CANDIED & GOLDEN BEET SALAD WITH BAKED FETA & HOT TURKISH PEPPER FLAKES

PREPARATION TIME: 5-10 MINUTES | COOKING TIME: 15 MINUTES | FEEDS: 4-6

INGREDIENTS
1 PACK OF FETA 220G – LEFT WHOLE 1-2 TSP TURKISH PEPPER AKES (ADD DEPENDING ON HOW MUCH SPICE YOU LIKE)
SEVERAL TURNS OF BLACK PEPPER
ZEST OF 1 LEMON (KEEP LEMON JUICE FOR DRESSING)
GLUG OF RAPESEED OIL
6 FRESH BEETROOT (CANDIED, REGULAR OR GOLDEN) – PEELED AND FINELY SLICED ON A MANDOLIN 1⁄2 BUNCH RADISHES
1 SMALL HANDFUL OF PARSLEY – ROUGHLY SLICED

DRESSING
JUICE OF 1 LEMON
1⁄2 CLOVE OF GARLIC
1⁄2 TSP DIJON MUSTARD
SPLASH OF WHITE WINE VINEGAR
1⁄2 TSP TURKISH PEPPER AKES
2-3 GLUGS OF RAPESEED OIL OR OLIVE OIL

PREHEAT YOUR OVEN TO 190 DEGREES CELSIUS | PLACE YOUR FETA BLOCK ON A NON-STICK BAKING TRAY | ADD THE RAPESEED OIL, TURKISH PEPPER FLAKES, BLACK PEPPER AND LEMON ZEST | BAKE FOR 12-15 MINUTES OR UNTIL WARM AND CRUMBLING

NEXT PREPARE THE BEETROOT RADISHES AND PARSLEY | ADD THE DRESSING INGREDIENTS TOGETHER AND WHISK OR PLACE IN A JAR AND SHAKE UNTIL COMBINED | ONCE THE FETA IS COOKED, CRUMBLE AND COMBINE WITH THE FRESH BEETROOT RADISHES AND PARSLEY | DRIZZLE THE DRESSING AND STIR UNTIL EVERYTHING IS EVENLY COATED | ADD EXTRA PEPPER FLAKES IF YOU LIKE SPICE AND SERVE WHILE THE FETA IS STILL WARM

VOGUE RECIPE – GREEN PEPPER & PISTACHIO RISOTTO 

PREPARATION TIME: 10 MINUTES | COOKING TIME: 25-30 MINUTES | FEEDS: 4-6

INGREDIENTS
500G ALBORIO RICE
GOOD GLUG OF OLIVE OIL
1 LARGE KNOB OF BUTTER
1 WHITE ONION – FINELY DICED
2 CLOVES OF GARLIC – CRUSHED AND FINELY CHOPPED
GENEROUS SPRINKLE OF SEA SALT
300ML WHITE WINE
700-800ML GOOD QUALITY VEGETABLE STOCK OR HOME MADE

VEGETABLE STOCK
GLUG OF OIL
3 WHITE ONIONS- COARSELY GRATED
3 LARGE CARROTS- COARSELY GRATED
4 STALKS OF CELERY- DICED
2 BAY LEAVES
1 TSP PEPPER CORNS
3 SPRIGS OF THYME
GLUG OF WHITE WINE
1.7LTRS BOILING WATER

FOR THE PESTO
1 LARGE OR 2 GREEN PEPPER – CHARRED, PEELED, CENTRE REMOVED AND ROUGHLY CHOPPED
2 CLOVES OF GARLIC
150G PISTACHIOS – TOASTED
AROUND 70G OF BASIL LEAVES
100G FINELY GRATED PECORINO (OR OPT FOR THE VEGETARIAN VERSION)
3-4 GENEROUS GLUGS OF EXTRA VIRGIN OLIVE OIL
SPRINKLE OF SALT

GARNISH
1 BUNCH SAGE LEAVES – PICKED FROM THE STALKS
1 BUNCH OF BEETROOT LEAVES- LEAVES REMOVED FROM LARGE STALKS
SEVERAL GOOD GLUGS OF OLIVE OR VEGETABLE OIL FOR SHALLOW FRYING
40G FINELY GRATED PECORINO
EXTRA FRESH GROUND BLACK PEPPER
DRIZZLE OF EXTRA VIRGIN OLIVE OIL

BEGIN BY MAKING YOUR VEGETABLE STOCK | PREPARE INGREDIENTS AS NOTED BY COARSELY GRATING THE VEGETABLES YOU SIGNIFICANTLY SPEED UP THE PROCESS | HEAT A GOOD GLUG OF OIL IN A PAN THEN ADD IN YOUR VEGETABLES AND HERBS AND SAUTÉ FOR 5-6 MINUTES UNTIL SOFT- ALLOWING THE ONION TO SWEETEN AND MELLOW | ADD IN THE WHITE WINE, INCREASING THE HEAT A LITTLE FOLLOWED BY THE BOILING WATER, BRING TO THE BOIL THEN ALLOW TO SIMMER FOR 10-15 MINUTES | STRAIN THE STOCK OR POUR THROUGH A SIEVE WHEN USING IN YOUR RISOTTO

FOR THE RISOTTO BEGIN BY ADDING THE OLIVE OIL, BUTTER, GARLIC AND ONION TO A PAN AND COOK OVER A LOW HEAT FOR AROUND 10 MINUTES SO THE ONIONS AND GARLIC SOFTEN AND BEGIN TO TURN SWEET | NEXT ADD IN THE RICE AND INCREASE THE HEAT SLIGHTLY ENSURING ALL SIDES OF THE RICE ARE COATED IN THE BUTTER AND OIL AND ALLOW TO COOK FOR A MINUTE OR TWO | KEEP STIRRING TO ENSURE THE RICE DOESN’T STICK TO THE PAN

NEXT ADD IN THE WINE AND STIR, COOKING OVER A MEDIUM TO LOW HEAT AGAIN NOT ALLOWING THE RICE TO STICK AT ALL | ONCE THE RICE HAS ABSORBED THE WINE YOU CAN BEGIN TO ADD IN THE VEGETABLE STOCK | DO THIS IN SMALL BATCHES, A LADLE AT A TIME. THIS WILL TAKE AROUND 12-15 MINUTES | DON’T ADD THE NEXT BATCH OF STOCK UNTIL THE RICE HAS ABSORBED THE LAST | MAKE SURE YOU KEEP CHECKING THAT THE RICE STILL HAS A BIT OF A BITE TO IT; YOU DON’T WANT TO OVERCOOK IT

