The Little Mill Blog stoneground wholemeal

  • Meet the Baker - Eoin Jenkinson

    by Kathy Purcell

    eoin

    Eoin Jenkinson comes from a long line of master bakers, we are delighted to have him here with us at The Little Mill. He is passionate and inspiring about food, but particularly baking. Here he answers a few questions for us…

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  • Waste Not Want Not - Baked Potato Wholemeal Sourdough Bread

    by Kathy Purcell

    Potato Bread

    If you were at this year’s food on the edge, you might have had the pleasure of hearing No.1 International Chef Massimo Bottura of Modena Restaurant in Italy speak about the endemic problem of food waste and homelessness. The award winning chef hopes that his accolades as one of the world’s top chefs will help drive his non-profit organization, Food for Soul, around the world. Bottura famously set up an avant-garde soup kitchen to educate and feed refugees, homeless, and working poor using salvaged food during the Rio Olympics.

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  • Wholemeal Red Onion, Cheddar and Bacon Muffins

    by Kathy Purcell

    bacon cheese and onion

    These strong flavours work well together, but you can always play around with the combinations. Try spring onions instead of red, pancetta instead of bacon, and any strong cheese in place of the cheddar. Makes 12.

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