Our Annual Village Show. A traditional event which allows you to demonstrate your skills and engage in a bit of friendly competition.
The details of all the sections are:
• Three onions
• Six runner beans
• Four tomatoes (open)
• Four cherry tomatoes (open)
• Three leeks
• Five shallots (open)
• Three carrots (open)
• Three beetroots
• Two any other vegetable not separately classed
• ”Appledore selection” – Three types of vegetables from the list: carrots (3), cauliflower (1), onions (3), peas (6 pods), runner beans (6), tomatoes (6), parsnips (3), courgettes (3), French beans (3), peppers (2), cabbage (1).
• Three dessert apples
• Three cooking apples
• Three pears
• Any other fruit (open)
- FLOWER SECTION
• Three stems of any kind of annual
• Three stems of any kind of perennial
• Three Dahlias
• Three Roses
• A miniature arrangement
• A pink arrangement
• A wedding arrangement
• An arrangement in an unusual container
• ”Diana, Princess of Wales” (open)
• An indoor plant
• Four muffins – any flavour
• A decorated sponge cake for the Queen’s 90th birthday
• ”Ethel’s yoghurt cake” (recipe provided)
• Three sausage rolls
• Men’s class – A meat pie
• A cake made containing a vegetable (open)
- Men Only – A quiche (recipe provided)
- One jar of chutney (any type)
• One jar of marmalade (any type)
• One jar of jam (any type)
• One jar of jelly (any type)
• One jar of pickle (any type)
• One bottle of any homemade beverage
*Please note that cake covers will be provided to display all cookery exhibits
• An animal made of vegetables
• Six cheese straws
• A photo of an animal
• An original (not from a packet) model made from Lego (open)
• A drawing of an alien
• Any item of hand embroidery
• Any one knitted item
• Any other handicraft item (open)
• Colour in any pattern from an adults colouring book
- Colour in any picture from an adult colouring book
• Colour print – ”Bird(s)” (not exceeding 7×5 “)
• Colour print – ”Church(es)” (Not exceeding 7×5”)
• The longest Runner bean – James Perkins, in memory of his dad, Alan Perkins.
• The heaviest onion – Ruth Smith, in memory of her mum, Joyce Smith.
• The best plate of four potatoes – The Cliftons.
• The perfect rose – Miss Mollett’s High Class Tea Room.
Download an entry form
Ethel’s Yoghurt Cake
- 1 x yogurt standard size – any flavour*
*Retain yogurt pot to use for measuring other ingredients
- 3 x yogurt pot of self – raising flour
- 2 x yogurt pot of caster or granulated sugar
- 1 x yogurt pot of vegetable oil
- 2 x medium eggs
You’ll also need
- 450g (1 lb) loaf tin, greased and/or lined
- Preheat the oven to 170ºc, gas 3
- Mix all the ingredients together in a mixing bowl with a wooden spoon.
- Pour the mixture into a 1LB loaf tin, preferably lined with greaseproof paper, or well greased.
- Sprinkle with granulated sugar on top to give a slight crunch.
- Put into the preheated oven for 30 minutes to start then turn the oven up to 180′ / gas mark 4 and bake for another 30 minutes.
Ovens vary, so check with a knife to make sure the middle is cooked.
- 175g Unsmoked streaky bacon rashes, rinds removed, cut into strips
- 1 onion, peeled and chopped
- 125g grated cheese
- 2 large eggs
- 250ml single cream
- salt and pepper
- 175g plain flour
- 85g hard block of margarine or chilled butter, cut into cubes
- First make the pastry – Tip the flour into a large mixing bowl. Add the margarine or butter and rub in gently with fingertips until mixture resembles fine bread crumbs. Add three tablespoons of cold water until the pastry comes together in a ball.
- Roll out the dough on a lightly floured surface and use it to line a 20cm loose-bottomed flan tin, ideally use a fluted tin.
- Chill in the fridge for 30 minutes. Meanwhile preheat the oven to 220’/gas mark 7. Blind bake the pastry cake, by pricking it all over with a fork to prevent air bubbles forming. Line the base and sides with parchment and weigh it down with baking beans. Place on a baking tray and bake for 10 minutes. Remove the beans and paper and bake for a further 10 minutes until the base is lightly brown. Trim the overhanging pastry.
- Reduce the oven temperature to 180’/gas mark 4. Crisp the bacon in a frying pan over a medium heat for 10 minutes. Transfer to the cooled pastry with a slotted spoon. Leave the juices in the pan.
- Place the onion in the pan and cook over a medium heat for 8 minutes or until golden. Add to the quiche and top with cheese.
- In a bowl combine the eggs, cream, salt and pepper, and then pour into the quiche. Bake for 25-30 minutes until golden or just set. Be careful not to overcook the quiche or the filling will become tough and full of holes.