FOR THE GREEN PEPPER AND PISTACHIO PESTO PREPARE ALL INGREDIENTS AS NOTED PLACE THE GREEN PEPPER, GARLIC AND PISTACHIO INTO THE FOOD PROCESSOR WITH SEVERAL GENEROUS GLUGS OF OLIVE OIL | ADD IN THE PECORINO AND ONCE YOU HAVE A SMOOTH PASTE ADD IN THE BASIL AT THE VERY LAST MINUTE, BLITZ AGAIN UNTIL SMOOTH | YOU CAN ALSO MUDDLE INTO A PASTE USING A PESTLE AND MORTAR STARTING WITH THE HARDER INGREDIENTS FIRST | HAVE A TASTE AND ADJUST SEASONING OR ADD MORE OIL TO LOOSEN THE PASTE IF NECESSARY

ONCE YOUR RISOTTO RICE HAS ABSORBED ALL THE STOCK AND HAS A GOOD CONSISTENCY TO IT (YOU’RE AIMING FOR YOUR RICE TO BE SLIGHTLY AL DENTE AND DEFINITELY NOT TOO SLOPPY | WHEN YOU’RE READY TO SERVE ADD IN YOUR PESTO MIX | IF YOU NEED TO ADD IN SOME EXTRA LIQUID ONCE YOU’VE USED ALL YOUR STOCK TO LOOSEN IT SLIGHTLY, HOT WATER WILL DO, ADDING A SMALL DASH AT A TIME | ONLY ADD IN YOUR PESTO MIX AT THE VERY LAST MINUTE SO YOU RETAIN THE VIBRANT GREEN COLOUR

FOR THE GARNISH -TAKE A SMALL FRYING PAN AND ADD SEVERAL GLUGS OF OIL, HEAT AND THEN ADD IN THE MINT /SAGE  LEAVES | FRYING FOR THIRTY SECONDS OR SO | THE OIL IS HOT ENOUGH WHEN THE LEAVES FIZZ IMMEDIATELY ON ADDING THEM | REMOVE FROM OIL AND DRAIN ON KITCHEN TOWEL | DO THE SAME WITH THE BEETROOT LEAVES UNTIL WILTED AND A LITTLE CRISP

SERVE THE RISOTTO WITH AN EXTRA HANDFUL OF GRATED PECORINO | A DRIZZLE OF EXTRA VIRGIN OLIVE OIL, SOME FRESHLY GROUND BLACK PEPPER AND A SCATTERING OF CRISPY FRIED MINT/SAGE AND THE BEETROOT LEAVES | SERVE IMMEDIATELY

 WHOLE ROAST GOCHUJANG CHICKEN WITH RADISH AND POMELO SLAW

PREPARATION TIME: 20 MINUTES | COOKING TIME: 1 HR - 1HR 20 MINUTES HOUR(S) | FEEDS: 4-6

INGREDIENTS
1 FREE RANGE CORN FED CHICKEN ­AROUND 1.5K – 1.8KG
3 TBSP GOCHUJANG
GENEROUS DRIZZLE OF SESAME OIL
½ PINT OF KOREAN BEER
2 LIMES CUT IN HALF

RADISH AND POMELO SLAW
1 BUNCH OF RADISHES – FINELY SLICED OR HALVED
1 POINTED SPRING GREENS – FINELY SHREDDED
SMALL BUNCH OF CORIANDER – ENDS TRIMMED
½ POMELO – ROUGHLY BROKEN INTO BITE SIZED PIECES
GOOD DASH OF WHITE WINE VINEGAR
2-3 TBSP MAYONNAISE
GOOD SPRINKLE OF SEA SALT FLAKES
ZEST OF 1 LIME PLUS JUICE

PREHEAT OVEN TO 180 DEGREES CELSIUS | COMBINE PASTE AND SESAME OIL THEN COAT THE ENTIRE CHICKEN AND ALLOW TO COME TO ROOM TEMPERATURE BEFORE COOKING | SQUEEZE AND ADD LIMES INTO THE CAVITY OF THE CHICKEN AND POUR IN THE BEER | ALLOW THE CHICKEN TO REST FOR AROUND 10 MINUTES THEN COVER IN FOIL AND PLACE IN THE OVEN AND ROAST FOR 35 MINUTES | NEXT REMOVE THE FOIL AND CONTINUE ROASTING FOR A FURTHER 20-45 MINUTES DEPENDING ON THE SIZE AND WEIGHT OF THE CHICKEN | FOLLOW THE SUGGESTED INSTRUCTIONS BUT BE MINDFUL TO NOT OVERCOOK | SITTING THE CHICKEN IN THE BEER WILL HELP TO KEEP THE MOISTURE IN

FOR THE SLAW FIRST PREPARE ALL INGREDIENTS AS NOTED | AND THEN COMBINE THE WHITE WINE VINEGAR, MAYONNAISE LIME AND SEASONING THEN MIX IT THROUGH | TASTE AND ADJUST THE SEASONING TO YOUR PREFERENCE

WHEN THE CHICKEN IS COOKED THE SKIN SHOULD BE CRISPY AND THE MEAT MOIST | FOR EXTRA FRESHNESS, ADD A GOOD SQUEEZE OF LIME ONCE YOU HAVE PORTIONED IT UP

GRAZIA RECIPE -MUSSELS WITH SAFFRON, ROASTED FENNEL & PARSLEY PEARL BARLEY 

PREPARATION TIME: 10 MINUTES | COOKING TIME: 45 MINUTES | FEEDS: 4

INGREDIENTS
150G PEARL BARLEY – COOKED AS PER INSTRUCTIONS
1 BUNCH OF PARSLEY – LEAVES REMOVED FROM STALKS AND FINELY CHOPPED
1 LEMON JUICED AND ZESTED
3 BULBS OF FENNEL – QUARTERED
DRIZZLE OF OIL
GENEROUS SPRINKLE OF SEA SALT FLAKES
SEVERAL TURNS OF FRESHLY GROUND BLACK PEPPER

GLUG OF OIL
1 WHITE ONION – FINELY SLICED
2 CLOVES OF GARLIC – CRUSHED AND FINELY CHOPPED
1 GLASS OF WHITE WINE
¾ PINT OF FISH STOCK
2 STAR ANISE
PINCH OF SAFFRON
200G SPINACH
500G MUSSELS – THOROUGHLY RINSED AND CLEANED

SAFFRON REDUCTION
PINCH OF SAFFRON
½ TSP OF TOMATO PUREE
SQUEEZE OF LEMON JUICE 

COOK THE PEARL BARLEY AS PER INSTRUCTIONS, THIS ORDINARILY TAKE BETWEEN 45 MINUTES TO 1 HOUR | FINELY CHOP THE PARSLEY AND ADD TO THE PEARL BARLEY ONCE COOKED ALONG WITH A GENEROUS SQUEEZE OF LEMON | PREHEAT THE OVEN TO 190 DEGREES CELSIUS | PLACE THE CHOPPED FENNEL ON A ROASTING TRAY WITH A GENEROUS GLUG OF OIL, ADD SEASONING AND ROAST FOR 25-30 MINUTES

