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• 410g jar mince meat
• 100g icing sugar, plus extra for dusting
• 350g plain flour
• 225g cold butter, chopped

Method:

1         Heat oven to 200C/180C fan/gas 6. Rub the butter into the flour and icing sugar with your fingertips, or blend in a food processor, until the mixture comes together in a ball - you don't need to add any liquid or chill it. Knead briefly, then cut into 12 equal pieces.

2         Taking a piece of dough at a time, cut off two-thirds and press into the base and up the sides of a muffin tin hole. Repeat to make 12. Spoon the mincemeat into the pastry cases - it won't completely fill them.

3         Now take the 12 remaining smaller pieces of pastry. Roll each into a ball and flatten to make a disc for the mince pie lid. Add one to each pie and tuck the pastry that comes up the sides of the tin down to seal it. Prick the tops with a fork a few times. Will freeze for up to 6 weeks. Defrost before baking.

4         Bake for 12-15 mins or until pale golden. Cool in the tins for about 10 mins, then give the pies a little twist to stop them from sticking. When cool, carefully remove from the tins. Dust with icing sugar when ready to serve.

A very easy way to make friends in the Sprayway office

After your afternoon tea, follow the road small road round towards Shenton station (where you can catch Thomas the Tank Engine on weekends) and follow the historic battlefield trail back towards the wharf along some gorgeous treelined trails.

Follow this link for more details on the area and the walks available.

The Christmas Continental Market directly in front of the City Hall is also a must visit. The setting is fantastic and it is arguably (we say anyway) one of the best Markets around the U.K. and Ireland. If you’re looking to stretch your legs a wee bit more check out Cave Hill or Stormont, one of the only Parliamentry estates that are free for people to walk around. There is literally something for everyone!!!”

Simply…get there and get out and about, it’s a perfect Urban Walk!

Crumb coating:

• 1 1/2 cups of fine,dried breadcrumbs (pref.homemade)
• 1/2 tsp salt 
• 1 tsp dried garlic powder 
• 1 tsp dried onion powder 
• 1 tsp paprika
• 1/2 tsp hot chilli powder
• 1/2 tsp black pepper
• 2 tsps dried oregano 
• Pinch of nutmeg

To coat:

• 2 eggs, beaten (season with S & P)
• about 1 cupful of flour

Method

1         Preheat oven to 190C.

2         Dip the drumsticks one by one into the flour and then into the beaten egg.

3         Dip into the seasoned breadcrumbs and press the coating down gently to help it stick. If you have time, place the drumsticks in the fridge for at least 30mins as this will help the coating to adhere to the chicken.

4         When you're ready to bake them, spray them with a little olive oil and bake at 190C for about 45mins, turning once.

These are lovely served with a spicy barbecue sauce for dipping :)

The weather: Dublin, is notoriously wintery in December (obviously!), however, it has also become very dry of late. The past few years have seen idyllic winter days become very common. Clear, crisp wintery air and stunning snow scenes have become more and more common and make the biting temperatures all the more bearable.

The crowds & the head down attitude: Well it’s Dublin, these were never going to be an issue. Whilst Dublin has grown and grown over the years to become a truly international, cosmopolitan city, it still feels so very…Irish! Everyone you meet knows your, well, smiles and talks to you like they want to know you. It’s fantastic. And particularly at Christmas you cannot help but feel and enjoy the goodwill all around!

The traffic: Dublin is operating an incredibly smooth park and ride system this winter to help with the Christmas shopping, so it makes it all the easier to get to outstanding attractions like the 7-Up Winter Wonderland!!

The smells: Now these are an issue, however not what you’ll be used to in most capital cities. The Dublin Christmas markets are amongst the most popular in the world. With a wide selection of Christmas treats on offer you can’t move for the smell of festively delicious snacks!!

