Pain au chocolat

Bread Flour 500gm
Salt 10Gm
Yeast 1 pkt
Water 315mls
Sugar 1 tablespoon

5 mins low
5 mins high

Coat with minimal olive oil

Fridge under clingfilm

Roll out 250gm butter
Roll to 50ish layers butter e.g.  2*3*3*3
Cool between each 2 rolls

Cut into 18 pieces
Add chocolate

Rest overnight
Coat with egg wash
Cook at 250 for 2 mins
Cook for 18mins at 200

Seeded Bread

Makes 2 loaves

600gm strong white flour
60gm cornmeal
40gm rye flour
100gm wholemeal flour
150gm seed blend
20gm brown sugar
20gm salt
14gm dried yeast
550gm water

Mix it all together then kneed and stretch 2 times with 45min gap
Rest for 1.5hrs in greased tins

Cook at 250c for 3mins then 35mins at 220c

Pickled Jalapenos

I had about a dozen medium Jalapeños

Slice Jalapeños
Take 300mls White wine vinegar
Add 100mls water
Add 50mg Sugar
Add 40Gm Salt

Boil the Solution and when boiling add the Jalapeño slices and switch off when it returns to the boil

Decant into a jar and cover with the solution and seal and store in the fridge


400g cans of chickpeas (reserve the liquid and a few chickpeas for decoration)

2 tsp tahini

0.5-1 garlic cloves, crushed

0.5 tsp crushed sea salt

3 tbsp quality extra virgin olive oil (plus extra for drizzling

1 3/4 tbsp freshly squeezed lemon juice

Paprika (optional)
Coriander (optional)


500gms bread dough

  • 100 gms chopped black olives
  • 60 gms pecorino or parmesan fine grated
  • Herbs

Mix the ingredients listed

Spread the dough to a wide rectangle

Spread the mix onto the dough, then fold into thirds lengthways

Cut to 1cm width, then stretch and twist into sticks, using flour to make them possible to handle, bake 15 mins (18 from frozen) at 220c until crisp but chewy centre

Malaysian Cashew Cookies

200g butter
100g sugar
1 egg yolk
1/2 tsp vanilla essence
250g plain flour
60g corn flour
1/2 tsp baking powder
200g ground cashew nuts
Small amount water if needed to bind together
1 egg (beaten for wash)
Halved cashews mildly roasted/baked to top each biscuit

1. Pre-heat oven to 180 degree C.
2. Cream butter with sugar. Add in egg yolk and vanilla essence. Mix well.
3. Stir in the dry ingredients and ground cashew nuts. Mix well. Add water drop by drop if needed.  Chill dough in fridge for 40 minutes.
4. Roll it out and cut into 1 inch disks. Arrange on a lined baking tray. Brush with beaten egg and place half cashew nut on top of cookies and press slightly to flatten it.
5. Bake for 15 minutes or until it is nicely brown.

Cool and keep in airtight container.

Tomato Chutney

4 Tomatoes Chopped into 1/8ths
120mls White wine vinegar
60gms White Sugar

1/2 Shallot finely chopped
2-3 sprigs Thyme
One clove garlic

Briefly fry the shallot in a little olive oil, add the tomatoes and then rest of the ingredients.  Bring to a boil then simmer for 20-30mins til reduced a little.