75th Annual Produce Show
Saturday 1st August 2026
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Link to classes -
https://docs.google.com/document/d/1XoMVYsPjFuRytPlxkYhj3NRiWNDjHpDYTggrFYOJiM8/edit?usp=drive_link
Link to Adult entry forms -
https://drive.google.com/file/d/1PUARzUiyxfEhXlwnACSilPJOGaQdC7eN/view?usp=drive_link
Link to children's entry forms -
https://drive.google.com/file/d/1PUARzUiyxfEhXlwnACSilPJOGaQdC7eN/view?usp=drive_link
Online entries can be emailed to lerrynproduceshow@gmail.com
Beer Bread Recipe 🙂
Ingredients
500g self-raising flour
1/2 tsp salt
125g cheddar, cut into small cubes
340ml lager
50ml water
1Tbsp fresh thyme
50ml sesame or sunflower seeds (for topping)
Maldon salt to sprinkle on top
Method
1. Pre-heat the oven to 180C Grease a 1lb loaf tin.
2. Sift flour and salt together in a mixing bowl. Stir in the beer, cheese, water and thyme. You can add a little water if the dough is too dry. Mix until all the flour has been moistened and the dough forms a cohesive mass.
3. Transfer the dough to the loaf tin, sprinkle with seeds and Maldon salt and place in the pre-heated oven.
4. Test with a skewer after about one hour when the top is golden brown – if the skewer comes out clean, remove from oven. Serve with plenty of butter.
Note if intending to use immediately, then leave to cool for 10 minutes or so before you slice, otherwise it will crumble.
Tofu Chocolate Pots (makes 6 small pots)
Prep Time 10 minutes
Total Time 40 minutes
Ingredients
150 grams of good quality dark chocolate or about 1 cup of good chocolate chips, plus some to grate or chop as garnish.
*1 extra firm silken tofu (149 grams)(available from M&S and large supermarkets)
2 tbsp maple syrup
A pinch of sea salt
Directions
1. Melt the chocolate in the microwave in 30-second intervals, stirring between each time in order to not burn the chocolate. Or in a glass bowl set above a pan of barely simmering water. Keep going until the chocolate is melted, and set aside to cool at room temperature.
2. Using a food processor if possible, otherwise by hand, blend the extra firm silken tofu and the maple syrup until very smooth, then add a pinch of salt and the melted chocolate, blend well until everything is combined.
3. Scoop the mousse into small pots or ramekins, and refrigerate for 30 minutes.
4. Garnish with chocolate crumbs.
*Note:
Silken tofu has the highest water content and a texture like custard, which is why it makes for the best chocolate tofu mousse.
Ordinary tofu will not give the same result!
