Aeropress, inverted method recipe…

I am forever posting pictures on our social media platforms with the Aeropress and usually a swissarmy knife, giving it the catchy hashtag #sakandcoffee which we of course invented… don’t get me started on ‘inventing’ and ‘owning’ hashtags again, lets move on swiftly…

Anyway, I have owned an aeropress since 2009, before I really got into coffee, over the years i used it more and more, from when I only used it whilst camping to bouts of using it two or three times a day at home and taking it to work with me, then in December of 2019, I managed to get hold of the Aeropress Go which is now my work and travel unit and the OG version stays at home.

I like to mess about with coffee, I’m forever getting told off for the amount of messing I do, gadgets and grounds allover the kitchen very regularly. Recently, I had an issue with a coffee making machine and it is broken and with zero customer service from them, I have binned it and for the. Moment I’m left to using various drippers and the Aeropress, and so, my love for tinkering has been rekindled.



We all love food here at the edccooperative and wraps are a cooperator favourite. But why buy them when you can make them. They’re such an easy way of eating and junior cooperators will enjoy them too.

There are many different kinds, made with a variery of flours, even ground up rice and lentils, but this is my simple (much like the admin team).

Firstly, as recommended by Pastry Chef Hyndman set all items out ready before even starting.

Put the flour into a large bowl and add the yeast to one side of the bowl then add the salt and sugar to the other (coins an added extra. Disclaimer it may or not add flavour to the wrap).


Welsh Rarebit recipe…

Welsh rarebit is also known as Welsh rabbit because it originated in the 1500s as a popular dish among Welsh working class families, many of whom couldn’t afford to eat meat like rabbit. Instead, they’d cook Welsh rarebit – it was a Welsh man’s version of ‘rabbit’. 

The first ever recorded mention of the dish was in 1725, in John Byron’s Literary Remains: ‘I did not eat of cold beef, but of Welsh rabbit and stewed cheese.’ Many people believe Welsh rarebit should still be referred to as Welsh rabbit to this day.

Over time, however, Welsh rabbit gradually became known as Welsh rarebit. It’s not clear exactly why this was, but it’s thought the change came about at the end of the 18th century, when the dish had become more mainstream. Some believe the name was changed in an attempt to move away from patronising connotations associated with the nature of the dish as a poor man’s supper.




Serves: 1

  • 2 slices farmhouse/bloomer bread thickly sliced
  • 2 teaspoons butter
  • 200g EDC – Everyday Cheese
  • 3 good slices roast ham
  • 1 teaspoon garlic mayonnaise
  • 1 teaspoon wholegrain mustard
  • 1 small red onion
  • 1 teaspoon of light brown sugar
  • Smoked Paprika