Grow your own Mushroom Kit!

How about Growing your own oyster mushrooms at home?

These packs from Grocycle use ground coffee as a compost! They’re really easy to set-up and take just a couple of weeks to grow fab, enormous oyster mushrooms. Kids (Young and old!) will love watching them grow (see below).
Each pack can make at least two crops.

Ask at Eye2eye FairTrade Shop about how to pre-order.
£18.50 each.

WOLLASTON COURTYARD FASHION SHOW!

A combination of Fairtrade fashions: Patchouli Fair, Namaste, Where Does it Come From?, York Scarves, What Daisy Did; high street brand Made in Italy, designer-maker silks from FeatherG and pre-loved clothing will be showcased at our annual event.

Tickets are £2.50 in advance to secure a seat and £3 on the door.

Cobblers Nibble back in stock at eye2eye

I’ve received another batch of Cobblers Nibble and Northamptonshire Blue Cheeses from Gary at Hamm Tun Fine Foods, so the chiller is stocked up again, for the time being!

Here is a little information about how Gary started and why he chose the name Hamm Tun for his business:

More about Cobblers Nibble

Joanna Lumley’s elephant Scarf on TV!

I’m very proud to be supporting Jo Salter and her wonderful, ethical, Fairtrade business, ‘Where Does it Come From?’

You may have picked up on Joanna Lumley’s India, where Joanna has been proudly wearing her own elephant scarf, produced by ‘Where Does it Come From?’
You can order your own elephant scarf through eye2eye FairTrade Shop, but hurry while stocks last!

More about Jo Salter and the elephant scarf here.

Cobblers Nibble at eye2eye

Many congratulations to Gary from @HammTun Fine Foods, for his Appearance on #Countryfile!
You can watch it on iPlayer if you missed the episode.

My second batch of the week of Cobblers Nibble was delivered today, (Thanks Gary!) having completely sold out, following Gary’s brilliant appearance on Countryfile on Sunday. (Didn’t he do well?!)
Drop by and buy some, I think I’m the only shop that still has #cobblersNibble and #NorthamptonshireBlue left in stock this week, not for long I imagine!

Veggie sausages with chia and apricots

This is a quick and easy recipe, perfect for a weekend barbecue, made all the more so by using Suma’s wonderful vegetarian sausage mix as a base, with a few additions to make it a little more ‘interesting’ for that veggie sausage fix. The apricots work really well with the mix, especially with some good, rich balsamic vinegar added. I enjoy them with aubergine parmisan (as shown in the picture), but they would be great with a crisp green salad, or new potatoes and roasted veg.

Ingredients
1/2 packet of Suma veggie sausage mix (made up to the packet instructions, with 25mls extra water)
2 table spoons of chia seeds
100g chopped apricots
1 table spoon olive oil
1 table spoon balsamic vinegar
1 tsp smoked garlic granules (I use the Little Smokehouse)

Method
Make up the sausage mix stir together and add all the other ingredients, mix thoroughly and leave to absorb the moisture.
The mixture will be soft and pliable.
Place in the fridge for 30 minutes, or overnight for cooking the next day.

Roll out sausage or rissoles in your hand and set aside ready to cook.
Place on the barbecue and cook until roasted.
(Alternatively lightly fry in a frying pan.)

Enjoy with a crisp green salad, or side of your choice!

Elderflower Fizz Recipe

Elderflower Fizz is the perfect Summer drink and so easy to make. No yeast is needed to start the fermentation and it is ready to drink in three weeks. It’s important to pick the freshest flowers when they are creamy white, once they start to drop or turn brownish, it will affect the taste. You can find flowering elderflower during May and June in hedgerows around the country. (Check in the library or online for the exact flowers, if you are not sure what you are picking). There is nothing better or more satisfying, than roaming around in the outdoors, picking fresh fruit and in this case flowers, to enjoy preparing at home for future foodie delights. Many thanks to my favourite go-to book, ‘All Good Things Around Us’ on which this recipe is based.

What you will need:

10 fresh elderflower heads (about 1 litre of flowers removed from their stalks)
Remember to gently shake the flowers to remove any insects beforehand.
Juice of 2 small lemons
5 litres of water
Large pan, or large clean bowl
Strong screw top bottles
(I start my fizz off in a pressure cooker pan, it is the perfect size for this recipe, and once the lid is on, it keeps the air out well.)

Carefully remove all the flower heads from their stalks, add flowers with lemon juice to your pan or bowl and pour over the water. Stir thoroughly with a wooden spoon, cover the pan or bowl with a weighted plate to exclude the air.
Leave for 24 hours.
Strain into jugs and from there into clean, strong glass bottles with tight filling lids. Allow a couple of centimetres at the top of the bottles and screw the lids on tightly.
Drink within 3-4 weeks, as it will not keep indefinitely.

HERBY CHEESE SCONE RECIPE

Herby Cheese Scone Recipe

This is a lovely quick and easy recipe to enjoy, based on a very good recipe by Paul Hollywood, which I have adapted slightly to include a herby twist.
I used self raising flours in my recipe, but the original recipe used plain flours with baking powder. I have a good selection of wheat based and gluten free flours including gluten free baking powder at eye2eye Shop, for those who need to avoid wheat or gluten in their diet and this recipe is easily adapted for alternative flours. With the exceptional choice in vegan cheeses and milk alternatives available, it’s also possible to adapt this recipe for vegans to enjoy too. I recommend Vegamigo cheeses and Oatly milk alternatives for this recipe.

INGREDIENTS

250g S/R wholemeal flour*
250g S/R white flour*
* If using plain flour add : 2tsp Baking Powder
Additional flour for rolling out the mixture
1/2 tsp dried mustard
1/2 tsp pink Himalayan salt
1 tsp organic mixed dried herbs
200g grated cheddar cheese
100g Parmesan or strong hard cheese
400mls milk
Optional : 1 beaten free range egg for glazing the scones

METHOD

Pre-heat oven to 220 degrees
Line a baking tray with unbleached parchment paper

Place all the dry ingredients in a large bowl, with the exception of two handfuls of the cheese (set this aside for the topping).
Mix the dry ingredients together with your hands, making sure the cheese is well distributed in the flour. Add the milk and bring ingredients together with your hands or a wooden spoon. It will be sticky at this point.
Turn the mixture out onto a floured surface and gently fold and knead to form a soft dough.
Flatten, or roll out the dough to 1inch or 2.5cms thick, cut out 15 scones with a cutter.
Place the scones on the lined baking tray. Sprinkle over the additional cheese (after coating with egg mix if used)
Bake in the centre of the oven for 15 – 17 minutes.

These scones are delicious served warm with cheese pate, (see my recipe for cheese pate here, or simple buttery spread.