Duck Egg Blue Linen Tea Towel with AGA Design

We love these linen tea towels because they look great as well as being practical:

• Do not leave smears or residue when drying glasses.
• Natural linen softens with age.
• Ideal for covering food whilst dining outside or preparing the barbeque.
• Linen tea towels are hard wearing and naturally repels kitchen stains.
• Washable @ 30 C

*Following food safety and hygiene guidelines.

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

• In addition to being beautifully designed, all of the materials used in these products are ethically sourced and made using small batch production, with each linen piece hand-printed, using traditional screen-printing techniques.

• Each product is designed to minimise waste and offer customers a sustainable, low impact, environmentally friendly alternative to single use products

• The reusable and long lasting nature of their eco-products cuts out the use of cling-film.

• Easily washable either by hand or in a machine @ 30 C

• This community based company evidently values its team who are rewarded with a living wage

The Helen Round philosophy is to create products that are long lasting, beautifully made and of excellent quality, with the smallest possible impact on the environment.

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

Make the most of your 100% linen 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% linen Machine washable at 30 degrees