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Merry Mince Pies

| 21st December 2017

To all our subscribers, course guests, customers and visitors,

We wish you a very

Merry Christmas and a Happy New Year

From Sara and all at Hen Corner

Merry Mince Pies was last modified: December 21st, 2017 by Sara Ward

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*Exciting News* We’ve just published a new date

*Exciting News*
We’ve just published a new date for 🍝Pasta Together🍝 on Monday 28th October #HalfTerm
Come and join us for an afternoon of making and shaping a variety of pasta doughs, making pesto as a group and tasting our creations 😋
Full details on website > courses > families

Bringing a taste of Italy, this special course has

Bringing a taste of Italy, this special course has been designed to help develop your artisan culinary skills as we create beautiful fresh pasta in our London kitchen…
Come and join us!
*Spaces available Wednesday 9th October*
Web > Courses > Artisan Food > Pasta

Pop on your pinny and roll up your sleeves, this s

Pop on your pinny and roll up your sleeves, this special course has been designed to help develop your artisan culinary skills as we separate the curds and whey, creating three different cheeses in our London kitchen…
*Spaces available Thursday 10th Oct*
Come & join us!
Web > Courses > Artisan Food > Intro to Cheese

As beds are cleared down at the allotment, we are

As beds are cleared down at the allotment, we are planting and sowing crops that will benefit from a head start whilst the soil is still warm. Onions and garlic went in today and I’ve always found broad beans to be most successful when sown in October.
Sally Sunflower (outside the shed) makes me smile!
#Blog (via link in bio)
#PlotLife

‘It was a really great day – I definitely feel

‘It was a really great day – I definitely feel confident to start baking my own bread now. It was such a well structured workshop, everything perfectly timed. I know you were working hard behind the scenes to make it so smooth, but you made it seem effortless on your part!’
Next Date: Tuesday 12th November
Web > Courses > Bread & Baking

*Introduction to Scandinavian Baking* Recipes inc

*Introduction to Scandinavian Baking*
Recipes include:
Solbullar – Sun Buns
Kardemummabullar – Cardamom Knots
Grotbrod – Oat Porridge Loaf
Froet Rugbrod – Seeded Rye Loaf
Knackebrod – Sourdough Rye Crispbread
Join us on Tues 15th Oct?
Web > Courses > Bread & Baking

The red chillies are threaded & hanging up to dry,

The red chillies are threaded & hanging up to dry, the huge quinces are primed for both poaching and jelly making and I’m holding back the cucumber for another batch of piccalilli (just waiting for the cauliflowers and the last of the runner beans).
#Blog *Harvest Festival* via link in bio

“I attended the full day sourdough bread making

“I attended the full day sourdough bread making course. From the moment Sara greeted me and two other guests, we had a great experience.... Lovely choice of breads baked, both savoury and sweet, and we all came home with a goodie bag which was a very welcome treat.”
Next Course: Thursday 17th October
Web > Courses > Bread & Baking

A new addition to our range of cheese courses, thi

A new addition to our range of cheese courses, this family session has been designed to help children understand where their food comes from as we make fresh cheese together in our London kitchen…
Bookings open for #HalfTerm
*Wednesday 30th October*
Web > Courses > Families

*Special Offer* for one week only… We have space

*Special Offer* for one week only…
We have spaces available on our courses in a couple of weeks and are offering them to blog subscribers at a special discount;

Introduction to Making Cheese – Thurs 10th Oct – 20% discount
Introduction to Making Pasta – Wed 9th Oct – Buy One Get One Free!
Subscribe & reply to a recent email from us and we’ll get you booked in…

Hello Harvest 👋🏻 We’ve been gathering in f

Hello Harvest 👋🏻
We’ve been gathering in from both the allotment and the garden today…
#grow
#growyourown
#growyourownfood

Spare milk? Make burrata… I’m planning a new *

Spare milk? Make burrata…
I’m planning a new *Two Day - Real Time* Cheese & Sourdough course - What recipes would you like to learn?
Leave a comment ⬇️
#Cheese #CheeseMaking #blessedarethecheesemakers
#Bread #Sourdough #flourwatersalt

Fabulous finds in the veg patch today! Such beauti

Fabulous finds in the veg patch today!
Such beautiful works of art…
Savoy Cabbage > Purple Brussel Sprouts > Physalis > Patty Pan Flowers
If it sucks out of the soil, I want to be able to eat it 🤗

How does your garden grow?

#GrowYourOwn
#Organic
#PlotLife

Calling all chicken keepers!!! Did you know that n

Calling all chicken keepers!!!
Did you know that new rules, announced today, make it a legal requirement for everyone in Great Britain who keeps birds to register with the Animal and Plant Health Agency (APHA), even if the birds are kept as pets?

***Keepers must register, regardless of the size of their flock, before 1 October 2024 in England and Wales and between 1 September and 1 December in Scotland….
🐓🐓🐓🐓
“These changes will improve the effectiveness of our national disease control measures and better protect the poultry sector from future outbreaks of avian disease.”
.
We registered voluntarily years ago and it’s been really helpful to receive updates re: poultry health and local risks of disease.

https://www.gov.uk/guidance/register-as-a-keeper-of-less-than-50-poultry-or-other-captive-birds

A quick check around the garden in between rain sh

A quick check around the garden in between rain showers and I notice that some of the fruit (🍅🍇) are starting to/are in danger of splitting due to the extra water that’s been available recently 🌦️🌧️💦
Harvest any that are still in good condition they may well be good to eat, if you are worried about the splits, check on slicing…
Split fruits can attract fruit flies after the sweet juices… (flies lay eggs that hatch into maggots #justsaying 😉)

Our latest post on @thechiswickcalendar recounts o

Our latest post on @thechiswickcalendar recounts our recent preserving projects and points to the exciting new courses coming up.

'As a baker, we nurture natural wild yeasts to ferment many of our breads and September is the time that we traditionally celebrate Sourdough. Our small group courses teach the timeless traditions and techniques that make this bread so popular, guests try their hand to several different recipes including our Great Taste Award winning Cranberry and Pecan Sourdough.'

https://www.hencorner.com/the-chiswick-calendar-september-24/

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