The Whittlesford Society
All about Whittlesford – past, present and future
Toggle Navigation
Home
ACTIVITIES
NOSTALGIA AT THE OLD SCHOOL
Event Calendar
Recipes
Elderflower gin and tonic
Favourite Scone Recipe
Mary Berry’s Classic Scones
Chia seed bircher muesli with apple and raspberry compote
Baked eggs with spinach and tomato
Featherblade steak, cauliflower mash, crisp leeks, puy lentils and truffle oil
Celeriac-crusted fish pie with leeks and dill
Yorkshire Puddings
Spring Dinner Menu
Turmeric haddock with spinach chutney
Braised chicken with citrus and almonds
Freekeh and roast-broccoli salad
Chocolate ganache cake with apricot sauce
Easter Menu
Slow Cooked Lamb Shoulder
Smoked salmon Scotch egg with lemon mayonnaise
Chocolate chip and banana hot cross buns with salted rum butter and maple glaze
Hot cross bun pudding
How to cook a vegan feast for Easter lunch
Spelt salad with roasted cauliflower and grapes
Hot lemony artichoke and spinach dip
Individual mushroom Wellingtons
Vegan pavlova with poached rhubarb and vanilla yogurt
Archives
Whither Whittlesford Magasine – Through the Ages
LOOK Magazine – TWS Articles
Archive Posts (Annual)
Pictures with External Links
Photographic Databases
Whittlesford Calendars – Photos from previous Calendars
Tower of London Poppies
Seasons in the UK
Space Tourism – Book Now
About Us
The Whittlesford Society Membership
The Whittlesford Society – Charity Registration
Contact
Adverts and Sponsors
Guest Book
George Rusted – In Memorium
Prof. Peter Spufford – In Memorium
Account
[ultimatemember_account]
0
Search
Archives
November 2019
April 2019
November 2018
October 2018
August 2018
July 2018
May 2018
April 2018
March 2018
February 2018