This space is intended to provide regular updates to events and projects I am involved in. Keep watching for book launches and crafting courses to be announced soon. I am reallly excited to be able to announce the first of my Genius Crafting Courses, which start in October at the lovely Oliver's Hill Barn in beautiful East Sussex.

Joining me will be Louise Roberts, a very talented crafter, cook and gardener lending her own expertise and top tips to the Junk Genius and Superscrimping ideas I have been involved with.

Please do click on a post and leave any comments and suggestions.


Have Your Friends Been Round and Left You With Some Rubbish Beer?

Sadly your friends come over, drink all your artisan craft beer and leave you with some stuff in cans, which make clanky noises when you pick them up. A case of what to do with the cooking beer?
You could throw it away, after all the embarrassment of your cool friends finding it is just too awful, or you could use it up and generally improve it.
Why not have a go at my favourite bread recipe which is truly delicious and no one will know the secret ingredient came out of a nasty can.
Ingredients for a 675g loaf of
Beer and Mustard Bread
300ml beer
3 tablespoons powdered milk
1.5 tablespoons sunflower oil
1 tablespoon sugar
3 tablespoons mustard, Dijon, or French’s squeezy mustard gives a great yellow colour to the bread
1 teaspoon dried thyme
1 teaspoon salt
500g bread flour
2.5 teaspoons yeast

I use a bread machine to make the basic dough and then cook the bread in the oven.
If using this method, place all the ingredients in the pan in the machine and set to dough. Take the bread out of the machine after it finished and has risen, knock it back and place in a greased 1.5 lb loaf tin, allow it to rise again and then place in a hot oven (200 degrees). Bake for 30 to 35 minutes until it is a golden brown colour and the base is firm. It should make a nice resonating sound when you knock the base with your finger.
If you don’t have a bread machine you will need to do the hard work mixing, kneading and proving the bread before you bake it.

Tastes great with cheese, or toasted with marmite.