400g of self-raising flour, plus extra for dusting
1 tbsp of dried oregano
1 tbsp of caster sugar
1 tsp of salt
7g of fast-action yeast
300ml of warm water
For the filling:
4 tbsp of sriracha sauce (or chilli/tomato sauce of your choice)
80g of thinly sliced pepperoni, about 16 slices
8 cheese slices of your choice
8 basil leaves
3 tbsp of olive oil for brushing, plus extra to grease the tin
Step 1Begin by making the dough. Add the flour, oregano, sugar, salt and yeast to a large bowl, or the bowl of a stand mixer, making sure to keep the salt and yeast on separate sides until you begin. Then mix everything together.
Step 2Make a well in the centre, add the water and mix the dough until it starts to come together.
Step 3Now either flour a work surface and knead the dough by hand, or attach a dough hook and knead in the stand mixer. If you are doing it by hand it should take about 10-12 minutes of continual kneading. If you are doing it by machine, 6 minutes on a medium speed should do the trick.
Step 4What you are looking for is a stretchy dough that is smooth, shiny and still just a little bit tacky.
Step 5Once it is ready, cover the bowl with greased cling film and leave the dough to prove until doubled in size.
Step 6Generously grease the inside of a 900g loaf tin with oil.
Step 7As soon as the dough has risen, tip it out on to a flour-dusted work surface and roll it out to a rectangle 25 x 35cm.
Step 8Brush the top with the sriracha, distribute the 8 squares of cheese evenly over the top, dot with a few slices of the pepperoni and pop a basil leaf on top of each.
Step 9Now cut the rectangle into 8 equal squares. Take each square and fold it in half like a book. Stack them side by side in the tin with the filling bit exposed at the top. Then leave, covered in greased clingfilm, to prove until it has doubled in size again.
Step 10Preheat the oven to 200°C/180°C Fan/Gas mark 6.
Step 11Once it has risen enough, take off the clingfilm and bake for 25 minutes.
Step 12Take it out of the oven and brush all over with olive oil, then leave in the tin for 20 minutes before pulling apart and tearing and sharing!
450g of cups spelt flour (you can also use standard bread flour)
1 tsp of brown sugar
2 tsp of salt
½ sachet of fast action dried yeast
1 tbsp of olive oil
400 -450ml of cups lukewarm water
2 tbsp of seeds for topping, e.g. sesame
Step 1Mix together the dry ingredients in a mixing bowl. Make a well in the middle with a wooden spoon.
Step 2Mix in the water and oil and stir to form a smooth, wet dough.
Step 3Spoon the wet dough mix into a well-oiled bread tin. Top with seeds.
Step 4Preheat your oven to 220°C Fan/Gas mark 7.
Step 5Cover the dough and set it aside somewhere warm to rise. The bread won't rise a lot, usually just reaching the top rim of the tin.
Step 6Bake for 25-30 minutes. Remove from tin. The loaf should sound hollow when tapped. If it doesn't, return to the oven for a few minutes, out of the tin.
Step 7Cool on a wire rack.
165g of coarse semolina
180ml of plain yoghurt (should be sour)
60ml of water
½ small onion, chopped
1 small carrot, grated and water squeezed out
7 -8 fine beans, chopped
½ courgette, grated and the water squeezed out
10g of ginger, peeled and finely grated
½ -1 tsp of red chilli powder
1 /3 tsp of turmeric powder
Salt to taste (season well)
2 tsp of sugar or to taste
3 tbsp pf vegetable oil
1 ½ tsp of mustard seeds
½ tsp of cumin seeds
1 rounded tbsp of sesame seeds
1 tsp of bicarbonate of soda
12 curry leaves
Lemon juice to taste
Step 1Preheat the oven to 200°C and oil a 9-10-inch loaf tin.
Step 2Mix together the semolina, yoghurt, water, vegetables, ginger, spices, salt and sugar. Allow the semolina to soften in the liquid for 20 minutes. Taste, it should be slightly tart, if not then add a little lemon juice. Adjust seasoning and sugar to taste and add a little lemon juice if it is not tart.
Step 3Heat the oil in a small saucepan. Add the seeds and curry leaves and cook for 15-20 seconds or until the mustard seeds have popped and cumin is aromatic, it will spit so cover the pan if you are worried. Stir half of this into the batter, reserve the rest. The batter should be of a medium thick consistency. If not, add a splash of water.
Step 4Stir in the bicarbonate of soda, give it a few minutes and pour into the tin and bake for 1 hour or when a toothpick comes out clean. The deeper it is in the pan, the longer it will take. The upper surface should be nice and crusty. Pour/scrape over the remaining curry leave and spicey.
Step 5Leave to cool in the tin, cut into 2-inch squares and serve as they are or with a coriander and mint chutney.
