Author / Karen

Books Camping Visits Yorkshire

The First Caravan Trip of the Year

I really look forward to the first trip away each year in our caravan. Usually, we hitch up and away in January to visit our grandson in Brighton for his birthday but after an unusually busy January, February and March it was April this year before we could get a trip organised.

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The Caravan and Motorhome Club has a campaign ongoing this year called ‘Read, Tour, Explore’ which encourages members to visit places that they have read about in a book, taking inspiration from the location that the book is set in. I thought about some of the books that I have read and decided my first trip of this year in the caravan would be somewhere close to Howarth in Yorkshire, which is where the illustrious Brontë family lived in the parsonage in the village.

This was an ideal distance to travel, with less than an hour towing the caravan, as it is quite close to my home in Wakefield. We recently swapped our towcar and it was just far enough away from home to see how the car and caravan worked together. We had nothing to worry about, the two of them got along famously. I had chosen the Caravan and Motorhome Club site near Hebden Bridge as a base as I knew from my research that we could easily drive to where we wanted to visit or catch a bus or a train.

The campsite is a couple of miles out of Hebden Bridge close to Mytholmroyd and is small but very cute. The wardens were so helpful to us as we had a couple of ‘teething problems’ with the caravan: the fridge tripped the electric and they suggested we run it on gas, which worked out just fine and then our plumbing was leaking so we were advised where to go to buy some new ‘push fit elbows’ and, after a bit of huffing and blowing, we managed to fix our leaks.

On our first day we ventured directly to Oxenhope where we hopped on a steam train for a round trip although we stopped off at Haworth so that we could explore the village and visit the parsonage. The Worth Valley Railway is run largely by volunteers, and it is clear to see that they are enthusiasts, from the lovely old-fashioned uniforms and the toot toot of the whistles and how they wave as you chug away from the station. This is where the film version of the book The Railway Children was filmed, and it seems nothing much has changed in the fifty odd years since that film premiered.

The walk from the station at Haworth is very steep and it is all cobbled, we took it steady and just kept stopping to catch a breath and take in the views at the same time. The wild moors are all around and this is where Emily Brontë took inspiration for her novel Wuthering Heights. There are some gorgeous little shops, cafes and pubs on the climb up to the top so plenty to distract you from the incline!

Finally at the top we walked by the church where Mr. Brontë presided and then directly onto the parsonage where the family lived. It is not the first time that I have visited the parsonage but this time, just like the first time, I was utterly enthralled. The sitting room where the girls, Charlotte, Emily and Anne wrote their novels, the sofa where it is reputed that Emily lay on when she died, Barnwell’s chaotic bedroom, the bedroom where Charlotte slept with her husband and subsequently died…. There was so much tragedy in one family and so much genius too!

After our visit we made our way back down the cobbled hill and back to the station where we caught a train back to Oxenhope where we had parked our car. It was a thoroughly enjoyable and full day, and I was keen to head back to the caravan to have a read, yes, you guessed it Wuthering Heights, and to cook our dinner, which was a recipe from my own book Meals on the Move: A Campsite Cooking Journey (which is available to buy here). I chose Coq au Reisling, which is chicken in white wine and cream sauce, easy to do and restaurant worthy!

The next day I was determined to continue with things on a literary level. I had discovered that author and one time Poet Laureate Ted Hughes had been born in Mytholmroyd. In addition to this his first wife American author Sylvia Plath was buried close by in a hilltop village called Heptonstall. Heptonstall is a stone’s throw from Hebden Bridge, so we combined our visit and went to both. Hebden Bridge is a very popular small town, home to an abundance of independent shops and frequented by colourful and artsy-looking individuals. I thoroughly recommend a visit. There are buses and a train service plus it has the Rochdale canal running right through the town, so it is interesting to walk the tow path and see the narrowboats that are plentiful.

On next to visit Sylvia. Another dark and tragic life, Sylvia took her own life when she was in her early thirties and was mother to two small children with estranged husband Ted Hughes. Hughes arranged for her to be buried in Heptonstall as they had enjoyed some happy times together at Hebden Bridge. The village is quaint but very quiet and her grave is not easy to find. We did find it and we paid our respects before heading back down towards the campsite. We located Ted Hughes’ birthplace easily enough; it is an end terrace house just off the main road through Mytholmroyd. It has a blue plaque as you would expect and is now a holiday rental.

