7 Ways To Use Up Your Sourdough

Make a well of flour and a pinch of salt on a clean work surface. Crack the eggs into the middle and use your hands to mix it all together until you have a smooth dough – you can also do this in a food processor. As soon as it comes together, knead for a couple of minutes, then wrap in cling film and place in the fridge for 30 minutes.

Make the filling by combining all the ingredients in a small bowl and seasoning to taste.

Make the sauce. Bring a small pan of water to the boil and with a sharp knife nick an “X” into each tomato. Drop into the boiling water, wait about 30 seconds, then scoop out and rinse under cold water. Slip off the skins, then squeeze out the seeds and roughly chop. Heat the oil in a small pan and lightly fry the garlic until it feels sticky, then drop in the tomatoes and season to taste. Cook for two minutes, then take off the heat and put to one side.

Cut the dough in half (always keep any dough you’re not working with under a damp tea towel). Dust your work surface with some flour. Flatten one half of the dough with your fingertips. Set the pasta machine at its widest setting and roll the dough through it, lightly dusting with flour if it sticks. Fold the pasta in half, click the pasta machine down another setting and roll through. Click the machine up a setting again, fold in half and roll through. Do this four times for each half – this process kneads the dough and creates a beautiful texture.

To start rolling the dough properly: work one half through all the settings on the machine, from the widest down to the narrowest, lightly dusting both sides of the pasta with a little flour every time you run it through. When you’ve got down to the narrowest setting, fold the pasta in half lengthways, then in half again, then in half again once more until you’ve got a square piece of dough. Run this through so you have a long, straight piece of dough, about as wide as the machine.

Lie this piece out flat and place heaped teaspoons of the crab mix 5-6cm apart, and 2cm away from bottom edge. Using a pastry brush, lightly brush a little water over the bottom edge. Pull the top edge over the filling, and pinch the sides together. Use your fingers to gently pat the pasta around the filling, making sure there are no holes. Trim and cut the ravioli into shape with a knife or crinkly cutter. Place on a tray or plate covered in flour and repeat with the other half of dough.

Gently heat the tomato sauce and bring a pan of salted water to a gentle boil. Cook the ravioli for 3-4 minutes. Transfer to plates once cooked, spoon over the tomato sauce, rip over the basil and serve immediately. You can keep the ravioli in the fridge for a few hours if you want to make ahead of time.

In a little bowl combine the tomatoes and shallots and drizzle with some olive oil and season with salt and pepper – mix all together and sit whilst you prepare the wrap.

Lay your sourdough slices on your work bench and dollop your sour cream into the middle and spread all over. Next add your avocado and squash it down into the sour cream.

Add the salmon, flaking into chunks.

Spoon your tomato salad on top of your salmon.

To make the thousand island dressing, mix together in a small the bowl the mayonnaise, ketchup, onion, garlic and Tabasco. Spread generously over each slice on sourdough.

Add your diced pastrami and gherkins followed by the cheese and sandwich together.

Add some olive oil to a frying pan and heat up on a low temperature.

Gently place your sandwich into the pan and slowly cook for 4 mins on each side until golden and crispy on each side.

Bring a large pan of water to the boil and add a pinch of salt.

Cook your linguine according to packet instructions, drain the water and set aside separately from the pasta.

In a frying pan, pan fry the sourdough breadcrumbs in three tbsp of olive oil over a medium heat until golden. Add the garlic to the pan and cook for a further minute.

Add the crushed chilli flakes, anchovies, lemon zest, hazelnuts and chopped kale to the breadcrumbs with a splash of the pasta water (the steam will help soften the kale) and cook for a further three minutes. Season with salt and black pepper to taste.

Toss the cooked pasta through the kale mixture along with the remaining olive oil and grated parmesan.

Divide between four large bowls and top with extra parmesan and drizzled olive oil.

Preheat the oven to 200°C. Thaw the spinach, reserving 2 tbsp of liquid.

In a small microwave-safe bowl, combine the oil and garlic. Microwave on high 30-45 seconds or until warm.

Cut a thin slice off the top of each bread loaf. Hollow out the bottoms, leaving 1.5cm thick shells. Brush 2 tbsp of the oil mix over the outside and inside of bread bowls and place them on a baking sheet.

Strain the remaining oil mixture into a large skillet, discard garlic. Heat the oil over medium-high heat. Add pepper and onion, stir for about 6-7 minutes or until tender and remove from the pan.

Add the chicken to the pan and stir over medium-high heat for 7-8 minutes or until the meat is no longer pink. Reduce heat to medium and add the artichoke hearts, cream cheese, ¼ cup of parmesan, Italian seasoning, salt, spinach, pepper mixture, and the previously reserved spinach liquid. Cook and stir until cream cheese is melted. Stir in ¼ of a cup of crumbled bacon. Remove from the heat.

Divide the mix between bread bowls and top with the remaining bacon. Sprinkle the remaining parmesan over the filling and bowls.

Bake uncovered for 10 minutes. Then cover loosely with foil and bake 10-12 minutes more. Let the bowls rest for 10 minutes before serving. To serve, cut each bowl into 4 wedges.

Preheat the oven to 180°C.

Put the garlic, bread, oil and parmesan in a bowl.

Mix and scrunch everything together with your hands.

Spread out on a baking tray and bake for 10-15 minutes.

Prepare the marinated wensleydale a few days in advance to allow the cheese to absorb all the flavours.

Place the fresh parsley, basil and a sprig of thyme into a blender and pulse, emulsifying with alternating splashes of rapeseed oil. Add the lemon juice and season well.

Cut the cheese into cubes and cover in the marinade then keep in the fridge.

Cut the sourdough at interesting angles, brush with the oil, thyme and garlic and allow to rest for a few hours.

Bake the sourdough in the oven at 180°C until well coloured. Remove the croutons when still slightly soft and allow to cool.

Dry the scallops thoroughly with a clean towel and season well with sea salt.

Place into a hot pan and sear for 1-3 minutes on each side (depending upon size) and until golden brown.

Bring the marinated wensleydale to room temperature and spoon the cheese and some of the marinade over the croutons.

Arrange the seared scallops on top and garnish with chilli, sliced black olives and a few fresh salad leaves.