IN A LARGE SAUCEPAN ADD A GLUG OF OIL AND ONCE HEATED ADD IN YOUR ONION, GARLIC, STAR ANISE | ALLOW TO SAUTÉ FOR AT LEAST 10-12 MINUTES UNTIL SOFT AND TRANSLUCENT | NEXT ADD IN THE WHITE WINE, ALLOW TO COOK FOR FIVE MINUTES OVER A HIGH HEAT | THEN ADD IN THE FISH STOCK AND SPINACH | ADJUST SEASONING TO TASTE | POUR AROUND 200ML OF THE STOCK IN A SEPARATE PAN | ADD IN AN ADDITIONAL PINCH OF SAFFRON AND HALF A TEASPOON OF TOMATO PUREE THEN ALLOW TO REDUCE | BLITZ UNTIL SMOOTH AND USE TO GARNISH WHEN SERVING

ONCE EVERYTHING IS READY TO GO, ADD THE CLEANED AND DEBEARDED MUSSELS TO THE SAFFRON STOCK | COVER WITH A LID AND ALLOW TO COOK UNTIL THE SHELLS OPEN | THIS SHOULD TAKE AROUND 3-5 MINUTES | SERVE THE MUSSELS OVER THE PEARL BARLEY WITH A GENEROUS DRIZZLE OF SAFFRON REDUCTION

 VITAMIX – BLACK BEAN TACOS WITH ROASTED SPICED CHICK PEAS & AVOCADO CORIANDER CREAM

I’VE TEAMED UP WITH VITAMIX ON THEIR CAMPAIGN TO REDUCE FOOD WASTE AND MAKE THE MOST OUT OF PRODUCE AT HOME; SOMETHING I’M EQUALLY AS PASSIONATE ABOUT. THE EXCITING PART OF THIS PROJECT HAS BEEN LEARNING ABOUT THE ENDLESS OPTIONS THE VITAMIX ASCENT OFFERS WHEN IT COMES TO USING UP AS MUCH OF YOUR PRODUCE AND LEFTOVERS AS POSSIBLE WHILST MAXIMISING FLAVOUR. AS A COOK AND SOMEONE WHO’S ALWAYS KEEN TO LEARN IT’S EXCITING TO BE ABLE TO USE THIS PRODUCT IN CREATING RESTAURANT QUALITY DISHES.

PREPARATION TIME: 15 MINUTES | COOKING TIME: 20-25 MINUTES | FEEDS: 4

INGREDIENTS
CRISPY SPICED CHICKPEAS
1 TIN BLACK CHICKPEAS (REGULAR WILL WORK TOO) – RINSED AND DRIED
SPRINKLE OF SEA SALT FLAKES
½ TSP CHILLI POWDER
GLUG OF OLIVE OIL

GLUG OF OLIVE OIL
1 WHITE ONION – FINELY DICED
½ TSP CUMIN POWDER
½ TSP GROUND CORIANDER
½ TSP CHILLI POWDER
1 GREEN CHILLI – FINELY SLICED
½ TSP MISO PASTE
1 TIN BLACK BEANS
SMALL BUNCH OF CORIANDER – ROUGHLY CHOPPED

AVOCADO AND CORIANDER CREAM
1 RIPE HASS AVOCADO
3 TBSP NATURAL YOGURT  (LEAVE OUT FOR VEGAN OPTION)
SMALL BUNCH OF CORIANDER
SPRINKLE OF SEA SALT FLAKES
JUICE OF 1 LIME

SERVE
CORN TACOS – ALLOW AT LEAST 2 PER PERSON – CHAR ON A HOT GRIDDLE OR WARM IN THE OVEN
1 GREEN CHILLI – FINELY SLICED
150G FETA – CRUMBLED (LEAVE OUT FOR VEGAN OPTION)
SMALL BUNCH OF CORIANDER
2 LIMES

BEGIN BY PREHEATING THE OVEN TO 200 DEGREES CELSIUS | DRAIN THE CHICKPEAS THEN LIGHTLY PAT DRY | COMBINE THE SEASONING AND SPICE THEN EVENLY COAT THE CHICKPEAS BEFORE LAYING THEM OUT ON A BAKING SHEET | DRIZZLE WITH OIL THEN ROAST FOR 15-20 MINUTES | HALFWAY THROUGH GIVE THE TRAY A SHAKE AND ROAST AGAIN UNTIL CRISP

FOR THE REFRIED STYLE BLACK BEANS BEGIN BY HEATING A GOOD GLUG OF OIL | ADDING IN THE ONIONS, SLOWLY COOKING UNTIL SOFT AND TRANSLUCENT | NEXT ADD IN THE SPICES AND THOROUGHLY COMBINE | USING THE VITAMIX, ROUGHLY BLEND THE BLACK BEANS TO A ROUGH CONSISTENCY- ON SETTING NUMBER 3, PULSING FOR JUST TEN SECONDS | RETURN TO THE PAN THEN ADD INTO THE ONION AND SPICE MIX ALONG WITH THE MISO AND A SPLASH OF WATER | COOK FOR ANOTHER 10 MINUTES AND JUST BEFORE YOU’RE READY TO SERVE ADD IN A GOOD HANDFUL OF CHOPPED CORIANDER

FOR THE AVOCADO AND CORIANDER CREAM SIMPLY ADD ALL THE INGREDIENTS, INCLUDING THE CORIANDER STEMS TO REDUCE WASTE TO THE CLEANED VITAMIX AND PULSE ON SETTING 8 UNTIL YOU HAVE A COMPLETELY SMOOTH CONSISTENCY, PULSING AROUND FIVE TIMES | THIS TAKES NO TIME AT ALL WHEN USING THE VITAMIX. | TASTE AND ADJUST SEASONING AND ZEST TO YOU WONDERFULLY CREAMY AND BEAUTIFULLY SMOOTH AVOCADO CREAM | FOR THE CORN TACOS, EITHER HEAT IN A HOT PAN OR ON A SMOKING HOT GRIDDLE PAN THEN SERVE WARM (YOU CAN WRAP IN FOIL OR A TEA TOWEL TO KEEP THEM WARM)

SERVE THE GARNISHES SO EVERYONE CAN HELP THEMSELVES | PACK THE REFRIED BEANS INTO THE TACO FIRST THEN POUR OVER THE AVOCADO CREAM BEFORE GARNISHING WITH FETA, CORIANDER, CHILLI AND A SQUEEZE OF LIME