150g of caster sugar
250g of plain flour
2 tsp of baking powder
400g of parsnips, trimmed, peeled and grated
2 tbsp of poppy seeds
3 lemons, zest and 2 -3 tbsp of juice
150ml of sunflower oil
100g of plain yoghurt
4 eggs, beaten
150g of icing sugar
Step 1Preheat the oven to 175°C/Gas mark 4. Grease and line a 900g loaf tin with baking parchment.
Step 2In a large bowl, mix the sugar, flour and baking powder together.
Step 3Add the grated parsnips, poppy seeds and lemon zest, then give everything a really good stir.
Step 4Pour in the sunflower oil, yoghurt and eggs, and mix well.
Step 5Pour the batter into the prepared loaf tin and bake for 50-55 minutes, until a cake tester comes out clean.
Step 6Meanwhile, mix enough of the lemon juice with the icing sugar to make a runny icing.
Step 7Once the cake has cooled, turn it out of the tin and drizzle over the icing. Allow to set a bit before cutting into slices.
150g of marmalade
175g of butter or margarine (preferably butter)
175g of muscovado sugar
3 eggs (beaten)
225g of self-raising flour
½ tsp of baking powder
½ tsp of mixed spice
2 tsp of ground ginger
100g of pecans or walnuts
Step 1Leave aside 1 tbsp of marmalade.
Step 2Line loaf tin with greaseproof paper.
Step 3Mix marmalade, butter, sugar, eggs, flour, baking powder and spices for approximately 2 minutes until smooth.
Step 4Stir in about 75g of nuts.
Step 5Pour into the loaf tin, smooth and sprinkle over the remaining nuts.
Step 6Bake at 180ºC /160ºC Fan for 1 hour-1hour 15 minutes (cover very loosely with foil after 45 minutes).
Step 7Once cooked remove from the tin.
Step 8Heat the remaining marmalade until it resembles a smooth, thick liquid and spread over the warm loaf.
150g of caster sugar
800g of whole milk
Pinch of salt
1 tsp of vanilla extract
6 leftover croissants
4 tbsp of caramel sauce (available in Twelve Triangles)
75g of chopped dark chocolate
2 tbsp of demerara sugar
Step 1To make your custard whisk the eggs, sugar, milk, salt and vanilla together.
Step 2Slice your croissants in half and fill with a generous layer of caramel followed by half a banana.
Step 3Line a loaf tin with greaseproof paper.
Step 4Slice four of your filled croissants and layer them inside your tin, once you have completed your first layer soak it with your custard mix and add half your chopped chocolate.
Step 5Arrange your second layer of croissant slices and soak again with the custard and adding in the chocolate.
Step 6To finish, cut the final 2 croissants in half and place them along the top of the loaf tin - pouring the last bit of custard over them.
Step 7Leave soaking for at least an hour or overnight in the fridge.
Step 8Sprinkle with demerara sugar and bake at 170ºC for around 1.5 hours until it has puffed right up and is firm to touch but with a bit of wobble.
Step 9Serve warm with extra caramel.
115g of self-raising flour
1 tsp of baking powder
115g of unsalted butter
115g of golden caster sugar
Zest of 2 limes
150g of fresh raspberries
100g of white chocolate drops or chunks
For the drizzle:
50g of golden caster sugar
Juice of 2 limes
50g of white chocolate
Step 1Preheat the oven to 160°C Fan. Grease and line a 900g loaf tin.
Step 2Add the unsalted butter and golden caster sugar to a large mixing bowl. Using a hand mixer, whip the butter and sugar until combined and light and airy.
Step 3Sift the self-raising flour and baking powder into the mixing bowl and grate in the zest of two limes.
Step 4Add the eggs and mix together again using the hand mixer until the mixture is a smooth consistency.
Step 5Fold in the raspberries and white chocolate.
Step 6Pour the mixture into the greased loaf tin. Bake for 45-50 minutes in the oven until a skewer poked into the middle of the cake comes out clean.
Step 7Remove from the oven and set aside to cool while you make the syrup.
Step 8In a small saucepan, add the juice from two limes and 50g of golden caster sugar. Set over a medium heat and stir until the sugar has dissolved into a slightly thickened syrup.
Step 9Using a skewer, poke holes all over the top of the warm cake. Then slowly pour the lime syrup all over the surface so it seeps into the sponge. Leave to cool fully.
Step 10Meanwhile, melt the white chocolate in a piping bag or a small bowl.
Step 11Once the loaf is cooled, drizzle over the white chocolate and top with fresh raspberries.
For the cinnamon & maple ice-cream:
1 x 397g can of condensed milk
2 tbsp of maple syrup
1 tsp of vanilla bean paste or extract
450ml of double cream
1 tsp of ground cinnamon
For the cheesecake base:
40g of pecan nuts, toasted
150g of ginger biscuits
50g of unsalted butter, melted
For the blackberry ice-cream:
80g of juicy blackberries
1 tbsp of dark muscovado sugar
40g of dark chocolate (minimum 70 % cocoa solids)
6 -8 ripe pink figs, trimmed and quartered