Instructions for dough

• Mix water, yeast and a sprinkle of the flour to the bowl of a standing mixer
• Leave until the yeast activates, about 10 min
• Add the remaining flour, sales, vanilla, sugar, milk, egg and butter to the bowl
• Mix with the dough hook on low for 2 minutes (Kitchen Aid 1)
• Mix with the dough hook on medium for 5 minutes (Kitchen Aid 2; dough should pull away from sides and form a ball)
• Shape dough roughly into a ball
• Return to bowl, cover bowl, and leave to rise in a warm place until almost doubled in size (about 1 hour)
• Leave to rise in a warm place until almost doubled in size (about 1.5 hours)

Instructions for bread

• Grease ring cake tin
• Get the chopped pecans and put them in a position handy to the cake tin
• Melt butter in a small bowl and allow to cool
• Mix Demerara sugar and cinnamon in a second small bowl
• Dust work surface with some flour
• Pour dough onto your work surface
• Form dough balls each of 30 grams weight (cut off dough, weigh, shape into ball, put to side)
• Dip a dough ball into butter
• dip a dough ball into cinnamon and sugar
• Put a dough ball into loaf tin
• Put in more dough balls until you have a layer of them, ensure there is a little bit of space between adjacent balls as they will grow
• Sprinkle on half the chopped nuts
• Put another layer of dough balls into the cake tin (as above)
• Sprinkle on the remaining chopped nuts
• Cover and leave to rise in a warm place until doubled in size (about 1 hour)
• Heat Oven to 180º C (160º C fan)
• Bake until cake is risen and golden, and a toothpick comes out dry (30-35 minutes)
• Cool for 15 min
• Turn out upside down onto a cooling rack
• Rip apart with your bare hands helped by small children

Method for poolish

• At night add the flour, water and yeast for the poolish to a small bowl
• Stir until mixed (I use the handle of a metal cocktail muddler at moments like this as it is strong enough to stir with without breaking)
• Cover with plastic (I use a medium sized reusable elasticised food cover rather than cling wrap)
• Put the bowl in the fridge until you need it (from 12 hours up to 3 days)

Method for ciabatta

• Then pour the poolish into the bowl of your stand mixer (I use a KitchenAid)
• Add the the remaining water to the poolish and stir it around
• Pour the poolish into the bowl of your stand mixer (I use a KitchenAid)
• Add the remaining flour and salt
• Attach the paddle to the mixer (Do not use a dough hook. We need the paddle because the dough is so wet)
• Mix on the slowest speed (KitchenAid 1) for 1 minute (Note: if the dough pulls away from the sides at this point them add a splash of water)
• Mix on the next speed (KitchenAid 2) for 1 minute
• Mix on the next speed (KitchenAid 4) for 4 minutes. The dough pulling away from the side of the bowl is a sign that it is ready
• Oil a wide stainless steel bowl. Just 1/2 teaspoon of oil is enough. A wide stainless steel bowl is convenient to fold the dough in.
• Transfer the dough from the mixer bowl to the wide stainless steel bowl. Be careful about this so you don't bash the air out of the dough. A plastic scraper will help.
• Cover the bowl with plastic (I use a extra large reusable elasticised food cover)
• Rest dough for 45 minutes somewhere warm (24-26°C)
• Turn the dough which means stretch and fold the dough in the bowl four times - North, South, East and West. I use a one-handed stretch and fold but others like two handed or slap and fold like John Kirkwood. Wet your hands with a little water to prevent sticking and then lift up one side (North) of the dough with one hand while the other hand holds down the bowl. Stretch the dough up high enough just so that you can fold it completely over to the other side of the dough in the bowl. Rotate the bowl 180° and do the other side (South). Finish the other two sides (East and West) to complete the set.
• Rest dough for 45 minutes somewhere warm (24-26°C)
• Turn the dough with one-handed stretch and fold (North, South, East and West)
• Rest dough for 45 minutes somewhere warm (24-26°C)
• Turn the dough with one-handed stretch and fold (North, South, East and West)
• Rest dough for 45 minutes somewhere warm (24-26°C)
• Give both your work surface and baker's chouche (or tea towel) a good dusting of flour
• Gently pour the dough onto your floured work surface
• Give your dough a good dusting of flour (don't be afraid to use a lot; you'll need it for the shaping)
• Using a scraper, gently nudge the sides of the dough to form one large rectangle roughly 3:2 in dimensions
• Using a scraper, cut the dough into 3 equal parts
• Using a scraper, gently nudge the sides of the three pieces of dough to form rectangles
• Using two scrapers, transfer the dough to the Couche. Do one piece at a time. Slide the scrapers in from both ends of the dough at the same time, this squashes the dough a bit, and then transfer the piece to the couche. The secret is to do this quickly and confidently. Tidy up the dough a bit and ensure the couche is folded up on each side so that it holds its shape while resting.
• If you haven't already preheat your oven to 230°C with a baking stone inside
• Cover the dough with a tea towel and rest dough for 20 minutes
• Put a oven proof dish with hot water in the floor of the oven to provide steam
• Cut out 3 pieces of baking parchment into a long narrow ciabatta shape; for me this is just cutting one large of piece of parchment into four
• Put a piece of dough into the oven. Start with the dough nearest to you on the couche. Place a piece of parchment on your peel. Uncover the dough. Roll the selected piece forward so it doesn't stick to the fabric of the couche. Using both hands gently get your finders under each end of the dough, then lift the dough and place it on the parchement, stretching it a bit as you do it. Quickly and careful use the peel to slide the parchment and dough onto your baking stone. Use a spray bottle, to spray water onto the sides of the oven or throw in some ice cubes at the bottom. Then close the oven door to retain heat.
• Repeat for the other two loaves.
• Bake until golden (about 20 minutes) turning the loaves once
• Remove from the oven and cool on a wire rack (about 30 minutes)

