Madras fish curry of snapper, tomato and tamarind

Ingredients

60ml (2fl oz) vegetable oil

1 tbsp yellow mustard seeds

1 large onion, finely chopped

15g/3 cloves garlic, finely crushed

30 fresh curry leaves

2 tsp Kashmiri chilli powder

2 tsp ground coriander

2 tsp turmeric

1 x 400g (14oz) can chopped tomatoes

100ml (3½fl oz) tamarind liquid

2 green chillies, each sliced lengthways into six pieces, with seeds

1 tsp salt

700g (1lb 9oz) snapper fillets, cut into 5cm (2in) chunks

Boiled basmati rice

Method:

Heat the oil in a heavy-based saucepan or karahi over a medium heat. When hot, add the mustard seeds and fry for 30 seconds, then stir in the onion and garlic and fry gently for about 10 minutes until softened and lightly golden.

Add the curry leaves, chilli powder, coriander and turmeric and fry for two minutes, then stir in the tomatoes, tamarind liquid, green chillies and salt and simmer for about 10 minutes until rich and reduced.

Add the fish, cook for a further five minutes or until just cooked through, and serve with plain rice.

(courtesy of Rick Stein)

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Apple & Almond Cake

Ingredients:

175g self-raising flour

50g ground almonds

1 level teaspoon baking powder

225g caster sugar

2 eggs

½ teaspoon almond extract

150g butter, melted

350g cooking apples, peeled and cored

25g flaked almonds

Method:

1. Preheat the oven to 160ºC/Fan 140ºC/Gas 3.

2. Lightly grease a deep 20cm (8in) loose-bottomed cake tin.

3. Measure the flour, ground almonds, baking powder, sugar, eggs, almond extract and melted butter into a bowl. Mix well until blended, then beat for a minute.

4. Spread half this mixture into the prepared tin. Thickly slice the apples and lay on top of the mixture in the tin, piling mostly towards the centre. Using 2 dessertspoons, roughly spoon the remaining mixture over the apples. Make sure that the mixture covers the centre well as it will spread out in the oven. Sprinkle with the flaked almonds.

5. Bake in the preheated oven for 1¼ hours until golden and coming away from the sides of the tin.

Chocolate and Chestnut Cake

Ingredients:

• 250g dark chocolate
• 250g unsalted butter
• 250g chestnuts puree
• 4 eggs
• 125g (5 oz) caster sugar

Method:

1. Preheat the oven to 170°C and grease and line a 23cm diameter springform tin.
2. Melt the dark chocolate and unsalted butter together in a pan over a very gentle heat. 
3. Separate the eggs, put the yolks in a bowl and mix with caster sugar. Stir in the chocolate mixture and the chestnut purée until you have a smooth, blended batter.
4. Whisk the egg whites until stiff and fold them carefully into the batter. Transfer the mixture into the greased, lined cake tin and bake for 25–30 minutes, until it is just set but still has a slight wobble.

Cotswold Hampers

www.cotswoldhampers.co.uk

The name Cotswolds means sheep enclosure in rolling hillsides, and it's these rollings hillsides that make the Cotswolds such a beautiful part of the country. Designated as an Area of Outstanding Natural Beauty, the Cotswolds lie mainly within Gloucestershire and Oxfordshire, but also extend into parts of Wiltshire, Worcestershire and Warwickshire.

From our home in Gloucestershire, we have made it our mission to seek out and support the incredible array of producers that we have on our doorstep. From gold Great Taste Award winning salami and Earl Grey tea to Fairtrade Champagne truffles and truffle infused rapeseed oil, the Cotswolds has an incredibly diverse offering for those who appreciate good food.

Whether you are local to the area or just keen to sample our produce, we believe our hampers make a wonderful Christmas gift. With handmade porcelain Christmas stars and screen printed tea towels from Mills & Marsh of Stroud, our hampers are truly unique.

Please sign up to our newsletter for more information and follow us on facebook and twitter to find out about our latest Cotswold discoveries.

