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.
These sticky, sweet, oaty squares make for a very healthy start to the day, a high energy snack or a tasty accompaniment to a cup of tea. They will keep for a few days in an airtight container.
Ingredients
125g dried stoned dates, roughly chopped, 125g dried figs, roughly chopped, grated zest of 1 orange
150g plain flour, half a level teaspoon bicarbonate of soda, 95g light muscovado sugar, 95g oats
75g walnuts, toasted and roughly chopped, 95g butter, salt
Method
You will need a baking tin measuring 7" x 10" (18cm x 25cm), 3cm deep, lightly greased
Place the dates and figs in a small pan and cover them with about 10fl oz (275ml) of cold water. Add half the orange zest then place over a medium heat and bring to a gentle boil. Reduce the heat to a simmer and cook until the fruits are soft and mushy (approx 20 minutes). Remove from the heat and leave to cool.
Preheat the oven to gas mark 3 (170C). Sift the flour, bicarbonate of soda and a dash of salt into a large bowl and then stir in the oats and walnuts, then the sugar and the remaining orange rind and mix well. Add the butter and work it with your fingers until the mixture resembles coarse breadcrumbs. Pat half of the mixture into the prepared tin to form a base, then fold the rest into the cooled date and fig mixture. Press this mixture into the tin on top of the base.
Bake in the preheated oven for about 25 minutes until golden. Remove from the oven and allow to cool before cutting into squares.
Exhibit 4 equal squares of the set recipe.