• 410g jar mincemeat
• 100g icing sugar, plus extra for dusting
• 350g plain flour
• 225g cold butter, chopped

Method:

1         Heat oven to 200C/180C fan/gas 6. Rub the butter into the flour and icing sugar with your fingertips, or blend in a food processor, until the mixture comes together in a ball - you don't need to add any liquid or chill it. Knead briefly, then cut into 12 equal pieces.

2         Taking a piece of dough at a time, cut off two-thirds and press into the base and up the sides of a muffin tin hole. Repeat to make 12. Spoon the mincemeat into the pastry cases - it won't completely fill them.

3         Now take the 12 remaining smaller pieces of pastry. Roll each into a ball and flatten to make a disc for the mince pie lid. Add one to each pie and tuck the pastry that comes up the sides of the tin down to seal it. Prick the tops with a fork a few times. Will freeze for up to 6 weeks. Defrost before baking.

4         Bake for 12-15 mins or until pale golden. Cool in the tins for about 10 mins, then give the pies a little twist to stop them from sticking. When cool, carefully remove from the tins. Dust with icing sugar when ready to serve.

Boom. Yum!

In Manchester they start this week, November 17th, and will be running all over town, with German, Dutch, Belgian and French sectors this will be the biggest Christmas market in the city to date.

If you get the train into Manchester Victoria, you can wander through the whole city centre without having to leave the markets once. It is truly a fantastic festive experience.

These will be running all over the U.K. in one form or another, and we geneuinely can't think of many better ways to spend a winter evening than a mulled wine or weissbier, bratenwurst and apple strudel. Yum!

In our user's honour, we have called it "Jake's Winter Walking Stew".

We've not messed with it at all, just added our notes where we see fit!

Serves 6 so adjust amounts proportionally if required!! Chop your veg and meat down small

Ingredients

• 2 tablespoons all-purpose flour
• 1 pound of diced beef, beef brisket or similar, cut into 1" cubes (you could even use mince if you wanted)
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 8 ounces fresh mushrooms, sliced
• 6 cloves garlic, finely diced or crushed
• 6 ounces tomato paste
• 2 cups beef stock or bovril
• 12 ounces stout beer
• 6 large carrots, peeled and cut into 1" chunks
• 2 large potatoes, peeled and cut into 1" chunks
• 1 cup or handfull of frozen pea's
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon corn starch
• 1 tablespoon cold water
• Salt & pepper as required

Method

1. Coat cubed beef in flour.
2. In a large heavy pan over medium/high heat, add oil and brown beef on all sides. Remove beef from pan and set aside.
3. In the same large pan, sauté sliced mushrooms and onions over medium heat for 3 to 4 minutes.
4. Add beef, tomato paste, garlic, beef stock, beer, potatoes, and carrots. Simmer covered for 60-80 mins (add frozen peas with about 10-12 mins to go)
5. If required, thicken by mixing 1 tablespoon cold water and corn starch together, and stirring corn starch mixture into the stew. Season with salt and pepper to taste.
6. We left ours over night....definitely recommend that!
7. Garnish with parsley and serve.
8. Option to change or add vegetables depending on seasonality, and possibly add overnight soaked barley, pearl barley, lentils or other pulses or beans if required. Also could consider adding red/green peppers or chilli for a winter spice-up.
9. Great accompanied with thickly buttered crusty doorstop bread.

Thank you Jake!

When you buy a "waterproof" jacket make sure you go for a trusted name, who use tried, trusted and tested fabrics. We don't muck about when it comes to our materials.

Even in our high street products such as the Willow Duffle and Rogue Parka, you will find the very best performance fabrics. No matter what product, at whatever price we do not compromise on quality.

Fashion can still mean function...

Ingredients

• 4 cups all-purpose flour, plus extra for currants
• 4 tablespoons sugar
• 1 teaspoon baking soda
• 1 1/2 teaspoons kosher salt
• 4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
• 1 3/4 cups cold buttermilk, shaken
• 1 extra-large egg, lightly beaten
• 1 teaspoon grated orange zest
• 1 cup dried currants

Instructions

1. Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
2. Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. 
3. Add the butter and mix on low speed until the butter is mixed into the flour.
4. With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. 
5.  Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.
6. Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. 
7. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
8. Cool on a baking rack. Serve warm or at room temperature.

