Warleggan Produce & Craft Show
Saturday 1st August 2026
At the Jubilee Parish Hall, Mount.
Refreshments and light bites 2-4 pm
Staging of exhibits concludes 10am
Judging will be from 11-1 pm
Doors open to the public from 2pm Prize giving 4pm
SCHEDULE OF CLASSES
Only two entries per class
VEGETABLE (Any age for Classes 1-42)
All entries to be grown by exhibitor
1 Presentation of 3 different vegetables
2. 4 Potatoes
3. 5 Carrots [with foliage]
4. Any unusual or misshapen vegetable or fruit
5. 1 Cucumber
6. Collection of salad leaves or a whole lettuce
7. 6 Runner Beans OR 8 French Beans OR 6 Broad Beans 0R 6 pods of peas
8. A pair of Courgettes
9. One strangely shaped vegetable
10. 3 Stems of 3 different herbs in an interesting container
FRUIT
All entries to be grown by the exhibitor
11. Plate of soft fruit, 12 berries or 6 strands of currants – of the same variety
12. 3 medium/large Tomatoes OR 6 Cherry Tomatoes.
13. 3 sticks of rhubarb [leaves only removed]
FLOWERS
All entries to be grown by exhibitor
14. A seed head arrangement
15. Vase of Annuals
16. Vase of Attractive Foliage
17. Vase of Herbaceous Perennials
18. My favourite flower for attracting butterflies & bees, 3 stems [Not Buddleia, Fuchsia, Hydrangea or Sweet Peas]
19. 3 stems of Fuchsias
20 10 stems of sweet pea
21. Single stem of Buddleia
22. Single Hydrangea head
23. Any Flower from your Garden, 1 type, 3 stems
[Not Fuchsia, Buddleia, Hydrangea or Sweet Peas]
COOKERY & PRESERVES
All entries to be made by the exhibitor
24. [set recipe] Focaccia with Tomato and Basil
25. [set recipe] Fruit Scone – 6 identical
26. Lemon tart – freestyle
27. Battenberg cake
28. Jar of sweet preserve – any variety [inc. lemon curd]
29. Jar of savoury preserve – e.g. chilli or onion jam or chutney
30. Jar of marmalade
NOTE: 28-30 labelled and dated
PHOTOGRAPHY
To be taken by the exhibitor, photographs to be no larger than A4 and preferably mounted on light card with name and class number on reverse.
31. Humour [may include a one-line caption]
32. Anything Green
33. Somewhere in Warleggan Parish
34 Free Choice
35. Spires
ART
Art & Handicrafts to be the exhibitors work and not to have been previously exhibited at this show.
36. Pencil, ink or pastel sketch.
37. Watercolour
38. Oils/Acrylic
HANDICRAFTS
39. Item of fabric-based craft
40. Item of non-fabric-based craft
41. Any knitted or crocheted item
42. An upcycled item
COMMUNITY CRAFT CLASS All entries must be from local care
home residents.
43. Animals
CHILDREN’S CLASSES
Please state age on entry form.
Up to age 7
44. Animal from a vegetable or fruit
7-14 Years
45. 4 Cup cakes with parental guidance but minimal help
46. Collage using any media eg mags, petals, pasta ,fabric
Set Recipes:
Fruit Scones
- 450g self-raising flour
- 2 level tsp baking powder
- 50g caster sugar
- 100g of butter cut into cubes, slightly softened
- 2 eggs
- A handful of sultanas
- Milk
Method
Preheat the oven to 220c/200c fan or gas mark 7.
Put the flour, baking powder and sugar in a large bowl. Add the butter and mix until the mixture resembles fine breadcrumbs.
Crack the eggs into a measuring jug and add enough milk to make the total liquid up to 300ml or 10fl oz. Add to the flour mixture along with the sultanas until the mixture comes together, you may not need all the wet ingredients. Do not overmix.
Turn out onto a lightly floured worksurface and knead lightly. Then roll out to about 2 cm thick all over. Cut out scones and place them onto a baking tray. Gather any leftover scone mix, knock off excess flour and do a repeat roll out and cut.
Brush the tops with milk and bake for 12 to 15 minutes or until the scones are well risen and golden-brown color.
Lift onto a wire rack to cool.
Tip – When cutting scones, dip your cutter into flour and then cut by pushing the cutter straight down and do not twist. The twisting seals the edges and means your scones won’t have a perfect rise.
Tomato & Basil Focaccia
- 500g strong bread flour, plus extra for dusting
- 7g dried fast action yeast
- 2 tsp fine sea salt
- 4 ½ tbsp olive oil, plus extra for the tin
- 350ml warm water (you may need a little extra)
- 1 tsp flaky sea salt
- Cherry tomatoes cut in half
- Basil Leaves
Method
Tip the flour into a large mixing bowl. Mix the yeast into one side of the flour and the fine sea salt into the other. The mix everything together, this initial separation prevents the salt from killing the yeast.
Make a well in the middle of the flour and add 2 tbsp olive oil and gradually add in the lukewarm water until you have a slightly sticky dough (you may not use all the water). Sprinkle the work surface with flour and tip the dough onto it, scraping around the sides of the bowl.
Knead for 5-10 minutes until your dough is soft and less sticky. Put the dough in a clean bowl. Cover with a damp tea towel and leave to prove for 1 hour until the dough has doubled in size. If your tea towel starts to dry out, wet again, squeezing excess water out and replace it on the bowl.
Oil a shallow rectangle tin (approx. 25 x 35cm). Tip the dough onto a work surface again and stretch until it fits in the tin, put into tin and cover with damp tea towel and leave to prove for another 35-45 minutes.
Heat the oven to 220C/200C fan oven or gas mark 7.
Press your fingers into the dough to make dimples. Push basil leaves into the dimples followed by halves of tomato. Mix together 1 ½ tbsp olive oil, 1 tbsp water and drizzle over the bread, followed by the flaky salt.
Bake for 20 minutes until golden, whilst the bread is hot drizzle over final 1tbsp olive oil.