STUFFING WREATH!!

You might like to ring the changes with this eye catching stuffing wreath (I'm sure you'll have plenty of time...)

For the Wreath
1lb Sausagemeat, Zest of one lemon, 1 Beaten Egg, 1 Onion finely chopped, 454 g Freeze dried Chestnuts roughly copped, Handful each of Sage, Parsley & Thyme finely chopped.

GARNISH
24 Cocktail sausages, 12 slices of streaky bacon stretched with the back of a knife and cut in half, cocktail sticks and Bay leaves plus Betty Twyford stuffing balls - 24 of them!

For the wreath, place all the ingredients in a mixing bowl and combine and season with salt and pepper. Place on a baking tray lined with a sheet of Bake'O'Glide. Shape into a circle with a whole in the middle. O.
Wrap some of the sausages in bacon and roll the remaining bacon into mini rolls. You will have a selection of sausages, bacon roll and stuffing balls in which to decorate your wreath, attaching them with cocktail sticks. Bake in the roasting oven on a grid shelf on the base of the roasting oven for approx 45 mins (check it at times ). If it starts to brown or dry out , cover loosely with baking or greaseproof paper.

Once cooked, let it rest, then transfer to a plate and garnish with bay leaves. IT WILL BE WORTH IT!!

If you look to the left of the picture, the stuffing wreath is there, but then we ate it!!

This might help... we can start with the slow roasted turkey! Remove the wishbone for ease of carving. Loosen the skin over the breast and stuff with your choice of stuffing, fill the cavity with onions, lemons cut in half, and a good handful of herbs. Cover breast with a lattice of streaky bacon. Rub butter over the skin. Place in a roasting tin on a rack or a me poi (roughly chopped onion, celery, leek and carrot). Cover loosely with foil and place in the simmering oven over night. Note: If your simmering oven is slow, you could start it off in the Roasting Oven for about 15mins to give a head start!

8-10lb - 8-10 hours

11-16lb - 9-12 hours

17 - 22ob 10-14 hours but it all depends on your simmering oven.

Here is a good stuffing recipe

125g Breadcrumbs

1 Onion chopped

2 Handful's Herbs (sage, parsley, thyme) chopped finely

100g Tub of Cream Cheese

Chopped smoky bacon

1 beaten egg, seasoning.

Place all of the ingredients in a bowl and combine thoroughly then STUFF!

Toast and Jam

Tis the season of mellow fruitfulness and Betty is enjoying all those long evenings curled up in front of the fire with a nice slice of toast and jam.

So much so Betty Twyford is now stocking a whole load of lovely jams from the Ludlow Jam Pan so you can be spoiled for choice.

Choices include:

Greengage Jam

Classic Raspberry

Dumpsie Dearie

Marrow and Ginger

Rose Petal Jelly

Victoria Plum Jam

http://bettytwyford.com/preserves.html

Lovely festive stocking fillers for little ones

The Fairy Cupcake Book and Teddy’s Dinosaur Book are perfect for keeping the little people in your house happy over the festive period. These books allow children to keep a note of their cookery experiences and encourage them to experiment with new recipes. A perfect introduction to the world of simple baking.

Betty Twyford's pre-Christmas clean-up

Perhaps it is a little previous to be cleaning up ready for Christmas but 'being prepared' is Betty's motto!

Get scrubbing and be kind to the environment with Betty Twyford's super clean all spray which has an ozone safe bag and valve spray system. Use all around the house on hard surfaces, UPVC frames, plastic, cooker hoods and filters, natural stone, synthetic and tiled floors, spectacle lenses and frames. Everything will be bright and sparkling in no time.

http://www.bettytwyford.com/cleaning.html

Beautiful stylish kettles - perfect for teatime

There is nothing like that familiar whistle to tell you that a nice cup of tea is on its way – and now there are even more colour choices when you buy an AGA Cookshop stainless steel whistling kettle.

