Once the lentils are fully cooked, take the pan off the heat and blend the soup with a hand-held blender. Taste and adjust the seasoning to your preference. The Greatham factory was one of the best-equipped food factories in the world by 1930. By this time Bisto outsold Cerebos salt, but both brands were household names, and Saxa continued to grow in popularity. William Henry Collins (1873 – 1947) had entered the company as a salt loader in 1893. He worked his way up to sales manager of the London business. He was appointed chairman and managing director of Cerebos in 1918. Much of the subsequent growth of the business was credited to Collins. tailors, (fn. 81) weavers, (fn. 82) and mercers (fn. 83) recorded between the 16th and 19th centuries, and the leather

Cerebos became the largest producer of salt in the world, and introduced the successful Bisto gravy brand to Britain. Cerebos salt remains a leading brand in France, South Africa and Australia. Thakeham in 1843 was still a parish of mediumsized and small estates and farms. The largest landowner was the rector, John Hurst, with 397 a. I have seen them available in Nisa stores (which are quite prevalent near me in the North West) but not sure about stores in other parts of the country.

swine, and only 6 fattening oxen. Horses were preferred to oxen for draught. (fn. 33) Probably, however, A G Linfield, best known for Chesswood canned mushrooms, was acquired in 1963. Production was relocated to Vauxhall. oxen. (fn. 7) Nevertheless in 1340 the parish was overwhelmingly arable: the ninth of sheaves was worth

Meanwhile, toast the cumin and coriander seeds by stirring them in a dry pan over a low heat for a minute until their aromas are released. Grind the seeds in a mortar and pestle or a spice grinder, then add them and the cinnamon to the saucepan with the softened onions. Fry the spices for a few minutes. I find them just as tasty as the original (although they don't look as appetising in the pot before you microwave it).Meanwhile, roughly chop 50g of the prunes and all the figs, finely chop the ginger, and place the whole lot into the bottom of a 24cm round (or equivalently sized) baking dish. Grate over the lemon zest and add the juice of ½ the lemon, add the vanilla and spices and mix everything together. Cover the dish with a clean tea towel and leave to one side. under 10 a. Hurst was also the largest farmer, occupying 414 a., one other occupier had over 300 a., one Piedmontese tagliatelle, called tajarin, with butter and parmesan are one of the best ways to enjoy a white truffle because they do not interfere with its sensational aroma. The Piedmontese white truffles are the most prized and extremely expensive. They must be used very fresh as they lose their aroma at an accelerating pace – their season is between the end of September and mid January – or preserved in jars or tins, which are not quite as scented as fresh ones.

Details of the tender process will be available in the Data Room together with a template of the tender form itself.

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A much loved recipe in our house, for when the nights start to draw in and the first Iranian quince appear in the shops. Originally from a lost newspaper cutting, and tweaked over the years. been leased for a term of years in the mid 14th century, let on single lives between 1378 and the early Put the morels into a bowl, cover with the boiling water and leave to soak for at least 30 minutes. Lift out with a slotted spoon into a small saucepan, pop in the butter and add a little seasoning. Put to cook over a very low light, stirring together until the butter has melted and allow to stew for about 10 minutes, covered, really slowly.