YUM!

The first is to help when you, inevitably, venture outside. Because it is, if you haven't noticed, stunning outside at the moment. The leaves have started to turn, the air is "crisp" and clear and the trails are BEGGING to be trodden on.

We have two new parka's that are perfect for this time of year, whether you're cheering, pitchside on a chilly Saturday morning or taking the dogs out on a misty Sunday. And you'll be as happy heading into town for some (very early) christmas shopping or a cheeky trip to the pub of an evening.

The Rogue Parka which is available from Outback Trading or the Shikari Parka (pictured below near Coniston Water) available from out last retailer of the month Outdoor World.

The service is absolutely outstanding and the food...ohhh the food. Waow.

True. British. Pub. Food. Waow.

The menu is extensive with a whole list of the classics you'd expect and a few specials thrown in for good emasure. We also tried a selection of what they call little starters and we nicknamed "English Tapas" everything from Yorkshire Puddings with gravy to sweet potato wedges.

The food is mostly sourced locally, as are the Ales. And if you really enjoy the taste of the local area, definitely get out and enjoy it, with a host of great walks stretching all around.

We recommend this one over Elslack Moor and Lothersdale.

Get visiting - Tempest Arms!

Highclere Castle in Hampshire is used almost exculsively for both internal and external shooting at the fictional Abbey in the tv series. The 1,000 acre estate is open to the public on particular days each month, details of which can be found here. The castle Gardens are particularly stunning and we recommend visiting for the annual Christmas Fair on 6th and 7th December 2011.

Alternatively Bampton Village, in Oxfordshire is used for shooting all "Downton" village scenes in the show. This idyllic old Market Town is home to St. Mary the Virgin Parish Church (used extensively in the show) and is ripe for some lovely sunday strolls spotting the sights from the show itself.

The Oxford Canal runs nearby and there are some lovely walks to be had through thr Oxfordshire countryside in the surrounding area as highlighted here by Waterscapes.

The Infamous London Ghost Walk hosted by the infamous Haunted Britain Group.

Over the Hallowe'en period they will be hosting a series of scary walks around and about the centre of London led by Richard Jones, considered the elading authority on ghosts in our capital city!

Check online here to book your spaces!

The beauty of these treats, (as with everything we post here) is they are easy to make, perfect for picnics or walking snacks and are yummy!

This is a recipe we've been making in our household for about 24 years? And it's definitely been perfected in that time.

Ingredients:

• 1 cup unpopped popcorn
• 2 tablespoons vegetable oil
• 3/4 cup packed brown sugar
• 6 tablespoons butter
• 3 tablespoons light corn syrup
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon vanilla extract

You will need:

• 2 large skinless chicken breasts
• 1 garlic clove , crushed
• 3 rashers streaky bacon , thinly sliced
• 4 sundried tomatoes , chopped
• handful basil leaves, chopped
• 375g/13oz pack ready-rolled puff pastry
• flour , for dusting
• 1 egg yolk , beaten
• 25g sesame seeds

1. "Whizz" the chicken and garlic in a processor until the chicken is minced.
2. Tip in the bacon, sundried tomatoes and basil. Pulse for 5 secs to just mix through.
3. Season well.
4. Roll the pastry sheet on a lightly floured surface and cut in half lengthways.
5. Spread half the chicken mixture along the middle of one of the pastry strips, then roll up the pastry, pinching the ends together to seal.
6. Using a sharp knife, cut into 2.5cm (or however long you wish!) pieces.
7. Repeat with the remaining pastry strip.
8. This uncooked pastry can be frozen for up to a month
9. Heat oven to 200C/180C fan/gas 6.
10. Place the rolls on a large baking sheet.
11. Brush with the egg, then sprinkle with seeds.
12. Bake for 20 mins until golden and DELICIOUS

Once out of the oven leave on a cooling rack for 2-3 minutes then serve.

