Type: Baking and patisserie
Salmon and asparagus bruschetta
As always, feel free to experiment with the toppings here. Try adding some thinly sliced preserved lemon or chopped capers to the…
Olive oil crackers
There’s nothing like the snap of a wafer-thin cracker to launch the beginning of a feast. These are super simple to make…
Parmesan and poppy biscuits
These smell divine when baking in the oven and also provide the ultimate accompaniment to a glass of red wine. They are…
Cheddar and caraway cheese straws
As with the Parmesan biscuits on page 199, anything involving dough and cheese always fills the kitchen with incredible smells and has…
Orange polenta cake
Blood oranges (in season from January to April) look spectacular if you can get them for this. Regular oranges are also great,…
Chocolate fudge cake
Chocolate, butter, sugar, eggs and a pinch of salt: so few ingredients, but so utterly rich. This cake keeps very well and…
Sweet potato galettes
These are lovely as a stand-alone starter or else for a light lunch, served with a plain green salad. Dot a few…
‘pizza’ with feta, tomato and olives
There’s a sweet-salty contrast here that works very well: the sweet from the brioche and tomatoes and then the salt from the…
Brioche
If you’re new to working with yeasted products, brioche is the place to start. it’s really easy to make and the results…