 GRAZIA RECIPE – ALL GREEN VEG BOWL

PREPARATION TIME: 10 MINUTES | COOKING TIME: 20 MINUTES | FEEDS: 2

INGREDIENTS
GENEROUS GLUG OF OLIVE OIL
¼ CELERIAC – PEELED AND CUT INTO THIN CHIPS
4 SPRING ONIONS
100G GREEN BEANS – ENDS TRIMMED
100G SUGAR SNAP PEAS
30G PUMPKIN SEEDS
30G WALNUTS
1 AVOCADO – SLICED
HANDFUL OF ALFALFA SPROUTS
HANDFUL OF CORIANDER LEAVES

WHITE MISO & LEMON DRESSING
1 HEAPED TBSP WHITE MISO PASTE
SMALL GLUG OF SESAME SEED OIL
JUICE AND ZEST OF 1 LEMON
GENEROUS SPRINKLE OF SEA SALT FLAKES
FRESHLY GROUND BLACK PEPPER

FIRST PREHEAT THE OVEN TO 200 DEGREES CELSIUS | ADD THE CELERIAC CHIPS AND SPRING ONIONS TO A BAKING TRAY WITH A GLUG OF OLIVE OIL AND SEASONING | ROAST FOR 10-12 MINUTES OR UNTIL THEY BEGIN TO TURN GOLDEN THEN ADD IN THE PUMPKIN SEEDS AND WALNUTS TO ONE SIDE OF THE TRAY AND GREEN BEANS AND SUGAR SNAP PEAS TO THE OTHER | DRIZZLE A LITTLE OLIVE OIL AND ROAST FOR A COUPLE OF MINUTES | COMBINE ALL INGREDIENTS INTO A LARGE BOWL, EITHER KEEPING INGREDIENTS IN SECTIONS OR MIXING IT UP | WHISK TOGETHER THE DRESSING INGREDIENTS AND DRIZZLE OVER. ADD A LITTLE EXTRA SEASONING AND SERVE

COFFEE ICE CREAM FLOAT WITH TOASTED HAZELNUTS

COFFEE DOMINATES BOTH MY MORNINGS AND MID AFTERNOONS. I’M NOT SURE HOW MANY OTHER PEOPLE FEEL THE SAME BUT AT A GUESS, THERE’S A LOT. MORNINGS ARE MARKED BY THE WAKE UP CALL COFFEE BRINGS. THE RITUAL OF THE COFFEE SHOP RUN, THE PEOPLE YOU SEE AND THE MOMENTS YOU TAKE TO SIP IT. AFTER YEARS OF ENDLESS COMMITMENT TO THIS RITUAL I’VE FOUND MYSELF WANTING TO TAKE MORE RESPONSIBILITY FOR THE COFFEE I’M CONSUMING. MY LOCAL STORE HAS UPPED IT’S GAME AND TRIPLED THE ORGANIC AND RESPONSIBLY STOCKED SECTION TO TAKE OVER AN ENTIRE AISLE AND I’VE FOUND MYSELF PICKING UP THE FAIR-TRADE, GROWN BY WOMEN ONLY COFFEES ON OFFER. I’LL HAPPY PAY A LITTLE EXTRA TO DO MY BIT WHERE I CAN AND GIVEN THE OPTIONS ON OFFER I DON’T THINK I’M THE ONLY ONE. SO HAVING RECENTLY HAD THE OPPORTUNITY TO COLLABORATE WITH LAVAZZA, ONE OF ITALY’S LEADING HOME GROWN AND FAMILY RUN BRANDS (THEY’RE IN THEIR SIXTH GENERATION, WITH THE COMPANY SPANNING OVER ONE HUNDRED AND TWENTY YEARS) I NATURALLY JUMPED AT THE CHANCE. LAVAZZA NOT ONLY PRODUCES COFFEE BUT HAS A LONGSTANDING TWENTY YEAR RELATIONSHIP WITH SLOW FOOD. THEIR HUGE INVOLVEMENT AND PARTNERSHIP WITH PEOPLE EQUALLY AS PASSIONATE ABOUT THE EARTH, SUSTAINABILITY, ETHICAL PRODUCTION AND FARMING MAKES FOR A INTERESTING AND IMPORTANT COLLABORATION. LAVAZZA HAS ALWAYS PAID SPECIAL ATTENTION TO INNOVATION, ETHICS AND SUSTAINABILITY. ONE OF THE CAMPAIGNS RUN BY THE LAVAZZA FOUNDATION (SET UP IN 2002) IS THE ¡TIERRA! PROJECT. IN COLLABORATION WITH THE RAINFOREST ALLIANCE, THE PROJECT AIMS AT PRODUCING THE HIGHEST QUALITY END PRODUCT AND FOCUSES ON THE LIVING CONDITIONS OF PEOPLE IN THE COFFEE GROWING COUNTRIES. THE AIM OF THIS PROJECT IS TO USE MODERN DAY RESEARCH AND KNOWHOW IN CONJUNCTION WITH TRADITIONAL FARMING, WORKING WITH PEOPLE THAT LIVE AND BREATHE THE LAND MAKING FOR THE ULTIMATE END RESULT, AMAZING COFFEE. WITH CLIMATE CHANGE BECOMING AN EVER MORE IMPORTANT ISSUE TECHNIQUES AND APPROACHES TO FARMING ADJUSTED AND SMALLER, LOCALLY RUN FARMS ARE BEING SUPPORTED AS WELL.

PREPARATION TIME: 40 MINUTES | MARINATING TIME: 30 MINUTES | COOKING TIME: 2 HOUR(S) | FEEDS: 6-8

INGREDIENTS:
65G GOOD QUALITY GROUND COFFEE (TRY LAVAZZA ¡TIERRA!)
1 VANILLA POD – SEEDS SCRAPPED OUT
450ML FULL FAT ORGANIC MILK6 EGG YOLKS (FREE RANGE, ORGANIC)
50G CASTER SUGAR
65 DARK MUSCOVADO SUGAR
350ML ORGANIC DOUBLE CREAM

70G HAZELNUTS – LIGHTLY TOASTED THEN TOSSED IN HONEY
SERVE WITH A GOOD CUP OF FRESHLY BREWED COFFEE

BEGIN BY COMBINING YOUR GROUND COFFEE, MILK AND VANILLA POD PLUS SEEDS IN A SAUCEPAN | COOK OVER A MEDIUM HEAT FOR AROUND 20 MINUTES BUT AVOID BRINGING TO THE BOIL THEN ALLOW TO COOL SLIGHTLY

