Decisions! Decisions! Couples won’t know where to turn when staying in lovely quirky outsized shepherd‘s hut, ‘We Two‘.
Not only does it have an ensuite bathrooom, fully fitted kitchen and a log burning stove to warm the cosy interior ‘We Two’ also comes with an indulgent hot tub, summer house, swing bench and a fire pit and all tucked away in a magical private Cornish woodland. Maybe this is all you would ever want for a short break away from the madding crowd but if you find you are itching to explore you couldn’t be better placed.
‘We Two‘ is in the heart of Cornish countryside within easy reach of the ancient stannary (historic tin mining district) and bustling market town of Liskeard (6miles) with museum, shops, pubs and restaurants.
Do enjoy a meal in The Plough (11miles) an award winning Cornish pub in the village of Duloe.
Bodmin moor (5miles), Dartmoor (15miles) the coast at Looe (14.5miles) and Gingsters Original Cornish Pasty Company just outside Callington (5miles) are all well worth a visit.
The National Trust property Cotehele House (12miles) is a magnificent Tudor Home with fascinating art, collections, mature gardens, orchard, its own quay, licensed tearoom, restaurant and estate where events are hosted throughout the year. Visit during November to see the magnificent 60′ long Christmas garland made with thousands of flowers grown on the estate and hung across the whole length of the Great Hall.
Sip a few jars of ale and stand on the very spot where wicked landlord Joss Merlyn was killed in Cornwall’s most famous atmospheric smuggler’s haunt, Jamaica Inn (14miles), made famous by writer Daphne du Maurier’s famous novel.
Those in search of action are sure to enjoy walking, pony trekking, fishing, climbing, even balloon flights. At Adrenalin Quarry there are any number of nail biting adventures to get your adrenalin pumping. Try flying on the zip wire, quarry coasteering, axe throwing and more.
To get you in the mood for glamping Cornwall here is a traditional Cornish Pasty Recipe from the Cornish Pasty Association. Bon appetit.
For the Pastry (rough puff can also be used):
500 g strong bread flour (it is important to use a stronger flour than normal as you need the extra strength in the gluten to producestrong pliable pastry)
120 g lard or white shortening
125 g Cornish butter
1 tsp salt
175 ml cold water
For the Filling
50 g good quality beef skirt, cut into cubes
450 g potato, diced
250 g swede, diced
200 g onion, sliced
Salt & pepper to taste
Beaten egg or milk to glaze
Rub the two types of fat lightly into flour until it resembles breadcrumbs.
Add water, bring the mixture together and knead until the pastry becomes elastic. This will take longer than normal pastry but it gives the pastry the strength that is needed to hold the filling and retain a good shape. This can also be done in a food mixer.
Cover with cling film and leave to rest for 3 hours in the fridge. This is a very important stage as it is almost impossible to roll and shape the pastry when fresh.
Roll out the pastry and cut into circles approx. 20cm diameter. A side plate is an ideal size to use as a guide.
Layer the vegetables and meat on top of the pastry, adding plenty of seasoning.
Bring the pastry around and crimp the edges together (see our guide to crimping).
Glaze with beaten egg or an egg and milk mixture.
Bake at 165 degrees C (fan oven) for about 50 – 55 minutes until golden.