Please come in and explore our site, enjoy our recipes and informal notes from our family journal.
When I was a child I remember my grandma’s garden. There were small blue black cobbles which shone like semi-precious stones, after the rain. The back door opened onto a court yard which led the way to a garden path. Opposite the doorway stood a tall fence which was covered with tiny button roses. Some were rich, deep, cherry red and others soft, marshmallow pink. They tumbled and cascaded in their thousands from the top to the earth below.
This early introduction to the perfection and beauty of roses has grown and I cannot imagine a garden without them. I am still looking for a button rose rambler . . .
Often as a little girl I would walk into the parlour and on the table stood a beautiful, slightly warm, crunchy black topped cottage loaf. It was lovely to have a slice of the upper crust spread with creamy ‘tub’ butter. My grandma loved to give the family wonderfully fresh and tasty food and so we have all grown into food lovers who really appreciate the heritage that she passed on to us all.
Family sayings
The Bullivant Toast:
- ‘Good be the food that you eat; the wine that you sup be sweet; the health that you have be the best it can be and the life you lead long and happy! ‘
The Bullivant Motto:
- ‘Be gracious to everyone you meet, kind in your thoughts and deeds; hold love in your heart and be ready to share it.’
Church windows
Ingredients
- 3 oz (75 grams) plain flour
- 2 oz (50 grams) softened salted butter
- 1 oz (25 grams) finely ground up sugar plus a little extra for scattering to which has been added a goodly pinch of ground up ginger spice
Requirements: shallow baking tin, lightly greased
Method
- Spoon together the softened salted butter and the finely ground up sugar until well creamed together
- Add the flour and finger it in to make a dough
- When the mixture is well together place it on a flat and evenly floured table top
- Roll until very thin
- Cut into small squares and place a cross from corner to corner using a sharp knife
- Bake in the oven at Gas Mark 2 – 150°C – 300°F for around 25 to 30 minutes until the tops show light brown in colour
- Allow to cool then sieve a little finely ground sugar that has been mixed with ground up ginger spice on the top
- Store in an air-tight tin or jar
