Marriage's Golden Wholegrain Plain Flour

Naturally high in fibre, Golden Wholegrain has all the health benefits of wholemeal with a lighter, milder taste. Using a special wheat variety carefully selected for its mellow flavour, the whole grain is milled to a finer texture for an easy to handle, wholesome alternative to white flour, packed with nutrients.

The result is performance that both professionals and home bakers can rely on, delivering a lighter golden colour, smoother pastry and delicious, wholesome cakes in every bake.

This unique, golden coloured flour is naturally lighter and deliciously milder in taste than traditional wholemeal. Perfect for delicious bakes with more fibre.

Milling Quality Flour Since 1824, Lighter, Milder Wholemeal Flour, For Biscuits & Cakes with More Fibre, Rich in Fibre

Visit WWW.FLOUR.CO.UK for more recipes

United Kingdom

Flour is a raw ingredient and must be thoroughly cooked or baked before eating.

Bag

Packing - Recyclable

Storage:
Store in a cool, dry place. Once opened, store in an airtight container.
Best before: see top of pack.

Wheat Flour

Contains Wheat

W & H Marriage

Marriage's expertly milled flour since 1824
Using proven techniques and traditions passed down through six generations, our family has been milling quality flour in essex for 200 years. Your partner in the perfect bake, marriage's was founded by twins William and Henry marriage. They knew that consistent, quality baking requires the same passion mirrored in our milling process, which blends modern techniques with time-honoured expertise.

Harnessing the prime growing conditions of the Essex area, we've been working closely with local farmers for generations to source only the highest grade wheat. Much of this comes from within 30 miles of Chelmer Mills, including our own family farms. When necessary we add quality international wheat into our grists.

Marriage's range includes organic, speciality and stoneground flours.

W & H Marriage & Sons Ltd,
Chelmer Mills,
Chelmsford,
Essex,
CM1 1PN.

Guarantee
This product should reach you in perfect condition. If you are not entirely satisfied, please return it with the packaging. Your statutory rights remain unaffected by this guarantee.
W&H Marriage & Sons Ltd,
Chelmer Mills,
Chelmsford,
Essex,
CM1 1PN
01245 354455
WWW.FLOUR.CO.UK

Roasted Red Pepper, Courgette & Harissa Quiche
Preparation Time
30 mins + chilling
Baking Time
45-50 mins
Serves 6-8

Ingredients
200g Golden Wholegrain Plain Flour
3 Red peppers, halved and deseeded
1 Courgette, halved lengthways and thickly sliced
2 tbsp olive oil
100g Cold unsalted butter, cubed
50-80ml cold water
200ml double cream
2 medium eggs
2 tbsp harissa
3 tbsp finely chopped parsley or coriander

You will also need
23cm tart tin, rolling pin, baking beans

Recipe tip
Substitute golden wholegrain for your usual white flour for a wholesome alternative. This flour is perfect for fruit cakes, scones, muffins and pancakes. Depending on the recipe you may need additional liquid.

Method
1. Heat the oven to 200°C / fan 180°C / Gas 6. Put the red peppers, courgettes and olive oil onto a roasting tray, season and mix well. Roast for 25-30 mins until the peppers are soft. Leave to cool.
2. Meanwhile mix the flour and butter in a bowl and rub together with your fingertips until it looks like breadcrumbs. Stir in the water, and bring together to a ball. Knead briefly until smooth then wrap and chill for 30 mins.
3. Roll the pastry out on a lightly floured work surface until 5mm thick. Use to line a tart tin pressing into the sides. Cover with a piece of baking paper, and fill with baking beans or dried rice. Bake for 15 mins, then remove the paper and beans and cook for another 10-15 mins until it looks dry and golden. Trim the pastry edge with a serrated knife to remove the excess. Turn the oven down to 160°C / Fan 140°C / Gas 3.
4. Remove the skin from the peppers and slice the flesh into strips, then add to the baked pastry case with the courgettes. Whisk the cream, eggs, harissa and herbs in a jug with some seasoning. Pour over the vegetables. Bake for 45-50 minutes until golden with a slight wobble in the middle, but no liquid is left. Leave to cool in the tin for 10 mins. Serve warm or cold.