From working as a photographer in the early 90s he found pastry and breadmaking a much better fit. His first book “Baking With Passion” (1999), won Guild of Food Writers’ Cookbook of the Year. His next, the breakthrough sourdough book “The Handmade Loaf” (2004) was awarded Observer Newspaper’s “20 best cookbooks" in the last two decades. Short & Sweet (2011), won Andre Simon Cookbook of the Year. He writes regularly for newspapers and magazines across the globe.
In this new age where we’re either used to lockdown or feeling less inclined to travel, I find myself thinking more about the journey ingredients take to get from the field to my table. The grain used to make flour is no exception. It used to be said, until not so long ago, that all of us, the world over, could only make fine bread from high-gluten Canadian wheat varieties. And we believed it, ... Read more
In France a “Pain Complet” is almost what we would call a wholemeal loaf. However, the flour used is typically slightly more refined: often roller milled without the wheat germ, resulting in a bread with a rich dark crumb colour, but a rather lighter texture than our regular 100% wholemeal bread, yet maintaining a bold bran flavour. This means that if you want to add other ingredients ... Read more
This recipe has grown out of one I wrote back in 1998 for my first book, “Baking with Passion”, where I was making a honey cake and wanted it to have a fresh bright ginger flavour. The bran-rich nuttiness of the Foricher’s Farine Complet T150 Brun de Plaisir flour suits this cake to a tee and helps to make a mixture that's high in natural fructose and glucose more stable, as the bran soaks ... Read more
A simple but flavour packed seafood sauce to serve with pasta, easy to make in advance: just add the fish at the last minute. Here I’ve served it with our South Devon Pasta Company's Casarecce pasta as it holds its shape very well. If you want to add capers, anchovies or a dash of white vermouth to enhance the flavour of the fish, then do, so... it’s a recipe that is endlessly tweakable, and a... Read more
In Italy you’d call these ‘zucchine ripiene al pesto’ but - whatever you call them - they’re delicious and one of those mainstays of Italian home-style cooking. I use the very fine Hand-made Einkorn Capellini from the South Devon Pasta Company, and find the delicacy of it swirls and fills the courgettes without any heaviness. They can be made in advance and baked in just 20-30 minutes when... Read more
An utterly light-textured but intensely-flavoured sauce, perfect when you have beautiful, ripe tomatoes and want to show them at their best in a pasta dish where they’ll be the star, paired here with our South Devon Pasta Company handmade Einkorn Sedano Rigati... Read more
Pretty much the standard recipe for traditional Ragù alla Bolognese, though there may be a few ingredients here, or not here, that surprise you. No garlic or herbs, though do add them if you like. Milk is added to help tenderise the meat, more useful if you’re using cubed beef rather than minced. You can use half pork and beef for the meat. And everything is cooked separately before combining ... Read more
This is one utterly rich swirl of pasta coated in an intensely garlic Stilton sauce with ribbons of blanched green cabbage stirred through before serving. It’s like a posh mac’n’cheese, and great on its own or as an accompaniment for grilled vegetables or meats. A perfect way to serve our Emmer Bucatini pasta from South Devon Pasta Company, and easy to make, as much of it can be done ahead ... Read more