NEXT WHISK TOGETHER YOUR EGG YOLKS AND SUGAR READY TO ADD THE COFFEE MIXTURE TO | IN ORDER TO MAKE SURE THE COFFEE HAS NO GRAINS PASS IT THROUGH A VERY FINE SIEVE OR MUSLIN | THEN GRADUALLY ADD TO YOUR SUGAR AND EGG MIX | ONCE COMBINED PLACE THE BOWL OVER A PAN OF BOILING WATER (BE SURE TO NOT LET THE BOWL COME INTO CONTACT WITH THE WATER) AND COOK UNTIL THE CUSTARD BEGINS TO THICKEN, STIRRING THE WHOLE TIME | THE AIM IS FOR THE CONSISTENCY TO BE THICK ENOUGH TO LEAVE A SLIGHT COATING ON THE BACK OF YOUR SPOON | ONCE IT’S THICKENED STIR IN THE CREAM AND POUR INTO YOUR ICE CREAM MAKER | CHURNING FOR AROUND 50 MINUTES THEN PLACE IN THE FREEZER FOR ANOTHER HOUR | ALTERNATIVELY POUR INTO A TRAY AND CHURN IT BY HAND WITH A SPATULA EVERY HOUR FREEZING FOR A TOTAL OF 3 HOURS.

SERVE WITH YOUR TOASTED AND HONEY GLAZED HAZELNUTS PLUS A FRESHLY BREWED CUP OF COFFEE

TIP – IF THIS SEEMS LIKE TOO MUCH HARD WORK | CHEAT IT WITH SHOP BOUGHT CUSTARD (LOOK OUT FOR FRESH VANILLA IN THE INGREDIENTS FOR A BETTER FLAVOUR) AND SIMPLY COMBINE 600ML OF CUSTARD WITH 300ML OF STRONG COFFEE THEN FREEZE FOR 3 HOURS, CHURNING  ONCE EVERY HOUR

VOGUE RECIPE – SALTED CHURROS WITH COFFEE & DARK CHOCOLATE DIP 

AFTER A SHORT VISIT TO TURIN WHERE I TOURED THE CITY’S MANY FAMOUS ORNATE COFFEE SHOPS, IT’S SAFE TO SAY THE CITY’S PASSION FOR ALL THINGS COFFEE IS INFECTIOUS. I COULDN’T HELP BUT WANT TO DRAW INSPIRATION FROM ONE OF TURIN’S MOST RENOWNED DELICACIES. THE BICERIN; A SMALL CUP OF MOLTEN CHOCOLATE MIXED WITH A SHOT OF THE CITY’S FINEST ESPRESSO AND FINISHED WITH A LAYER OF WHIPPED CREAM IS INDULGENT BUT DELICIOUS. HERE I’VE GONE ONE BETTER AND SWAPPED OUT THE CREAM FOR SUGARED AND SALTED CHURROS. IF LIKE ME YOU LIVE FOR YOUR MORNING COFFEE AND ON OCCASIONS LIKE TO INDULGE THEN THIS MIGHT JUST BE THE RECIPE FOR YOU. USE YOUR FAVOURITE COFFEE, MINE IS CURRENTLY THE ETHICALLY PRODUCED LAVAZZA ¡TIERRA!

PREPARATION TIME: 10 MINUTES | COOKING TIME: 15 MINUTES | FEEDS: 4-6

INGREDIENTS:
50G BUTTER – MELTED
½ TSP VANILLA BEAN PASTE
250G PLAIN FLOUR – SEIVED
1 TSP BAKING POWDER
SPRINKLE OF SEA SALT FLAKES
1 LITRE OF SUNFLOWER OR VEGETABLE OIL

CHURROS SPRINKLE-
2 TBSP CASTER SUGAR
2 TSP SEA SALT FLAKES

DARK CHOCOLATE AND COFFEE SAUCE-
200G GOOD QUALITY DARK CHOCOLATE
100ML DOUBLE CREAM
4 DOUBLE ESPRESSO SHOTS OR 40ML OF STRONG FILTER COFFEE LAVAZZA ¡TIERRA! IS A GOOD SUSTAINABLE OPTION
50ML WHOLE FAT MILK
½ TSP VANILLA BEAN PASTE
GENEROUS SPRINKLE OF SEA SALT FLAKES

TO MAKE THE CHURROS ADD YOUR MELTED BUTTER TO 350ML OF BOILING WATER AND ADD IN THE VANILLA PASTE | COMBINE THE BAKING POWDER AND SALT WITH YOUR SIEVED FLOUR IN A LARGE MIXING BOWL, MAKE A WELL IN THE MIDDLE AND THEN POUR IN YOUR WATER AND BUTTER MIXTURE, BEATING THE WHOLE TIME TO ENSURE THERE’S NO LUMPS | SET TO ONE SIDE WHILE YOU MAKE THE CHOCOLATE AND COFFEE SAUCE | THIS CAN BE LEFT TO REST FOR AROUND TWENTY MINUTES

FOR THE SAUCE COMBINE EVERYTHING IN A SAUCEPAN AND WARM OVER A MEDIUM TO LOW HEAT STIRRING TO ENSURE THERE’S NO LUMPS, | FOR EXTRA GLOSSINESS ADD A SMALL SQUARE OF BUTTER TO THE SAUCE | CHECK THE FLAVOUR AND ADJUST COFFEE OR SALT DEPENDING ON HOW PROMINENT YOU WANT THOSE FLAVOURS TO BE

TO COOK THE CHURROS, POUR YOU OIL INTO A MEDIUM SIZED SAUCEPAN | A GOOD WAY TO CHECK THE TEMPERATURE IS HOT ENOUGH BUT NOT TOO HOT IS TO ADD A SMALL DOLLOP OF THE MIXTURE TO IT, IT SHOULD FIZZ IMMEDIATELY BUT TAKE AROUND A MINUTE TO TURN GOLDEN | BE MINDFUL TO NOT OVERCOOK OR EQUALLY UNDERCOOK THE INSIDE | FILL YOUR PIPING BAG WITH THE DOUGH USING A MEDIUM SIZED STAR NOZZLE, PIPE IN STRIPS OF DOUGH ABOUT 4-5 CM LONG, SNIPPING THE ENDS WITH SCISSORS | PIPE IN 3-4 CHURROS AT A TIME, DON’T BE TEMPTED TO OVER FILL YOUR PAN AS THEY WILL REDUCE THE OILS TEMPERATURE | WITH A SLOTTED SPOON REMOVE ONCE GOLDEN BROWN, THIS SHOULD TAKE JUST OVER A MINUTE. DRAIN ON KITCHEN TOWEL, SPRINKLE WITH A LITTLE SUGAR AND A LITTLE SEA SALT AND REPEAT THE PROCESS UNTIL YOU’VE USED UP ALL THE DOUGH.

