Baguettes: Double Fed Levain Technique

I am slowly baking my way through Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza, by Ken Forkish. The book includes a recipe for ‘Double-Fed Sweet Levain Bread’ in the ‘Advanced Levain Doughs’ section of the book. In the recipe, Forkish talks about “feeding the levain two times, just a few hours…

The Need to Grow

Directed by Rob Herring and Ryan Wirick, and narrated and co-produced by the American actress and activist Rosario Dawson, the Need to Grow is an impactful insight into mainstream food systems and farming practices. The documentary highlights the importance of changing the ways in which we put food on the table, and that this change…

Spring 2021: Growing Notes

In the UK, the clocks rolled back to daylight saving time on Sunday 28th March, and Easter is upon us. In my world, that means one thing… it’s time to plant some seeds! Last weekend, I dug out my propagator and some pots, gave them a good wash and hunted out some compost. This time…

Shortbread biscuits

Crisp, beautifully short and buttery, this recipe is based on Delia Smith’s Complete Illustrated Cookery Course and produces delicious shortbread rounds. The secret to good shortbread – like shortcrust pastry – is to avoid handling it too much and to roll out the dough thinly. This shortbread recipe only contains three ingredients and follows an…

Bakewell tart

A family favourite is Bakewell tart, an English classic sweet consisting of shortcrust pastry beneath layers of jam, frangipane and topped with flaked almonds. It is a variant of the Bakewell pudding, which originates from the picturesque town of Bakewell in the Peak District, Derbyshire. In this recipe I recommend using a raspberry or cherry…

Tuscan bean soup

This Tuscan bean soup is hearty, healthy, packed with veggies, and makes a great batch cook option for busy weeks when time is at a premium. This soup is delicious served with a dollop of fresh pesto, and / or a few slices of toasted days-old sourdough. Like many stock-based dishes, its flavour will deepen…

Garlic & basil pesto

This pesto is delicious, featuring tangy garlic, fragrant fresh basil, and a zingy hit of lemon. Best of all, it is super easy to whip up – it only requires three steps to make! Enjoy this with pasta, as an accompaniment for Minestrone or Tuscan bean soup, or simply spread on a slice of sourdough…

Vegan Thai green curry

With a mild green chilli warmth and sweet, creamy coconut sauce, Thai green curry is one of the ultimate comfort foods. This lovely recipe is largely based on Meera Sodha’s ‘Thai Green Curry with aubergines, courgettes and mangetout’ recipe from East, with the addition of some poached firm tofu strips and baby corn. We have…

Pancakes, filled with spinach and cheese sauce

“It’s got spinach in it, that’s healthy.” I suggested tentatively, alighting on a recipe within the pancake section of Delia Smith’s Complete Illustrated Cookery Course, the Classic Edition. Mr Salford Kitchen peered at the instructions. “Let me get this right – the spinach is first cooked in butter. Then you squeeze out all of the…

Crêpes

Tuesday 16th February is Shrove Tuesday, aka Pancake Day! Traditionally pancakes were made to use perishable ingredients before the fasting period of Lent. This post includes the ingredients and method for one of the best recipes that we have found for making crêpes, from Delia Smith’s Complete Illustrated Cookery Course, the Classic Edition. Made with…