Alternatively, as we did, save them in alunchbox and have them cold wherever you like!

Enjoy!!!

We wandered into the Pavilion Gardens, situated smack in the heart of Buxton and enjoyed a lovely tea and scone at the Pavilion Cafe.

From here we enjoyed a quick stroll back through the Gardens to the Buxton Museum and Art Gallery where we particularly enjoyed the "Wonders of the Peak" Gallery, telling the story of the Peak District from the Big Bang right through to the slightly more recent Victorian Era!

Buxton Rail Station sits right by the centre of town and everything is genuinely within walking distance including Poole's Cavern, which we didn't quite have time to get to, but is apparently well worth a visit as one of the "Wonders of the Peak".

Get Visiting!!

The Carnival began 25 years ago as a local community celebration and today is the largest Halowe'en Street Festival in the world. 

The locals are famously welcoming and with some of the finest Irish pubs in the country, for food or Guiness, it's hard not to fall in love with the city. 

Not only that but the city is steepd in history, from the unbreached fortified walls to the Tower Museum there are plenty of ancillary trips to be had.

For the best walks in the area either take a tour of the City's fortifications, or head toward Ness Country Park, voted one of the 10 most romantic spots in Europe.

Image: Infamous firework display at Derry Carnival of Halowe'en

They've got a week long celebration of Halloween beginning on the 22nd October and it's perfect if you've got any little terrors of your own. The costumes are always fantastic and there are plenty of treats on offer, for us big 'uns as well!

Whilst it's great all year round, with events such as the Beech Road Festival in June/July, it really comes into it's own in Autumn.

The huge array of parks, extending from the gorgeous Chorlton Water Park and their abundance of tree's turn into a cacophony of colours, well worth a dander on any slow Sunday afternoon. The real reward, however, from a walk in Chorlton is arriving back into the main street centering around "Four Banks"...

It's here you find tea shop, upon tea shop and pub upon pub and bakery upon bakery. Full of culinary delights to reward your journey out of the centre of Manchester.

Particular highlights include:

Sweet Tooth Cupcakery

Oddest Bar

Dulcimer

Get out and get walking!

Image: Sweet Toot Cupcake....just desserts after a good walk

Ingredients:

• 4 tbsp olive oil
• 1 onion , thinly sliced
• 350g new potatoes , sliced
• 4 rashers rindless smoked back bacon , chopped
• 6 large eggs
• 85g mature cheddar , grated

Absolutely delicious!!!!

Any attempts at it please send us your pictures!!

Thanks!

Sprayway Team :D

First up is Owen from Marketing's Pan Bagnat!

A Pan Bagnat is a traditional Mediterranean sandwich that I first enjoyed walking in Basque France.

It actually improves if it's made in advance, so it's perfect for picnics!

You can essentially fill it with anything you like, however I would avoid:

• Fresh tomatoes (goes soggy)
• Cucumber (I don't like it)
• Lettuce (goes slimy)

Anything you find at the deli counter can be perfect: sundried tomatoes, grilled courgettes, grilled opeppers, buffalo mozzarella etc.

For me, the following is perfect:

• 1 ciabatta
• 5 peppers - deseeded, grilled and peeled
• 1 aubergine, sliced and grilled until brown and tender
• Handful of olives, stones removed!
• 8 anchovies, tinned or from deli counter
• 8 tbsp of fresh pesto

1. Cut the ciabatta in half like a teacake, pile up the layers and top with the other half of the loaf.
2. Wrap very, VERY tightly like a parcel with greaseproof paper and tie with 5 pieces of evenly spaced string.
3. Put it in the fridge and put a board on top, weighed down with some tins of beans/tomatoes etc.
4. Leave overnight.
5. To serve, cut into 5 pieces leaving the string and paper on it, for recipient to unwrap.
6. Enjoy!!

You can find out more about Tommy on his own website here.

Unfortunately we didn't think the weather was quite appropriate for sampling their ice-cream offering, but we'll be back....