Back at the caravan site it was time to cook once more. Another recipe from my book, this time Marry Me chicken, creamy and delicious. I served it with pasta much to my husband John’s disappointment, he is not a pasta fan but I enjoyed it so much!

Our last day and the weather was set to be fair so we had a spin on our electric bikes. I wasn’t keen to cycle on the road as they are new bikes and I am a bit cautious. We found a cycle path where there was no traffic to contend with, other than a few pedestrians and dogs. The cycle ride was a success, especially as we found a great little café and had a very welcome bite of lunch.

As it was our last night on site before returning home, I pulled out the stops and bought a couple of fat steaks as a treat. This recipe is the first one in my book and it is very simple: steak with sauté potatoes. As I was preparing it, I had a brainwave and discovered that Wuthering Heights is available as an audio book. I loved listening to the story as I chopped and stirred when getting our supper prepared.

The next day it was time to pack up and leave. We were in no rush to get away, so we took it at a leisurely pace taking time out to chat with a few motor homers who were embarking on travels much further afield than us. One couple has sold up to take two years out of work and were on their first trip in their campervan. One of the many benefits of campsite life is the way you can fall into conversation with people as you go about the routine tasks involved when you use a leisure vehicle, filling water tanks, emptying loo cassettes, whatever it is you are up to there is always someone around to chat with and exchange hints, tips and general chitchat.

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When you get the chance this year, why not hitch up or rev up, book a caravan and Motorhome Club site and ‘Read, Tour, Explore’. For more details visit https://www.caravanclub.co.uk/

Baking Christmas Recipe

Festive Sausage Rolls

I think everyone that I know loves sausage rolls, especially at parties. I make a batch of rolls quite often and keep them in my freezer, so I always have something handy in a party emergency! I use ready rolled shop bought puff pastry as it works very well and is easy and cheap to buy. I buy the one without butter so it can work for vegans too. 

If you want vegan rolls, I use Richmond’s meat-free sausages for the filling and add my own seasoning in the same way as I do use pork sausages. I also seal and glaze them with soya milk. 

I like to jazz up my filling by adding a few spices or fresh herbs. At Christmas time I put a little cranberry sauce in the mixture to add some festive flavours. Sausage rolls are so versatile so get inventive and come up with your own ideas. 

Ingredients 

    • One pack ready to roll puff pastry 
    • One beaten egg 
    • One pack of pork/meat-free sausages 
    • Handful finely chopped fresh parsley 
    • 1 Tbs cranberry sauce 
    • 1 tsp garlic puree 
    • Salt and pepper

    Method 

    Unroll the pastry and cut it into half along the long side.

    Squeeze the sausages out of the skins and place in a bowl. Mix in the other ingredients and then lay the mixture along the middle of each length of pastry. 

    Brush the pastry with beaten egg and then roll the pastry over the filling and seal the edges well. I use a fork to press the seam together to seal.

    Slice into the size rolls you prefer, snip the top of each roll with scissors or slash with a sharp knife.

    Brush well with egg and then bake in a 200c oven for about twenty minutes or until puffed up and golden.  

    Books

    Book Events

    Here is a list of events that I am doing soon to launch my new book Meals on the Move: A Campsite Cooking Journey. To learn more about my book, see this post or to buy a copy go to my shop (use code KAREN10 for 10% off).

    SOLD OUT 11 September, 6pm at the Pizza Yard in Wakefield. Book party event. SOLD OUT.

    17 September, 1-3pm at the Red Shed in Wakefield. FREE. This will be my book launch. I’ll talk about my journey to writing the book and I will be demonstrating recipes included in Meals on the Move (with samples for everyone to try). There will be free welcome drinks and treats (a licensed bar will be available). Book your free tickets here or get in touch with me on social media (@karenwrightbake on Instagram, Twitter and FaceBook).

    30 September, 10-2pm drop in event in the Ridings Shopping Centre in Wakefield. FREE. I will be doing recipe demonstrations and signing books. Get 20% discount on a copy of the book when you bring a ticket booked EventBrite with you.

