LIVE24SEVEN // Wining & Dining


Tea For Tennis


EGG & CUCUMBER SANDWICHES


INGREDIENTS: • 8 slices of bread • Cucumber, thinly sliced • 4 eggs • 1 teaspoon of chopped dill


• 1 tablespoon of finely diced spring onions


• 2 heaped tablespoons of mayonnaise


• Butter • Salt & pepper


METHOD


Boil the eggs for 8 minutes then cool under cold running water. Peel and mash roughly with the back of a fork. Mix together with the mayonnaise, dill and spring onions and season to taste.


Lightly butter the bread then generously spread with the egg mayonnaise and top with sliced cucumber. Remove crusts and cut into triangles.


STRAWBERRY SCONES


INGREDIENTS: • 700g plain white flour • 50g baking powder • 100g caster sugar • 125g diced unsalted butter • 400ml milk


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Egg & Cucumber Sandwiches & Strawberry Scones K I L P E C K INN - R EC I P E


Join in the spirit of Wimbledon this month with a traditional tea created by Ross Williams, award winning Head Chef of The Kilpeck Inn in Herefordshire


Mix together the dry ingredients in a large mixing bowl and rub in the butter. Add the milk and mix to form a dough. Turn out onto a floured surface and roll out to a thickness of around an inch. Use a pastry ring to cut out the scones and place on a large baking tray lined with baking parchment. Brush the tops with milk and sprinkle with caster sugar. Bake at 200c for 20-25 minutes, until the tops are a light golden brown. Allow to cool.


Cut the scones in half and fill with clotted cream, strawberry jam and fresh strawberries.


The Kilpeck Inn, Kilpeck, Hereford HR2 9DN Tel: 01981 570464 www.kilpeckinn.com


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