Tips and Recipes

                                 Tangzhong is an ancient Asian bread-making method which pre-cooks a portion of the flour with a liquid. This method increases the amount of liquid that the flour can absorb and creates a structure to the dough. It leads to a super soft bread, which tends to stay moist and fresh for longer. These Tangzhong Chelsea buns are light and fluffy and deliciously stuffed full of fruit. I know it looks like it, but they really don’t require a great deal of effort - especially...

One of my most popular bakes has been my Wildflower Meadow Honey & Nut Granola. Freshly roasted nuts, rich tasting honey and a savoury note of sea salt to bring all those flavours together into balance.   Sadly, rocketing prices have meant that I can't make it for you at the moment but, for those of you suffering withdrawals, here is the recipe!   I believe that we should be mindful of what we put into our bodies and the effect that our diet has on the environment around us. I recommend using ingredients which are organic and as minimally processed as...

I have to reluctantly accept that sometimes you might not eat every last slice of your loaf. If you're one of those crazy few but hate waste, then this is the spot for you. Here are my top tips for using up those leftover slices and crusts.    (Insider tip: you can save up all your nobbly bread ends and scraps in a bag in the freezer and defrost them at room temperature once you have enough)   1. Bread and Butter Pudding.  Heat up your oven to 180c. Make up a custard by mixing 250ml milk (or oat milk)...

Scoring your loaf like this is not essential. A random burst can also look very rustic and attractive. However, it does ensure that the loaf rises to its fullest capability in the oven and has a crumb that is as airy as possible.