    11 October, 7pm for ‘An Evening with Karen Wright’ at Darling Reads bookshop in Horbury. £4. Get your ticket here.

    Books Camping Recipe

    Meals on the Move: A Campsite Cooking Journey

    I am excited to announce that my new book Meals on the Move: A Campsite Cooking Journey is being released on 12 September 2023 and is available to buy now! You can order it from my shop shop for a 10% discount (and free shipping). It is also available at Alan Rogers, Amazon, Waterstones, and Darling Reads bookshop in Horbury.

    This new book follows the 30-day campsite journey I took this summer through France, Italy and Switzerland. It is not just a travel book but a recipe book too as I share 30 recipes – one for each day of the trip. I created recipes that used local or regional ingredients or were typical of the area of country that we were staying in. All the recipes can be cooked in around 30 minutes, using only basic equipment so that cooking on a campsite can be both simple and delicious!

    The book also includes diary entries for each day of the journey, describing the fun, the stunning scenery, and the highs and lows of the tour. Through this book I hope to give insights and inspiration for both seasoned campsite users and those taking to the road for the first time.

    The book is hardback and has 200 fully illustrated colour pages.

    Fasten your seatbelts, prime your taste buds and get ready to discover Meals on the Move!

    Books Recipe

    The Social Kitchen – available now

    I’m pleased to tell you all about a book collaboration project I’m involved with. The book is called The Social Kitchen and it includes recipes from lots of social media foodies….including me! I have 3 recipes included in the book.

    You can buy it from my website shop, here’s the link.

    The book is published by Meze Publishing and here is what they have to say about it:

    The Social Kitchen brings together a hand-picked selection of stories and recipes from social media’s most influential cooks and foodies. Discover new recipes for home cooking, weight loss, dietary requirements, and stories about each contributor’s journey and inspirations. Featuring Insta and TikTok stars guaranteed to transform your cooking with aesthetically pleasing plates, this brand new cookbook concept aims to build a community of people with a passion for food. So, whether you’re an experienced cook or a culinary novice, stop scrolling and start cooking with The Social Kitchen.

    To see more go to: https://mezepublishing.co.uk/product/the-social-kitchen/.

    Baking Recipe Yorkshire

    Rhubarb and Custard Cheesecake

    I developed this recipe for this year’s Rhubarb Festival in Wakefield. It combines all the classic elements we think of around rhubarb and its pairings. Rhubarb and custard is a great combination and works really well in this dessert. Thanks to Dave G. for encouraging me to post this recipe!

    Ingredients

    Base

    • 300g custard cream Biscuits (crushed)
    • 85g melted butter.

    Cheese Filling

    • 600g full fat cream cheese
    • 60g icing sugar.
    • 300g double cream
    • 400g rhubarb

    Creme Diplomat

    • 6 egg yolk
    • 35g custard powder
    • 75g caster sugar
    • 1 tsp vanilla extract
    • 1 Tbs agar agar
    • 450 ml milk
    • 100 ml double cream

    Rhubarb Puree

    • 400g rhubarb sliced.
    • 200g caster Sugar
    • Juices of an orange

    Jelly

    • Sieved Liquid from puree.
    • 1 Tbs arrowroot
    • Half tsp agar agar
    • Red food colour
    • 1 Tbs aperol (optional)

    Method

    Mix melted butter and crushed biscuits together and press into a greased tin lined with acetate collar. Chill in fridge.

    Gently poach the rhubarb in a pan with the sugar and orange juice. Drain off the fruit and conserve the liquid.

    To make the crème diplomat, whisk egg yolks, sugar, custard powder and vanilla in a large bowl. Bring the milk to a boil and pour over the egg mixture stirring constantly. Return to pan and bring to a boil, mix the agar agar with a little water and stir into the pan. Tip the custard into the bowl. Chill in the fridge.

    Whip the double cream and mix into the custard once the custard is cold.

    Beat the cream cheese, cream, and icing sugar together. Stir through the cooked and cooled rhubarb. Chill in the fridge.

    In a pan bring the rhubarb liquor to a boil, add a bit of food colour. Mix the arrowroot and agar with a little water to make a slurry. Add slurry to the liquor and stir it through, remove from the heat and add the aperol. Allow to cool and thicken.

    Assembly.

    Spread the rhubarb cheese mixture over the biscuit base and smooth the top.

    Pour over the Diplomat cream and smooth the top.

