Posts Tagged ‘recipe’

Blackberry and blueberry pie

February 20, 2011

I love the variety and quantity of fruit available during summer, and if I were to make a list of my favourite fruits, the different sorts of berries would certainly come somewhere near the top. I’ve attempted to make such a list in the past but the occupant of the top position changes depending on what fruit I’m currently eating, so it’s really more of a top-ten-fruits-in-no-particular-order list. But berries are definitely in the top ten.

Yesterday the farmer’s markets were overflowing with blackberries and blueberries of the plumpest and sweetest type, so I decided to celebrate by making them into a pie.

A few tips: using only egg yolks (add a bit of extra water) and working your pastry as little as possible ensures it won’t shrink or bloat into an enormous chewy lump. This is because egg whites act as a raising agent (not ideal in pastry), and rolling and kneading will develop the gluten threads, destroying the crumbly, ‘short’ texture. It’s easiest (and quickest) if you use a food processor to rub the butter into the flour. Shortcrust pastry demystified (you can thank me later).

Blackberry and Blueberry Pie

The filling is fairly oozy especially when warm, so add some gelatine if you’d like it a bit more solid. However sometimes the messiness adds to the enjoyment: as with mud pies, so with berry pies.

1 quantity Jamie’s sweet shortcrust pastry (you’ll have some leftover so pop it in the freezer)

500g blackberries

250g blueberries

finely grated zest of 1 lemon

1-2 tbs lemon juice

3 tbs sugar (or to taste)

1-2 tbs cornflour

23(ish)cm glass pie dish

Make the pastry according to Jamie’s instructions. While it’s resting in the fridge, start the pie filling.

Put the sugar, cornflour, lemon zest and juice into a saucepan and add the blackberries. Stir over a low heat until sugar is dissolved, then increase heat to medium-high and cook until mixture thickens, ~5 minutes. Remove from the heat.

While the filling is cooling, line your pie dish. First butter and dust with flour to keep pastry from sticking, then cut 6mm slices of pastry and lay them over the bottom and up the sides of the dish. Wet your fingers, press together the edges, and even out any inadvertent topography until you have a nice smooth surface. Pop it in the freezer, pie dish and all, for about 15 minutes while you preheat the oven to 180°C.

Bake your tart shell for 15 minutes or until starting to dry out. While it’s baking, roll out half of the remaining pastry. With the cookie cutter of your choice (I used a star because, y’know, I have this thing for stars), cut out enough shapes to sparsely cover the top of your pie. Put the shapes carefully on a lined baking tray, and when the tart shell comes out of the oven, pop them in for about 5 minutes.

Once blackberry mixture is almost cooled, stir through the blueberries: adding them at this stage keeps them from bursting. Pour the berry filling into the tart shell and lay the pastry shapes over the top. Put the whole thing back into the oven for 25 minutes or until the pastry is starting to brown.

Divine served with thick double or clotted cream, either warm or cold.


Peanut butter cups, anyone?

May 29, 2010

I finally perfected this recipe and had to share. If you’re addicted to Reese’s Peanut Butter Cups (like me), you will probably greet this post with a mixture of greedy delight and concern—because having not only a large quantity but a better quality version of these on hand is bound to be dangerous!

This recipe is adapted from Nigella Lawson’s Peanut Butter Squares in her fantastic book, How to be a Domestic Goddess. I love Nigella, I love her recipes, and I love her eccentric turn of phrase, but in my opinion she got this one wrong. The original version was just too sweet, and any peanut-butter-and-chocolate aficionado will tell you that the true beauty of this marriage lies in the pairing of sweet with salty.

For those of you with access to the original recipe, the main changes I’ve made are to reduce the amount of sugar in the peanut-butter base, and to increase the peanut-butter to chocolate ratio.

Peanut Butter and Chocolate Slice

75g dark muscovado sugar (subsitute brown sugar, but muscovado is really what you want)

150g icing sugar, sifted

75g unsalted butter

300g peanut butter (smooth and crunchy are both fine, depends how you want the texture of the slice)

flour, to bind (I used rice flour to make this gluten-free, how much you need will depend on what sort of flour you use and how oily your pb is)

200g milk chocolate

100g dark chocolate

50g unsalted butter, extra

Put the muscovado sugar, icing sugar and peanut butter in a food processor and whiz briefly until combined (if you don’t have a food processor first think seriously about buying one as they are the most useful kitchen appliance ever, then stir the ingredients together in a bowl). Melt the butter and whiz into the peanut butter mixture. Add the flour between pulses, a sprinkle at a time, or until the mixture binds together and is no longer wet. Don’t worry if you still have small lumps of muscovado sugar, it’s nicer that way. Press this mixture into a baking tray lined with baking paper (choose the size of your tray based on how thick you want the slice to be).

