Recipe: Earth Day 'Odds and Ends' Cake

This recipe inspired by the carrot cake, but it's designed really to use up what ingredients you have in the cupboard, alongside the half used vegetable scraps in the fridge. 

This is what my wife describes as a smidgen cake, made from all the smidgens you find in your cupboards, fridge or freezer.

The recipe makes some really forgiving muffin style cakes, and as long as you try and stick to the basic measurements given you can freestyle as much as you need to use things up and reduce waste! 

What's more, the cakes also use spelt flour which is regeneratively farmed so is even better for the planet.

Makes: 12-15 Muffins / Prep time: 30 Minutes / Bake time: 18-22 Minutes

Ingredients

200g Nuts or seeds - use any you like or have in the cupboard

240g Oil - use whichever you have - vegetable, coconut, light olive, or melted butter is fine

190g Roasted vegetable - butternut squash, sweet potatoes, swede, apples, pears all work really well

300g Matthews Light Spelt Flour

260g Grated fresh vegetables - carrots, courgette, beetroot, parsnips, or butternut squash are all good

400g Sugar - brown, muscovado, caster, granulated

4 Eggs

Spices - vanilla, ginger, cinnamon, cloves - think along these lines and measure as much as you like

2tsp Baking powder

1tsp Baking soda

1tsp Salt

Method

Preheat the oven to 180c and line a muffin tray with paper cases.

In the bowl of a large stand mixer fitted with a paddle attachment, add all of the ingredients listed. Set the mixer on a slow speed for 5-6 minutes, until all the ingredients are well incorporated. Scrape the mixer down with a spatula to ensure nothing has settled at the bottom of the bowl.

Use a mechanical ice cream scoop to deposit the cake mix into the liners - filling them just over 2/3rds full.

Once all your liners are full, sprinkle the tops of each muffin with a little granulated sugar and some extra nuts or seeds if you have them left. Bake the muffins for 18-22 minutes or until golden brown and well risen. A skewer inserted into the middle of the cake should come out clean.

Let the muffins cool completely in the tins before you remove and enjoy! They will keep for several days but also freeze well for another day!

Matthews Cotswold Flour Introduces Rich Payne as Its First Pizza Ambassador

Matthews Cotswold Flour is pleased to announce the appointment of Rich Payne as its first ever Pizza Ambassador. 

Renowned for his pizza passion via his Instagram account, Dough and Behold, Rich inspires bakers and food enthusiasts worldwide. 

Rich's innovative, creative approach and obsession of perfecting the art of pizza aligns perfectly with Matthews Cotswold Flour's dedication to crafting quality ingredients and love of baking.

Rich's baking journey began in his mid-20s when he turned his hand to baking bread.His passion ignited further when he bought an Ooni 3 pizza oven in 2017 and his quest for creating the ultimate Neapolitan-style pizza began. 

Back in 2017 he began documenting his journey through his Instagram handle @dough_and_behold as he became absorbed in watching tutorials to hone his craft, connect with baking communities around the globe and experiment with techniques. 

Through his role as a Pizza Ambassador, Rich will share his tips and techniques with home bakers all over the country.

He believes that baking should always be fun and that failure is simply part of the learning process. “I'm not an expert, and I don't claim to be. I love to experiment, sometimes fail, and then share those experiences with the community,” he says. 

“For me, baking is about discovery, joy, and sharing the excitement when something amazing happens, whether it's a successful loaf or a bubbling focaccia. Even now I can't quite believe how my life has been changed thanks to flour, water, salt and yeast!”

Bertie Matthews, MD of Matthews Cotswold Flour adds, “We're delighted to have Rich Payne on board as our Pizza Ambassador and look forward to the knowledge, passion, and energy he will bring. His authentic approach and love for creating delicious, homemade pizzas will inspire bakers everywhere to reach for the best ingredients and enjoy the process of pizza making as much as the end result.”

Rich draws inspiration from his background in visual effects, applying the same learnings to pizza making. “I think of pizza as a colour wheel, looking for colours that complement each other, and then matching ingredients to those colours. It's a visual process that guides my recipe development.”

He goes on to say: “For me, baking and pizza making should always be fun. I will never, ever, not get excited about a steaming hot pizza coming out of an oven, lifting the lid of a combi cooker on a loaf of sourdough and gasping at either the success or failure, or flicking a focaccia bubble and popping it with your finger! It's all good, all of it. There are of course rules to learn, but you can have great fun testing them out, too!”

Q&A with Rich Payne

Favourite flour?

“My go-to flour for pizza is Matthews Cotswold Pizza Flour. It's a dream for creating lively, puffy and pillowy dough. Whether I'm making a classic pizza or focaccia, it always delivers a great result. I'm always experimenting and this flour gives me the flexibility to create doughs that are both full of flavour and visually stunning.”

Top tip for making the best pizza?

“Time is vital. Good dough needs proper fermentation. I spent years rushing through dough recipes, but now I know the magic happens when you let it rest and develop overnight. I always encourage people to make their dough on Friday night – by Saturday afternoon or evening, you'll have pizza dough that's truly special.”

