Sign up here for one of our free newsletters to get the latest deals, recipes, how-to articles and much more

Blog

  1. Recipe: Rye crispbread rolls with roasted vegetables, barley and goat’s cheese

    Recipe: Rye crispbread rolls with roasted vegetables, barley and goat’s cheese Back in 2003 when I was writing my sourdough book "The Handmade Loaf”, I travelled to Sweden to understand rye crispbreads better, making my way to the organic Roslagsbröd bakery. There, huge dimpled rollers were part of a wheel-and-belt old school apparatus – fascinating in its complex Heath Robinson ingenuity – which squished and extruded the sticky grey rye dough into pitted sheets that ... Read more...
  2. Recipe: Heritage Harvest Wheat Cider Loaf

    Recipe: Heritage Harvest Wheat Cider Loaf 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...
  3. Recipe: Pain Complet with Honey

    Recipe: Pain Complet with Honey 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...
  4. Recipe: Honey cake with fresh ginger and sourdough

    Recipe: Honey cake with fresh ginger and sourdough 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 Complète 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...
  5. The South Devon Pasta Company - 6 Reasons To Love Heritage Grain Pasta

    The South Devon Pasta Company - 6 Reasons To Love Heritage Grain Pasta New on BakeryBits is an extraordinary artisan pasta we’ve had our heads turned by, and it’s locally made. Meet the The South Devon Pasta Company, turning heritage grains like Einkorn and Emmer into top-rate dry pasta that tastes delicious, cooks quickly, and uses grain grown by small producers in England, crafted into pasta within 48 hours of milling. No silos of old flour ageing away, instead... Read more...
  6. Recipe: Pasta with Chilli, Prawn, White Fish and Black Olive Sauce

    Recipe: Pasta with Chilli, Prawn, White Fish and Black Olive Sauce 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...
  7. Recipe: Capellini Pasta-filled Baked Courgettes

    Recipe: Capellini Pasta-filled Baked Courgettes 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...
  8. Recipe: Rigati Pasta with a Chunky Tomato Sauce

    Recipe: Rigati Pasta with a Chunky Tomato Sauce 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...
  9. Recipe: Fettucine Pasta with Homemade Ragu alla Bolognese

    Recipe: Fettucine Pasta with Homemade Ragu alla Bolognese 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...
  10. Recipe: Bucatini Pasta with Stilton, Spring Greens and Garlic

    Recipe: Bucatini Pasta with Stilton, Spring Greens and Garlic 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...

Items 31-40 of 58

Page
Show per page