Harvest Festival

It’s Harvest Festival
Celebrate with us!

6 October 2022

What is it about?

It’s harvest season, one of the most beautiful and tasty times of the year! Farmers are busy in the fields harvesting and people celebrate the food grown on the land. Giving thanks for a successful crop yield over the year as Winter starts to approach is an ancient tradition. It’s also about being grateful for all the good and positive things in our life. So it is a truly happy time when we focus on happy things.

What’s on the menu?

All things good for a body. Meaty or vegetarian main course served with freshly harvested local roasted vegetables, crowned with Harvest Apple Oat Crunch, served with Berry Crème Fraîche. All this hot scrumptious 2 course meal for FREE (UIFM and FSM) or for less than a meal deal: £2.60.

Let your school know that your child wants to take part in our Harvest Festival celebration!

Let’s Bake Bread!

Here is a beautiful Harvest Bread baked by our amazing chef Kim Marlow at the Holy Family Catholic Primary School. Great fun to make, real play dough time with a delicious result including all the sights and smells. Check with your school if we have a bread making course planned in your child’s school and sign up! It’s really good fun and a practical experience.

No course in your school? Have a fun time baking from this recipe:

Basic Bread Mix Recipe

Ingredients for 1 loaf

Golden Wholegrain Strong Flour 362g
Salt 4g
Dry Yeast 6g
Margarine 7g
Water (warm) 238ml

Let’s Play Dough!

1. Grease your tin.

2. Place the flour, salt, yeast and margarine into a large mixing bowl. Add the water and mix on speed 1 for 10minutes to develop the dough.

3. If kneading by hand, tip the dough onto a table and knead for 8-10 minutes. You’ll know when the dough is developed by doing the ‘windowpane’ effect-take a small piece of the dough, stretch it as far as you can (without splitting it) and you should be able to see day light through it. If it looks like picture A, more development/kneading is required to achieve picture B.

4. Place the dough back into the bow land cover with oiled cling fill. Rest in a warm place until the dough doubles in size. This will take approx. 45 minutes.

5. Mould the dough in to round. Rest covered for 5 minutes.

Fold and shape the dough. Place the dough piece into the gastro tin, seam down.

Cover with oiled cling film or a damp tea towel. Put in a warm place and allow to rise about 1cm above the tin. This will take 45-60 minutes.

7.Uncover and bake in a preheated oven, 220°C fan. Bake for 20-25 minutes for bread or 6-8minutes for the roll.

8.Remove the loaf from the tin. Check it is baked by tapping the bottom of the loaf -it should sound hollow. Place on a wire rack to cool.

Cooks Tips: If you flour the dough before putting it in the oven, the loaves will have a softer crust.