Savouries

Cheese, Potato, Chilli Bread with Gram & Semolina Flour

With flavour reminiscent of a cheese & chilli straw, this bread puffs up nicely in the oven and goes well with tomato/pepper soups, chilli con carne and other tomato based dishes.

Treacle and fennel seed bread maker loaf

Moist tasty loaf. Delicious spread with fresh butter. Also goes well with a sharp cheddar.

Seedy Squares

Crisp squares of flatbread topped with Pumpkin Seeds, Spelt & Malted Wheat Flakes. Eat these on their own, with cheese, pate or hummus.

Sourdough Pain Au Bacon (2 loaves)

A delicious bacon sourdough with a crispy crust and moist interior. Recipe Adapted from Ken Forkish’s Flour Water Salt Yeast.

Langos with cheddar and spinach

Langos is a fried bread originally from eastern Europe (Hungry, Slovakia) made of wheat flour, potato and eggs. They are very easy to make and they combined very well with both sweet or savory toppings, delicious when freshly made!

Cheese straws

Yummy cheese straws made with a bread dough

Spelt with sun-dried tomatoes

Fearing that a loaf made totally from Spelt Wholemeal flour might turn out to be rather dense I was hesitant to give it a try. However, allowing the mixer some extra minutes to work the dough plus adding some sourdough starter to the mix, seems to have made the difference. Using a loaf tin offers some support to the dough in its second proving and the end result is a loaf with excellent taste and texture. Creating a moist atmosphere in the oven before putting in the loaf seems to encourage a bit of ‘oven spring’. This recipe adds sun-dried tomatoes and some fennel seeds to enrich things. Another way of varying things is to reduce the Spelt to 400g and mix it with either 100g of Three Malts & Sunflower Brown Flour or 100g of Seeded White Organic Flour Using a sharp bread knife, it’s possible to cut thin slices which provide a tasty basis for lunchtime sandwiches. Now I just need to order some more Spelt Flour…

Lisa K's Beetroot Burgers

Made with quinoa and buckwheat flour, healthy and very tasty with a touch of spicy heat. Vegan friendly and gluten free. Best with organic ingredients. ❄❄❄❄ well after cooking.

Home made Oat Milk

A healthy alternative to dairy, which has the advantage of saving you money over the shop-bought varieties.

Three malts focaccia with fennel

The flavour of this variety of focaccia is enriched by using Organic Three Malts & Sunflower Brown Flour and adding some fennel seed to the mix. The quantity of fennel seed can be adjusted to suit your taste. Some white bread flour in the mix helps to keep a light texture.

Jalapeño and Cheddar Sourdough

Jalapeño and Cheddar Sourdough, cheesy with a little heat

lazy beetroot bread

A vibrant purple bread bursting with good flavours and good nutrition.

Vegan paté

Sweet potato and lentils paté

Pumpkin and walnut sourdough

Perfect bread for the autumn, although it can be prepared all year round as long as you find pumpkin. Really great along a good blue cheese.

Wholemeal Vegan Sweet Potato Paratha

Crispy, sweet and savoury Vegan paratha

St Piran's parsnip and pulse Pasties

A seasonal recipe, it may be pie week, but the week started on Sunday with St Piran's day, the patron Saint of Cornwall. To celebrate, here's a veggie variation on the traditional Pasty theme.

Onion and Thyme Bread

This is a bread that I have been making for a few years now and have arrived at this recipe by experimentation. The quantities of onion and thyme seem to work OK but can be varied to suit personal taste. For some reason unknown to me, I find this bread does actually keep fresh for a day or two longer than a basic bread, although the aroma of the onions and thyme make it so appetising to me that it rarely has chance to go stale.