Beef Stew

Ingredients:

olive oil

1 knob butter

1 onion, peeled and chopped 

1 handful fresh sage leaves  

800 g quality stewing steak or beef skirt, cut into 5cm pieces 

sea salt  

freshly ground black pepper 

flour, to dust  

2 parsnips, peeled and quartered 

4 carrots, peeled and halved  

½ butternut squash, halved, deseeded and roughly diced 

1 handful Jerusalem artichokes, peeled and halved, optional  

500 g small potatoes 

2 tablespoons tomato purée  

½ bottle red wine 

285 ml organic beef or vegetable stock  

finely grated zest of 1 lemon 

1 handful rosemary, leaves picked  

1 clove garlic, peeled and finely chopped

Method:

Preheat the oven to 160ºC/300ºF/gas 2. Put a little oil and your knob of butter into an appropriately sized pot or casserole pan. Add your onion and all the sage leaves and fry for 3 or 4 minutes. Toss the meat in a little seasoned flour, then add it to the pan with all the vegetables, the tomato purée, wine and stock, and gently stir together.

Season generously with freshly ground black pepper and just a little salt. Bring to the boil, place a lid on top, then cook in the preheated oven until the meat is tender. Sometimes this takes 3 hours, sometimes 4 – it depends on what cut of meat you're using and how fresh it is. The only way to test is to mash up a piece of meat and if it falls apart easily it's ready. Once it's cooked, you can turn the oven down to about 110°C/225°F/gas ¼ and just hold it there until you're ready to eat.

The best way to serve this is by ladling big spoonfuls into bowls, accompanied by a glass of French red wine and some really fresh, warmed bread. Mix the lemon zest, chopped rosemary and garlic together and sprinkle over the stew before eating. Just the smallest amount will make a world of difference – as soon as it hits the hot stew it will release an amazing fragrance.

(courtesy of Jamie oliver) 

Double Chocolate and Hazelnut Cookies

Ingredients:

(Makes 12)
200g unsalted butter
300g caster sugar
1 large egg
275g self-raising flour
75g cocoa powder
300g dark chocolate
a splash of milk
50g chopped hazelnuts

Method:

Beat the butter and sugar together with an electric whisk until light and creamy. Crack in an egg and mix some more, then add the dry ingredients: self-raising flour (no need to sift), cocoa powder and chocolate bars broken down into squares. Things might seem a little dry at this point so add a few drops of milk to combine the mixture into more of a dough if needed.

Line two trays with baking paper, scoop the mixture into 12 handfull size balls and place far apart on the tray. Put in a preheated fan oven at 220°C (200°C for non-fan) for 10 minutes. They will be very soft still when you remove them, but leave them to cool for around 30 minutes and they will stiffen up.

Banana, chocolate and walnut cake

Ingredients:

3 ripe bananas , peeled
250g caster sugar
2 eggs
140g softened butter
250g plain flour
2 tsp baking powder
100g walnut pieces
100g good quality (70%) chocolate chopped

Method:

Heat oven to 190C/170C fan/gas 5. Line a 900g/2lb loaf tin with baking parchment. 

In a large bowl, mash together the bananas and the sugar with the back of a fork. Add the eggs and mix well with an electric hand whisk until fully incorporated, then add the butter and mix for a couple mins more to blend everything together. 

Sieve in the flour and baking powder and fold together with a spatula, then add the walnuts and chocolate chips. Give everything one final mix before tipping into the lined loaf tin.

Bake for 1 hr 5 mins or until a skewer inserted into the middle comes out clean. Leave to cool slightly in the tin, then turn out and serve cut into thick slices, either warm or at room temperature. 

Chilli Con Carne

• Ingredients:
• 1 tbsp oil
• 1 large onion
• 1 red pepper
• 2 garlic cloves , peeled
• 1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild)
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 500g lean minced beef
• 1 beef stock cube
• 400g can chopped tomatoes
• ½ tsp dried marjoram
• 1 tsp sugar
• 2 tbsp tomato purée
• 410g can red kidney beans
• plain boiled long grain rice , to serve
• soured cream , to serve

Method:

1. Chop 1 large onion into small dice. Peel and finely chop 2 garlic cloves.
2. Fry the onions for about 5 minutes. Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
3. Brown the 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince. Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
4. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture. Open 1 can of chopped tomatoes (400g can) and add these as well. Tip in ½ tsp dried marjoram and 1 tsp sugar, if using, and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well.
5. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes. You should check on the pan occasionally to stir it and make sure the sauce doesn't catch on the bottom of the pan or isn't drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the mixture should look thick, moist and juicy.
6. Bring on the beans. Drain and rinse 1 can of red kidney beans (410g can) in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry. Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think. Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving, and relax. Leaving your chilli to stand is really important as it allows the flavours to mingle and the meat.
7. Serve with soured cream and plain boiled long grain rice.

