Warm Cheese Custard with Smoked Salmon recipe - Prep Time: 20 minutes Cooking Time: 45 minutes Serving Size: Serves 8

Ingredients:
• 40 g butter
• 8 shallots, chopped
• 1 1/2 cups milk
• 250mL PHILADELPHIA Light Cream for Cooking, cream alternative
• 1 bay leaf
• 4 thyme sprigs
• 2 cups grated KRAFT Tasty Cheese
• 6 eggs, lightly beaten
• 500g hot smoked salmon, flaked for serving
• Green salad, to serve

Method:
1. Heat the butter and gently sauté the shallots. Add the milk, PHILADELPHIA and herbs. Bring to the boil then remove from the heat, allow to cool then strain off the onion.

2. Add the cheese and beaten eggs, then pour into greased and base lined 8 x ½ cup capacity moulds. Place into a water bath so that the water comes half way up the sides of each mould.

3. Bake in a moderately slow oven 160°C for 15-20 minutes or until just set. Allow to settle for 10-15 minutes before unmoulding onto serving plates. Serve with smoked salmon and a little green salad. Serve immediately.

Warm Cheese Custard with Smoked Salmon recipe

Smoked Chicken & Asparagus Salad with Raspberry & Balsamic Vinaigrette Recipe - Serving Size: Serves 4

Ingredients:
• 2 bunches asparagus, trimmed
• 100g snow peas, trimmed
• 1 baby cos lettuce, trimmed and leaves separated
• 2 sticks celery, thinly sliced diagonally
• 2 green onions (shallots), finely sliced diagonally
• 400g smoked chicken breast, skin and fat removed, thinly sliced
• 2 tablespoons toasted pine nuts

Method:
1. Bring a large frying pan of water to the boil over medium-high heat. Add asparagus and cook for 2 minutes. Add snow peas and cook for 1 minute. Drain, refresh in cold water
and pat dry with paper towel.

2. Arrange lettuce, asparagus, snow peas, celery, green onions and smoked chicken on serving plates. Drizzle with dressing, sprinkle with pine nuts and serve.

Raspberry & Balsamic Vinaigrette:
• 150g Creative Gourmet frozen Raspberries, defrosted
• 1 tablespoon boiling water
• 1 tablespoon white balsamic vinegar
• 2 tablespoons extra virgin olive oil
• Salt and ground black pepper

Method:
1. To make raspberry & balsamic vinaigrette, combine raspberries and boiling water in a heatproof bowl. Mash with a fork. Strain mixture through a sieve into a bowl to remove
seeds. Discard seeds.

1. Add vinegar and oil to sieved raspberries. Season with salt and pepper to taste. Whisk to combine. Set aside.

Smoked Chicken & Asparagus Salad with Raspberry & Balsamic Vinaigrette Recipe

Special equipment:
shallow ovenproof dish

For the marzipan:
1 cup ground almonds
1⁄2 cup sugar
1⁄2 cup confectioner’s sugar, plus extra for dusting
a few drops of almond extract
1⁄2 tsp lemon juice
1 large egg white, lightly beaten

For the clafoutis:
1 1⁄2lb (675g) plums, halved and pitted
5 tbsp butter
4 large eggs and 1 egg yolk
1⁄2 cup sugar
1⁄3 cup all-purpose flour, sifted
2 cups milk
2⁄3 cup half-and-half

Method:
1 Preheat the oven to 375ºF (190ºC). Mix the marzipan ingredients together with enough of the egg white to form a stiff paste. Push a tiny piece of the paste into the cavity in each of the plum halves.

2 Grease a shallow, ovenproof dish, large enough to hold the plums in a single layer, with 1 tablespoon of the butter. Arrange the plums cut-side down in the dish, with the marzipan underneath. Melt the remaining butter and leave to cool.

3 Add any leftover egg white from the marzipan to the eggs and egg yolk.

4 Add the sugar and whisk until thick and pale. Whisk in the melted butter, flour, milk, and half-and-half to form a batter.

5 Pour over the plums and bake in the oven for about 50 minutes until golden and just set. Serve warm, dusted with confectioner’s sugar.

