Flatbreads with chorizo, onions, smoked scarmorza and smoked paprika dressing
Flatbread dough
200g plain flour
200g spelt flour or medium wholemeal
7g instant dried yeast
½ teaspoon salt
25ml good local rapeseed oil or olive oil
75ml buttermilk
150ml lukewarm water Mix the flours with the yeast and the salt and make a well in the middle. Add the oil, buttermilk and water and mix to a dough – add a little more water if necessary.
Turn onto a floured surface and knead for 5 minutes. Place in a lightly oiled bowl and cover for an hour.Chorizo and onion topping with scarmorza cheese
100g sliced chorizo
1 tablespoon oil + more for cooking the flatbreads
4 onions, finely sliced
125g coarsely grated scarmorza cheese or substitute cheddar Heat the oil in a pan and add the chorizo. Cook for a minute then add the onions. Cook gently until golden and soft.
Divide the dough into 4 and roll each piece into a thin circle.
Add a tablespoon of oil to a large frying pan and when hot add the flatbread. When bubbles appear flip over, lower the heat and spoon over a quarter of the chorizo mix and scatter over a quarter of the cheese. Place a pan on top and cook for about 4 minutes or until cheese has melted and bottom is cooked. Smoked paprika dressing
150ml sour cream
1 teaspoon sweet smoked paprika
Salt and pepper to taste
Whisk together and drizzle over the hot flatbreads.
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5:41
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5:41
Oaty Apple Creams
Oat shells 75g rolled oats
50g plain flour
75g soft brown sugar
50g cold butter diced
1 teaspoon honey
1 egg yolkRub the oats, flour and butter together until the mixture resembles fine crumbs. Add the sugar, honey and egg yolk and mix to a dough.
Lightly butter a 12 hole tartlet tray and set oven to 180oc.
Divide the mixture into 12 pieces – you can eyeball this or weigh the mixture and divide by twelve. Take pieces of the dough and roll into a ball with wet hands then flatten to fit into the hole. Repeat with all the mix and then bake for 12 minutes. Allow to cool in the tray for 10 minutes then remove.4 red eating apples
1 dessertspoon honey
25g castor sugar
Juice half a lemonPlace the lemon juice in a bowl. Cut the apples in quarters, peel and remove the core and then cut into small dice. Toss in the lemon juice.
Place the honey, sugar and apples in a pan and cook until apples have softened but still intact. Drain the apples and place in a bowl. Boil the liquor to a thick syrup and add to the apples. Cool.250ml double cream
1 tablespoon dark brown sugar
1 dessertspoon whiskey – optionalWhip the cream and fold in the sugar and whiskey.
Spoon the apple mixture into the oat shells. Pipe or dollop the cream on top.
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5:33
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5:33
Courgette Fritters with Tomato Salad
275g coarsely grated courgette
1 onion finely chopped
2 cloves garlic, minced
1 egg
75g plain flour
75g chickpea flour
1 teaspoon chipotle chilli paste
½ teaspoon seasalt
Oil for cooking Mix the courgette, onion and garlic with salt. Add the egg, flours and chilli and mix to a batter. Cover the bottom of a frying pan with oil and when medium hot add tablespoons of the batter. Cook for about 2 minutes each side or until golden. Drain on kitchen paper and serve.You can cook them in batches and keep warm in the oven until all are cooked. Tomato Salad
350g local tomatoes, halved or larger ones quartered
1 small red onion or 2 shallots finely sliced
150g olives ( I used tinned anchovy stuffed green olives) cut in half
1 teaspoon capers finely chopped
1 tablespoon good balsamic vinegar
50ml good olive oil
Handful basil leaves
Salt and pepper to taste Place the tomatoes in a bowl and mix in the onion, olives and capers well.Season with salt and pepper. Mix the balsamic with the oil and toss into the mixture with the basil. Leave for 15 minutes before serving.
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8:13
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8:13
Savoury French Toast With Crab Salad, Pickled Radish, Dill Mayonnaise
RecipeHomemade mayonnaise
1 egg yolk
1 teaspoon Dijon mustard
1 tablespoon white wine or cider vinegar
200ml light vegetable oil or good local rapeseed oil
Juice of 1 lemon ( keep the zest for the crab)
Salt to taste Blend the egg yolk, mustard and vinegar together for a minute then slowly trickle in the oil,blending as you do. When fully incorporated add the lemon juice and check seasoning.
This is more than you need for the crab but store in the fridge for up to a week.Crab salad
200g white crab meat
100ml of mayonnaise
2 tablespoons chopped fresh dill – keep a few fronds for on top
Zest of lemon from above
Salt and pepper to taste Pick through the crab in case there’s any rogue shells. Mix in the remaining ingredients and check seasoning.Pickled radish
10 radishes, finely sliced
2 shallots, finely sliced
50ml cider or white wine vinegar
50ml water
2 teaspoons castor sugar
½ teaspoon salt Place the vinegar, water, sugar and salt in a pan and cook until sugar has dissolved. Mix the radishes and shallots in a bowl and add the pickle liquor. Chill for a few hours, giving the odd stir. What you don’t use can be stored in the fridge in a clean jam jar. Savoury French toast
1 brioche loaf cut into rectangles ( make breadcrumbs from trimmings)
2 eggs
100ml milk
50g butter Whisk the eggs and milk together and season with salt and pepper. Dip the bread in ensuring its covered.
Melt the butter in a pan ( you might want to do this in two batches and keep cooked warm in the oven).
Fry the bread until golden all over.Spoon the crab mixture on top and garnish with the pickled radish and shallots. Add a few sprigs of dill.
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4:49
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4:49
Raspberry Clafouti With Almond Crumble And White Chocolate Cream
RecipeAlmond crumble
25g soft butter
30g plain flour
25g finely chopped almonds nuts
30g castor sugar Rub the butter and flour together to coarse crumbs. Rub in the sugar and nuts.Raspberry Clafouti
300g raspberries, tossed in 25g castor sugar and 3 tablespoons brandy or whiskey
30g melted butter plus more for greasing
2 tablespoons Demerara sugar
3 eggs
40g castor sugar
250ml whole milk
75g plain flour
1 teaspoon vanilla extractBrush a baking dish with butter and scatter over the Demerara sugar. Set oven to 180oc.
Whisk the eggs with the sugar until pale and creamy – will take about 8 minutes at full speed with an electric mixer. Sieve in sugar and add the milk. Whisk to a smooth batter and then whisk in the vanilla, flour and melted butter.
Spoon the raspberries and any juices into the dish and pour the batter on top. Scatter over the crumble and bake for about 25 minutes. Serve straightaway from the oven.White chocolate cream
250ml double cream
50g white chocolate finely grated
Whisk the cream and fold in the chocolate.
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