What's one ingredient or tool in your kitchen you can't live without? 

“Salt, I love salt so much. I hold back adding it to meals as I cook them, just so I can add copious amounts on top once I've made them. Olive oil, good olive oil is essential and since turning 50 I absolutely have a tablespoon every day! Is it working? I'm not sure. Tool-wise? It has to be my pizza dough spatula. I'm lost without it.” 

Recipes:-

The Buffalo Mozzarella Deluxe Pizza

By Rich Payne

Makes: 4 x 275g dough balls

Prep Time: 20 hours (based on method below)

Bake Time: 60-70 seconds @430°C in a pizza oven

Ingredients

655g Cotswold Pizza Flour

425g water (65% hydration)

20g salt (3%)

0.64g fresh yeast (or Instant Dried Yeast 0.3g)

Mutti Polpa tomato sauce

Grana Padano, for grating

Basil leaves

Fresh mozzarella

Fresh red and green Jalapeno peppers

Olive oil, for drizzling

Dough Method

This recipe follows a 20-hour fermentation process at room temperature - around 21°C. The method below assumes you start at 5pm the day before to bake at 1pm the following day.

Add all the flour into a mixing bowl (using a food mixer). Add 80% of your water to the bowl. Crumble the fresh yeast into the bowl (or use dried yeast). Turn your mixer on to a slow speed and mix until there are no dry bits. Add a little more water if necessary, but not all of it yet.

Once there are no dry bits, cover the bowl and rest for 30-45 minutes. This allows the dough to absorb the water and helps gluten develop. After the rest, add the salt and the remaining water into the mixer. Mix at a slow speed until combined, then increase the speed for 1-2 minutes until the dough becomes smooth. Stop the mixer and let the dough rest for 10 minutes.

After resting, mix the dough for another minute. If the dough feels smooth, remove it from the mixer. If the dough is still a bit lumpy, rest and repeat the process until it becomes smooth. Once the dough is smooth, transfer it to a clean work surface and gently shape it into a ball.

Use a dough scraper to create surface tension and shape the dough into a tight ball. Place the dough ball in a lightly oiled container with a lid. Leave it to bulk prove at room temperature overnight (15 hours).

The next morning (8am), turn the dough out onto a work surface and divide it into 4 x 275g dough balls. Shape each ball into a tight, smooth ball by folding the dough into itself several times. Place the dough balls into a lightly oiled breakfast bowl or small dough tray and cover with cling film (or silicone covers for a more eco-friendly option).

Let the dough balls rest at room temperature for another 5 hours, or you can leave them overnight for an even longer rest. Both methods work well.

Making the pizza

Stretch the first dough ball to around 10 inches in diameter. Add toppings - spread a layer of tomato sauce. Grate a little Grana Padano over the sauce. Tear a few fresh basil leaves and sprinkle them on top. Add slices of fresh mozzarella. Slice up some fresh red and green Jalapeno peppers and scatter them over the pizza. Drizzle a bit of olive oil on top.

Bake in a pizza oven at 430°C for 60-70 seconds or until the crust is golden and bubbly.

While the pizza is still steaming hot, quickly tear a ball of Buffalo Mozzarella into smaller pieces and add it to the pizza. Drizzle with olive oil and sprinkle with sea salt.

The Buffalo mozzarella will melt slightly, adding an extra creamy, soft texture to the pizza.

https://cotswoldflour.com

Pizza Perfection with Matthews Cotswold Flour's Special Pizza Flour

How to create pizza perfection with the dough experts at Matthews Cotswold Flour.

With in excess of 200 years of expertly milling flour in the Cotswolds, Matthews Cotswold Flour understands the right flour is absolutely vital if you want to create the ultimate pizza at home. 

It’s what makes Neapolitan crust bubble and char to perfection, Roman base crackle irresistibly thin, and deep-dish crust rise with enough structure to hold an abundance of delicious toppings.

When choosing the perfect pizza flour, Matthews Cotswold Flour believes there are four main points to look for: 

Protein content

Protein creates gluten, giving the dough its elasticity and structure. Higher protein (12-13%) is ideal for chewy, strong crusts like New York or deep-dish. Lower protein (around 11.5%) works best for thin and crispy Roman-style pizzas.

On the pack, protein will be listed in the nutritional information. Check for flours specifically labelled bread flour or pizza flour.

Finely milled texture

Fine milling means smoother dough that’s easier to stretch and shape. It also gives a better, crispier texture for thinner bases.

Look for keywords like Tipo 00 (Italian for extra-fine) or stoneground for artisan textures.

Matthews Cotswold Tipo 00 Flour is finely milled from durum wheat, creating a delightfully silky dough that’s easy to work with for Roman or Neapolitan-style pizzas.

