Eat
RECIPE: The Mole Inn in Toot Baldon’s failsafe bread recipe by Exec Chef Johnny Parke. After all – it’s the perfect time to get baking!
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Mole Inn Homemade Bread Recipe
Ingredients:1kg strong bread flour2 tbsp sugar2 tbsp salt 40g fresh yeast500ml lukewarm water
METHOD:Dissolve the salt, sugar and yeast in lukewarm...
New
NHS HEROES: Local farmer ploughs NHS heart design to show support for ‘outstanding’ frontline staff, in Glympton near Woodstock
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Farmer Ben Wilson has ploughed a special NHS heart design into a 20 acre field, to show support for the frontline NHS staff...
Do
Stuck for ideas? Creation Theatre comes to the rescue with a 12 week virtual drama course for children aged 5-10 and teens aged 11-16!
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Imagine this: Your child wakes up and hears a package being delivered in the mail. Zipping downstairs they squeal when they realise it's...
Books
Giffords Circus Cookbook is a ray of sunshine in a bleak year. Circus Sauce head chef Ols Halas on realising his and Nell’s dream
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"Giffords Circus was like a magic world I'd never come across. It was totally intoxicating," Ols Halas reminisces.
"I still remember being dropped off...
Books
Oxford Literary Festival fights for survival and asks for your help to cover £170,000 debt to ticket holders
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Stuck between a rock and a hard place, the coronavirus epidemic has hit the Oxford Literary Festival like a freight train. Without cancellation...
Eat
How Oxford Fine Dining has stepped in to feed local NHS front line staff, giving their time and expertise for free, and how you can help!
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Oxford Fine Dining has stepped up to the mark by providing 50 meals a day to frontline NHS staff self isolating in Oxford's...
Eat
How do you like your eggs in the morning? RECIPE: The Milkshed’s Fried Eggs with Spinach, Grilled Onions and Romesco by owner Lucie Ellis
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If you have plenty of ingredients then make a double batch of romesco as it is so delicious and useful and made entirely with store cupboard ingredients. Great with grilled meats, fish, and in sandwiches, and it also makes a brilliant dip.
Eat
“The phone hasn’t stopped ringing.” The Star in Sparsholt stays open to provide meat, veg boxes and takeaways, and proves an instant success
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The phone has been ringing non stop when I talk to Matt Williams, head chef at The Star in Sparsholt, so I'm lucky...
Eat
Magnificent Microgreens in Launton is determined to keep going after a record year, while helping the self isolating
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When Jenni and Richard Walker moved onto the family farm in Launton, they wanted to put the 10 acres to good use and...
Today we start our new recipe column where Oxford's top chefs help you replicate their favourite dishes from your own homes.
Our first...













