On 22nd September 2012, the enchanting garden of Fulham Palace will be transformed into the magical world of The Shire, where some lucky fans will enjoy a second breakfast feast and a reading from the novel to celebrate 75 years of The Hobbit.
The best place for a Hobbit to stock up the larder is to visit the local market. You always need to be prepared for breakfast, second breakfast, elevenses, luncheon, afternoon tea, dinner or supper.
Plus you never know when unexpected visitors might arrive!
Here’s a round-up of some of our favourite markets!
Venture into Tynemouth Station during the weekend and you’ll find yourself surrounded by bargain hunters, in one of the busiest markets in the North East.
Borough Market is London’s most renowned food market; a source of exceptional British and international produce!
Moseley Farmers Market
On the fourth Saturday of each month, over 50 stall-holders turn up to the Moseley Farmers Market to sell locally sourced produce.
Bath Famers Market
Combining tradition with innovation, in 1997 Bath became the first place in Britain to open a farmers’ market. It was the start of something big. Inspired by Bath’s success, over 300 such markets have sprung up around the country.
225g self raising flour
pinch of salt
25g caster sugar
150 ml milk
Makes 8-10 Scones
Oven temperature: 220C / 425F
Cooking time: 12 – 15 minutes (or until golden brown)
- Sift the flour and salt into a mixing bowl and add in the butter into small cubes. Rub the flour and butter together with your fingers until both are combined and look like crumbs
- Stir in the sugar to the mixture and add in the milk to create a soft dough
- Lightly flour a work surface and turn the mixture on it – need the mixture lightly until all is formed and not too wet
- Gently pat the mixture into a round – approximated 2cm thick. Use your cutter, approx 2 inches wide, to create the scone rounds. Place onto a greased baking tray leaving sufficient spaces between each scone. Re-form the dough as necessary to ensure you can make as many scones as possible
- Beush the tops of the scones with a beaten egg and bake for 12 – 15 minutes until they are well risen and golden brown
- One cooked, cool on a wire rack and serve with clotted cream and raspberry jam
Eating is obviously a very important part of a hobbit’s day, the second breakfast is one of nine meals a hobbit will partake in on any single day. But there was no such thing as a supermarket in middle Earth, a hobbit would have to grow his own food in order to fill his pantry!
We speak to Andrew Newman, the hobbitsecondbreakfast.com web-developer, who has recently got himself a plot on the local allotment in Bristol. We asked him a couple of questions about his land, and why such a small plot of land can bring a whole alotta joy…
Q1. Why did you get yourself an allotment
As I am working at a computer for the majority of the week, my allotment gives me an excuse to get outside and get some fresh air. Also I like to cook, and the idea of using ingredients that I had grown myself seemed fantastic.
Q2. How long have you had it?
Not that long, about 5 months – so just enough time to start get everything into shape ready for next year!
Q.3 You’re quite young, isn’t the allotment a more mature person’s game?
I am the youngest there, but all my fellow growers have been great – giving me advice and handy little hints and tips. Everyone down at the allotment enjoys the camaraderie that comes with growing your own produce alongside others.
Q4. What are you planning to grow?
I’m going to start with the basics – tomatoes and potatoes, and maybe a few herbs. But I’m also quite tempted to grow some hot chilies!
Q5. When are we expecting to see the results?
Fingers crossed – next Spring!
For more information on allotments visit:
- 250g Plain Flour
- ½ tsp baking powder
- Pinch of salt
- 150g soft butter
- 150g caster sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- 1 ½ tbsp caraway seeds
- 3 large eggs
- 1 ½ tbsp orange zest
Oven temperature: 180C / 350F
Cooking time: 50 minutes or until skewer comes out clean
- Turn the oven on to 180C / 350F
- Grease and line with greaseproof paper a 1LB loaf tin
- In a bowl sift together the flour, baking powder and salt
- In a separate mixing bowl, add the sugar and butter (soft) and cream together until they are a pale colour. Add in the eggs one at a time and add in the vanilla extract and orange zest ensuring it is mixed thoroughly
- Add in the dry ingredients a bit at a time and alternate adding in the milk until all the ingredients are added.
- Gently stir in the caraway seeds
- Using a spatula, spoon the mixture into the greased 1LB loaf tin and bake for 50 minutes or until cooked
- Once ready remove from the oven and leave in the tin for a further 10 minutes. Remove and place on a wire rack to cool
- Serve in slices and if desired spread with butter