SERVE WITH WARM DIPPING SAUCE- YOU CAN KEEP THE CHURROS WARM IN THE OVEN ON 150 DEGREES CELSIUS UNTIL YOU’RE READY TO SERVE.

GREEN PANCAKES 

FEEDS – 1-2 | PREPARATION  TIME – 10 MINUTES | COOKING TIME –15 MINUTES

INGREDIENTS:
FILLING –
100G FRESH PEAS
HALF A BUNCH OF PARSLEY
BUNCH OF CHIVES

 RICOTTA –
5 HEAPED TBSP RICOTTA
¼ FRESHLY GRATED NUTMEG
GENEROUS PINCH OF SEA SALT FLAKES
SEVERAL TURNS OF FRESHLY GROUND BLACK PEPPER

PANCAKE INGREDIENTS –
3 LARGE ORGANIC, FREE RANGE EGGS – WHISKED
3 HANDFULS OF SPINACH
KNOB OF BUTTER
GENEROUS PINCH OF SEA SALT FLAKES
SEVERAL TURNS OF FRESHLY GROUND BLACK PEPPER
HANDFUL OF PARSLEY
GENEROUS GLUG OF RAPESEED OIL

BEGIN BY PREPARING YOUR INGREDIENTS AS LISTED | NEXT COMBINE THE RICOTTA INGREDIENTS THEN TASTE FOR SEASONING AND ADJUST TO YOUR PREFERENCE. SET TO ONE SIDE.

PLACE ALL PANCAKE INGREDIENTS IN A FOOD PROCESSOR AND BLITZ UNTIL COMBINED INTO A SMOOTH VIBRANT GREEN LIQUID.

HEAT THE RAPESEED OIL IN A LARGE FRYING PAN OVER A MEDIUM HEAT | ONCE HOT POUR IN THE GREEN EGG MIXTURE AND ALLOW TO ALMOST COOK THROUGH | NEXT SPOON IN THE RICOTTA FILLING ONTO HALF OF THE PANCAKE AND ADD IN THE PARSLEY, CHIVES AND PEAS. FOLD OVER THE OMELETTE AND SERVE | FINISH BY DRIZZLING WITH OIL AND A LITTLE EXTRA SEASONING.

 CHARRED PRAWN COCKTAIL TACO – A STARTER FIT FOR A ROYAL WEDDING

PREPARATION TIME: 10 MINUTES | COOKING TIME: 15 MINUTES | FEEDS: 4

INGREDIENTS:
LIME SALT –
ZEST OF 1 LIME
2TSP SEA SALT FLAKES

TEQUILA MARIE ROSE SAUCE -
25ML TEQUILA
¼ TSP DIJON
4TBSP MAYONNAISE
1 HEAPED TBSP TOMATO KETCHUP
SPLASH OF WORCESTER SAUCE
SPRINKLE OF SEA SALT FLAKES
SQUEEZE OF LIME

BEGIN BY PREPARING ALL INGREDIENTS | COMBINE THE INGREDIENTS FOR THE MARIE ROSE AND TASTE AND ADJUST SEASONING TO YOUR PREFERENCE | SET TO ONE SIDE | TAKE A PESTLE AND MORTAR AND MUDDLE BOTH THE LIME AND SALT UNTIL YOU HAVE A VIBRANT LIME GREEN SALT

SLICE THE GEM LETTUCE AND HEAT A GRIDDLE PAN UNTIL ALMOST SMOKING HOT | ADD A LITTLE OIL OVER THE GEM LETTUCE THEN PLACE ON THE GRIDDLE FOR A MINUTE OR SO UNTIL THE LEAVES CHAR | REMOVE AND SET TO ONE SIDE | NEXT DRIZZLE THE PRAWNS WITH OIL | ADD A LITTLE SEASONING AND THEN PLACE THEM ON THE HOT GRIDDLE FOR ABOUT A MINUTE ON EACH SIDE OR UNTIL THE PRAWNS ARE NOT LONGER TRANSPARENT

PLACE THE FLOUR TORTILLAS IN A MUFFIN TRAY OR TART CASE SO THAT THE EDGES ON EACH SIT UPWARDS | NEXT PLACE IN THE OVEN FOR 5-7 MINUTES OR UNTIL THE TORTILLAS ARE CRISP AND ABLE TO HOLD THEIR SHAPE

PLATE UP BY FIRST ADDING SEVERAL DOLLOPS OF MARIE ROSE SAUCE INTO THE TORTILLA FOLLOWED BY THE AVOCADO, CUCUMBER THEN THE CHARRED BABY GEM | DOT AROUND SEVERAL MORE SMALL TEASPOONS OF MARIE ROSE SAUCE AND ARRANGE THE PRAWNS ON TOP OF THEM | GARNISH WITH SPRING ONIONS, DILL, CORIANDER, A SQUEEZE OF LIME, A PINCH OF LIME SALT AND SERVE

3 CHEESE FRIED PASTA WITH CRISPY FENNEL SAUSAGE 

AS INDULGENT A DISH AS ANY! THE ADDED TEXTURE FROM THE FRIED PASTA AND FRAGRANT FENNEL SAUSAGE CRUMB IS THE PERFECT FOIL FOR THE CREAMY CHEESE SAUCE. THIS IS A PERFECT, EFFORTLESS BUT ENTIRELY FLAVOURSOME DISH THAT’S DEFINITELY ONE TO BE SHARED.

FEEDS – 4 | PREPARATION TIME – 5-10 MINUTES | COOKING TIME – 12-15 MINUTES

INGREDIENTS:
450G SPAGHETTI/ LINGUINE
60G PECORINO – FINELY GRATED
60G TALEGGIO – FINELY GRATED
60G MANCHEGO – FINELY GRATED
1TBSP FRESHLY GROUND BLACK PEPPER

 FENNEL SAUSAGE CRUMBLE:
GENEROUS GLUG OF OLIVE OIL
4 GOOD QUALITY CUMBERLAND SAUSAGES – REMOVED FROM THE SKIN
1 HEAPED TBSP FENNEL SEEDS
GENEROUS SPRINKLE OF WHITE PEPPER

START BY REMOVING THE SAUSAGES FROM THEIR SKINS | HEAT A GENEROUS GLUG OF OIL IN A NON-STICK FRYING PAN | ADD IN THE SAUSAGE MEAT, FENNEL SEEDS AND WHITE PEPPER | ALLOW TO COOK UNTIL YOU HAVE A CRISPY CONSISTENCY, SET TO ONE SIDE AND KEEP WARM UNTIL THE PASTA IS READY

BRING A LARGE PAN OF SALTED WATER TO THE BOIL THEN ADD THE PASTA AND COOK AS PER INSTRUCTIONS BUT ONLY UNTIL VERY AL DENTE REMOVING A COUPLE OF MINUTES PRIOR TO IT BEING DONE | ADD TWO LADLES OF THE PASTA WATER TO A LARGE FRYING PAN | ADD IN THE CHEESES AND PEPPER AND STIR OVER A MEDIUM TO LOW HEAT UNTIL YOU HAVE A THICK SAUCE THEN USE TONGS TO ADD THE PASTA AND COMBINE | IN A SEPARATE FRYING PAN ADD A GOOD GLUG OF OIL, TURN UP THE HEAT AND ADD THE PASTA. ONCE THE OIL IS HOT, ALLOW TO TURN A LITTLE CRISPY ON THE UNDERSIDE.

