Method

Grate the tomatoes and transfer into a sieve to strain the liquid. Season the tomatoes with salt and pepper and leave for 20 minutes. You could save the excess liquid from the tomatoes and make a tiny Bloody Mary if you like!

Meanwhile, peel and slice the garlic. Add 100ml oil to a frying pan (cast iron preferably) and fry the garlic over a medium heat for a few minutes until golden, be careful not to burn it or else it will be very bitter. Remove the garlic from the pan and set aside for later. Decant the garlic oil from the pan into a heatproof jug.

Turn each petit pain on its side and cut into four slices lengthways. Set aside.

In the same pan as before, add a thin but even covering of the garlic oil then add the slices of bread and fry for a few minutes on each side until golden and crispy. Once the bread has soaked up the oil you can add a bit more from the measuring jug. Keep topping up the oil whenever the pan gets a bit dry.

Serve the breads with the tomato mixture on top, garnish with the crispy garlic, chopped basil or chives, extra virgin olive oil, a sprinkle of salt and a crack of black pepper.

Enjoy!

Method

Add the vinegar, sugar, salt, garlic clove and coriander seeds to a small saucepan. Bring up to the boil then add the chilli and cook for 1-2 minutes so they soften slightly.

Remove from the heat and cool down quickly. I use a large bowl of ice water and plunge the bottom of the saucepan in and let it sit for a couple of minutes.

Transfer to a sterilised jar (if storing for a few days) or a small bowl if using later that day.

This makes for a tasty topping for bao buns, banh mi or a noodle salad.

Enjoy!

Method

Pre-heat the oven to 170ºC.

Finely chop the onion and add a roasting tray. Place in the oven for 20 minutes to dry out. It’s fine if some of the smaller bits are a little brown at end of cooking.

Place the flour, onion, oil, table salt and mustard powder in a mixing bowl.

Place the yeast in a small bowl and add half the water, stir to combine. You should see little bubbles forming on top but if you don’t it could be that your yeast is no longer active. If this is the case, either nip to the shops to buy some more or continue and cross your fingers.

Add to the flour mixture along with the remaining water. Work the dough with your hands until it comes together. Remove the dough from the bowl and knead on a lightly floured surface for 10 minutes.

Grease a bowl and place the dough in then cover with cling film. Prove in a warm place until double in size. This should take about 1 hour.

Whilst you’re waiting for the bread to prove, start making the butter. Melt the butter in a pan on a medium heat and cook for around 5-7 minutes, until golden brown and the nutty aromas are released. Remove from the pan and leave in the fridge to cool.

When the dough has doubled in size, remove from bowl and knock it back to flatten the dough. Shape the dough into the desired shape or use a loaf tin. Allow to prove in a warm place for one more hour covering with a damp tea towel.

Pre-heat the oven again at 180ºC.

Place in an oven and bake for 35-40 minutes. When ready, remove from the oven and leave to cool on a wire rack. Wait for it to cool before slicing and serve with lashings of the brown butter!

Method

Finely chop the red onion and add to a bowl with the raisins and dry cous cous.

Add turmeric, cumin, cinnamon, ground ginger, ground coriander, paprika, chilli flakes, garlic purée, honey and lemon juice to the same bowl. Season well. Mix the ingredients in the bowl.

Boil a kettle and add a stock cube to a measuring jug. Pour in the boiling water and stir until the stock has fully dissolved. Then, pour the stock into the cous cous bowl and cover. Leave until the moisture is fully absorbed (approximately 10 minutes).

Meanwhile, grate the carrot and dice the cucumber into small ½cm cubes and chop roasted red pepper into similar size pieces.

Once the cous cous has absorbed all the moisture, mix in the carrot, cucumber and roasted red pepper. Add chopped parsley and flaked almonds then season to taste. Mix well before serving.

Enjoy!