The Barrow Band will be performing in our children’s tent, after Wilfred’s party
We’re super excited about our Children’s Tent that will be open by the banks of the River Nidd in Pateley Bridge on Saturday August 6th, 10am-4pm.
There’ll be nature games with Hattie Garlick, music from the Barrow Band – who have come all the way from Scotland to sing about fruit and veg – face painting and costume making, and as our highlight a special Brambly Hedge event.
You remember the Brambly Hedge stories? The classic series penned by Jill Barklem about the life and times of mice by a riverbank. The series has sold millions of books worldwide. So we’re thrilled that Jill’s daughter Lizzie Barklem is coming to NiddFest to give readings from her mother’s books.
To celebrate, we thought we’d throw a Brambly Hedge party! So from midday, polish your whiskers and put on your best costume and take part in our recreation of Wilfred’s Birthday Party. We’ll have a big sharing cake, but why not also bring your own picnic?
To inspire some baking, leading food stylist and cookery writer Bethany Heald has created two hedgerow-themed recipes: a honey and nettle cake and elderflower cordial.
Why not give them a go or create your own picnic inspired by nature’s larder. And don’t forget, there will be prizes for best cake and best-dressed mouse.
Tickets on the door – £5 children over 3. Adults free. Please note that all children must be accompanied by adults.
Here are Bethany’s recipes:
Nettle and Honey cake
100g nettles, tips and tender shoots
225g lightly salted butter
225g runny honey
100g dark brown sugar
3 large eggs
300g spelt flour
2 tsp baking powder
1. Preheat oven to 170C Fan / 190C convection. Grease and line a 22cm cake tin.
2. Pick through the nettles ( with gloves on!) and discard any woody stems, steam the nettles for 4-5 minutes, remove any excess water and blitz in a food processor until you have a thick puree.
3. Melt the butter, honey and sugar in a medium saucepan over a gentle heat, remove from the heat, stir in the nettle puree and set aside to cool for 5 minutes.
4. Add the eggs to the cooled mixture and stir to combine, sift the flour and baking powder into the pan and fold in. Pour the mixture into the lined tin and bake in preheated oven for 40 minutes or until a skewer comes out clean.
Makes Approx 2 litres
30 large Elderflower heads
Zest and juice of 2 unwaxed lemons
Zest and juice of 1 unwaxed orange
1kg Granulated sugar
1 heaped tsp Citric acid
1. Pick through the elderflower heads, removing any creepy crawlies and place in a large bowl or a clean washing up bowl or large Tupperware box work well, peel the zest from the lemons and orange, avoiding the bitter white pith, add to the bowl. Bring 1.5 litres water to the boil and carefully pour over the elderflower and zest, leave to infuse for approximately 24hrs.
2. Strain through a piece of muslin or clean dishcloth into a large saucepan, add the juice, sugar and citric acid and gently heat until the sugar has dissolved, simmer for 2-3 minutes. Pour the hot cordial into sterilized bottles.
As well as a cool refreshing drink on a hot summers day, try drizzling a little of the cordial on a sponge cake as soon as it comes out of the oven, add to some gooseberries and poach for a delicious pavlova filling, you can also use to make jellies or sorbets.