PREPARE AHEAD:
The clafoutis is best freshly baked and served warm, but can be cooked up to 6 hours ahead and served at room temperature.

BAKER’S TIP:
Clafoutis is basically a sweetened custard, baked around any type of seasonal fruit. As a pantry standby, try the classic version with canned apricots, but in season, you can use cherries, blackberries, plums, and black, white, or red currants.

Plum and Marzipan Clafoutis

Standing time:
30 mins

Special equipment:
roasting pan or shallow ovenproof dish

Ingredients:
1 cup all-purpose flour
pinch of salt
2 large eggs
1 1⁄4 cups milk
2 tbsp vegetable oil
8 Toulouse or Italian sausages

Method:
1 To make the batter, put the flour into a bowl with the salt, make a well in the center, and add the eggs with a little of the milk. Whisk together, gradually incorporating the flour. Add the remaining milk and whisk to make a smooth batter. Leave to rest for at least 30 minutes.

2 Preheat the oven to 425°F (220°C). Heat the oil in a roasting pan or shallow ovenproof dish. Add the sausages and toss them in the hot oil. Bake for 5–10 minutes, or until the sausages are just colored and the fat is very hot.

3 Reduce the oven temperature to 400°F(200°C). Carefully pour the batter around the sausages and return to the oven for another 30 minutes, until the batter is risen, golden, and crisp. Serve immediately, with onion gravy, green vegetables, and mustard.

PREPARE AHEAD:
The batter can be made 24 hours in advance. Keep chilled and whisk briefly just before using.

Toad in the Hole Recipe

Resting time:
2 hrs

Ingredients:
½ tsp dried yeast
3⁄4 cup warm milk
1⁄2 cup sour cream
1 cup buckwheat flour
1 cup bread flour
½ tsp fine salt
2 large eggs, separated
4 tbsp butter, melted and cooled,
plus extra for cooking

Method:
1 Mix the yeast with the warm milk and whisk until the yeast dissolves. Whisk in the sour cream and set aside.

2 In a large bowl, mix together the 2 types of flour and the salt. Make a well in the center of the flour mixture and gradually whisk in the milk and sour cream. Add the egg yolks and continue to whisk. Finally add the butter and whisk until smooth.

3 Cover the bowl with plastic wrap and set aside in a warm place for at least 1 hour, until bubbles appear all over the surface.

4 In a clean bowl whisk the egg whites to soft peaks. Add the egg whites to the batter and gently fold them in using a metal spoon or spatula, until they are well combined and there are no lumps of egg white. Transfer the batter to a large measuring cup or pitcher.

5 Heat a tablespoon of butter in a large, non-stick frying pan. Pour 1 tablespoon of the batter at a time into the pan to form small blinis approximately 21.2in (6cm) in diameter. Cook the blinis for a minute or 2 over medium heat until bubbles start to appear on the surface. When the bubbles begin to pop, turn and cook for a minute
on the second side. Remove the blinis to a warm plate, cover with a clean kitchen towel, and continue to cook until all the batter is used up.

6 Serve the blinis still warm, with sour cream and smoked salmon for a delicious canapé. They can also be wrapped in foil and gently reheated in a warm oven for 10 minutes before serving.

PREPARE AHEAD:
The blinis will keep in an airtight container in the refrigerator for up to 3 days. Reheat them (from fresh or frozen) as in step 6.

BAKER’S TIP:
Blinis are simple to make, but can be difficult to get perfectly circular, and small enough to serve as a canapé. Remember to pour the batter directly into the center of the blini, and use a spoon to catch any drips from the pitcher as you finish pouring.

Blinis

Ingredients:
1 1⁄2 cups all-purpose flour, plus extra for dusting
3⁄4 cup whole wheat flour
1 tsp baking soda
½ tsp fine salt
freshly ground black pepper
5oz (140g) sweet potato
1 tsp finely chopped rosemary
1 cup buttermilk

Method:
1 Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

2 In a bowl mix the all-purpose flour, whole wheat flour, baking soda, salt, and pepper.

3 Peel and coarsely grate the sweet potato, then chop it coarsely to reduce the size of the shreds. Add it to the bowl with the rosemary, mixing well so that no clumps form.