Ash 

Ash content indicates mineral levels from the wheat grain. Lower ash (around 0.5%) makes for light, refined pizza bases, while higher ash (closer to 0.8%) adds richness and flavour. This is usually noted in artisan or Italian-style flours but is not always listed. Generally, Tipo 00 flours will have a lower ash content.

Matthews Cotswold Pizza Flour balances a moderate ash level for flavour and lightness - ideal for a crispy yet airy crust.

Water absorption

Flour with higher protein (such as 12-13%) absorbs more water, which makes a wetter dough. Wet doughs result in lighter, more airy crusts. Look for flours that can handle higher hydration, listed as strong or bread flours.

Matthews Cotswold Churchill Flour is great for high-hydration doughs like focaccia or sourdough pizza crusts, thanks to its strong gluten network.

Matthews Cotswold Flour’s Bakery Development Manager, Sophie Carey offers her top tips for creating different styles of pizza.

Neapolitan Pizza

What is it? Light, airy, with a crispy charred crust. 

Best flour to use: Cotswold Pizza Flour (12% protein)

Sophie’s top tips:

High heat is key. Bake at 250°C+ for those signature blistered edges.

Hydration is your friend. Aim for 65-70% water in your dough for an airy crumb. This flour’s balance of strength and elasticity makes stretching dough a breeze.

Minimal toppings: Stick to quality ingredients like fresh mozzarella, tomato sauce, and basil to let the crust shine through.

Roman-Style Pizza

What is it? Thin, crispy - usually rectangular or square.

Best flour to use: Tipo 00 Flour (11.5% protein)

Sophie’s top tips:

Roll it thin. Roman pizza is all about the paper-thin base. Tipo 00's fine texture makes achieving this easy.

Don’t overload it. A lighter crust needs lighter toppings. Think prosciutto, rocket, and a drizzle of olive oil.

Bake until crisp: Get your pizza stone searingly hot in the hottest oven (220-240°C) for that perfect crunch.

Deep-Dish Pizza

What is it? Thick, buttery, and indulgent. It’s baked in a pan and stands around 3 inches tall.

Best flour to use: Churchill Flour (13% protein)

Sophie’s top tips:

Be generous with oil. Mix olive oil or butter to enrich your dough for a rich, tender crust.

Time for toppings. Churchill’s high protein content gives your dough the strength to support layers of toppings - cheese, sauce, meat, and more!

Lower and slower. Bake at 200°C for a longer time to ensure even cooking without burning the crust.

Matthews Cotswold Flour Churchill (1.5kg) is available at Tesco RRP £2.60 

Matthews Cotswold Flour Pizza Flour (1.5kg) is available at Waitrose £2.00

The Perfect Pizza Combination (RRP £34.15 from www.cotswoldflour.com)

Matthews Cotswold Flour’s special Pizza Project Box contains everything you will require to create your perfect your pizza dough. The box contains three different types of premium pizza flour and a copy of Scott Deley’s The Ooni Pizza Project. The book contains over 40 recipes to help you create delicious dough and mouth-watering pizzas.

Contents: 3 x Cotswold Pizza Flour (1.5kg), 1 x Churchill Premium Strong White Flour (1.5kg), 1 X Canadian Great White Flour (1.5kg), The Ooni Pizza Project recipe book.

Matthews Cotswold Flour is committed to supporting regenerative food sources, developing an unparalleled range of top quality, award-winning, products and inspiring, educating and partnering with the nation’s artisan and home bakers. For more information visit www.cotswoldflour.com or follow @CotswoldFlour on Instagram or Facebook.

RECIPE: Chinese Spring Onion Pancakes from Matthews Cotswold Flour

Chinese Spring Onion Pancake Recipe

Ingredients: 

250g Matthews Regenerative All Purpose Flour (plus 2tbsp for the filling)

170g Water (hot, straight from a boiled kettle)

3tbsp Lard (or vegetable oil to make these vegan)

1tsp Salt 

½ tsp White Pepper

1tsp Chinese Five Spice

3-4 Spring Onions (finely sliced)

Vegetable Oil, for frying

A spokesman for Matthews Cotswold Flour told That's Food and Drink: "To help us celebrate Chinese New Year, our in-house pro baker (Sophie Carey) has shared this tasty Chinese style pancakes recipe! Brilliant with some crispy duck, filled with veg and/or meats and steamed or fried as dumplings, or just served with sauce for dipping!"  

Baker: Sophie Carey

Makes: 10-15 pancakes

Prep time: 25 minutes

Bake time: 6 minutes

Chinese Spring Onion Pancake Method:

In a bowl, mix together your flour and water with a pinch of salt until a dough forms. Wrap this in clingfilm and leave to rest on the counter for 15 minutes

Use a rolling pin to roll out the dough to a rectangle of 30cm x 40cm, or until it is about 2mm thick

In a small bowl, mix together the melted lard and flour with the spices and salt until they form a paste

Spread this paste evenly across the rolled out dough and sprinkle them with the spring onions

Starting at the top, roll the pastry up like you would a Swiss roll

Trim the ends and cut the log into rounds measuring about 5 or 6cm 

Place the rounds cut side up (so you can see the swirl of the pastry) and use a rolling pin to flatten these to the thickness of 1cm

Place a frying pan on a medium heat and add a little vegetable oil. Once hot, fry the pancakes for a few minutes on either side until golden brown

Serve hot - make sure to rip them apart to see how flaky they are! Enjoy with your favourite Chinese dishes or with chilli oil for dipping!

