Food from Regions of your Youth for Bake Up

This month’s remit was to resurrect recipes from the region where we grew up. The challenge produced gems with glorious sounding names like Singing Hinnies – sweet drop scones from Northumberland, and God’s Kitchels – a mincemeat pastry from Suffolk and Essex. 

We were also treated to iconic Staffordshire oatcakes, Scouse potato scallops, Cornish pasties, Northumbrian Pan Haggerty, Welsh cakes and Irish liver and bacon. A testament to Upton’s diversity!

There were a couple of foreign entries in the form of pommes de terre Lyonnaise and Aussie lamingtons, and fodder from more familiar parts included Oxford sausages, New Forest venison stew and treacle tart. Thanks very much to Joan for managing to fit us – and the feast – around her table.

Next meet-up has an Italian flavour: it’s a fresh pasta masterclass with Giulia Rippon on December 6th, 11.30am at Autumn Leaves, High Street. Giulia will be demo-ing how to make ravioli from scratch – and naturally we’ll be taste testing! If there’s time she’ll also be training us in the fine art of Christmas truffle decoration. 

Everyone welcome – give me a shout at kieronhumph@gmail.com if you plan to come so we can get the quantities right.