11:31AM, Monday 13 July 2015
Keen photographers are being encouraged to showcase their talents at the 110th Royal Windsor Summer Show this weekend.
A winning photograph entered for the event, which takes place in the grounds of Windsor Castle, will be printed in an upcoming edition of the Express.
There are eight photo classes, including the Windsor Express Photography Challenge, which asks for one print to be submitted on the subject of the Magna Carta, following the 800th anniversary last month.
Your photo could be an image from the celebrations, like the one above taken by our photographer Matthew Phillips, or a picture which portrays the historic document’s themes.
The top photo chosen by the judges on the day will be printed in the newspaper.
This year's show will be held on Saturday at St George’s School.
There are more than 100 competitive classes for all ages and abilities in horticulture, cooking, baking, flower arranging and crafts.
There is also a children’s competition and a pubs in bloom competition, as well as a full day of entertainment and demonstrations.
Cooks of all levels are invited to enter and if you can’t decide what to bake, the show’s organisers have suggested a simple honey cake recipe (class 50) which has appeared in the competition schedule for more than 30 years.
To make it, gently melt 4oz of dark brown sugar, 5oz butter and 6oz honey in a saucepan over a low heat. Cool, and then add two beaten eggs, one teaspoon of water and 7oz self-raising flour.
Bake the mixture for 30 minutes at 180C in a 11 X 7” lined tin until golden and firm.
If that doesn’t grab you, there are 18 other classes to try, including chutneys - see below for a recipe by award-winning cookery writer Mridula Baljekar.
The deadline for show entry forms is today (Monday).
Click here for details.
Mridula Baljekar will be lending her expertise to this year’s show as a judge for the homemade chutney class.
It’s not too late to give chutney making a go either. Below is a recipe for Bramley Apple Chutney which has been suggested by Mridula.
2.5kg Bramley apples
50ml lemon juice
75ml light sunflower or light olive oil
2 teaspoons black mustard seeds
1 teaspoon fenugreek seeds
2 teaspoons asafoetida
100g seedless raisins
2 tbsps salt
250ml cider vinegar
2 teaspoons chilli powder
1.5 teaspoons ground turmeric
1.4kg granulated sugar
1. Peel and dice the apple and mix with the lemon juice.
2. Heat the oil to smoking point and add mustard seeds followed by fenugreek and asafoetida.
3. Add the apples and all the remaining ingredients.
4. Cook for 45-50 minutes until the apple is soft and slightly pulpy.
5. Wash the jars in soapy water.
6. Set the oven to 150C/gas 2 and place the jars upside down on the shelves. This will dry and sterilize the jars at the same time.
7. Fill hot chutney into hot jars, place a waxed disc on top and close tightly with the lid. Label and date the jars.
The recipe makes 12 x 325g jars.
Mridula said: “I am delighted to be involved in this charity as one of the judges of homemade chutneys by local enthusiasts.
“I am really looking forward to this wonderful task as I know how satisfying it is to make your own chutneys at home.
For those of you who have not yet entered, but would like to have a go, I hope my recipe will inspire you to do just that.
“This simple but delicious recipe needs no longer than four to five days to mature and it is easy to make.
“You will find all the ingredients in your local shops or in larger supermarkets.”
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