SERVE WITH A GENEROUS HELPING OF CRISPY SAUSAGE AND FENNEL SEEDS.

FETA, MASCARPONE, SPINACH, CHARD & PARSLEY PASTRY SWIRL 

PREPARATION TIME: 10-15 MINUTES | COOKING TIME: 20 MINUTES | FEEDS: 4-6

INGREDIENTS:
500G SPINACH – HARD STEMS REMOVED, ROUGHLY CHOPPED, THOROUGHLY RINSED DRIED
1 LARGE BUNCH OF CHARD – ROUGHLY CHOPPED, THOROUGHLY RINSED
1 TBSP OF BUTTER
2 SPRING ONIONS – FINELY SLICED
LARGE HANDFUL OF PARSLEY – LEAVES ROUGHLY CHOPPED
200G FETA – CRUMBLED 3 TBSP OF MASCARPONE
GENEROUS SPRINKLE OF SEA SALT FLAKES
GENEROUS SPRINKLE OF WHITE PEPPER
SEVERAL TURNS OF FRESHLY GROUND BLACK PEPPER
ZEST OF HALF A LEMON
1 PACK 350G LO PASTRY
SEVERAL GLUGS OF RAPE SEED OIL
1 EGG – WHISKED

PUT BOTH THE SPINACH AND CHARD INTO A LARGE FRYING PAN AND GENTLY COOK OVER A MEDIUM HEAT UNTIL THE LEAVES WILT | THIS SHOULD ONLY TAKE A COUPLE OF MINUTES | TRANSFER TO A CLEAN TEA TOWEL OR KITCHEN PAPER AND SQUEEZE OUT ANY EXCESS WATER BEFORE COMBINING ALL REMAINING INGREDIENTS SO THAT EVERYTHING IS EVENLY SEASONED AND THE MASCARPONE AND FETA IS MIXED THROUGHOUT THE LEAVES | ADD PLENTY OF SEASONING AND SET TO ONE SIDE

NOW LAY OUT TWO SHEETS OF FILO PASTRY LENGTHWAYS AND BRUSH WITH A LIGHT LAYER OF OIL BEFORE OVERLAPPING THEM SLIGHTLY | LAY ANOTHER TWO SHEETS ON TOP AND REPEAT THE PROCESS SO YOUR PASTRY IS THREE SHEETS THICK AND STUCK TOGETHER LENGTHWAYS | PLACE THE SPINACH AND FETA FILLING IN A LONG LINE LENGTHWAYS DOWN THE MIDDLE OF THE PASTRY THEN FOLD UP ONE SIDE OF THE PASTRY AND COAT WITH A LAYER OF WHISKED EGG | NEXT, FOLD OVER THE SIDE OF THE PASTRY, USING THE EGG WASH TO STICK THE LAYERS OF PASTRY TOGETHER SO YOU HAVE ONE LONG ROLL

TAKE YOUR BAKING DISH AND GREASE IT LIGHTLY | VERY GENTLY ROLL UP YOUR PASTRY SO IT’S IN A SPIRAL | IF ANY BITS BREAK OR CRACK YOU CAN SIMPLY PATCH UP WITH LEFTOVER PASTRY | ADD A LIGHT SPRINKLE OF SEA SALT FLAKES AND BLACK PEPPER AND BAKE FOR 10-15 MINUTES ON 190 DEGREES CELSIUS OR UNTIL GOLDEN

SLOW ROASTED LAMB WITH ANCHOVY AND GARLIC DRESSING, FRESH PEA, FETA AND CELERIAC SALAD

Feeds – 4 | Preparation Time – 15 minutes | Cooking Time – 4hrs

Ingredients:
1.5-2kg boneless shoulder of lamb – ask the butcher to butterfly
½ tin of anchovies
5 garlic cloves – left whole
30g butter
5 sprigs of rosemary
green cabbage – leaves left whole- allow one per portion
½ small celeriac – peeled and julienned (matchstick)
150g fresh peas
200g feta – crumbled
small handful of parsley leaves – chopped
Handful of mint leaves – chopped
Zest of half a lemon  

For the dressing:
4 anchovies
splash of apple cider vinegar
several glugs of extra virgin olive oil
squeeze of ½ lemon
Several turns of freshly ground black pepper

Preheat the oven to 170 degrees.  

Blitz together the butter and anchovies and spread over the butterflied lamb (leaving the skin side on the outside | Sprinkle over the whole garlic cloves and lay the rosemary along one side then roll tightly and tie | Allow the lamb to come to room temperature before placing in the oven and roasting for 3.5 hours | Rest and keep warm with foil for at least 20 minutes once cooked.

Boil a large pan of salted water and blanch the whole cabbage leaves for one minute then remove and place in iced water or serve hot straight away.  

For the salad combine all ingredients, blitz together dressing ingredients and pour over just before serving.  

Serve a generous sliced of the rolled lamb on a whole cabbage leaf with a heaped serving of celeriac salad.

GINGER & THAI BASIL SALMON BROTH

Feeds - 4 | Preparation Time - 10 minutes | Cooking Time – 10 minutes

Ingredients:
3 pints of good quality chicken stock
3 inches of ginger – peeled and finely sliced into matchsticks
1 bunch of Thai basil
generous sprinkle of white pepper
juice of 1 lime
1 large bunch of spinach

 4 salmon steaks – skin left on, pin boned
zest of 1 lemon
sprinkle of sea salt flakes
several turns of freshly ground black pepper

 350g brown basmati rice – cook as per instructions or buy ready cooked
200g edamame – frozen defrost first
Generous glug of soy sauce

Begin by cooking your rice. To speed things up you can always buy the pre-cooked rice that just needs reheating | Combine the ginger, half of the Thai basil leaves and chicken stock and heat over a medium heat | Place your salmon on baking tray, add seasoning and lemon zest and grill skin side up for 3-4 minutes then flip it and grill for another 2-3 minutes depending on how thick the salmon steak is. 