4 Make a well in the center of the dry ingredients and gently stir in the buttermilk, bringing the mixture together to form a loose dough.

5 Use your hands to bring the mixture together into a ball, then turn it out onto a floured surface and knead for 2 minutes until it forms a smooth dough. You may need to add a little flour at this stage.

6 Divide the dough into 8 equal pieces and shape into tight rounds.

7 Flatten the tops and cut a cross in the center of each roll to allow the dough to rise easily in the oven.

8 Place the rolls onto a baking sheet lined with parchment paper and cook them in the middle of the oven for 20-25 minutes, until well risen.

9 Transfer to a wire rack and let cool for 10 minutes before serving. These are especially delicious eaten while warm.

STORE:
These rolls will keep, well wrapped in paper, for 3 days.

Sweet Potato and Rosemary Rolls

Special equipment:
1 1⁄4in (3cm) pastry cutter
piping bag with small plain nozzle

Ingredients:
5 tortillas, store-bought
1/5 quarts (1.5 liters) sunflower or vegetable oil,
for deep-frying
2 ripe avocados
1 lime
Tabasco sauce
1⁄4 cup finely chopped cilantro
4 scallions, trimmed and finely chopped
sea salt
freshly ground black pepper
25 cooked king prawns, peeled and deveined

Method:
1 Cut 100 disks out of the tortillas with the pastry cutter.

2 Heat the oil in a large saucepan. Drop the tortillas into the oil a handful at a time and deep-fry until golden. Do not overcrowd the pan, or the tortillas will not crisp properly. Remove and drain on paper towels. Cool.

3 Mash the avocado with the juice of half the lime, a few shakes of Tabasco, 3 tablespoons cilantro, the scallion, and salt and pepper to taste. Slice each prawn in half horizontally.

4 When there are 30 minutes left before serving, marinate the prawns with the juice of the other half of the lime and the remainder of the chopped cilantro.

5 Pipe a little guacamole on a tortilla, top it with another tortilla, pipe more guacamole on top, and finish with a curl of prawn. If it is too big, twist diagonally and stand it up in the guacamole. Serve immediately.

PREPARE AHEAD:
The fried tortilla disks can be stored in an airtight container for 2 days.

Prawn and Guacamole Tortilla Stacks

For the spiced beef and tomato filling:
1 tbsp extra virgin olive oil
6oz (150g) good-quality ground beef
pinch of hot cayenne pepper
sea salt
freshly ground black pepper
small handful fresh flat-leaf parsley, chopped
2 tomatoes, diced
2oz (50g) Cheddar cheese

For the avocado, scallion, and chile filling:
4 scallions, finely chopped
1–2 fresh jalapeño chiles, seeded and chopped
juice of ½ lime
½ avocado, sliced
2oz (50g) Cheddar cheese
For the tortillas
2 tbsp oil
4 tortillas,

Method:
1 For the beef filling, heat 1 tablespoon of the oil in a frying pan, then cook the beef with the cayenne pepper over medium heat for 5 minutes, or until no longer pink. Reduce the heat and loosen with a little hot water. Season, and cook for 10 minutes, until the beef is cooked through. Stir in the parsley.

2 For the avocado filling, place the scallion, chiles, and lime juice in a bowl. Season and mix. Set aside for 2 minutes.

3 Heat half the oil for the tortillas in a non-stick frying pan. Cook 1 tortilla for 1 minute, or until lightly golden.

4 Spoon the beef mixture over. Scatter over the tomato and cheese, then top with the other tortilla, pressing it down with the back of a spatula to sandwich the two.

5 Scoop the quesadilla up, carefully turn it over, and cook the other side for another minute, or until golden. Slice in halves or quarters, and serve.

6 Heat the remaining oil in the frying pan, then cook 1 tortilla for 1 minute, or until golden.

7 Scatter over the avocado, leaving a little space around the edge, spoon on the scallion mixture, and sprinkle with the cheese. Continue as in step 3.

Homemade Quesadillas

Resting time:
1 hr

Ingredients:
1 3/4 cups all-purpose flour, plus extra
for dusting
scant 1 tsp salt
1/2 tsp baking powder
4 tbsp lard or vegetable shortening,
chilled and diced, plus extra
for greasing

Method:
1 Put the flour, salt, and baking powder into a large bowl. Add the lard.

