Warm potato cakes with lashings of butter have always been a Sunday morning favourite in our family. This is my version of the warm, buttery, breakfast treat, passed down through the generations of my family at Devonshire Bakery. They have a special place on the breakfast menu at Tythebarn House B&B at this time of year.
There’s something so irresistible about chunky, home-made, toasted bread and real butter. Especially on a Sunday morning, when Vic and I love to treat ourselves to Brunch . So here goes….. A lazy Sunday Brunch at Tythebarn House and scrambled egg with smoked salmon is the perfect topping for this chunky, wholemeal, molasses and walnut toast.
“Did you shake the Sloes?” is a daily question once the clocks have turned back at Tythebarn House, referring to the autumn ritual of reaching up and shaking the sloe gin bottles. A little sip from time to time doesn’t go unnoticed, “leave some for those cold winter walks.”
It’s a stormy Saturday morning , the fire’s crackling and glowing in the wood burner at Tythebarn House B&B, the leaves on the Russ have turned the most glorious autumn colours, the clocks have turned back and it’s time to bake Yorkshire Parkin.
There’s something comforting about the rhythm of recipes through the seasons, and this one, reminiscent of bonfire night as a child, fits with November. We had a family bakery, so it was Dad who came home from work with the soft and sticky Parkin for tucking into after hot dogs around the bonfire.
This year mine has three days to mature before the 5th, when we wrap up warm, walk down to The Smithy Inn for the village display, then back to feast on Cake! The slightly crisp top turns sticky and soft and the spices mellow and combine with treacle to give that unforgettable ‘bonfire night’ flavour. Continue reading “Sticky Parkin and a Log Fire.”
A Sunshine Summer at last at Tythebarn House B&B and our allotment raspberries are loving it. The picking season had only just swung in to action the day I picked these and I had no bag with me. Having watched Rick Stein’s India the evening before I took a tip from another land and tucked them inside a large cabbage leaf to carry home.
The great thing about this perfect jam fruit is it’s so easy, there’s no peeling or stalk removing once picked. Just a quick rinse, then on to the scales, layer up with the sugar and leave your glorious pink, pan full of goodness to itself for a few hours.