one variety, any variety
to be displayed in jam jars, 1 variety per jar, must be labelled
COLLECTION OF 4 KINDS OF VEGETABLES
3 of each variety (to be point judged) spaced allowed 75cm wide
90cm x 60cm height unrestricted. Accessories are allowed but fresh plant material must dominate.
90cm x 60cm height unrestricted. A design incorporating fresh plant material
25 cm x 25 cm x height 15 cm - a petite exhibit. Can be made entirely at home and brought
in complete. Fresh plant material with only natural accessories allowed. Can be displayed on a plate or similar.
90 cm x 60 cm height unrestricted. Accessories allowed but plant material must dominate
To be viewed from the front. 90cm x 60cm height unrestricted. Accessories are allowed but plant material must dominate.
90cm x 60cm height unrestricted. Accessories are allowed but plant material must dominate.
90cm x 60cm height unrestricted. Accessories are allowed but plant
material must dominate.
90cm x 60cm height unrestricted. Fresh plant material must dominate
..............(Your personal choice but please specify) 90cm x 60cm height unrestricted.
Pastry: 225g/8oz plain flour plus extra for dusting, 100g/3 and a half oz cold butter cut into pieces plus extra for greasing, 25g/1oz walnut pieces, finely chopped
Filling: 25g/1oz butter, 2 celery sticks. finely chopped, 1 small leek, trimmed and finely chopped, 150ml/ 7fl oz double cream plus two tablespoons, 200g/7oz stilton, salt and pepper, 3 egg yolks
Lightly grease 3 x 12 hole mince pie tins
Sift the flour, add the butter and process in a food processor or mix by hand until it looks like fine breadcrumbs, add the walnuts and enough cold water to bring the dough together. Rest in the fridge for 15 minutes or so. Roll out on a floured surface and cut into circles to fill the bases of the mince pie tins. Put a piece of baking paper and some baking beans in each one and bake blind for 10 minutes @ 200C/ gas Mark 6, then carefully remove the paper and beans.
Melt the butter in a frying pan and add the celery and leek and cook for 15 minutes. Add 2 tablespoons double cream and crumble in the stilton., mix well and season with salt and pepper. Bring the remaining cream to a simmer in another pan and pour onto the egg yolks, stirring all the time. Mix in the stilton mixture and spoon into the pastry cases. Bake for 10 minutes then turn the tins round in the oven and bake for a further 5 minutes. Cool in the tin for at least 5 minutes before serving.
These little, really tasty tarts freeze well and can be made well in advance of a party or gathering.
It might seem a lot of fuss, blind baking but they are really worth it.
Exhibit 3 only.