    Pour over the jelly and allow to set in the fridge.

    Recipe

    Marry Me Chicken

    Around Valentines Day I saw lots of social media posts about this dish and couldn’t resist giving it a try. It is supposed to be so delicious that you may even get a marriage proposal! This works well with mashed potatoes and green beans or it would be delicious over pasta.

    Ingredients (serves 2)

    • 1 tbsp oil
    • 1 knob of butter
    • 2 chicken breasts
    • Handful of halved button mushrooms
    • 2 garlic gloves (crushed)
    • 1 tbsp tomato puree
    • 1 tbsp smoked paprika
    • 1 tsp dried oregano
    • 1 tsp chilli flakes
    • 200ml chicken stock
    • Half a jar of sundried tomatoes (drained)
    • 100ml double cream
    • Handful of grated parmesan
    • Parsley and lemon juice to garnish

    Method

    • I sliced chicken breasts in half on the horizontal to make thinner slices and then browned them in a large frying pan using some olive oil and a knob of butter.
    • I removed them from the pan to a plate and then I sliced a few mushrooms and cooked them in the pan with a few cloves of crushed garlic.
    • I added a tablespoon of tomato puree, some smoked paprika, oregano and chilli flakes before pouring in 200ml chicken stock.
    • I returned the chicken to the pan and bubbled it until the volume of liquid had reduced by half.
    • Finally, I added half a jar of sliced sundried tomatoes to the mix and a good splash of double cream and a handful of grated parmesan cheese. I stirred everything through, seasoned to taste,

    Camping Visits

    National Events and Trip to the Seaside

    It has been a while since I wrote a blog but I am away in my caravan just now and it feels so relaxing the time is right to put fingers to keyboard. May was a fun month for me, workwise I was involved with a couple of events with the Caravan and Motorhome Club. In normal times there is a rally called The National which is a very popular event. This year once again it was held virtually and I had a couple of things to do. The first was setting the baking challenge. The competition was to make a cake to my recipe and then decorate and top it with a National theme. I made mine using video clips to show my process and it was such a laugh doing it. My cake looked quite splendid too!

    The next event was hosting an Zoom BBQ. I was very excited about this as I have become like so many people a bit of a zoom expert with most of my work being conducted this way. We hitched up the caravan and travelled down to the Gatwick Club site to stay for a few days and have the BBQ on the Saturday. I made some chicken and pineapple skewers, a glaze of homemade BBQ sauce and a tropical tomato salad. It was great weather for it and it was really great to do.

    The day after this we hitched up again and moved in very slow Bank Holiday traffic to the Brighton club site which is only normally a half hour journey. The sun was blazing and the Brighton Blue sky was waiting to welcome us.

    It was our eldest daughters birthday so and she lives in Brighton so we were delighted to be re united with her and to enjoy time on the beach and in the green spaces in Brighton of which there are many.

    The weather remained perfect for Al Fresco cooking so we got busy with the BBQ once again. This time we gave the charcoal a turn instead of the Cadac which I used for the zoom. I love all the smoke and traditional smells it gives off.

    I made some lamb and feta burgers with chopped up apricot in the mix too, I griddled some of the apricots on the BBQ too along with good old bangers and glazed chicken thighs. very scrummy with a cold glass of rose to help it all along.

    caravanners and motorhomers that hook up to electricity might be interested in one of these. I bought this Instapot mini airfryer for this trip and I have used it for loads of things, the chips here are the best! https://www.instantpot.co.uk/

    We are still on the site at Brighton and are looking forward to another couple of days here. the site is a perfect location, hidden away up by the Marina but just a ten minute walk to the regular as clockwork buses into town or a nice walk along the beach to town if your are after a bit of a leg stretch.

    I will be using the caravan a few times this summer to attend Food Festivals where I am booked to work, Bath, Blenheim and Denbies to name but a few these are with https://fantasticfoodfestivals.co.uk/ but I am also booked with https://www.channelevents.co.uk/ and https://chesterfoodanddrink.co.uk/ I find it really useful to have my kitchen with me on my travels. Now I really must get out and sit in my deckchair, bye for now!