Recipe: Ultimate Pancakes from Matthews Cotswold Flour

As part of our offering we like to bring our readers some interesting recipes. 

And we are pleased to be able to bring you this Matthews Cotswold Flour Ultimate Pancake Recipe.

Transform your mornings with Matthews Cotswold Flour's favourite pancake recipe. Made with regeneratively farmed flour, these pancakes are not only fluffy and delicious but also contribute to healthier soils and ecosystems, too. 

They're light and fluffy, with an extra egg yolk for added richness. Top with your favourite fruits, syrup, or a dollop of cream, or plain Greek yogurt. 

Makes: 12 pancakes 

Prep time: 15 minutes

Bake time: 15 minutes 

Ingredients

120g Matthews Regenerative All Purpose Flour 

1 Egg

1 Egg Yolk

300ml Milk

2tbsp Clarified butter, plus extra for cooking *see note for instructions on this

2tbsp Baking powder

2tbsp Sugar

1tsp Salt

Method

NOTE: Clarified butter - 

Clarified butter is essentially the fat that is left after you remove the milk solids from butter - it has a high smoking point and doesn't burn or go brown in the pan when cooking at high heats and it is crucial to get the delicious crispy edges on these pancakes. 

You can buy Ghee in the supermarket which is the same thing, or you can melt a block of butter and allow it to cool in a bowl or container - once it cools you can skim off the clarified butter from the top leaving behind the milk solids which can be discarded. You also could strain the melted butter through cheesecloth which will also work to separate the milk solids out. 

In a large bowl, combine the egg and egg yolk with the baking powder and whisk vigorously until light and frothy - this should take about 2 minutes

Add in the salt and sugar and whisk again 

Alternating, add the flour and milk in four parts. Whisk until no lumps are left in between each addition

Pour in two tablespoons of your clarified butter and give a final whisk 

Heat a frying pan (I like to use a cast iron skillet) over a medium heat and grease generously with clarified butter 

Add spoonfuls of the pancake batter to the pan and cook for a few minutes on each side, or until golden brown

Make sure to replenish the butter in the pan in between each pancake, and repeat until all the mixture is used

Keep warm until ready to serve - and enjoy with your favourite pancake toppings!

https://cotswoldflour.com.

Matthews Cotswold Flour Launches Cotswold Pizza Flour in Waitrose

Matthews Cotswold Flour is thrilled to announce its special Cotswold Pizza Flour is now launched in Waitrose stores all over the country.

Cotswold Pizza Flour (RRP £2.00 in Waitrose) is an award-winning finely milled white pizza flour specially made for pizza dough. 

It's a light flour with a superior gluten quality that supports ideal water absorption. This creates an elastic dough perfect for stretching and creating the ultimate pizza bases.

To celebrate the arrival of this premium pizza flour on the shelves of Waitrose stores across the country, Matthews Cotswold Flour has got together with Grant Batty, who is the winner of the UK's Best Home Pizza Chef 2024, to create a fantastic Tandoori Peppers and Jalapeno Pizza recipe.

Waitrose will also be running a promotion on the flour from September 11th for four weeks.

For more recipes and information visit www.cotswoldflour.com or follow @CotswoldFlour on Instagram or Facebook.

Embracing Ancient Grains: A Culinary Journey into the Past

In recent years, there has been a revival in the culinary world, an embrace of foods that once formed the staple diet of ancient civilisations. 

Among these are ancient grains, whose nutritional benefits and rich flavours are captivating modern bakers and cooks alike. 

From the nutty taste of spelt to the earthy notes of quinoa, ancient grains offer a delightful twist on traditional recipes. Join me as we explore the art of baking and cooking with these time-honoured grains.

What Are Ancient Grains?

Ancient grains are grains that have remained largely unchanged over the millennia. Unlike modern wheat, which has been heavily hybridised and modified, ancient grains have retained their original genetic makeup. Some of the most popular ancient grains include:

Spelt: An ancient relative of modern wheat, spelt has a mildly nutty flavour and is rich in protein and fibre. Incidentally, Morrisons in store bakeries have started baking with spelt.

Quinoa: Although technically a seed, quinoa is often grouped with grains due to its similar usage. It’s a complete protein, making it an excellent choice for vegetarians.

Farro: This hearty grain, also known as emmer, has a chewy texture and a rich, nutty taste.

Amaranth: Once a staple of the Aztec diet, amaranth is known for its high protein content and slightly sweet flavour.

Kamut: An ancient Egyptian grain, Kamut is larger than modern wheat and has a rich, buttery taste.

Why Choose Ancient Grains?

