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This Dukka Crusted Snapper is very easy and the crust keeps the fish moist. A crunchy crust is always a winner! Try it with this lovely, fresh Tomato Herb Salad. Ingredients Dukka Snapper 1 kg Snapper or any fish in 1-2 pieces Olive oil Salt & pepper  2 cups Phillippa’s seasoned breadcrumbs ½ cup Phillippa’s Dukka (available in stores)  2 Lemons  Tomato Herb Salad 2 punnets sweet cherry tomatoes ½ cup chopped fresh chives and taragon (or your choice Salt & pepper 4 Tbsp Phillippa’s Honey Mustard Vinaigrette Method Preheat the oven to 200°C/190°C fan.  Drizzle a little oil in an oven...

Crumpets are entry-level yeast cookery. The batter is very easy to put together. I usually mix the batter and leave it in a warm place for an hour or so before cooking. I mix it in a wide-necked jug so that I can easily pour it into rings, and I often replace half the plain flour with wholemeal flour. You will need crumpet or egg rings, however you can still make them without the rings - they will just be more like pikelets in size and shape. Ingredients 175ml milk 175ml hot water ½ tsp dried instant yeast 225g plain flour...

This is the simplest and most delicious way of making a good, old-fashioned Apple Pie - the way that our mothers and grandmothers used to make it! You can use granny smith apples or look for apple varieties in autumn at farmers' markets or heritage orchards, such as Bramley and Cox's orange pippin with their well balanced sweetness and tartness, and delicate floral aromas (they're often visually less perfect). Ingredients Brisee pastry300g plain flour A good pinch of salt225g cold butter, cut into 1cm cubes85ml iced water2 tsp lemon juice Pie filling1 kg cooking apples½ tsp ground cinnamon3-5 tablespoon sugar, depending on tartness of apples1 egg...

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,...