Cous cous with dried apricots and butternut squash

Ingredients:

1 large onion, thinly sliced 
6 tbsp olive oil 
50g dried apricots 
1 small butternut squash (about 450g) peeled, seeded and cut into 2cm dice 
1 courgette cut into 1cm dice
Handful of flaked almonds
250g cous cous 
400ml chicken or vegetable stock 
a pinch of saffron strands 
3 tbsp roughly chopped tarragon 
3 tbsp roughly chopped mint 
3 tbsp roughly chopped parsley 
1 1/2 tsp ground cinnamon 
Grated zest & juice of half a lemon 
Coarse sea salt and black pepper

Method:

1. Preheat your oven to gas mark 180c. Heat 2tbsp of the oil in a frying pan with a pinch of salt and saute the onion over a high heat for around 10 minutes until golden brown. Put to one side to cool.

2. Meanwhile cover the apricot in hot water from the tap, soak for five minutes then cut into little dice.

3. Toss the squash in 1tbsp of the oil and some salt and pepper. Spread the squash on a baking tray and bake in the oven for 20 minutes. Toss the courgettes in olive oil and add to the squash and return to the oven for a further 8 minutes. Sprinkle over the flaked almonds and return to the oven for a further 2 minutes.

4. Meanwhile, in a medium saucepan, bring your stock and saffron to the boil. Turn off the heat and tip in the dried cous cous replacing the lid. After 10 minutes the liquid should have all been absorbed.

5. Using a fork, fluff the cous cous and then combine gently with the butternut squash, onion, apricot, herbs, cinnamon and lemon zest & juice. Season to taste. Can be served warm or cold.

(Courtesy of Ottolenghi & slightly adapted)

Spice Cookies

Makes 16

Ingredients:

125g currants
2 tbsp brandy
240g plain flour
½ tbsp best-quality cocoa powder
½ tsp baking powder
¼ tsp bicarbonate of soda
½ tsp each ground cinnamon, allspice, ginger and nutmeg
¼ tsp salt
150g good-quality dark chocolate, coarsely grated
125g unsalted butter, at room temperature
125g caster sugar
1 tsp vanilla essence
½ tsp grated lemon zest
½ tsp grated orange zest
½ medium free-range egg
1 tbsp diced candied citrus peel
Glaze:
3 tbsp lemon juice
160g icing sugar

Method:

1. Soak the currants in the brandy for 10 minutes. Whisk together the flour, cocoa powder, baking powder, baking soda, spices, salt, and dark chocolate. 

2. In a separate bowl beat the butter, sugar, vanilla, and lemon and orange zest to combine but don't aerate much, about 1 minute. With the mixer or beater running, slowly add the egg and mix for about 1 minute. Add the dry ingredients, followed by the currants and brandy. Mix until everything comes together.

3. Gently knead the dough in the bowl with your hands until it is uniform. Divide the dough into 50g chunks and roll each chunk into a perfectly round ball. Place the balls on 1 or 2 baking sheets lined with parchment paper, spacing them about 2cm apart, and let rest in the fridge for at least 1 hour.

4. Preheat the oven to 190°C. Bake the cookies for 15 minutes, until the top firms up but the center is still soft. Remove from the oven. Once the cookies are out of the oven, allow to cool for only 5 minutes, and then transfer to a wire rack. 

5. While the cookies are still warm, whisk together the glaze ingredients until a thin and smooth icing forms. Pour a tablespoon of the glaze over each cookie, leaving it to drip and coat the cookie with a very thin, almost transparent film. You may want to repeat this step for a thicker glaze. Top each cookie with 3 pieces of candied peel placed at the center. Leave to set and then serve, or store in an airtight container for a day or two.

(Courtesy of Ottolenghi)

Codcakes in tomato sauce

Serve with bulgar, rice, couscous or bread, alongside sautéed spinach or Swiss chard.