2 Rub the lard in with your hands until the mixture resembles fine crumbs.

3 Add 2⁄3 cup warm water. Bring the mixture together to form a rough, soft dough.

4 Turn it out onto a lightly floured work surface and knead for a few minutes until smooth.

5 Put the dough in a greased bowl. Cover with plastic wrap. Rest in a warm place for 1 hour.

6 Turn the dough out onto a floured work surface and divide it into 8 equal portions.

7 Take 1 piece and leave the others covered with plastic wrap to prevent them from drying.

8 Roll each piece of dough out thinly to a circle about 8-10in (20-25cm) in diameter.

9 Stack the rolled tortillas in a pile. Place a piece of parchment paper between each.

10 Heat a pan over medium heat. Take 1 tortilla and dry fry for 1 minute.

11 Turn it over and continue to cook until both sides are cooked and browned in places.

12 Transfer to a wire rack and repeat to cook all the remaining tortillas. Serve warm or cool.

PREPARE AHEAD:
Cooled tortillas can be stored overnight, wrapped in plastic wrap. To reheat from fresh or frozen, scrunch up wax paper and soak it in water. Squeeze out the excess, use to wrap the tortillas, and bake in a medium oven for 10 minutes.

Tortillas Recipe

Rising time:
1 hr

For the dough:
1 1/2 cups chapatti flour
1/2 tsp fine salt
4 tbsp unsalted butter, melted and cooled

For the stuffing:
9oz (250g) sweet potato, peeled and diced
1 tbsp sunflower or vegetable oil, plus extra
for brushing
½ red onion, finely chopped
2 garlic cloves, crushed
1 tbsp finely chopped red or jalapeño chile,
or to taste
1 tbsp finely chopped fresh ginger
2 heaping tbsp chopped cilantro
½ tsp garam masala
sea salt

Method:
1 To make the dough, sift the flour and salt together. Add the butter and 2⁄3 cup water and bring the mixture together to form a soft dough. Knead by hand for 10 minutes, or for 5 minutes in the electric mixer, then leave the dough to rest, covered, for 1 hour.

2 Boil the sweet potato for about 7 minutes, until tender. Drain well. In a frying pan, heat the sunflower oil over medium heat, and cook the red onion for 3–5 minutes, until soft, but not golden. Add the garlic, chile, and ginger and cook for 1–2 minutes.

3 Add the cooked onion mixture to the sweet potato and mash. You should not need any extra liquid. Add the chopped cilantro, garam masala, and salt and beat until smooth. Set aside to cool.

4 When the dough has rested, divide it into 4 equal pieces. Knead each piece a little and roll it out into a small circle, around 4in (10cm) in diameter. Put a quarter of the stuffing mixture into the middle of the dough and pull the edges up around it into the middle, forming a purse shape.

5 Pinch the edges together to seal in the stuffing, turn the dough over, and roll out carefully into a circle about 7in (18cm) in diameter, making sure not to roll too hard. If the filling bursts out of the dough, pinch the dough together to reseal the paratha.

6 Heat a large cast iron frying pan over medium heat. Cook the parathas for 2 minutes on each side, turning occasionally to make sure they are well cooked and browning in places. Once they have cooked on each side once, brush the surface with a little sunflower oil before turning them again. Serve immediately alongside a curry, or as a light lunch dish with a green salad.

PREPARE AHEAD:
These can be stored overnight, wrapped in plastic wrap. To reheat (from fresh or frozen), scrunch up a piece of parchment paper and soak in water. Squeeze out the excess water, and use to wrap the parathas. Place them in a warm oven for 10 minutes until soft.

BAKER’S TIP:
These Indian flat breads are made with traditional chapatti flour, but if you cannot find it easily, use whole wheat flour instead. Try stuffing them with a variety of fillings, including leftover vegetable curry; just make sure the ingredients are diced small so the stuffing is easily contained.

