A week in the life of a loaf

A week in the life of a loaf -how to make the most of your bread day by day (whether you’ve made or bought it) plus some additional ideas

Thai flavours parsnip soup

A warming, gently spicy thick vegetarian soup brimming with Thai flavours

Lean pasta sauce – Salsa magro

Salsa magro, or lean sauce. A delicious, unusual tomato based sauce – adapted for modern kitchens from a late 1800s recipe

Pretzel rolls

Recipe for making your own soft pretzel rolls #baking #pretzels #realbread

Courgette, cheese and bacon quiche with hyssop pastry

Unusual hyssop pastry adds a slightly aniseed tang to this rich quiche

Spinach gazpacho with ham ‘crisps’ and butter croutons

I was lucky enough to have been sent a gorgeous hamper of mediterranean ingredients from Lurpak (very chuffed – thanks!) and this is the first dish that I’ve made from the ingredients. A nice light lunch for two or a starter for four. Equipment Two baking trays – one must fit inside the other Baking

Focaccia with caramelised shallots

A basic focaccia with the addition of shallots, slowly caramelised in sugar and fig and date balsamic vinegar with rock salt and rosemary. Focaccia is a quintessential Italian bread and is reputedly thousands of years old, earlier than the Romans. It is traditionally round, although now you’ll see oval and square focaccia and would originally

Spiced beef and cheddar pasties

These are roughly based on a traditional Cornish recipe – which I adore, but I’ve spiced them up a bit and added chunks of melty cheddar. So they’re definitely not Cornish anymore, but they are nice! Makes about 5 – 6 Equipment Baking tray Large saucepan Saute pan Grater or microplane pastry brush Rolling pin