pm
Thursday 21st Dec 2-4pm
Fri 22nd Dec 10am-12pm