These stylish traditional kettles will fit into any kitchen colour scheme offering you a top of the range functional product that looks great in any kitchen.

And with the new Claret added to the original three colours; Gloss Black, Cream Enamel and Polished you really will be spoilt for choice!

The kettles cost just £67.49 from Betty Twyford.

For details visit http://www.bettytwyford.com/new-products.html?page=shop.product_details&flypage=flypage.tpl&product_id=206&category_id=31

SPECIAL OFFER – keep your young guests cosy and comfortable this winter with Betty Twyford super sleepover beds.

Anyone who has had five excited ten-year-olds round for a sleepover will understand that the expression ‘sleepover’ in grown up terms actually can be translated as ‘sleeplessness’ for everyone over 30!

But these new super comfortable roll up beds, are bound to send everyone off to dreamland double quick.

These beds come in single and double size and it means no more scrabbling around trying to make up beds from cushions and quilts and your children’s young guests will spend longer snoozing which means less time for making mischief!

A double bed costs £108 while a single is £81 – 10 per cent off the listed price!

Visit http://www.bettytwyford.com/twyford-children.html?page=shop.product_details&flypage=flypage.tpl&product_id=627&category_id=55 for details.

Roasted Pumpkin Seeds

Reserved Pumpkin seeds from a pumpkin

Oil

Seasoning

1. Wash the pumpkin seeds and discard any membrane and dry them in a clean tea towel.

2. Heat some oil in a pan with the seasoning and toss the seeds in this.

3. Toast in the oven for 10 minutes.

4. Cool and store in an air tight container

Devil’s Food Cake

50g/2oz Cocoa 225ml/7floz Water

100g/4oz Soft Margarine 275g/10oz Caster Sugar

2 Eggs 175g/7oz Plain Flour

1/4tsp Baking Powder 1tsp Bicarbonate of Soda

American Frosting

450g/1lb2oz Caster Sugar 135ml/4floz Water

2 Egg Whites

1. Pre-heat the oven 180c/Gas Mark 4. Grease and base line 2 x 8”/20cm sandwich tins.

2. Whisk the cocoa into the water until smooth. Set aside. Place the margarine in a bowl and gradually whisk in the sugar until the mixture is pale and fluffy. Lightly whisk the eggs, then gradually whisk into the creamed mixture until evenly blended.

3. Sift the flour with the baking powder and bicarbonate of soda and fold into the creamed mixture alternatively with the cocoa and water.

4. Divide the mixture between the tins and level the surface. Bake in pre-heated oven for 30-35 minutes. Allow to cool in the tins for a few minutes. Then turn out onto cooling rack.

5. For the frosting. Place the sugar and water in a pan of water and heat gently until the sugar has dissolved. Bring to the boil and boil to 115c/ 240f (soft ball)

6. Meanwhile whisk the egg whites until stiff. Allow the bubbles to settle in the hot syrup and slowly four onto the egg whites, whisking all the time.

7. Use some of the frosting to sandwich the cakes together and cover the cakes with the remainder. Work quickly before the frosting sets.

Ghostly ghouls, glitter and gorgeous cupcakes on the menu

Glitter, ghouls and gorgeous cupcakes were the focus during a special Halloween workshop in Leominster on Wednesday (October 26).

The event, which took place at AGA Twyford’s new showroom at Marches Trade Park included demonstrations on decorating a Devil’s Food Cake and lots of scary cupcake designs from expert chef, Jacqui Barker.

Bethany Wilkinson shows off her cupcake decorating skills

Visitors also enjoyed a light lunch and refreshments along with a 15 per cent discount on selected AGA bakeware products.

Jacqui Barker impresses the crowd with her Devil's Food Cake demonstration

Mrs Barker said: “It was brilliant to see everyone having so much fun decorating their cupcakes. Many of the techniques are quick and easy and visitors can still buy a Halloween cupcake decorating kit so they can have a go at home.”

For further information call 01568 611124 or visit www.bettytwyford.com.