MAKES: PORTION FOR TWO TOTAL PREP & COOKING TIME: 1HR 30 MINS
200g Italian Tipo ’00’ Cotswold flour
Extra flour for dusting
1 egg yolk
150g fresh spinach washed and drained
1 tsp salt
Garlic sage butter
2 garlic nibs
Thank you Verity – For the Flavour for this delicious recipe. If you’d like to see more, please visit her on Instagram.
FWP Matthews Ltd
Shipton under Wychwood
Tel 01993 830 342
Fax 01993 831 615
VAT No. GB 194 637 624
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With a milling legacy spanning eight generations, Matthews Cotswold Flour is one of the UK’s oldest family-run flour mills. Trading grain and milling flour in the heart of the Cotswolds since the 1800s, we believe passionately that our local partnerships, traditional methods and premium grains make for better baking.
We are proud to offer premium quality Organic and Stoneground Wholegrain flour, using grain from local farmers and time-honoured milling techniques.
The Matthews Cotswold Flour story began when the original FWP Matthews built a mill on the river Evenlode in 1912. You’ll find us working here to this day, overlooking the picturesque Cotswold village of Shipton-Under-Wychwood.
Have you ever seen this before? Union Jack bread! A fitting loaf for the upcoming Platinum Jubilee!
Awesome from IG/marc_o_bakes
Karen here has adapted a recipe from 1946 to celebrate the Queen's reign! This is a Condensed Milk Cake, adapted from a pamphlet titled "Making the Most of Sugar"! To find the recipe, head over to Karen's account!
Beautiful from IG/lavenderandlovage
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