To make the topping, melt the chocolates and butter together until smooth. An aside about chocolate choices: I’ve recently been buying chocolate chips as an express chocolate cooking option, since they are already in nice small bits. However for this recipe I wouldn’t recommend the sort that say ‘holds shape once baked’ as your chocolate mixture will be a bit dry and not easily spreadable. Go instead for ‘chocolate melts’ (or if you have time and inclination, buy a block and break it up).

Let the chocolate cool a little and then spread over the base. Put the tin in the fridge to set. Serve at room temperature, cut into squares. Attempt not to eat the lot in one go.

Here is all that is left of mine. Not so pretty, but damn tasty!

I’d like to point out that I didn’t eat it all by myself, I made this to take into work for morning tea. And there are at least two dozen people who can corroborate this story.

My favourite meat

December 18, 2009

WARNING: This post may be unsavoury for vegetarians.

Earlier this week I was casting around for something to write about for Favourite Friday, and somewhat unexpectedly found the answer staring up at me from my dinner plate. Lamb!

It’s funny that it’s never before occurred to me to write about my love for lamb, since everyone who knows me is surely by now sick of me waxing lyrical about it every time meat comes up in conversation. But I guess sometimes I don’t realise obvious things…remember my owls epiphany?

Anyway, on to the meat course.

Lamb is a dish I have always loved. Roast lamb, lamb stew, lamb chops, lamb curry, lamb fillet, and best of all: lamb cutlets. I’m rather predictable, because just about any time we go to a fancy restaurant I order the lamb. I just love the flavour and tenderness of beautifully cooked, medium-rare, lean lamb.

I’ve always been something of a red-meat girl. I don’t eat much pork and it was only after Phil and I moved in together that I really started eating chicken (previously I believed all chicken was dry and tasteless, but that man does amazing things with poultry). I love beef—there’s nothing like a good steak, and it’s a meat that’s not only versatile but usually relatively cheap. And of course, I love lamb. It’s funny, often, when we dine out, because I quite like red meat but Phil quite likes chicken—and the restaurant industry seems to have this idea that men order red meat and women order white meat. That’s quite possibly true for most people, but it’s funny to see waiters looking a little nonplussed when I say ‘actually, the steak is for me.’

It’s hard to describe just why I like lamb more than beef, but I’ll try. Lamb seems to have a depth of flavour that beef doesn’t. It can be more savoury, more meaty, if you like, although at times I’d also describe it as sweeter. Perhaps you could say it’s more gamy? In any case, I tend to think of beef as a straightforward flavour, and lamb as a complex flavour. I guess the meat is also juicier, since most cuts of lamb have a little more fat on them—but this doesn’t mean lamb has to be greasy, which is the main objection I’ve heard from lamb’s opponents. The trick is to buy leaner cuts: avoid chump and forequarter chops, and instead go for frenched cutlets, backstrap/fillet, leg steaks, or diced shoulder. They’re generally more expensive, but definitely worth it, and who doesn’t deserve a treat every now and then?

Enough talk. Now I’d like to share with you my favourite quick-and-easy way of cooking lamb cutlets, as in the photo above. Although there’s a little bit of preparation it’s the fun sort, where you get your fingers dirty. Remember how much you loved that at kindy?

Juicy tender lamb cutlets in a crispy crumb

3 lamb cutlets per person (you could have two per person, but let’s be honest, you’re going to want to eat an extra one anyway)

plain flour

1 egg

dry breadcrumbs (the sort you buy in a box from the supermarket)

herbs or spices if you’re feeling fancy

These are best cooked on a rack in the oven. Preheat your oven to 200°C. If you don’t have a roasting tray with a built in rack, you can put the lamb cutlets directly onto the oven racks with a baking tray underneath to catch any juices. If you don’t want to do this they will cook fine on a lightly greased baking tray, but one side won’t be crispy.

