Blue Lias Catering

17/12/2024

This beautiful card made by my most talented mum, , holds a sourdough workshop voucher inside and is off to one of my customer’s today. If you’re looking for a gift that is sustainable and will last a lifetime, why not give the gift of sourdough? £75/£55 vouchers available and they last a year! DM here or@email [email protected] to order yours 💚

16/12/2024

I’ve spent another day batch making another load of my gorgeous vegan, gluten-free nut roasts with . With black garlic, cranberry and chestnut, these beauties are perfect for a festive feast. There are an extra few available, so order yours before they all get shnaffled up! £16
DM here or email [email protected] 💚

15/12/2024

This loaf is the closest I could get to capturing an image of tonight’s full moon. I’m deciding to blame this full, wintery orb, shrouded in mist as I type, on some pretty questionable behaviour on my part over the last few days. An example of which was flushing both my car and house key down the toilet, forever lost at the bottom of a septic tank! I was thankfully at the farm shop a few miles from where I live and they were so incredibly kind and helped my lunatic self out by giving me a lift back home to fetch a spare key. So really, huge gratitude to all those who were so happy to help my ridiculous self out, not phased one bit that I had created a small corner of chaos in their otherwise peaceful farm shop. I’ll be back (if you’ll let me through the door again) to buy more of your delicious buffalo mozzarella in the new year! Other than that, full moon blessings to you all! 💚🌕💚

15/12/2024

Last orders!! 💚🎄💚

14/12/2024

Why do I love the ammonite so much? In the fields surrounding my house if you look beneath the stones and soil you’ll find the remnants of what was once the seabed many millions of years ago. These beautiful, ever expanding fossilised spirals, which were once molluscs propelling themselves through the dark depths, represent one of natures most sacred of geometric patterns. Most commonly found in limestone, blue lias being one of these. When I tread the blue lias stones in my kitchen, hundreds of times a day, I am often mindful of the geological processes that finally lead to them arriving on the Victorian floor beneath my feet. Feet that have tread upon them for hundreds of years before me. These deep layers representing time and space and everything in between keep me grounded and support all the work that I do. Suspended in the soil and the stone, ammonites are a reminder of all that has been and all that ever will be 💚

13/12/2024

That’s a wrap, today was this year’s last sourdough workshop of 2024, it’s been a wonderful experience meeting so many lovely folk, sharing my passion and passing on the knowledge of . It’s giving me such inspiration and driven me forward to create more and more. Thank you to all those who have come to my home and broken bread with me. I can’t wait for what next year’s workshops will bring!! Keep an eye out for dates, vive le pain!

12/12/2024

A last minute cancellation means there’s one more place in tomorrows workshop. Get in touch to book your place! 10-1pm ~ £45

12/12/2024

Why not make your own crackers for Christmas? This little beaut is a seeded sourdough rye cracker topped with my homemade goats milk yoghurt labneh, fire cider pickled red cabbage and pomegranate, a wonderfully fresh, tart and fruity number. As well as making their own sourdough rye loaf tomorrow, I’ll be teaching my workshop students how to make these puppies with the discarded remnants of their rye starter. A lovely way to finish off this year’s flurry of organic sourdough workshops 💚

11/12/2024

This is going to be wonderful, a lovely Christmassy thing to do, get your tickets now 💚

🎄✨ Join The Baltonsborough Players for an evening of festive fun with Christmas Crackers! 🎭

Enjoy 30 minutes of family entertainment followed by mince pies 🥧 and a bar 🍷, all in the Village Hall.

📅 Showtimes:
🗓️ Thursday 12th December - 7:30pm
🗓️ Friday 13th December - 7:30pm
🗓️ Saturday 14th December - 3:30pm & 7:30pm

🎟️ Tickets:
Adults £6 | Under 16s £3 | Family (2 adults + 2 children) £12
Tickets available at Eventbrite or contact [email protected] | 01458 850540.

Come for the laughs, stay for the Christmas spirit! 🌟❤️

11/12/2024

Christmas is feeling ridiculously close now, so I thought I’d subject you to the wonderful warblings of my great aunt Phyllis Robins to promote my beautiful vegan, gluten-free, spiced chai, infused Christmas puds. They’re all bundled up and ready for the off. They come in a bowl and I’ll provide you with steaming instructions ~ £25 💚

11/12/2024

It’s official, I’m in love…with this sweetest of little sourdough loaves! But yet, it isn’t to be, this rye loaf is off to a very special client . But if you would like to fall in love with sourdough as much as I have, check out my workshop dates in January on my grid and book yourself or someone you love a spot! DM here or email [email protected] 💚

10/12/2024

The wonderful remnants of what is left of a starter once fed and watered is far from being a waste product. Otherwise known as ‘discard’ I have a lot kicking about in my fridge. Still rich in pre and probiotics, this sour fermented sludge at the bottom of a jam jar means that when added to pastry or pitta, cake or crackers, it helps make for a more tender and moist result, which also helps aid digestion and sustain a healthier gut 💚

Orange zest, cinnamon and spelt sourdough discard shortcrust pastry (perfect for an odd mince pie or 2)

Ingredients

360g spelt flour
30g icing sugar
3/4 tsp salt
200g butter
40g lard
210g discard
3 tbsp ice cold water
1 orange zest
1tsp cinnamon

Measure out spelt into a mixing bowl, sieve icing sugar and add in salt, whisk together. Cube your cold butter and lard and using your hands, combine, by rubbing the butter and flour mix until it is crumbly in texture.
Add discard and gently knead together, slowly adding water a tbsp at a time to form a soft pastry dough.
Wrap in parchment and chill for 4 hours.
When ready, remove from fridge a half an hour before you want to use to allow to soften.
Roll your pastry out to a thickness of around 5 mm, sprinkle over orange zest and cinnamon, roll your rolling pin over again gently to press in zest and spice and you’re very much ready to go!

gut

10/12/2024

Last week for for ordering one of my vegan, gluten-free, black garlic, chestnut and cranberry nut roasts
£16 💚💚💚

08/12/2024

I’ll be organising some donation based trouble shooting sessions in 2025 for any of you out there who would like some more sourdough support. Dates to follow…in the mean time check this little beaut out, a mix of organic dark, and white rye and strong white flour ~ smells so amazing! 💚

06/12/2024

These beautiful little tiny-tailed gems are sprouted mung beans and they are a glorious addition to my everyday meals. They are produced predominantly in Subtropical parts of India and Myanmar. By soaking and sprouting these beautiful little beans, they become even more nutritionally beneficial and are full of antioxidants that support a healthy immune system. When the garden is more barren then at other times of the year, these fresh and healthy legumes are a perfect salad stand in and an essential dry store ingredient 💚

06/12/2024

If you’re looking for a different type of festive pud this year, my beautiful, decadent, dark chocolate, cacao and orange torte is a vegan, gluten-free dream! £25 💚 For more information and to order, DM here or email [email protected] 💚

04/12/2024

It’s that time of the week again and I’m so excited to be sharing more sourdough love with a new group of people. Making sourdough in Winter is a tricky business and I often have moments when I think my bread wont’t rise or my starters won’t come to life again, rising and proving times often take longer due to the cooler temperatures. So, it’s all about the waiting game. Finding ways to slow down and giving more time to the things that help feed us well is so important, now more than ever. Tomorrow is also and in my organic sourdough workshops, I often compare the state of our soils to the state of our gut health, both in need of major restoration, both microbiomes inextricably linked. Learning how to make sourdough links us to all these concepts and brings us closer to understanding the true reality of what it really takes to make the food which sustains us. 💚