4 egg yolks 1 whole egg 60g/2 oz sugar 90g/3 oz melted butter 180g/6 oz buttermilk brief whisk. 570g/20 oz flour (start wth 2 cups) 1 package dried yeast 1.25 tsp salt mix to batter. Switch to dough hook. Add remaining flour bar 90g/0.75 cup. Mix, 2 mins - use some of remaining flour if too moist; dough should mostly come off the bowl if ok.

Harold McGee on Microwave Candy Microwave Nut Brittle Published: December 21, 2010 Time: 30 to 40 minutes, plus 30 minutes’ cooling 280g/2 cups raw nuts or seeds 400g/2 cups sugar 310g/240ml/1 cup corn syrup 1/2 teaspoon salt 2 tablespoons butter 1 teaspoon baking soda 1 teaspoon vanilla extract. Chop the nuts or seeds if they are large; otherwise, leave them whole. Put them into a 4 litre/4-quart glass bowl with all other ingredients except the baking soda and vanilla extract.

No knead bread 400g flour, plain or bread (3 cups) 8g / 1.25 tsp salt 1g / 0.25 tsp yeast 300g water (1 1/3 cups) 75% hydration Mix, allow to rest/rise for 12-18 hrs; it will be ready when the surface has small bubbles. Turn out and fold a couple of times, then cover and rest for 15 minutes. Shape into a ball and transfer to a well floured tea towel and cover with another tea towel (or just fold over your original tea towel if it is large enough), prove for 1 - 2 hrs.

200g frozen bay scallops/queenies 50g smoked bacon, in lardons 1 tbs butter 1 onion, sliced 200g cauliflower/potatoes, in small chunks 250ml double cream 250ml milk 100ml water 1 bay leaf Garnish: chopped parsley Melt the butter in a saucepan, and fry the bacon to crispy. Add the onion and soften. About eight to ten minutes so far. At the same time, boil the cauliflower or potato for 8-10 minutes or until tender.

The is Anna Del Conte’s recipe from the Sainsbury magazine! 1.8 - 2 kg pork loin (boned) 4 cloves garlic 150-175g cubed pancetta zest 1 1/2 lemons 2 tbs thyme 1 dsp dried chillies 1 tbs olive oil 12 fl oz dry white wine chicken stock (300 ml) - or a very good quality stock cube Unroll the loin, and make three deep, long slits lengthwise to insert the stuffing.

This is heavily modified from the starting point of an Alton Brown Good Eats recipe, to use non-American ingredients. It is much more of a traditional chili than the sort with mince and beans. 1.5 kg pork shoulder. This can be shoulder steaks or a joint. 1 bottle beer (12oz), not dark (so not stout/Guinness or brown). 1 tbs oil 16 oz salsa or 300 ml jar of hot salsa plus 300 ml passata 1 tbs tomato puree 1 tbs cumin seeds 1 tbs chili powder (or equivalent) 1 tbs chili sauce (or Tabasco, or Nando piri-piri sauce/marinade) 1/4 tsp smoked paprika 1 tsp salt 2 (hot) green chilies - birds eye or similar 2 cloves garlic, crushed 1 small bunch coriander, chopped, for garnish You can get more sophisticated with the various chilies, but the above is likely to be the limit for a British supermarket.

Basic bread Making bread is hard; making bread is easy. A lot of that is because making bread requires both exact attention to detail, and experience to recognise the condition of your dough. All of which means that you are going to fail a lot: at first. So as to minimise this, I’m going to try to describe a basic bread recipe that should work, with minimal opportunity to fail.

Ingredients 1 pack of puff pastry (all butter) 1 roast chicken 100g ham (in a piece) 1 tbs flour 30g butter 500 ml milk 1 bay leaf 1 tbs tarragon or thyme small bunch parsley an extra tablespoon milk (glaze) Equipment small saucepan (or 2) pie dish or small casserole Method Strip the chicken and separate all the meat from the rest - carcass, skin and fat, which you can use to make a stock.

400g bread flour 85g raisins (0.5 cup) 50g walnuts (0.5 cup) 8g salt (1.25 tsp) 2g cinnamon (0.75 tsp) 2g yeast (0.5 tsp) pinch black pepper 350g water (1.5 cups) Mix. Rise for 12-18 hours. Shape and dust. Prove 1-2 hours. Bake in cast iron pot at 250C/475F for 30 mins covered, plus an extra 15-30 mins until deep chestnut colour.

There is no set recipe for this, and it should use seasonal vegetables. I’ll give one variant that is reasonably year-round (and cheap), plus a few suggestions. The core concept is to start with a soffrito, and add beans and pasta, as well as vegetables. Start with some pancetta or bacon, chopped into small cubes, and fry to lightly brown over a medium heat. This can be omitted if desperate.