All Blog Posts — Savoury

As a baker and a lover of bread, I sometimes find myself with a little too much bread on my hands. I can't stand waste, and the thought of throwing out good, properly made bread particularly upsets me. All that love, time and effort! It is bad for the environment and a waste of resources. There is an inherent logic and a rustic beauty in using bread as an ingredient. Indeed, some of the world's classic family dishes are based on using bread as a binder, filler, flavour or texture. Bread and breadcrumbs hold moisture; they extend more expensive ingredients,...

This simple and tasty Pumpkin & Spinach Tart is popular in our Armadale and Brighton stores. We have a selection of delicious savoury tarts in stores so you can order ahead or follow this recipe and make it yourself! It is important to season the ingredients as you cook - a little sprinkle of salt and pepper here and there marries the earthy flavours of the pumpkin and spinach with the sweetness of the caramelised onion.   Ingredients 40g butter 80ml extra virgin olive oil 3 onions, thinly sliced salt and freshly ground pepper 1.3kg butternut or jap pumpkin (squash), peeled, seeded...

These delightful little Cheese & Chive Gems are great with soup and in lunchboxes, and they are particularly delicious split and filled with iceberg lettuce, tomato and a smear of good whole-egg mayonnaise (preferably homemade). You can cook these in an old-fashioned gem iron (check online or in second hand shops) or a small muffin tray.  Ingredients 1 egg About 200ml milk 150g self raising flour 125g strong cheddar, grated 2 Tbsp finely chopped chives 2 tsp finely chopped flat-leaf parsley 70g chopped ham (optional) butter, for brushing Method Preheat the oven to 220°C/190°C fan. If you are using a gem iron,...

This is based on a recipe from In the Kitchen by Allan Campion & Michele Curtis. I love it because it requires very minimal prep, has no onion or garlic and is a long slow cook - so it is suddenly ready and you don’t feel like you’ve been cooking. Making it all the more enjoyable! I like to serve it with crusty bread and a spinach salad. It is also delicious with barley or couscous. Ingredients 6 lamb shanks 1½ tsp harissa 2 tsp ground cumin 1 tsp smoked paprika ½ tsp allspice ⅓ bunch coriander inc roots, chopped...