Put a handful of flour on one plate and a handful of breadcrumbs on another. If you’re feeling fancy, mix some herbs or spices into the breadcrumbs. I often just use black pepper. Crack your egg into a wide, shallow bowl and mix it up a bit.

Now start your production line. Take one lamb cutlet, dip it into the flour until it’s all covered (even the bone handle), then into the egg, then into the breadcrumbs, making sure it’s completely covered at each dipping. Place on the rack. Repeat with remaining cutlets. Flour, egg, breadcrumbs. Easy!

Pop your crumbed cutlets into the oven. Cooking time will vary depending on how you like your meat and what your oven is like, but for medium-rare it usually takes me about 15 minutes. A metal skewer is useful to check whether they are hot inside.

Once done, eat with your fingers so you can properly gnaw all the tasty-crispy bits off the bone. Yum!

I really urge you to try this, as it’s so tasty and easy. And I hope you enjoy it as much as I do. Lamb forever!

Cherry-coconut muffins

December 15, 2009

Making muffins is such a good way to use up any fruit or sweet things you have lying around—and if you have too many cakes in the pantry already (guilty!) they freeze really well. I made these to use up the last of the buttermilk we bought for the buttermilk fried chicken and the mango coconut pancakes, and to offset our surplus of cherries. When I was trying to come up with another flavour that would sit well with cherries, Phil, lover of the Cherry Ripe bar, naturally suggested coconut. Why didn’t I think of that?

You should make these muffins if, like me, you bought a kilo of cherries at the markets last weekend and they are ripening faster than you can eat them.

Cherry-coconut muffins

2 1/4 cups plain flour

2 tsp baking powder

1/2 tsp bicarb soda

3/4 cup brown sugar

300 mL buttermilk (if you can’t find buttermilk, mix 150 mL milk with 150 mL plain yoghurt)

2 eggs

1 tsp vanilla extract

125g melted butter

30 mL Malibu (coconut rum)

1/4 cup dessicated coconut

200 g fresh cherries, halved and stoned (weigh them after you stone them)

Preheat the oven to 190°C and line a muffin tin with paper cases.

Sift the flour, baking powder and bicarb into a large bowl and mix in the brown sugar. Make a well in the centre.

In a separate bowl, whisk together the buttermilk, eggs, vanilla, melted butter and Malibu. Pour the egg mixture onto the dry ingredients and stir until just combined. Don’t over-mix: the batter doesn’t need to be smooth, and it will make your muffins tough.

Sprinkle over the coconut and cherries, and fold through gently. Spoon into the prepared muffin tin, filling each case about 2/3 full.

Bake in preheated oven for 20-25 minutes or until they test clean. Cool in the tin for 5 minutes before turning out onto a wire rack.

Enjoy warm on a summer afternoon, with some white wine, or dip in melted chocolate on a cool evening. Yum!

Mango and coconut pancakes with passionfruit syrup

December 14, 2009

Phil made these beautiful summery pancakes for breakfast on the weekend. His specialty is exotic breakfasts, which I revel in because I can never summon up the energy to cook anything so intricate in the mornings.

We bought a tray of mangoes this week, a colleague’s daughter’s school was selling them as a fundraiser (by the way, much better idea than chocolates!). So now the house is filled with the delightful smell of Kensington Prides ripening, and we are thinking up creative ways to eat them all.

The passionfruit syrup that I made to go with these is super-fast and easy, but if you really can’t be bothered, then I recommend substituting some passionfruit butter.

Mango and coconut pancakes with passionfruit syrup

Serves 2

For the pancakes:

3 free range eggs, separated

1/2 cup buttermilk

1 cup plain flour

1 tsp baking powder

1/2 cup dessicated coconut

1 mango, cut into 1cm cubes or 1cm-thick strips

For the passionfruit syrup:

2 passionfruit

2 tbs sugar

1 1/2 tbs water

First of all make the syrup. Scoop the pulp and seeds out of your passionfruit, making sure you don’t lose any of the juice. Place the sugar and water in a small saucepan over a low heat, stirring until the sugar has dissolved. Add the passionfruit. Increase the heat to medium-low, stirring the passionfruit pulp through the syrup, until it starts to bubble. Remove from the heat and allow to cool a little before pouring into a small jug.

Place the egg whites in a bowl and beat with an electric mixer or a hand-held egg-beater until soft peaks form. In another bowl, whisk the egg yolks with half the buttermilk, then add the flour, baking powder and coconut, mixing well. Add more buttermilk until you have a thick, dollopy batter.