Ancient grains are not only a nod to our culinary past but also a boon to our health. They tend to be more nutrient-dense than their modern counterparts, offering higher levels of protein, fibre, vitamins, and minerals. Additionally, many ancient grains are easier to digest and can be a great alternative for those with wheat sensitivities, though not necessarily suitable for coeliacs.

Baking with Ancient Grains

Baking with ancient grains can transform your favourite recipes into nutritious and flavourful delights. Here are a few tips to get started:

1. Start with Substitutions

If you’re new to ancient grains, start by substituting a portion of the flour in your recipes with an ancient grain flour. For example, replace 25-50% of all-purpose flour with spelt flour in your bread or muffin recipes. This allows you to gradually adjust to the new textures and flavours.

2. Adjust Hydration Levels

Ancient grain flours often absorb more water than modern wheat flour. Be prepared to adjust the hydration in your recipes to achieve the right consistency. Doughs might need a bit more liquid or additional resting time to fully hydrate.

3. Experiment with Blends

Blending different ancient grain flours can yield interesting results. Try mixing spelt with rye, or kamut with amaranth, to create unique flavour profiles and textures in your baked goods.

4. Enjoy the Nutty Flavours

Ancient grains like spelt and farro have a natural sweetness and nuttiness that can enhance the taste of your baked goods. Embrace these flavours in recipes where they can shine, such as rustic breads, biscuits, and pancakes.

Cooking with Ancient Grains

Ancient grains are versatile and can be used in a variety of dishes, from hearty salads to comforting soups. Here are a few ideas to incorporate them into your meals:

1. Grain Bowls

Create nourishing grain bowls by using quinoa, farro, or amaranth as a base. Top with your favourite vegetables, proteins, and a delicious dressing for a balanced meal.

2. Soups and Stews

Add cooked ancient grains to soups and stews for extra texture and nutrition. Farro and barley are particularly good in hearty, wintery soups.

3. Pilafs and Risottos

Use ancient grains in place of rice for a twist on traditional pilafs and risottos. Try making a quinoa pilaf with nuts and dried fruit, or a spelt risotto with seasonal vegetables.

4. Salads

Ancient grains make excellent additions to salads. A spelt or farro salad with roasted vegetables, feta, and a tangy vinaigrette can be a satisfying meal on its own.

A Culinary Adventure

Cooking and baking with ancient grains is not just about embracing healthier options; it’s a culinary adventure that connects us with our past. These grains have sustained civilisations for centuries, and their resurgence in modern kitchens is a testament to their enduring appeal. So why not take a step back in time and discover the delightful flavours and benefits of ancient grains in your own cooking and baking?

Check out family-owned Matthews Cotswold Flours who have a wide range of heritage and ancient flours available from their shop:- https://cotswoldflour.com/collections/flour

By integrating these time-honoured grains into your culinary repertoire, you'll not only enjoy their unique tastes and textures but also contribute to a more sustainable and health-conscious way of eating. Happy baking and cooking!

Weekend Baker Wins Britain's Best Loaf Accolade

IT expert by day and baker the rest of the time, Dave de la Riviere runs Your Davey Bread.

Dave has managed to (flour) scoop the prestigious acoldade British Baker's Britain's Best Loaf for his seeded sourdough made only with Matthews Cotswold Flour's award-winning Cotswold Crunch. 

Dave cheerfully reveals that he only began baking during the COVID lockdown, but that he rapidly gained a loyal following and beat off strong competition to win the award.

Explains Dave: “I'm fairly new to baking, I began baking in the pandemic whilst I was working from home and luckily a neighbour offered me some sourdough starter. 

"The truth is I baked a lot of frisbee style loaves at first as I began learning more and more about baking from YouTube and books. I gradually progressed from the early attempts to baking edible loaves which I began gifting to neighbours. 

In January last year I took the decision to launch "Your Davey Bread" providing pre-order and pickup of sourdough loaves from our front porch in Swallowfield, Berkshire. 

"I attended a Wayne Caddy micro bakery course, and that really taught me how to produce consistent results and how to scale up from a few loaves to batches of loaves. 

Now we sell at village markets, fetes and supply the local tea room in Riseley, in addition to our pre-order business, which is still operating.”

Dave describes his bakery business as 'a hobby gone rogue' but he has a growing community of adoring bread shoppers who were the impetus behind his Best British Loaf Awards entry. 

He goes on to say:”I'm thankful to the persistent people who convinced me to enter and the lovely customers we have who allow me to bake in sufficient quantities to learn the intricacies of sourdough baking. 

"I'm just so thrilled and proud my Seeded Sourdough won its category against tough and established competition. The judges' comments were complimentary too. There is an element of disbelief for me, as I'm a micro baker, one guy in his back room with a small mixer and a small oven.”

Dave loves to give his loaves punning names, and his prize-winning loaf, called Uncle Tom Cobbler N'all, is no exception. 

