Victory in Europe – VE Day 75th Anniversary is on Friday 8th May 2020
There are lots of online activities, here are some that may be of interest.
BBC – how to make bunting for your window
Have a look at the Imperial War Museum where you can explore their collections online, plus hundreds of articles and podcasts. and videos on YouTube and their social media for daily updates and stories.
Bletchley Park has a range of podcasts, collections and VE day resources, activity packs, recipe ideas and sing-a-long lyrics, and anagrams, wordsearch and codebreaking puzzles. At 3pm on Friday 8 May, Bletchley Park will mark VE Day anniversary online with a digital ‘Nation’s Toast’ and a recording of a VE day speech by the Prime Minister of the day, Sir Winston Churchill
Lord Woolton’s Pie is a dish that became a legendary wartime recipe. As overseas supplies became increasingly threatened by the war, there was a push towards home-grown produce and self-sufficiency.
This pie was named after the wartime Minister of Food. It’s a root vegetable pie, including the infamous ‘Doctor Carrot’ and ‘Potato Pete,’ blended with oats.
There are many version of this pie recipe online. Some use a mashed potato topping others use pastry. It says wheatmeal flour but you could use a mixture of plain four and wholemeal flour. Different vegetables could be used, depends on what’s available.
Ingredients – filling
1lb (453 gms) seasonal vegetables such as potato, swede, cauliflower and carrot
3–4 spring onions
1 teaspoon vegetable extract
1 tablespoon oatmeal
Chopped parsley (or dried herbs)
Ingredients – pastry
8oz (226 gms) wheatmeal flour
1 level teaspoon baking powder
Pinch of salt
Pinch of dried (optional), or freshly chopped sage
Milk, or milk and water to mix
Dice the vegetables and spring onions. Cook together with the vegetable extract and oatmeal for 10 minutes with just enough water to cover. Stir occasionally to prevent the mixture from sticking. Allow to cool.
To make the pastry, mix all the dry ingredients together then stir in the milk or milk and water, and roll out the mixture. Finally, put the filling in a pie dish and sprinkle with chopped parsley, then cover with the pastry. Bake in a moderate oven until the pastry is nicely brown and serve hot with brown gravy.