Good Friday and Easter monday open as usual. Garden centre and coffee shop is closed easter sunday.
We wish all our customers a happy easter.
Suitable for all levels, beginners are welcome.
You can find us on 2nd and 4th Tuesdays of EVERY month at this drop-in session for adults and older children.
£5 fee includes a hot drink. You will receive tuitionand products to makeyour own greetins card to take home with you.
Join Liz from 11am until noon, for an hour of Fun and Chat at Coffee Shop at Mill View Garden Centre
350g self-raising flour, plus more for dusting
¼ tsp salt
1 tsp baking powder
, cut into cubes
3 tbsp caster sugar
1 tsp vanilla extract
squeeze lemon juice (see Know-how below)
, to glaze
jam and clotted cream, to serve
Heat oven to 220C/fan 200C/gas 7. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.
Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven.
Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep.
Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. By this point you’ll probably need to press what’s left of the dough back into a round to cut out another four. Brush the tops with beaten egg, then carefully place onto the hot baking tray.
Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/fan140C/gas 3) for a few mins to refresh.
Now that the mower is about to be stored away for the winter months, I like to spend a couple of weekends getting my vegetable beds packed so that I have lots of fresh fodder to pick at over the chilly months ahead. Keeping your garden going through the winter gets you outside in the fresh air, allow you to exercise and can give you brilliant home-grown produce.
Up until the end of October there is a good range that can be sown to supplement the leeks, parsnips and sprouts that should already be settled in.
Except for garlic, onion sets, asparagus and cabbages, I sow in modules in my cold frame or greenhouse and plant out as mini-plants a few weeks later.
Alternatively, sow outside and cover with fleece or perforated polythene. And don't forget pests: slugs and snails are less of a threat now as they start to hibernate, but they can still ruin tender young seedlings.
OUR TOP WINTER VEGETABLES:
Plant in groups of three lines all 12in apart to form thick rows, and make each thick row 18in apart.
The distance should be about one foot apart each way. If you suffered from rust this year, in addition to rotation try hoeing in sulphate of potash in February/March.
Electric is a good red set, Radar a good yellow and Shakespeare is a highly reliable white.
Sow some spring onions now: White Lisbon Winter Hardy (from T&M) is a good one