Dave explains: ”It's created using cobbler/malted flour, the "n'all" element originally covered any ingredients I needed to use up in my baking. I experimented with adding various percentages of malted flour to my standard country loaf, until we hit the sweet spot of taste and texture. This also took a few experiments with the hydration level of the dough. The dough is covered in poppy seeds and semolina to give the crust some more crunch.”

Dave adds: ”Choosing the right flour is critical and I came across Matthews Cotswold Flours in Waitrose and I was aware Elaine Boddy, the Sourdough Whisperer, uses their flour a great deal, so obviously I wanted to try their range out myself. I used their Cotswold Crunch in my prize winning loaf because it's got a great aroma when baked and it's simplicity to incorporate into a recipe. The malted wheat flakes give a little welcome bite and texture, too.

Bertie Matthews, the MD at Matthews Cotswold Flour adds: “We're obviously thrilled to see our award-winning flour is at the core of this award winning loaf. We work very hard to develop a wide range of premium flours that exceed the expectations and needs of our artisan and home bakers. It's incredibly rewarding to see our ingredients play a key role in Dave's success.”

Dave is at a crossroads in his baking career. Buoyed up by the award and now selling out every weekend, he wonders if it is time to scale up?

He says: “I'd love to expand to be able to offer my bread in more shops, cafes and restaurants. Perhaps it's time for a second oven and some help? I've ave also been considering running beginner sourdough workshops to pass on what I have learned."”

For more information on Your Davy Bread visit yourdaveybread.com or follow them on Facebook and @yourdaveybread on Instagram.

For more information visit www.cotswoldflour.com or follow @CotswoldFlour on Instagram or Facebook.

World Baking Day is on Sunday 19th May. Celebrate it with Matthews Cotswold Flour

Matthew Cotswold Flour is going to celebrates World Baking Day on Sunday 19th May 2024 and they are inviting everyone, including That's Food and Drink and our readers to join in the celebrations. 

Here are Matthews Cotswold Flour's premier top tips for celebrating the big day.

First on the list is to just bake! It doesn't matter what you bake, bread, cakes, biscuits or cookies, just bake something! And it doesn't matter if you are a skilled, regular baker or a total neophyte, because their are plenty of recipes in books, magazines or online for lots of stuff you can bake yourself, savoury or sweet. Some recipes are fairly complex, some are basic, so there's inspiration for everyone, no matter what their skill levels might be.

And it will be a nice ideas experienced bakers to encourage non-baking family members or friends to have a bash at a more easy recipe. Sharing our skills can be great fun for everyone.

Why not immerse your whole self in a morning or afternoon of baking? Enjoy the benefits of taking some time to relax and enjoy the benefits of switching off from the strains and stresses of everyday life. Maybe tune in to Classic FM for some musical inspiration?

If you have children, why not get them involved in the baking process? Share your knowledge with them.

Try a new recipe? Here's one for Red Velvet Cookies https://cotswoldflour.com/blogs/cakes/red-velvet-valentines-cookies

If you feel the need for some interaction with other bakers you can participate in an online baking community like the free-to-join Cotswold Flour Baking Club. You'll find yourself inspired, checking out new recipes, taking part in competitions, enjoying useful and comforted by the support you'll receive. https://cotswoldflour.com/pages/baking-club

Got a good cause that you raise money for? This time why not launch a bake sale (perhaps with like-minded people?) and raise money for that good cause.

You've got the baked goods that you have created, so why not get your family members and friends to come round to your home to help you celebrate World Baking Day by helping to eat your baked goods? Perhaps they can supply something suitable to drink, and some charcuterie and selected cheeses and fresh butter to complement your baked goods?

Sophie Carey, Bakery Development Manager for Matthews Cotswold Flour, says: “'Baking is one of our most ancient crafts and it is just as important today as it ever has been!"

For more information visit www.cotswoldflour.com or follow @CotswoldFlour on Instagram or Facebook.

Matthews Cotswold Flour Partners With Six Inches of Soil in Promoting Regenerative Farming

Matthews Cotswold Flour, one of the UK's oldest yet most innovative family-run flour mills, has partnered with Six Inches of Soil as part of its wider commitment to supporting and promoting regenerative farming methods that will turn the tide on the degradation of soil health.

Says Bertie Matthews, who is the Managing Director of Matthews Cotswold Flour: “Six Inches of Soil is a feature film which documents the inspiring story of young British farmers pioneering regenerative agriculture from the ground up and transforming the way they produce food in order to heal the soil, benefit our health and provide for local communities. 

"We are really thrilled and delighted to be able to partner with Six Inches of Soil to support this film and help share the importance of regenerative farming with as wide an audience as possible.”

Bertie continues: “Current farming practices have proven to have long term damages to our soils. We need to balance food availability and pricing with farming practices that regenerate soil fertility, not just sustain it. 

"We want to do everything we can do to ensure our business is helping to preserve the fertility of the soil for future generations. This is why we set up the Cotswold Grain Partnership, to guarantee a fair price for local farmers who are prepared to adopt regenerative farming methods.”