Gently fold the egg whites through the batter. Melt some butter in a large pan over a medium-high heat, then spoon in the batter. We have a large pan and like to make two pancakes at once, but if you prefer perfectly round pancakes then I’d suggest using a small pan and cooking them one at a time.

Once your pancakes are in the pan, cover the uncooked side with pieces of mango, pushing into the batter a little. At this stage you can sprinkle over some more coconut, if you’re a coconut-aholic like Phil.

Keep an eye on your pancakes and turn them once they’re browning nicely. This is a good time to check the level of heat under your pan—these will be very thick and fluffy pancakes, and if the pan is too hot, the outside will burn before the inside has a chance to cook.

Once cooked, serve your mango and coconut pancakes with the passionfruit syrup and a healthy dose of sunshine.

Pasta with broad beans, lemon and herbs

November 18, 2009

I made this quick, tasty and relatively healthy pasta for dinner last night, so I thought I’d share it with you.

Pasta is my go-to meal when I’m short on time, can’t think of anything else, or am in need of comfort food. The pasta dishes I cook the most tend to be the fast sort—if you can do everything in the time it takes the pasta to cook, then I’m all over it like a rash. You do need to spend a few extra minutes shelling the broad beans here, but after that it’s simple and speedy.

Pasta with Broad Beans, Lemon and Herbs

serves 3

250g pasta (to be honest I usually just use what looks like the right amount instead of weighing it)

250g frozen broad beans (so much easier than buying them fresh!)

75g butter

half a bunch of basil, finely chopped

1/3 of a bunch of parsley, roughly chopped (you could really use any herbs that take your fancy, or that you have lying around)

juice and zest of half a lemon

salt and freshly ground black pepper

a block of parmesan, for grating

Add your frozen broad beans to a small pot of boiling water and blanch for 2-3 minutes. Drain, rinse under cold water, and then squeeze the bright green beans out of the tough greyish skin. Keep the beans but chuck the skins, they’re tough and nasty.

Bring a large pot of salted water to the boil and add the pasta. Cook for 10-12 minutes, according to the packet directions. Meanwhile, warm the butter over a medium-low heat in a small frypan. Once melted, add the shelled broad beans and gently warm them—they shouldn’t fry.

Once the pasta is nearly cooked, add the finely chopped basil and finely grated lemon zest to the broad beans and stir around to coat in butter and heat through. Take the beans off the heat and add the lemon juice, and salt and pepper to taste.

Drain the pasta, reserving a little of the cooking water. Put the pasta back in the saucepan and add reserved water, beans, parsley, and finely grated parmesan. Mix it all together, then serve with some extra parmesan and lemon on the side, so people can adjust the flavours to their liking. Quick and tasty!

Spring risotto with lemon and goat’s cheese

September 19, 2009

Spring has definitely and finally taken hold here—more flowers are appearing in our garden every day, and the sunny afternoons are just wonderful. I’m still apprehensive of a late cold snap (Canberra seems to be so prone to these) but am doing my best to enjoy the season while I can.

Last night, to celebrate, I made a spring risotto. The timid but sweet flavours of the new season vegetables perfectly adorn the canvas of the risotto, and are lifted by the fragrant lemon zest. Lemon zest is one of my favourite ingredients, and I must confess I seem to use much more lemon zest than lemon juice, which has led to an abundance of white, denuded lemons looking so forlorn every time I open the refrigerator. I shall have to start drinking more gin and tonic, as this is a drink which almost requires a slice of lemon—even de-zested. (As an aside, I cannot praise enough the wonderful Microplane grater and its uses as a zester. Fine and sharp is the ticket, and ensure you only ever use the yellow part of the skin, well scrubbed. The white pith will only add bitterness.)

The risotto is finished with goat’s cheese. Something salty and creamy to contrast with the freshness, to complement its sweetness, to form a completed whole. I used the last of a beautiful organic ash-covered soft goat’s cheese from Capra that I bought a few months ago at the farmer’s markets. I know that sounds dodgy, but actually it’s been sitting safely in the freezer—did you know that you can safely freeze soft goat’s cheese without damaging the flavour or texture? Neither did I, until the Capra people told me. But I have tried it and it works.