SERVES 4

For the codcakes:
white bread, crusts removed 3 slices
cod (sustainably sourced), halibut, hake or pollock fillet, skinless and boneless 600g
medium onion 1, finely chopped
garlic cloves 4, crushed
flat-leaf parsley 30g, finely chopped
coriander 30g, finely chopped
ground cumin 1 tbsp
salt 1 tsp
large free-range eggs 2, beaten
olive oil 4 tbsp

For the tomato sauce:
olive oil 2 tbsp
ground cumin 1 tsp
sweet paprika ½ tsp
ground coriander 1 tsp
medium onion 1, chopped
white wine 125ml
chopped tomatoes 400g tin
red chilli 1, deseeded and finely chopped
garlic clove 1, crushed
caster sugar 2 tsp
mint leaves 2 tbsp, roughly chopped
salt and black pepper

Method:

First make the tomato sauce. Heat the olive oil in a very large frying pan for which you have a lid, and add the spices and onion. Cook for 8-10 minutes, until the onion is completely soft. Add the wine and simmer for 3 minutes. Add the tomatoes, chilli, garlic, sugar, ½ tsp of salt and some black pepper. Simmer for about 15 minutes, until quite thick, taste to adjust the seasoning and set aside.

While the sauce is cooking make the fish cakes. Place the bread in a food processor and blitz to form breadcrumbs. Chop up the fish very finely and place in a bowl with the bread and everything else, apart from the olive oil. Mix well and then, using your hands, shape the mixture into compact cakes, about 2cm thick and 8cm wide. The mixture should make 8 cakes. If they are very soft, refrigerate for 30 minutes to firm up. Heat up half the oil in a frying pan and sear the cakes for 3 minutes on each side, so they colour well.

Add the remaining oil as you fry the cakes. Place the seared cakes gently, side by side, in the tomato sauce. Add enough water to partially cover the cakes, about 200ml. Cover the pan with the lid and simmer on a very low heat for 15-20 minutes. Turn off the heat and leave the cakes to settle, uncovered, for at least 10 minutes before serving warm or at room temperature, sprinkled with mint.

(Courtesy of Ottolenghi, Jerusalem)

Chocolate Brownies

• Ingredients:
• 
  
• 300g soft brown sugar
• 250g butter
• 250g chocolate (70 per cent cocoa solids)
• 3 large eggs plus 1 extra egg yolk
• 60g flour
• 60g finest quality cocoa powder
• ½ tsp baking powder
• 100g chopped hazelnuts and walnuts
• A 23x23cm, preferably non-stick, or a small roasting tin
• 
  

Method:

1. Preheat the oven to 180 C

2. Break the chocolate into pieces, set 50g of it aside and melt the rest in a bowl suspended over, but not touching, a pan of simmering water. As soon as the chocolate has melted remove it from the heat and allow to cool slightly. Chop the remaining 50g into gravel-sized pieces.

3. Beat the sugar and butter until white and fluffy.

4. Break the eggs into a small bowl and beat them lightly with a fork. Introduce the beaten egg a little at a time.

5. Remove the bowl from the mixer and stir in the melted chocolate, chopped chocolate and the nuts.

6. Lastly, fold in the flour and cocoa, gently and firmly, without knocking any of the air out. Scrape the mixture into the prepared cake tin, smooth the top and bake for 30 minutes. The top will have risen slightly and the cake will appear slightly softer in the middle than around the edges. A knife should come out sticky, but not with raw mixture attached to it. If it does, then return the brownie to the oven for three more minutes. It is worth remembering that it will solidify a little on cooling, so if it appears a bit wet, don't worry.

(Courtesy of Nigel Slater)

Easy White Bread

Ingredients:

500g/1lb 1oz strong white bread flour, plus a little extra flour for finishing
2 tbsp olive oil
12g/2 sachets fast-action dried yeast
2 tsp salt
About 300ml tepid water (warm not cold – about body temperature)
 
Method:

Put the flour into a large mixing bowl and add the olive oil. Add the yeast at one side of the bowl and add the salt at the other, otherwise the salt will kill the yeast.

Add half of the water and turn the mixture round with your fingers. Continue to add water a little at a time, combining well, until you’ve picked up all of the flour from the sides of the bowl. You may not need to add all of the water, or you may need to add a little more – you want a dough that is well combined and soft, but not sticky or soggy.