Stuffed Paratha

Ingredients:
6 pita breads, store-bought
extra virgin olive oil, for greasing
cayenne pepper, for sprinkling
sea salt, for sprinkling

Method:
1 Preheat the oven to 450°F (230°C). Divide the pita breads in half by separating the 2 layers of bread. Brush the pieces of bread on both sides with a little olive oil, then sprinkle them with salt and a scattering of cayenne pepper.

2 Stack the pieces of pita bread on top of each other in piles of 6, and cut them into large triangles. Lay the cut chips out onto several large baking sheets in a single layer, making sure they do not overlap.

3 Bake the chips in the top of the oven for 5 minutes, or until the bottoms are starting to brown. Turn over and continue to cook foranother 2–3 minutes until they are browned and crisp all over. Watch them to make sure that they do not burn. Leave to cool on paper towels, and serve with dips such as baba ganoush or hummus.

STORE:
The chips will keep in an airtight container for 2 days.

BAKER’S TIP:
These simple snacks go well with homemade dips and salsas, or even chili con carne. They are an inexpensive alternative to chips, and much healthier too! To make them even more nutritious, bake whole wheat pita chips instead.

Pita Chips

Rising time:
1 hr

Ingredients:
1 tsp dried yeast
1 1⁄2 tsp cumin seeds, plus more for sprinkling
1 1⁄2 tsp ground coriander
3 1⁄2 cups bread flour, plus extra for dusting
1 tsp salt
small bunch of cilantro, coarsely chopped
7oz (200g) can garbanzo beans,
drained and crushed
2⁄3 cup plain yogurt
1 tbsp extra virgin olive oil, plus extra for greasing

Method:
1 Sprinkle the yeast over 1 1⁄4 cups lukewarm water and allow to dissolve, stirring once. Toast the cumin and ground coriander in a dry pan for a minute. Mix the flour and salt in a bowl. Stir in the spices, cilantro, and garbanzo beans, then make a well in the middle. Pour in the yogurt, oil, and yeast liquid, and bring together to form a sticky dough. Set aside for 10 minutes.

2 Turn the dough out onto a floured surface, and knead it for 5 minutes, shaping it into a ball. Place the dough in an oiled bowl, cover it with oiled plastic wrap, and leave it to rise in a warm place for 1 hour, or until doubled in size.

3 Dust 2 baking sheets with flour. Preheat the oven to 425°F (220°C). Turn the dough out onto a floured surface. Cut into 8 pieces.

4 Using a rolling pin, flatten them out into ovals, each about 1⁄4in (5mm) thick. Place them on the baking sheets, brush with oil, and scatter over cumin seeds. Bake for 15 minutes, or until golden and puffed up.

STORE:
The pitas will keep in an airtight container overnight.

Spiced Garbanzo Bean Pitas Recipe

Rising time:
1 hr

Special equipment:
13 x 9in (32.5 x 23cm) jelly roll pan

For the base:
1 1⁄4 cups bread flour, plus extra for dusting
sea salt
freshly ground black pepper
1 tsp brown sugar
1 tsp dried yeast
1 tbsp extra virgin olive oil, plus extra for greasing

For the topping:
1⁄4 cup extra virgin olive oil
2lb (900g) onions, finely sliced
3 garlic cloves
sprig of thyme
1 tsp herbes de Provence (dry mix of thyme, basil,rosemary, and oregano)
1 bay leaf
31⁄2oz (140g) jar anchovies in oil
12 black pitted niçoise olives, or Italian olives

Method:
1 For the base, combine the flour, 1 teaspoon salt, and black pepper to taste in a large bowl.

2 Pour 2⁄3 cup lukewarm water into a separate bowl, and use a fork to whisk in the sugar, then the yeast. Set aside for 10 minutes to froth, then pour into the flour with the olive oil.

3 Mix to form a dough, adding another 2 tablespoons lukewarm water if the mixture looks too dry.

4 Turn the dough out onto a floured board, and knead for 10 minutes, or until smooth and elastic. Shape the dough into a ball, return to a cleaned, oiled bowl, and cover with a kitchen towel. Leave in a warm place for 1 hour, or until doubled in size.

