A fairly new ingredient to me, I tried my first black garlic just the other day: I just peeled it and ate it as it was. I have to say, I initially had mixed feelings about the flavour: concentrated balsamic vinegar with a hint of aniseed, with a sweet garlic flavour (more like roasted garlic flavour than raw garlic) just coming through. Continue reading “Black garlic bread rolls”
I say fool-proof, but this is a recipe I have used for many years. I also use it when teaching how to make bagels at cookery classes and am always thrilled by the excellent results from the classes.
I have posted several focaccia recipes on this blog, and while I make my roasted garlic focaccia many times more than any other flavour, I do like to play around a little. This time, I used ingredients lurking around in the fridge and the larder! Continue reading “Roasted onion, chorizo & Parmesan focaccia”
While vol-au-vents are wonderfully retro, using Coronation Chicken as a filling makes them even more so! But Coronation Chicken is such a great thing to eat. Continue reading “Coronation chicken vol-au-vents”
A wonderfully moist and rustic cake, the gentle heat of the ginger and the juicy sweetness of the pears, all set in a lightly spiced cake, work so well together. Continue reading “Spiced pear & ginger cake”
Beetroot bread is nothing new but I like to add walnuts to the dough for added crunch and the lovely flavour they give, which is a great complement to the slight earthiness you get from the beetroot here. I gently toasted the walnuts here to really bring out the flavour. Continue reading “Beetroot & toasted walnut sourdough”
While I make pork pies a fair bit, I have never made scotch pies, and I had only ever eaten them once – decades ago! However, having eaten a wonderful one very recently I decided I had missed out. Continue reading “Scotch pies”