Mix with your fingers to make sure all of the ingredients are combined and use the mixture to clean the inside of the bowl. Keep going until the mixture forms a rough dough (or use the dough hook on an electric mixer to save getting your hands dirty!)

Use about a teaspoon of oil to lightly grease a clean work surface (using oil instead of flour will keep the texture of the dough consistent). Turn out your dough onto the greased work surface (make sure you have plenty of space)

Fold the far edge of the dough into the middle of the dough, then turn the dough by 45 degrees and repeat. Do this several times until the dough is very lightly coated all over in olive oil.

Now use your hands to knead the dough: push the dough out in one direction with the heel of your hand, then fold it back on itself. Turn the dough by 90 degrees and repeat. Kneading in this way stretches the gluten and makes the dough elastic. Do this for about 10 minutes until the dough is smooth and stretchy.

Clean and lightly oil your mixing bowl and put the dough back into it. Cover with a damp tea towel or lightly oiled cling film and set it aside to prove. This gives the yeast time to work: the dough should double in size. This should take around one hour, but will vary depending on the temperature of your room (don’t put the bowl in a hot place or the yeast will work too quickly).

Line a baking tray with baking or silicone paper (not greaseproof).

Once the dough has doubled in size scrape it out of the bowl to shape it. The texture should be bouncy and shiny. Turn it out onto a lightly floured surface and knock it back by kneading it firmly to 'knock' out the air. Use your hand to roll the dough up, then turn by 45 degrees and roll it up again. Repeat several times. Gently turn and smooth the dough into a round loaf shape

Place the loaf onto the lined baking tray, cover with a tea towel or lightly oiled cling film and leave to prove until it’s doubled in size. This will take about an hour, but may be quicker or slower depending on how warm your kitchen is.

Preheat the oven to 220C

Put an old, empty roasting tin into the bottom of the oven.

After an hour the loaf should have proved (risen again). Sprinkle some flour on top and very gently rub it in. Use a bread knife to make shallow cuts (about 1cm deep) across the top of the loaf to create a diamond pattern.

Put the loaf (on its baking tray) into the middle of the oven. Pour boiling water into the empty roasting tray at the bottom of the oven just before you shut the door – this creates steam which helps the loaf develop a crisp and shiny crust.

Bake the loaf for about 30 minutes.

The loaf is cooked when it’s risen and golden. To check, take it out of the oven and tap it gently underneath – it should sound hollow. Turn onto a wire rack to cool before slicing.

(Courtesy of Paul Hollywood)

Traditional Christmas Cake

(Strange time of year to be posting this but I only just remembered!)

Ingredients: 

• 600g raisins
• 200g currants
• 100g dried sour or glacé cherries
• 250g mixed dried fruits – try prunes, apricots, apples, pears – finely chopped
• 400ml booze, plus extra to ‘feed’ the cake (I used brandy. Sherry, Tia Maria and rum all work well)
• 300g butter, at room temperature
• 200g dark brown sugar
• 1 lemon
• 4 eggs, at room temperature
• 2 tbsp treacle
• 300g plain flour
• ½ tsp ground ginger
• 1 tsp ground cinnamon
• A pinch of ground cloves
• 150g ground almonds
• 150g walnuts, chopped

Method:

1. The night before, place the dried fruit in a saucepan with the booze and bring to a simmer. Pour into a bowl, cool, cover and leave to soften.
2. The following day, preheat the oven to 150C and line the base and sides of a 23cm round tin or a 20cm square tin with a double layer of greaseproof paper. You’ll need the side lining to be a good 8cm higher than the tin.
3. If you’d like your cake to be particularly moist, blitz half the soaked fruit in a food processor to make a paste, and stir back into the rest of the fruit. In a large bowl, cream the butter and sugar until light and fluffy. Grate in the zest of your lemon and beat in the eggs, one at a time. Mix in the treacle. Sift the flour and combine with the spices and ground almonds. Mix into the butter mixture, alternating with the soaked fruit. Finally, fold in the walnuts. Spoon the mixture into the lined tin and bake in the oven for about 3 hours. Check after 2½ hours and then every 20 minutes, or until a skewer comes out clean.
4. As soon as the cake comes out of the oven, brush with a little more booze. Leave to cool in the tin for 5 minutes and then remove, placing it directly onto a large sheet of tin foil. Wrap it up twice to retain the heat for as long as possible. After a few hours, remove the foil and wrap the cake up again in a double sheet of greaseproof paper and a double sheet of tin foil, making sure you can access the cake from the top. Store in an airtight container for 2–12 weeks. During this time, feed the cake the alcohol of your choice by gently pouring it over the top and rewrapping.