5 For the topping, put the oil in a saucepan over very low heat. Add the onions, garlic, herbs, and bay leaf.

6 Cover and simmer gently, stirring occasionally, for 1 hour, or until the onions look like a stringy purée. Be careful not to let the onions catch; if they begin to stick, add a little water. Drain well, season with salt, and set aside, discarding the bay leaf.

7 Preheat the oven to 350°F (180°C). Knead the dough briefly on a floured surface. Roll it out so it is thin and large enough to fit the jelly roll pan. Prick all over with a fork.

8 Spread the onions over the base. Drain the anchovies, reserving 3 tablespoons oil, and slice the fillets in half lengthwise.

9 Embed the olives in rows in the dough, and drape the anchovies in a criss-cross pattern on top of the onions. Drizzle with the reserved anchovy oil, and sprinkle with pepper.

10 Bake for 35 minutes, or until the crust is brown. The onions should not brown or dry out. Remove and serve warm, cut into rectangles, squares, or wedges, or allow to cool before serving.

BAKER’S TIP:
All the elements of pissaladière are very simple, so it is imperative that you use the best-quality ingredients for the finest result. Take special care when selecting anchovies, and make sure they are packed in goodquality oil. When you can find them, smoked anchovies make an amazing substitution.

Pissaladiere Recipe

Rising time:
1–1 1⁄2 hrs

Ingredients:
4 pizza bases
steps 1–5 and 12–14
1⁄4 cup extra virgin Italian olive oil
5oz (140g) Gorgonzola cheese, crumbled
12 slices prosciutto, torn into strips
4 fresh figs, each cut into 8 wedges, and peeled
2 tomatoes, seeded and diced
4oz (115g) arugula leaves
freshly ground black pepper

Method:
1 Preheat the oven to 400°F (200°C). Place the pizza bases on the greased baking sheets. Brush with half the olive oil and scatter over the Gorgonzola cheese.

2 Bake in the oven for 20 minutes, or until the bases are crisp and turning golden. Remove from the oven.

3 Arrange the prosciutto, figs, and tomatoes on top, and return to the oven for 8 minutes, or until the toppings are just warmed and the bases are golden brown.

4 Scatter over the arugula, season with plenty of black pepper, and serve at once, drizzled with the rest of the olive oil.

BAKER’S TIP:
Pizzas are delicious with or without tomato sauce. However you prefer your pizza, always remember that the toppings should be spread evenly over the base, and enough moisture added—either from tomato sauce, cheese, or good-quality extra virgin olive oil—to ensure the topping remains lubricated and appetizing.

Pizza Bianca Recipe

Rising and proofing time:
1 1⁄2 – 2 1⁄2 hrs

Ingredients:
2 cups bread flour, plus extra for dusting
1 cup all-purpose flour
1 tsp salt
2 tbsp sugar
2 tsp dried yeast
1 tbsp sunflower or vegetable oil,
plus extra for greasing

For the glaze:
¼ tsp baking soda
coarse sea salt
1 egg, beaten

Method:
1 Put the two types of flour, salt, and sugar into a large bowl.

