Bread!
This started as a way to use up a focaccia and turned into one of my favourite things to serve at a table. The base is my Lazy Sourdough Focaccia, chewy, golden and full of flavour, loaded with a vibrant avo and pea dip, generous layers of ham, a drizzle of really good olive oil and enough parmesan to make you smile. It's relaxed, it's generous and it disappears fast.
This is sourdough for people who want great bread without the fuss. Mix it, leave it, bake it. The long overnight rest does all the work for you.
It's been years since I bought a loaf of bread. Once you know what goes into a supermarket loaf, the gums, the additives, the preservatives, it's pretty hard to go back. This recipe needs time, but is oh so worth it!
This Hot Cross Bun Loaf is a slightly different take on the classic Easter bake. Instead of shaping individual buns, the dough is baked as a large, beautifully spiced loaf, making it perfect for slicing thick and toasting with butter.
A focaccia that celebrates patience, and the simplicity of good ingredients. The sourdough base delivers deep flavor and a light, open crumb.
A pillowy soft brioche filled with rich pastry cream, it is the kind of thing that stops you in your tracks at a patisserie window and then refuses to leave your mind until you've worked out how to make it at home.