Bertie adds: “Regenerative farming practices promote healthier soils, provide healthier food, restore biodiversity and sequester carbon. We have already produced two wholly regeneratively farmed flours and our aim is that within the next ten years all our flours will be produced from grains that have been regeneratively farmed. As producers we want to provide consumers with affordable, healthy food that's better for the planet.”

Matthews Cotswold Flour has been a supporter of Six Inches of Soil for the past two years and, as one of the film partners, sponsored the sold out preview screening on Thursday 8th February at FarmEd in Shipton under Wychwood.

Bertie finishes: "It was a pleasure to support the screening of this new film and be part of the panel of speakers, alongside two of our farming partners. It was a privilege to be able to share our passion for regenerative farming and highlight its importance to the audience.”

With the help of its partners, the Six Inches of Soil team has created an online resource so people can dig deeper on regenerative farming, healthy soil, the food system, climate and nature. Their website also provides details of screening dates for the film.

For more information on Six Inches of Soil visit www.sixinchesofsoil.org or follow them on Facebook, Instagram and X.

For more information on Matthews Cotswold Flour visit www.cotswoldflour.com or follow @CotswoldFlour on Instagram or Facebook.

Celebrate Fibre February with Matthews Cotswold Flour

Did you know it is Fibre February? Matthews Cotswold Flour wants everyone to know that it's Fibre February and Matthews Cotswold Flour, which is Britain's leading speciality flour producer, is marking Fibre February by encouraging everyone to eat more fibre and sharing easy ways to do it.

Bertie Matthews, Managing Director, says: “Maintaining a healthy, balanced diet is a challenge in our busy, modern lives and an estimated 90% of adults don't hit their 30g daily fibre target. 

"Fibre is important for keeping our gut healthy and it may help to reduce our risk of heart disease,  stroke, type 2 diabetes, and colorectal cancer.”

He continues: ”The Fibre February campaign was designed to encourage everyone to boost their fibre intake and using high fibre flours, like malted rye, in your baking, is a quick and tasty way to do that. So we've created a fantastic Rye Sandwich Loaf recipe to celebrate Fibre February and to get you on your way to more fibre in your diet.” 

Throughout February, Matthews Cotswold Flour will be sharing high fibre recipes with their Baking Club and social communities and offering discounts on some of their high in fibre Rye and Ancient Grain flours.

For more information on Fibre February visit Cotswold Flour www.cotswoldflour.com or follow @CotswoldFlour on Instagram or Facebook. 

The Flour Advisory Bureau has some great recipes and hints on fibre and you can visit them at https://fabflour.co.uk/fab-nutrition/fibre/fibrefebruary

Real Bread Week is coming soon. Matthews Cotswold Flour wants you to be ready for it

Matthews Cotswold Flour, Britain's leading speciality flour producer, is eagerly anticipating Real Bread Week (17th-25th February 2024) and hoping to share their genuine passion and  love for real bread with an even wider audience than ever before. 

Here are some things that they feel readers of That's Food and Drink  should try this Real Bread Week.

Test out the theory that baking is a great form of relaxation and mindfulness

Get the whole family, including kids of all ages, involved in making bread

Compare the ingredients in your home-baked loaf to those listed on your shop bought loaf (and see how healthy and cost-effective your home-baking is by comparison)

Try adding grains or swapping in a speciality flour to add new flavours and extra nutritional value to your bread

Pick up a loaf from your local artisan baker and appreciate their expert craftsmanship

Try a new recipe such as this one for a delicious Cotswold Crunch Bloomer http://tinyurl.com/47sr82e9

Join an online baking community such as the Cotswold Flour Baking Club for inspiration, recipes, discounts, competitions and baking support http://tinyurl.com/bdw4nfr5

Real Bread Week is the annual, international celebration of additive-free loaves and the people who make them. Real bread is bread made using just the four key ingredients of flour, water, yeast and salt. This is a great opportunity to celebrate these perfectly natural ingredients, the fantastic bread that can be made using them and the artisans and home bakers creating amazing loaves all over the country.

Matthews Cotswold Flour is a family business that has been trading grain and milling flour in the heart of the Cotswolds since the 1800s. Matthews Cotswold Flour is committed to supporting regenerative food sources, developing an unparalleled range of top quality, award-winning, products and inspiring, educating and partnering with the nation's artisan and home bakers. For more information and inspiration, visit www.cotswoldflour.com or follow @CotswoldFlour on Instagram or Facebook.

Matthews Cotswold Flour Launches Uk's First All Purpose Regenerative White Flour a Cupboard Staple That Won't Cost the Earth

Matthews Cotswold Flour, which is Britain's leading speciality flour producer, is launching the UK's first All Purpose Regenerative White Flour.

 The new flour is created using grains from a select group of local farms that have embraced regenerative farming techniques that aim to restore and improve soil health and biodiversity. 

The flour is suitable for use in recipes that call for plain, strong bread or self-raising flour, if used with baking powder, which allows for more diversity of bakes from one packet of flour, making it great for baking on a budget. So it's a must-have cupboard staple that won't cost the earth.