2 Sprinkle the yeast over 11⁄4 cups warm water. Stir, leave for 5 minutes, and add the oil.

3 Gradually pour the liquid into the flour mixture, stirring to form a soft dough.

4 Knead for 10 minutes until smooth, soft, and pliable. Transfer to an oiled bowl.

5 Cover loosely with plastic wrap and leave in a warm place for 1–2 hours, until nearly doubled.

6 Turn the dough out onto a lightly floured work surface and gently knock it back.

7 Divide the dough into 16 equal sized pieces, using a sharp knife to cut it cleanly.

8 Take each piece of dough and roll it under your palm to make a log shape.

9 Using your palms, continue to roll the dough toward each end, until it is 18in (45cm) long.

10 If difficult to stretch, hold by either end and rotate in a looping action, like a jump rope.

11 Take each end of the dough and cross them over each other, forming a heart shape.

12 Now twist the ends around each other, as though they had linked arms.

13 Secure the ends to the sides of the pretzel; it will appear quite loose at this stage.

14 Repeat to make 16 pretzels, placing them on baking sheets lined with parchment.

15 Cover with plastic wrap and a towel. Leave in a warm place for 30 minutes, until puffed up.

16 Preheat the oven to 400°F (200°C). Mix the soda in 2 tablespoons boiling water.

17 Brush the pretzels with the mixture. This gives them a dark color and chewy exterior.

18 Scatter flakes of sea salt or sesame seeds over the brushed pretzels. Bake for 15 minutes.

19 Remove from the oven and brush with a little beaten egg. Bake for another 5 minutes.

20 Remove from the oven. The pretzels should be dark golden brown with a shiny finish.

21 Transfer to a wire rack and leave to cool for at least 5 minutes before serving.

Soft Pretzels Recipe

Rising and proofing time:
3 hrs

Ingredients:
1 quantity ciabatta dough,
2oz (50g) pitted black olives, drained, coarsely
chopped
2oz (50g) Peppadew small red peppers, drained,
coarsely chopped

Method:
1 Once the dough has been kneaded for 10 minutes, stretch it out thinly on the work surface, scatter with the olives and peppers, and bring the sides together to cover the ingredients. Knead the dough briefly until they are incorporated. Put the dough in an oiled bowl, cover loosely with plastic wrap, and leave to rise in a warm place for up to 2 hours, until doubled in size.

2 Turn the dough out onto a floured work surface and knock it back. Divide it into two pieces. Knead the pieces and shape them into two slipper shapes, each 12 x 4in (30 x 10cm). Place each loaf on a lined baking sheet. Cover with plastic wrap and a kitchen towel and leave for an hour until doubled.

3 Preheat the oven to 450°F (230°C). Mist the bread with water and bake in the center of the oven for 30 minutes until golden brown. Mist every 10 minutes. The bread is cooked when the base sounds hollow when tapped. Cool for 30 minutes before cutting.

STORE:
Best eaten on the same day. Can be stored overnight, wrapped in paper.

BAKER’S TIP:
Ciabatta dough should be wet and loose on kneading, as this will help to create the large air pockets traditionally found in the finished loaf. Wet doughs are easier to knead in a machine fitted with a dough hook, as they are a little sticky to manage well with your hands.

Black Olive and Peppadew Ciabatta

Ingredients:
1 loaf day-old ciabatta bread, olive oil

For the toppings:
1⁄2 cup arugula pesto, or 4oz (100g) roasted red
peppers, sliced and mixed with chopped basil,
or 1⁄2 cup black olive tapenade topped with
4oz (100g) goat cheese

Method:
1 Preheat the oven to 425°F (220°C). Slice the ciabatta into 1⁄2in (1cm) slices. Brush the tops with olive oil.

2 Bake them on the top rack for 10 minutes, turning them after 5 minutes. Remove from the oven and cool on a wire rack.

3 Once cooled, top with any of the three suggested toppings, just before serving. If using the tapenade and goat cheese topping, briefly grill before serving.

PREPARE AHEAD:
The baked, unadorned crostini will keep in an airtight container for 3 days. Add the topping just before serving.

Ciabatta Crostini

Rising and proofing time:
3 hrs

Ingredients:
1 quantity ciabatta dough,
see pages 424, steps 1–3
4oz (100g) good-quality pitted green olives,
drained, roughly chopped
2 good sprigs of rosemary, leaves only,
coarsely chopped

Method:
1 Knead the dough for 10 minutes. Then stretch it out thinly on the work surface, scatter evenly with the olives and rosemary, and bring the sides together to cover the ingredients. Knead the dough until well incorporated. Put it in an oiled bowl, cover with plastic wrap, and leave to rise in a warm place for up to 2 hours, until doubled.

2 Turn the dough out onto a floured work surface and knock it back. Divide it into two equal pieces. Knead the pieces and shape them into two traditional slipper shapes, each 12 x 4in (30 x 10cm). Put each loaf on a lined baking sheet with enough space around it to allow it to expand as it rises. Cover with plastic wrap and a kitchen towel and leave for 1 hour until twice its volume.

3 Preheat the oven to 450°F (230°C). Spray the loaves with a fine mist of water and bake in the center of the oven for 30 minutes until golden brown; spray the loaves with water every 10 minutes. The bread is cooked when the underneath sounds hollow when tapped. Cool on a wire rack for 30 minutes before cutting.