(Courtesy of Jamie Oliver)

Honey & Walnut Soda Bread

Ingredients:

(Makes 2 loaves)

200g honey

200g walnuts

500g plain wholemeal flour, plus extra for dusting

10g salt

4 tsp baking powder

300ml water

Method:

Preheat the oven to 200C/gas 6. 

Soften the honey in a pan over a gentle heat. 

Using a pestle and mortar, crush half of the walnuts very finely, almost to a powder. Crush the other half very coarsely. This gives lots of flavour from the crushed nuts, and texture from the large pieces.

Combine the flour, salt, baking powder and walnuts in a bowl. Add the honey and water, and mix together until evenly combined. 

Knead briefly to a firm dough. Divide the dough in two and shape into rough rounds. Flatten to about 5cm high and cut a deep cross in each, almost through to the base. 

Bake for 20–25 minutes or until the bread sounds hollow when tapped on the base.

Allow to cool a little on a wire rack (don't be surprised by how stodgy and sweet this loaf is!)

(Courtesy of River Cottage Baking)

Piedmontaise Salad

Another recipe courtesy of Jean-Pierre!
This recipe makes a rich, complex entrée to a lighter main dish such as fish or chicken, for 6.
Use as much ham, salmon and cheese as you want.

Ingredients:

12 medium size potatoes – Charlottes preferably
24 cherry tomatoes
Emmental cheese cut into cubes
Good smoked ham, cut into cubes
Good smoked salmon cut into small chunks
Small gerkins cut into rondelles
Large shallot cut very finely
Large handful of fresh flat parsley cut finely
Home-made mayonnaise

Method:

Peel potatoes and boil them quickly until still firm (10mins) and leave to cool completely. Once quite cold cut into cubes

Boil the eggs for 5 minutes until hard. Allow to cool completely before peeling.

Prepare the rest of the ingredients as above

Put everything into a large salad bowl and mix with the
mayonnaise, trying not to break up the salmon and potatoes

Keep back the eggs, and put one in each plate before serving

Mayonnaise Ingredients:

2 egg yokes
1desert spoon of Dijon mustard
Olive oil
Sunflower oil
Cider vinegar
Salt and pepper

Method:

Take the eggs out of the fridge 1 hour before
Break the eggs, discard the white, and put the yokes in a deep, round bowl
Add mustard, salt and pepper
Stir with a fork and leave to rest for 5 to 10 minutes
Mix with an electric mixer, gradually adding the sunflower oil and then the olive oil about half and half until the mixture is thick and silky
Finally add 2 big spoons of cider vinegar
Season to taste

Jean-Pierre's Granary Bread

The first recipe from my French cooking course with Jean-Pierre! 

(http://www.theamazings.com/teachers/82, http://getmorefood.org)

Ingredients:


200g – organic wholemeal flour (Doves, Duchy, Waitrose)

400g - organic strong w hite flour (Doves. Duchy, Waitrose)

2x packets of yeast (Allinsons or Doves)

3 tsp salt

2 tsp sugar

3 tbsp pumpkin seeds (or a combinations of pumpkin, sunflower, sesame, poppy, walnuts)

4 tbsp olive oil

550g hot water 

Method:

Put all ingredients into a large shallow bowl.
Mix all the ingredients together well with bare hands for 10 minutes. From time to time,squeeze and punch the dough.
• Heat oven for 5 minutes at 100C then turn off
• Cover dough in the bowl with cling film
• Put the bowl in the oven for 45mins to rise
• Oil and flour bread tin and put dough into tin
• Raise the oven temperature to 200C
• Place a bowl of boiling water in the oven to create steam for a nice crispy crust
• Place the bread tin in the oven for 35mins
• Once well cooked and golden take out and place on rack till cold
• Leave to cool before slicing