    Recipe

    Vegan Cottage Pie

    It is Veganuary again so I fancied making a classic dish but doing it Vegan. I chose cottage pie as it is an all time classic comfort food. It was easy and tasty and here is what I did. This is a cross between and British classic and and Irish / Greek dishes, the addition of cabbage to mashed potato is called Colcannon in Ireland and using oil, garlic and vinegar instead of butter and milk in Greek makes it Skordalia.

    Ingredients Base

    • 400g pack of Meatless Farm Mince,
    • 1 chopped onion,
    • 1 diced carrot,
    • salt and pepper,
    • vegetable stock 500ml,
    • splash Henderson’s relish
    • Tbs oil

    I sautéed the vegetables for a few minutes in the oil and then added everything else and cooked until most of the liquid had cooked off. I place it into an oven proof dish.

    Ingredients Topping

    • 4 baking sized potatoes, peeled and cubed
    • salt and pepper
    • shredded cabbage
    • squeeze of garlic puree
    • 2 Tbs white wine vinegar
    • 3 Tbs extra virgin olive oil
    • 1 sliced tomato

    Boil the potatoes until soft and drain them. Cook the cabbage in a little water until soft and drain. Mix the potatoes and cabbage together. Add all the other ingredients except the tomato and mash really well. add more oil if its too dry.

    Place the potato mixture on top of the filling and spread it all over the filling using a fork to rough up the surface. Top with slices of tomato and bake in a pre heated oven at 180c until it is bubbling and the top is browning in parts.

    Baking Christmas Recipe

    Vegan Wellington

    I made this recipe as a main dish for our Vegan daughters Christmas meal. The pastry I made from scratch but most shop bought Puff Pastry is vegan so its easy to use that too.This is what I did.

    Pastry

    Ingredients

    250g strong white bread flour

    200g Vegan block (must be hard/solid, I bought mine from Sainsbury)

    1 Tsp lemon Juice

    1 tsp salt

    150ml chilled water

    (extra flour for dusting/ rolling)

    Soya milk (for brushing to seal and glaze)

    Method

    Pre heat oven 20 210c

    Place flour, salt, lemon juice into a mixing bowl. Chop the vegan block into dice and add to the flour. Stir it around to coat with flour. Add about two thirds of the water and mix to form a soft dough, add more of the water if needed. At this point we do not want to blend the vegan block into the flour. Just ball it all up with cold hands, wrap in film and place in th fridge for half an hour.

    Remove from fridge onto a well floured surface and roll out to about an A4 rectangle. keep dusting the pin and surface to stop it sticking. Keep the edges neat. Fold the top third down and the bottom third up to cover the top. Wrap in film and chill for half an hour.

    Repeat the above twice more. Then keep in the fridge while you prepare the filling.

    Filling

    1 peeled and chopped onion

    3 Portobello mushrooms sliced

    1 Tbs oil

    1 tsp Marmite

    salt and pepper

    Half a peeled and diced butternut squash

    2 sweet potatoes unpeeled and diced

    1 pouch cooked lentils

    1 pouched cooked chestnuts (chopped roughly)

    2 tsp chia seeds

    1 cup pumpkin seeds

    1 grated nutmeg

    fresh sage and rosemary chopped

    zest and juice of 1 orange

    1 Tsp English mustard

    2 Tbs balsamic vinegar

    1 small jar cranberry sauce

    Method

    Preheat oven to 180c

    Soften the onions and mushrooms in a frying pan in the oil, add marmite and salt and pepper.

    Roast the butternut squash and the sweet potato until tender.

    Remove from the oven and place into a large mixing bowl, add the onion and mushroom mixture and all the other ingredients. Stir well and chill.

    Assembly

    Remove the pastry from the fridge and roll out to a large rectangle about 5 mm thick. Using a pizza roller cut the pastry into two strips horizontally. The base bout a third of the pastry and the top about two thirds.

    Place the base pastry on a greaseproof sheet on a baking sheet.

    Mound the filling along the pastry leaving a cm uncovered all the way around.(a margin) Spread the cranberry sauce on top.

    Brush the pastry margin with soya milk and the lay the top pastry over everything. Press down well to join the bottom pastry to the top and crimp with your fingers and a thumb using both hands. Brush the whole thing with soya milk and place back in the fridge to chill for about half an hour. Brush again with soya milk and bake for about 40 minutes until golden and puffed up. Any bits of pastry left can be place on the wellington before cooking as decorations.

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