An Edible Voyage

July 2021 The simple sandwich. Bread, filling, bread.  But with all the combinations of fillings and types of bread, ranging in size from a quick snack to a monstrous meal, the sandwich is anything but simple. I've recently discovered a couple of new fillings which I've fallen in love with and that have become my go to. Bloody Mary Prawns Combine a classic prawn cocktail sandwich with a Bloody Mary, and you're on to a sure winner.  Simply mix cooked prawns with some tomato ketchup, mayonnaise, a few drops of tabasco, a drizzle of Worcestershire sauce, a squeeze of lemon, a pinch of salt (celery salt would be perfect if you have it to hand) and a kick of vodka. Pile between slices of chunky granary bread or chewy sourdough topped with crisp lettuce for a summery, fun, lunchtime treat. Japanese Inspired Egg Sandwich Mash hard boiled eggs with a tablespoon of sesame seeds, Kewpie mayonnaise and a teaspoon of the miso of your choice - my current favourite is brown rice miso for...

March 2021 Bakergirl. “If you know, you know” they say, and I think this perfectly sums up what has become quite the Oxfordshire institution.   Starting life as a farmshop café at Wykham Park Farm, and baking flavoursome sourdough loaves, cheese and marmite scrolls, and all manner of cakes, pastries and buns, they appeared in the old thatched post office in the quintessential Cotswold village of Great Tew following a brief hiatus.   At both venues, no matter the time or day, queues of locals as well as those who’d travelled from a afar for the legendary cinnamon buns, snaked out of the door and around the farm/ village green. Deciding to switch things up so as being able to maintain their baking dream whilst minimising the unsociable baker’s hours, they moved fully to their bakehouse in Wroxton to focus on pop-ups.   Sourdough pizza Saturdays, with home made salted caramel gelato and ‘sides’ of loaves of sourdough, milk loaves or whatever else takes their baking fancy...