Tuesday, 21 March 2017


I'm debating how to continue with my blog, I've been posting here for five years now and have noticed that I'm really just re-hashing all the things I've already said. View numbers have fallen drastically recently, at the same time as they are increasing on my author website.
Si I may post less here and more there, I will still post here but not as regularly as I have been in the past, thank you for sticking with me over the years. 

Please keep checking, when I do something different or original I will put it here, but just rehashing bread recipes and pictures of the cliffs seems a bit pointless.

As I said, my author website is very good reading, there are short stories and a lot of interesting stuff, why not have a look HERE.

Wednesday, 8 March 2017

I'm back!

Hi everyone, sorry for the lack of posts, I've been busy with the launch of  my latest Sci-fi novel, "Myra," 

Available at this link.

but now I'm on top of things (I think), I can return to bread making and posting here.

As you know, I make Cheese and Onion swirls using Wessex Mill Onion flour,

which is ready mixed with dried onion.

Well, I wanted to see if I could do a wholemeal version and spotted these essential ingredients at Totnes Good Food market recently. 40g in each pack by the way.

I made my dough as usual with 750g Wholemeal Flour, 480g water, 75g Olive Oil, 30g Semolina and 15g each of salt and dried yeast.

After a first rise,

I worked it into a flat shape in an oiled tray,

spread sweet pickle,

added grated cheese,

rolled it 

and cut it.

The rolls proved for 30 minutes,

and were baked for 20 at 240°C, turning once.


Monday, 20 February 2017

Corned Beef Hash with a twist

And the twist is... instead of plain Potato, I used a mixture of Potato, Sweet Potato and Butternut Squash chopped and parboiled.

Here're the makings,

Onion, Potato, Sweet Potato and Squash

Roots chopped and boiled for 5 minutes

Onions fried in Balsamic

Add the roots

And the Corned Beef

It might not look brilliant, but the taste!!!!!!!!!!

Tuesday, 14 February 2017

The weather at Sharkham, Wordless

My favourite walk sees all sorts of weather, here are a few pictures and a couple of videos from the last week.

Friday, 10 February 2017


In response to demand, here is the recipe for the Sourdough featured on Facebook.
I make multiple loaves, the quantities quoted are for EACH loaf; so you will need to adjust for your number. 

This recipe is based on one fromTeresa L Greenway.


                 130 g of vigorous sourdough starter at 100% hydration
         275 g water
           10 g salt
      450 g strong white flour


Best started at lunchtime

Mix everything together and cover in a large container

After 2 hours fold the dough, not kneading it, just pick up a corner of the dough and fold the dough in half.
Do this four times.Pick the ball of dough up and turn it over
Leave for another two hours
Fold again as above
Leave for two hours

Shape it into a banneton and cover with a plastic bag

Leave for two hours, then put it in the fridge overnight

Next morning turn the oven to max (240°C) with a baking stone or heavy baking sheet for the loaf to cook on
Remove the banneton from the fridge, take off the plastic and leave it for one hour, while the oven warms up

Turn the loaf out, slash and bake for 45 minutes, the internal temperature needs to be 95°C or higher, or make sure it sounds hollow if you don't have a thermometer.

Tuesday, 7 February 2017

Ham Hock

Evergreen Farm, the place I get my steaks and sausages from, had a special offer on Ham Hocks last week, and I picked this one up for half the marked price!

As you can see there was loads of meat on it, 

and as this sort of joint benefits from a long cooking time, I decided to cook it in the slow cooker, in apple juice.
First I soaked it overnight in cold water to draw out some of the salt, then it had 6 hours in the slow cooker on low,

Finally, I boned it out and had enough meat for Sunday, cold on Monday with salad and Sweet potato wedges and Ham rolls for Tuesday lunch. 

And the apple juice gave it a delicious flavour, I wish I had bought two!

Thursday, 2 February 2017


Not much to say at the moment, I've been incredibly busy with Myra and have had little time for much else. 

And with Myra being the prequel to Freefall I've been busy thinking up a special offer to connect the two books. 

Details to follow once I have worked it all out.

And Kobo are advertising Myra as well, they missed my name out but it does instruct you to read it immediately.

I did see this sign in Paignton though and it made me grin,