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Bread & Breadcrumbs: The Essential Ingredient

Bread & Breadcrumbs: The Essential Ingredient

As a baker and a lover of bread, I sometimes find myself with a little too much bread on my hands. I can't stand waste, and the thought of throwing out good, properly made bread particularly upsets me. All that love, time and effort! It is bad for the environment and a waste of resources. There is an inherent logic and a rustic beauty in using bread as an ingredient. Indeed, some of the world's classic family dishes are based on using bread as a binder, filler, flavour or texture. Bread and breadcrumbs hold moisture; they extend more expensive ingredients,...

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Pumpkin & Spinach Tart

Pumpkin & Spinach Tart

This simple and tasty Pumpkin & Spinach Tart is popular in our Armadale and Brighton stores. We have a selection of delicious savoury tarts in stores so you can order ahead or follow this recipe and make it yourself! It is important to season the ingredients as you cook - a little sprinkle of salt and pepper here and there marries the earthy flavours of the pumpkin and spinach with the sweetness of the caramelised onion.   Ingredients 40g butter 80ml extra virgin olive oil 3 onions, thinly sliced salt and freshly ground pepper 1.3kg butternut or jap pumpkin (squash), peeled, seeded...

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Baci Cakes

Baci Cakes

Inspired by Elizabeth David's recipe for flourless chocolate cake in French Provincial Cooking, these gorgeous little Baci Cakes are a wonderful combination of chocolate and hazelnut.  Ingredients 12 hazelnuts 285g cooking chocolate (70% cocoa), broken into pieces 7 eggs, separated 225g butter 225g caster sugar 225g ground hazelnuts (sometimes labeled hazelnut meal) 3 teaspoons coffee 2 teaspoons dark rum (optional) Chocolate ganache 375g cooking chocolate (70%cocoa), broken into pieces 190g butter, roughly chopped Method Preheat the oven to 180oC/160oC fan. Double line a regular muffin tray with paper patty pans. Spread out the hazelnuts on a baking tray and toast them...

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Sophie's Peanut & Salted Chocolate Macarons

Sophie's Peanut & Salted Chocolate Macarons

Inspired by a recipe from Yotam Ottolenghi, Phillippa's daughter Sophie created these devine Peanut and Salted Chocolate Macarons. Ingredients 165g soft icing sugar 90g finely ground almonds 3 egg whites 60g caster sugar 30g finely chopped lightly roasted peanuts (other nuts can be used) 60g cooking chocolate (70% cocoa), roughly chopped 30g salted cultured butter, roughly chopped pinch of salt (optional) Method Preheat the oven to 170oC/ 150oC fan. Sift the icing sugar and ground almonds together into a bowl. In another bowl, using a whisk or electric hand-held beater, beat the egg whites with the caster sugar until stiff...

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