Cotton Tea Towel with Agapanthus Design

We love these British designed cotton tea towels because they look great as well as being durable:

• Suitable to use for everyday tasks but pretty enough to use as a tray cloth or to cover food on the table.
• Make great gifts for everyone who LOVES to spend time in the kitchen.
• To create an impact, use them to wrap presents for a more sustainable alternative to single use paper.

We are really proud to stock sustainable linens by Lottie Murphy. All tried and tested in our busy cookery school kitchen .

• Easily washable  in a machine @ 40 C

• Illustrated and made in England

For the fun loving cook this practical kitchen essential will brighten even the dullest of everyday tasks.  Designed by Lottie Murphy a high quality 100% cotton tea towel that is illustrated with tempting pink, purple, green and cream Macarons – we think that they look good enough to eat!

An ideal gift for every home baker or lover of patisserie and sweet treats.

We hope you love the range as much as we do!

Make the most of your 100% cotton tea towel with our Soda Bread recipe:

For one large loaf that makes four greedy portions or six if you are being frugal, you will need

225 g  light spelt flour

225 g  plain white spelt flour 

Or use the same quantity of wholemeal flour and plain flour

1 teaspoon finely ground sea salt

1 teaspoon bicarbonate soda

1 teaspoon golden caster sugar

2 teaspoons cream of tartar

50 g unsalted butter

275 ml buttermilk ( or 200 ml natural yoghurt and 75 ml milk )

To bake in the AGA – slide the grid shelf on the floor of the roasting oven and check the plain, cold shelf is ready for use. Slide this over the loaf when you begin baking.

Preheat conventional ovens to 190 C or Gas Mark 5

Sift all of the dry ingredients together in a large mixing bowl, rub in the butter until it looks a little like breadcrumbs.

Make a well in the centre and pour in the buttermilk or yoghurt and milk. Mix together to form a sticky dough using a spatula.

Turn out on a floured surface and knead gently using a little extra wholemeal or spelt flour and shape into a round.

Transfer to a non stick baking sheet and cut into the shaped loaf to score either four quarters or six portions.

Rest the dough for five minutes and then bake for 30 – 40 minutes until it is golden brown and the underneath sounds hollow when tapped.

If baking in the AGA you may need to remove the plain, cold shelf for the last ten minutes of cooking.

After baking, remove the loaf from the tray and wrap it in a clean tea towel to trap the steam whilst it cools.

This loaf is usually best the day it is made but it also makes great AGA toast if you slice it thickly and brown the bread on the floor of the AGA roasting oven.

Other ideas…

Add a handful of sultanas or your favourite dried fruit to the dough before mixing to make a fruit bread to serve with a pot of tea.

Add 50 g (2 oz) grated hard cheese and a few snipped chives to serve alongside a bowl of vegetable soup.

To keep your tea towels looking their best:

100% cotton machine washable at 40 degrees

Do not tumble dry

Width 46 cm

Length 71 cm

Includes a useful hanging loop in the centre of the shortest end

100% cotton and with an illustration by Lottie Murphy