All Purpose Regenerative White Flour  (RRP £2.20 for 1.5kg from Tesco and www.cotswoldflour.com)

All Purpose Regenerative White Flour is traditionally stoneground milled in the Cotswolds from regeneratively farmed UK wheat and is the first of its kind in the UK. It can be used in recipes that call for plain, strong bread or self-raising flour, making it an incredibly versatile flour. 

Says Sophie Carey, who is Bakery Development Manager: “ All Purpose Flour is often used in the USA, but doesn't regularly appear on the shelves in UK supermarkets.

"We've become used to buying plain, strong bread and self-raising flour for different baking recipes but our new All Purpose Flour is a suitable replacement for all of those flour types. It's a halfway house between plain white and strong bread flour. 

"Plain flour is between 8.5% to 10% protein and All Purpose Flour is a minimum of 10.5%. This makes it strong enough to make basic breads, especially breads that prove in a tin, but also soft enough to make more delicate bakes like cakes, pastries or biscuits. It's a great option in the ongoing cost of living crisis as it allows for a more diverse range of recipes using just one bag of flour.”

Bertie Matthews, who is MD of Matthews Cotswold Flour explains the significance of the farming methods used to produce this unique flour: “The grain used in our new All Purpose Flour comes from farms which have been implementing a host of regenerative practices for a number of years. 

"Regenerative Agriculture is a term referring to a farming model of growing food that protects and improves soil health, biodiversity, water retention and quality, also. Farmers use a host of practices including, but not limited to, reducing soil disturbance, implementing wide crop diversity, integrating livestock, maintaining living routes and protecting the soil surface.”

Bertie went on to say: “We believe it's the duty of all food producers to move to a regenerative sourcing model. For years British farmers have been incorporating these practices and making real tangible change to the landscape. 

"It's now the turn of food producers, millers and bakers to play their part and get these incredible products into people's homes. A huge thanks goes out to our network of dedicated regenerative farmers and Tesco for being the first UK retailer to list a RegenAg product and the bakers of Britain who are working to make a positive change to their baking with this wonderful flour.”

Matthews Cotswold Flour is committed to supporting regenerative food sources, developing an unparalleled range of top quality, award-winning, products and inspiring, educating and partnering with the nation's artisan and home bakers. 

The new All Purpose Regenerative White Flour is available directly from Matthews Cotswold Flour's website www.cotswoldflour.com as well as Tesco. For details and more information visit www.cotswoldflour.com or follow @CotswoldFlour on Instagram or Facebook.

That's Food and Drink believes this flour will be great for Christmas puddings, Christmas cakes, mince pies, etc.

Matthews Cotswold Flour Signs Foodbod as Brand Ambassador This Sourdough September

Perfectly timed for the month of Sourdough September, Britain's leading speciality flour producer, Matthews Cotswold Flour, has appointed Elaine Boddy from Foodbod Sourdough as its first ever Brand Ambassador.

Elaine Boddy is a world-renowned sourdough baker, who has published three books all about sourdough, has a large and loyal international baking community, and is a big supporter of Matthews Cotswold Flour.

All of Elaine's recipes and sourdough creations have been made and tested using Matthews Cotswold Flour, so she has a wealth of knowledge and expertise about the company's high-quality products. Elaine knows how all their flours feel, taste and behave, plus she knows all about how best to use them when making sourdough and other recipes.

Elaine says: “I am so excited to be taking on this role, to be uniting my sourdough world with a business I really love, and to be formalising my relationship with Matthews Cotswold Flour. I have used and recommended their flours for so long now, I know exactly how they behave in sourdough baking and how to maximise my recipes for home bakers using this great range.

“I think this is a fantastic opportunity for myself and Matthews Cotswold Flour, and I look forward to unveiling our new VIP Super Sourdoughers Club - check the website for more details and sign up now!”

Bertie Matthews, who has, in our opinion, the absolutely to job of being Managing Director at Matthews Cotswold Flour, says: “We've worked closely with Elaine for some time already, and have always been impressed by her sourdough recipes and her undoubted expertise. It's really absolutely fantastic to have her on our team, and we're looking forward to creating lots of new Sourdough content and resources for our home baking community together!”

Elaine will be of great assistance help to Matthews Cotswold Flour's home bakers, with her extensive experience of being a home baker herself. Elaine bakes everything in her home kitchen, using only standard domestic ovens and apparatus. 

She offers real, straightforward, useable advice for home bakers, because they are from a home baker, herself. Elaine also hosts a food podcast, The Foodbod Pod, which is all about food!

Elaine has been a part of the Matthews Cotswold Flour family for a while now, using their flours in all of her baking. She has supported the artisan miller, both online and in person, and they are absolutely thrilled and delighted to be working together to develop an exciting new Cotswold Flour Sourdough Experience. 

www.cotswoldflour.com or follow @CotswoldFlour on Instagram or Facebook.