Anyway, here’s how my risotto turned out. And now, on to the recipe.

spring risotto

Spring Risotto with Lemon and Goat’s Cheese

1.5 L vegetable stock

olive oil

1/2 a head of celery, diced

one medium brown onion, diced

2 cloves of garlic, finely diced

400g arborio rice

250 mL white wine

one bunch asparagus

2 handfuls frozen shelled broad beans

half a bunch of chopped continental parsley

zest and juice of one lemon

a good knob of butter

a handful of grated parmesan

freshly ground black pepper

about 150g soft goat’s cheese

Put your stock in a saucepan and bring to a simmer. Heat the olive oil in a large, heavy-based pan on a medium to low heat. Add the celery, onion and garlic and sweat gently with the lid on, without colouring, until soft and slightly translucent.

Bump up the heat on the vegetables to medium and add the rice. Keep stirring until it starts to crackle, don’t let it stick. Pour in the wine and allow it the rice to completely absorb it, then turn the heat back down to medium-low and add a few ladlefuls of the hot stock. Put the lid on the pan but keep it ajar, while you prepare the spring vegetables. Check the risotto frequently to ensure it’s not sticking, and add more stock as the rice absorbs it—you want it to stay fairly moist.

Blanch the broad beans in boiling water for a couple of minutes or until they float. Drain and rinse in cold water, then squeeze the soft green beans out of their tough skins, discarding the skins. Snap the woody ends off your asparagus and cut off the tips, reserving. Slice the asparagus at an angle into pieces about 0.7 cm thick.

When the rice is about 5 minutes away from cooked, add the sliced asparagus, half the lemon juice, and more stock if necessary. When the rice is almost done, add the asparagus tips and broad beans to warm through, and the lemon zest. At this stage you may need to top up the stock—a risotto should dollop, not be stodgy. Turn off the heat and add the parsley, butter, parmesan and a good helping of black pepper. Put the lid back on and let it all melt and ooze together for a minute or so, then taste and add more lemon juice, pepper, or some salt, whatever you think it needs. Serve topped with crumbled goat’s cheese. A mouthful of Spring!

Sticky date pudding

August 18, 2009

I made my second ever sticky date pudding last week, and was so pleased with my modifications that I thought I’d share the recipe with you. It’s remarkably easy.

sticky date pudding

I came rather late to the whole sticky date pudding phenomenon, but now that I’ve jumped on the bandwagon, I feel it’s only fair that I make up speed. So this is the second sticky date pudding in a month, and considering I’m the only one in our house who eats it, that’s a lot of pudding. It’s been a good month.

I was surprised to learn that, while classed as a pudding, this is baked like a cake with the sauce poured over afterwards, and not steamed as I had imagined. But no trouble from this quarter—it tastes perfect whatever its construction.

Sticky Date Pudding with Caramel Sauce

200g pitted dates, finely chopped (it wouldn’t hurt to err on the side of generous here)

1/2 cup boiling water

100g butter, softened

1 cup brown sugar

2 eggs

1 1/2 cups plain flour

1 1/2 tsp baking powder

1/4 cup milk

Caramel sauce:

200g butter, chopped

1 cup single cream

1 2/3 cups brown sugar

Place the dates in a bowl and pour over boiling water to just cover. Set aside until most of the water has been absorbed, stirring occasionally. Puree 2/3 of the date mixture in a food processor.

Preheat the oven to 180°C. Grease a 22cm square cake tin.

Cream the butter and sugar, then add the eggs and beat well. Add the chopped and pureed dates. Sift the flour and baking powder over the mixture and beat in, then add the milk.

Spoon mixture into prepared tin and bake for 40 minutes or until it tests clean. Allow to cool for 10 minutes in the tin, then turn out onto a wire rack.

While the pudding is cooking, make the caramel sauce. Place butter, cream and sugar in a saucepan over low heat and stir until the sugar is dissolved. Increase the heat and allow to simmer rapidly for 5 minutes or until the sauce is thick.

To serve, cut the pudding into big slabs and drown in the caramel sauce. Everyday bliss. Serves 9.

Banana and Strawberry Bread

July 23, 2009

‘Tis the season of kitchen creativity—apparently. Maybe there’s something about winter that brings out the nesting instincts in me? In any case I have another recipe to share with you.