For the Charred edamame, heat a frying pan until almost smoking, it needs to be super hot | Add your glug of soy followed by the edamame (in their shell still) and allow to blacken on one side. Serve immediately once cooked.

Two minutes before serving add your spinach into the broth just so it has a chance to wilt.

Serve a generous spoonful or two of rice in each bowl then pour over the broth and add spinach. Place a portion of salmon in each bowl, add extra fresh Thai Basil, a squeeze of lime, scatter over the charred edamame and serve.

sticky maple coffee waffles with brown butter and thyme

Ingredients:

(Serves 4)  

For the focaccia:

100g active sourdough starter

400ml warm water

500g strong white bread flour (I like to use Shipton Mill)

10g sea salt flakes – muddle until fine (plus several extra pinches of sea salt flakes to sprinkle over the focaccia)

100-120ml Extra Virgin olive oil

20g Grana Padano Riserva, finely grated 

1-2 sprigs of rosemary 

For the rosemary salt:

2 sprigs of rosemary, leaves removed from stalks

1 tbsp sea salt flakes

For the confit garlic tomatoes:

2 vines of cherry tomatoes (I use around 20 cherry tomatoes)

½ or whole bulb of garlic, slightly crushed, left in skins

350 ml Extra Virgin olive oil 

A splash of sherry vinegar

Two slithers of lemon rind

½ tsp black pepper corns

1 bay leaf

To serve:

Grana Padano Riserva shavings 

For this focaccia you will need a 9inch x 13inch baking tray with high edges 

 Sourdough Focaccia with Grana Padano Riserva, rosemary salt and a side of confit garlic tomatoes

Sourdough Focaccia with Grana Padano Riserva, rosemary salt and a side of confit garlic tomatoes - in collaboration with Grana Padano

I’m ecstatic to be continuing my work with Grana Padano as one of their Tastemakers this year. What better way to kick off the partnership than with this delicious, sourdough Grana Padano focaccia. A sourdough focaccia is one of life’s greatest pleasures; the crunch you encounter on that first bite, met with the pillowy softness of the bread set against a rich, oily backdrop with pops of salt crystals, it's utter joy. I add in rosemary for fragrance and Grana Padano Riserva for a rich, nutty flavour … truly nothing else can compete. For this recipe I have chosen to use Grana Padano Riserva which is aged for over 20 months and provides a rich and intense flavour, which perfectly complements the tanginess of the sourdough.

This focaccia is delicious topped with an extra sprinkling of Grana Padano Riserva and served with a side of rosemary salt and a pot of confit cherry tomatoes laced with sweet cloves of garlic and lemon rind. This dish makes the perfect starter and an even better sandwich!

I’ve opted for a longer proving time to intensify the sourdough flavour and I’d also recommend preheating a pizza stone (if you have one) and then baking your focaccia tin on top of it. This really helps create the crunchy base, focaccia is known (and loved) for. 

Method:  

Starter test:

1. 1. To check your starter is active, take a teaspoon of the starter and gently it drop into a glass of warm water. If it’s active, then it will float in the water. If it sinks, you’ll need to feed the starter with rye flour and then test it again in a couple of hours

To make the dough:

1. 2. Combine 100g of your starter with 400ml of warm water into a large bowl and mix until the starter has almost completely dissolved

2. 3. Add in 500g flour and mix until you have a rough dough and then cover with a tea towel and leave for around an hour, so the mixture comes together

3. 4. Next sprinkle 10g of salt over the dough. Wet your hands (to avoid the dough sticking to your hands) and thoroughly mix in the salt, scrunching the salt into the dough. Cover and leave the dough for another 30 minutes

Stretching the dough:

(There are several ways to stretch the dough and I’ve shared two methods below)

1. 1. Pull up the edges of the dough and gently stretch each side over the top of the dough. Turn the bowl and repeat the process until you’ve stretched all sides of the dough. Cover the dough and allow it to rest for 30 minutes in between each stretch. Repeat for 3.5 hours

Or

1. 1. Wet your hands and then carefully lift or scoop the dough (hands either side of the dough) about 30cm above the bowl and allow gravity to gently stretch the top and bottom of the dough. As you place the dough back in the bowl fold the dough over one end (make a rule of it always being the north end) of the stretched dough. Turn 180 degrees and repeat, then turn the bowl 90 degrees and repeat again twice until all sides of the dough have been stretched and essentially folded over themselves. Cover the dough and allow it to rest for 30 minutes in between each stretch. Repeat for 3.5 hours

To make the focaccia:

1. 1. Generously oil the base and edges of your baking tray and wet or oil your hands so you can very gently pour your dough into the baking tray. Be careful not to tear or overstretch the dough or to knock out the air bubbles you’ve already created. Drizzle with olive oil and gently rub over the top of the dough. If it hasn’t reached the corners of the tray don’t worry, as it rests and rises it will do

2. 2. For extra cheesy focaccia you can sprinkle over half of your finely grated Grana Padano Riserva onto one half of the dough as you pour it into your baking tray. The trick is to then fold the other half of the dough over to create a layer

3. 3. Leave the dough uncovered in a warm room for 3-4 hours or leave overnight (up to 18 hours) in the fridge. Note - for this recipe I let the dough prove for 4 hours in a warm room then let it prove in the fridge overnight which achieved a sourer tasting focaccia, so adjust the method to your preference. Once it’s risen and almost doubled in volume, you are ready to bake

4. 4. When the bread is ready to bake, preheat your oven to 220°C. I also heat a pizza stone and place the tray of focaccia on top of it to achieve a crunchier base so allow extra time (around 20 minutes) for the pizza stone to preheat, if you’re using one

5. 5. Using your fingertips, make deep dimples in the dough, drizzle over a little extra virgin olive oil and then sprinkle over the finely grated Grana Padano Riserva. Dot around the sprigs of rosemary, removing any of the larger harder twig like stalks, add a little extra sea salt flakes (the Grana Padano Riserva will also provide seasoning) and then bake for around 20-30 minutes or until golden brown. Check your focaccia after 15 minutes and turn if it’s baking unevenly

6. 6. Allow the focaccia to cool before turning out of the tray and slicing

7. 7. Meanwhile, combine all the ingredients needed for the confit garlic tomatoes and roast on 140°C for around 1.5hrs-2hrs, until soft and the tomatoes and garlic start to caramelise. Allow to cool before serving

8. 8. For the rosemary salt, muddle the rosemary leaves and salt flakes together in pestle and mortar until vibrant, green and smooth

9. 9. Serve with some extra shavings of Grana Padano Riserva, rosemary salt and a side of confit cherry tomatoes and garlic