• Preheat oven to 180º C, fan 160º C
• Grease a 12 hole muffin tray
• Melt dark chocolate with butter, stir until smooth, and cool for 5 minutes
• Mix eggs, sugar and vanilla extract in a large bowl
• Whisk until frothy
• Gently mix the melted chocolate into the egg mixture
• Add the almond flour
• Fold together the almond flour and chocolate-egg mixture
• Divide mixture evenly between the 12 muffin tray holes
• Bake at 180º C, fan 160º C, for 12 minutes
• Remove tray from the oven
• Top each part-baked brownie with a 5 gram lump of milk chocolate (or mini-egg)
• Press milk chocolate down gently
• Bake for a further 5 minutes until the milk chocolate has started to soften and brownies are just firm to the touch
• Remove tray from oven and leave brownies to cool for about 10 minutes
• Transfer brownies to a wire rack
• Eat warm or cold

• Place yeast, water and honey together in a bowl
• Mix with a spoon
• Leave for a few minutes until the yeast mixture is frothy
• Add eggs, olive oil and flour, and mix together
• Add salt and mix
• Knead. Warning: it will be sticky dough. (I use a Kitchen Aid set on 2)
• Cover bowl with plastic wrap
• Leave to rise until doubled in size (about an hour or two)
• Place baking paper on one or two baking trays
• Transfer the dough to a floured work surface
• Divide the dough into 13 equal parts; one portion of dough to use for the pomegranate "crowns" and 12 buns
• Roll each portion of dough into a round ball and place on a baking pan with parchment paper. Continue so with all the pieces of dough.
• Cover with a damp and clean towel to rise, for about an hour.
• Preheat oven to 180 degrees celsius.
• Brush the rolls with a beaten egg.
• Roll little balls from the dough portion we put aside and place each one on each brushed roll
• Brush the little balls with egg wash; actually brushing a little extra egg on the big rolls helps as well
• Using sharp, clean scissors cut a small x (two cuts) or * (three cuts) in each little ball
• Sprinkle a little poppy seeds or sesame seeds above
• Bake until golden (~25 minutes)
• Cool on a wire rack

• Preheat oven to 190º C.
• Grease a tray for 12 muffins.
• In a large bowl, mix together dry ingredients - sugar, orange zest, flour, baking powder, salt, and chocolate.
• In a medium bowl, lightly beat wet ingredients - eggs and melted butter, sour cream, milk, orange juice, and vanilla extract.
• Make a well in the dry ingredients and pour wet ingredients into it, then stir just enough to combine. Do not over mix; at most 20 stirs.
• Divide the batter amongst the muffin cups.
• Bake for 15-20 minutes (a toothpick should come out clean).
• Leave for 10 minutes in the tray, remove muffins from tray, and leave to cool on a wire rack.

• Preheat oven to 170º C
• Mix egg whites, sugar and vanilla
• Add almonds and mix to unite
• Put tablespoons of mixture on baking tray
• Bake at 170º C for 15 minutes
• Then reduce heat to 140º C and bake for another 15 minutes until golden
• Remove from the oven and let cool

• Preheat oven to 180°C.
• Melt the butter over low heat until a hazelnut colour, then remove from heat, and set aside.
• In a bowl, pour flour, coconut and icing sugar.
• Add the egg white and whisk a moment.
• Add the melted butter while continuing to stir.
• Pour in the silicon financier moulds
• Bake at 180C until golden / very lightly browned (10-15 minutes)

• Find a 12 hole muffin tin
• Heat oven to 220º C
• Sauté onion until softened
• Add mushroom and cook until softened
• Add stock cube and cook until melted
• Beat the eggs in a large bowl
• Add the mustard, mushroom mix, grated cheddar cheese, salt and pepper to the eggs mixture
• Cover the bowl with cling film and refrigerate until needed.
• Cut the sheet of puff pastry into 12 even pieces
• Grease the muffin tin
• Press a piece of pastry into each muffin tin hole ensuring you cover the bottom and sides of the hole
• Spoon the mushroom and cheese mixture into the the holes (fill to the top)
• Bake until golden brown on top (~20-25 minutes)
• Remove from the oven
• After 5 minutes carefully take the tarts from the tins and place on a cooling rack

• Separate the whites from the yolks.
• In a bowl, mix the egg yolks and caster sugar until the mixture becomes white and foamy.
• Melt the chocolate in a double boiler or in microwave with 3 teaspoons of water.
• Pour the melted chocolate into the sugar-egg mixture.
• Add the flour, melted butter and four egg whites to the mixture and beat until stiff.
• Butter a 20cm diameter cake pan and pour in the cake mix.
• Bake at 170º C for 15 to 20 minutes. Cooking should be short to keep the smoothness of the cake. The point of the knife should come out candy.
• Remove the cake from the oven and let cool before unmolding.

• Heat the oil in a medium sized saucepan
• Add the onions and sauté until brown (~15 minutes)
• Sprinkle the flour over the onions and continue to cook, stirring (2-3 minutes)
• Combine liquids in a bowl or jug (stock, wine/beer, Worcestershire Sauce)
• Gradually add the liquids to onion mix and continue to cook until thickened
• Partially cover and cook for a further to allow the flavours to develop, stirring occasionally (10-15 minutes)