I was making a loaf of banana bread the other day when my eye fell on a couple of punnets of strawberries we’d bought because they were on special. After I picked it up again, it occurred to me how well a scattering of strawberries might go in a loaf of banana bread. Instant classic! As you can see from the picture, I didn’t take a photo straight away and by the time I remembered a lot of the banana-strawberry bread was gone. This is a testament to how good it is (and also to how much we like cake, I guess).

banana and strawberry bread

Banana and Strawberry Bread

90g softened butter

115g brown sugar

2 eggs

1 tsp vanilla extract

finely grated zest of an orange

4 or 5 very ripe lady finger bananas (you could use 2 ripe cavendish, but it won’t have the same flavour)

250g plain flour

2 tsp baking powder

half a dozen large ripe strawberries, cut in half.

Preheat the oven to 180°C/350°F. Line a loaf tin with baking paper.

Cream the butter and sugar (I find this works best if you use a fork). Add the eggs, vanilla and orange zest and beat well.

In a separate bowl, mash the bananas roughly—you want to keep some nice chunky bits. Beat into the butter mixture. Add the flour and baking powder alternately, mixing after each addition. Don’t beat it too well at this stage or it will become too fluffy and not dense and bread-like.

Lastly, stir in the strawberries and spoon into the prepared tin. Bake for 1 hour or until it tests clean. Serve it toasted, slathered with butter, with a cup of Darjeeling on a sunny afternoon.

Domestic divinity

July 16, 2009

Yesterday afternoon and evening were rather creative and domestic as my evenings go—especially for a weekday. There’s something about creative days that makes me happy. I’ve always wished I was more creative. And pottering around in the kitchen is good for the soul, I am convinced.

Libby and I were rostered on to bring some home-baked treats to work for morning tea today, so that was the spur for all this domesticity. We decided on a theme of ‘favourites from an Australian childhood’. This had twofold benefits: all the Aussies (young and old) would get a trip down memory lane, and everyone who didn’t grow up in Australia (at least half the people at work didn’t) would get to try something new and share in the communal nostalgia.

We made chocolate crackles, honey joys, and fairy bread. Yum!

chocolate crackles and honey joys

It’s possible I ate far too much fairy bread this morning. Possible, but sources can’t confirm.

I also managed to get some knitting done, on something that is ultra-cute but unfortunately secret. More news on that later.

The most exciting and creative project of the day was the peculiar inside-out rolls I made after Libby went home. I really have to think of a better name for them, so I’d better describe them. I’ve been thinking about making this sort of bread for a while—basically it’s a roll which has filling baked inside it. This way you don’t have to make a sandwich in the morning, you just grab one of these and off you go. It came about because I was trying to think of things that are convenient for Phil to take to work. He travels around a lot during the day and often doesn’t have microwave or fridge access, and some things are liable to get squashed in his bag. My immediate thought was pasties, but the unhealthiness of pastry turned me off a bit. I thought, what if I replaced the pastry with bread? And here we are.

These have a ham, cheese and tomato based filling, but I imagine you could fill these with anything you like, depending on if you want to eat them at room temperature or warmed up. I imagine leftover stews, curries and the like would work well, but I think fresh ingredients would also shine here. I’m thinking of trying pumpkin and feta ones, maybe with a bit of spinach. Or roast capsicum with onion and lemon zest. Use your imagination!

Peculiar Inside-Out Roll Things

1 quantity of Jamie’s basic bread dough (I used half bread flour, a quarter wholemeal plain flour, and a quarter white plain flour, but use what you like)

about 200g ham, sliced

grated cheddar

2 tomatoes, chopped

black pepper

fresh continental parsley, chopped (or other herbs, I used chives when I ran out of parsley).

Follow the recipe for bread dough up to the end of Step 4. While it is rising, mix together your filling ingredients (I basically used the quantities that suited my taste for this filling, but if you like more cheese and less ham or whatever, adjust as you see fit).

At Step 5, after you knock back the dough, divide it into 8 pieces. Press and pull each of these pieces into a circle about 1cm thick; it should be about 18-20cm in diameter. Place a mound of filling in the middle (I used about 3-4 tablespoons’ worth), then fold the dough up and over the filling, squashing it all together so none can escape.


Put the rolls sealed-side down on a baking tray, cover with a clean tea-towel and allow to rise as Jamie suggests.

Once they have risen, cook your rolls in a 220°C oven for around 20 minutes, or until they sound hollow when tapped and are nicely brown.


Leave them to cool for as long as you can stand it, then dig in!