Vintage Style Retro Caravan - Who wouldn't Love one of these?

Presenting ‘Tilly’ the new uber cool, classic teardrop caravan. Inspired by original caravan designs from the 1930’s to 1950’s.  She is the first of three innovative retro caravan designs from The English Caravan Company, all of which are individually hand built in England to customer requirements, dovetailing traditional workmanship and skills with state of the art materials and contemporary design to create a caravan for today. 

The Caravans are hand made from start to finish, each one will incorporate ‘signature’ distinctive materials such as birds eye maple; ash; English oak and leather. Being hand made, they are truly bespoke, and all finishes can be determined by the client. If you love gold lamé fabric, you can have it.

 Spatially small and very cute at just 9’ x 4’ she is 2 berth, fully insulated and lightweight for towing (400kg-520kg) making her Ideal for a weekend getaway, festivals in style or maybe even posh picnicking with all mod cons….AND you have facilities should you decide to stay over!  Various options available including TV/DVD….Fridge, sink, solar panels to cocktail cabinets!
The Tilly Caravan cost from £6,995 dependent on specification.  You can contact lucy@rockettstgeorge.co.uk for further details… and see more photos here

Biscotti

Having eaten at the fantastic Coppinger Row last Friday and taken more than my share of the gorgeous dessert of Vanilla Panacotta, Baked Figs and Biscotti, I decided to try my hand at Biscotti this weekend - so here goes!









Cranberry & Lemon Biscotti

100g Plain Flour
75g  Caster Sugar
75g  Dried Cranberries
1/2 tsp Baking Powder
Grated rind of 1/2 unwaxed lemon (1 lemon if it's a small one)
1 egg (beaten)

Sieve the flour and baking powder into a bowl. Stir in the sugar and Cranberries and Lemon Rind. Add the beaten egg and bring the dough together.

Turn out onto a floured board and roll into a 9" loaf. Place on a greased baking tray and put into the oven @ 170 C for 20 mins. After 20 minutes take it out of the oven and slice according to your taste. Place the slices back on the tray and bake for a further 6-8 minutes - flipping the biscotti half way through. Cool on a wire tray and place in an airtight container. Sprinkle icing sugar generously to coat. You might want a little more when serving. Enjoy!