STORE:
Best eaten on the same day. Can be stored overnight, wrapped in paper.

Green Olive and Rosemary Ciabatta

Chilling time:
1 hr

Ingredients:
3⁄4 cup lard, chilled and diced
1 1⁄2 cups all-purpose flour, plus extra for dusting
2 tsp baking powder
1 tsp salt

For the filling:
10oz (300g) finely chopped sirloin steak,
or skirt steak
1 onion, finely chopped
splash of Worcestershire sauce
sea salt and freshly ground black pepper
1 egg, beaten, for glazing

Method:
1 To make the pastry, rub the lard into the flour until the mixture resembles fine crumbs.

2 Add the baking powder and salt and enough cold water to form a soft dough. Bring the dough together, wrap it in plastic wrap, and chill for 1 hour.

3 Preheat the oven to 400°F (200°C).Mix the beef, onion, Worcestershire sauce, and seasoning together and set aside.

4 On a floured work surface, roll the pastry out to ¼in (5mm) thick. Using a side plate or saucer, cut 4 circles out of the pastry.

5 You may need to re-roll the off cuts to get all 4. If the pastry cracks on rolling, gather it together and start again; the re-rolling will make it more robust.

6 Fold the circles in half, trim the sides so that they are a bit rectangular, then flatten them out again.

7 Pile a quarter of the filling onto one half of each pastry circle. Leave a 3⁄4in (2cm) border.

8 Brush the border with a little beaten egg. Now fold the pastry over and crimp the edges together. Brush the finished bridies with a little beaten egg, and cut a slit in the top of each one to allow the steam to escape.

9 Bake in the center of the oven for 20-25 minutes, until golden brown.

10 Remove the bridies from the oven and allow them to cool for at least 10 minutes before eating.

STORE:
The bridies will keep in the refrigerator for 2 days.

BAKER’S TIP:
This traditional Scottish pastry is a close relation to the Cornish pasty, despite being from opposite ends of Britain. Here, a simple filling of chopped or ground steak and onions is cooked in a crumbly pastry. As there are very few ingredients, it is worth using the best meat possible; I prefer finely chopped skirt steak.

Forfar Bridie Recipe

Chilling time:
1 hr

Ingredients:
7 tbsp lard, chilled and diced
4 tbsp unsalted butter,
chilled and diced
1 1⁄2 cups all-purpose flour, plus extra
for dusting
½ tsp salt

For the filling:
9oz (250g) skirt steak, trimmed,
in 1⁄2in (1cm) cubes
3oz (80g) rutabaga, peeled, and
cut into 1⁄4in (5mm) cubes
4oz (100g) waxy potatoes, peeled,
and cut into 1⁄4in (5mm) cubes
1 large onion, finely chopped
splash of Worcestershire sauce
1 tsp all-purpose flour
sea salt
freshly ground black pepper
1 egg, beaten, for glazing

Method:
1 Rub the lard and butter into the flour until the mixture resembles fine crumbs.

2 Add the salt and enough cold water to bring the mixture together into a soft dough.

3 Knead the dough briefly on a lightly floured surface. Wrap in plastic wrap. Chill for 1 hour.

4 Preheat the oven to 375°F (190°C). Mix all the filling ingredients and season well.

5 On a well floured work surface roll the pastry out to a thickness of 1⁄4in (5mm).

6 Using a side plate or saucer, cut 4 circles from the dough. Re-roll the offcuts.

7 Fold the circles in half, then flatten them out again, leaving a slight mark down the center.

8 Pile a quarter of the filling into each circle, leaving a 3⁄4in (2cm) border all around.

9 Brush the border of the pastry with a little beaten egg.

10 Pull both edges up over the filling and press together to seal.

11 Crimp the sealed edge with your fingers to form a decorative ridge along the top.

12 Brush all over the finished pasties with a little beaten egg.

13 Bake in the center of the oven for 40–45 minutes, until golden brown. Remove the pasties from the oven and allow to cool for at least 15 minutes before eating warm or cold. STORE These will keep in the refrigerator for 2 days.

Homemade Cornish Pasties