Other Recipes

Sekowa Special Baking Ferment We have got a great Sekowa (pronounced “Sek-o-va”) introduction and recipe on our Sekowa produce page. But I wanted to extend on this for beginner’s top tips. I am very new to bread making, so I am yet to learn how your dough should look to be successful. It’s taking a bit of trial and error to get the perfect loaf. But here are a few ... Read more

Spring Panzanella Salad with Extra Virgin Olive Oil This Spring Panzanella Salad with Olive Oil is a wonderfully simple salad that hits all the right notes, fresh, indulgent and full of flavour. It’s the kind of dish you can enjoy all year round, but in spring, when green vegetables start to feel exciting again, it’s a real treat. Crisp leaves, soft herbs and golden croutons come ... Read more

Sophie’s Fresh Pasta - Light and Zesty Ever tried making your own pasta? Light, zesty, nutty… this one’s a showstopper! It’s easier than you think, especially with this gorgeous sunshine yellow Ankarsrum, the result is utterly irresistible. Silky lasagnette (mini lasagna), tender and light, tossed in a bright, nutty pistachio & lemon pesto, with a sprinkle of ... Read more

Purple Heart Sourdough Discard Crackers These crackers started life as a “use up the discard” bake… and very quickly became something I needed to have a stock of, for those cheese and cracker moments when you don’t fancy cooking. Made with blue masa flour, they end up with a beautiful natural purple hue and a subtle corn flavour that sits somewhere between a tortilla ... Read more

Fougasse  Fougasse hails from the south of France, where it’s baked into beautiful leaf shapes and served warm alongside meals often with a good glug of olive oil and a glass of wine (or two). Traditionally Fougasse was used by bakers to test their oven’s heat (baking a small amount of dough before baking larger breads), fougasse has now grown into a rustic leaf shaped favourite ... Read more

Sourdough Recipe for Beginners I’ve kept this recipe as simple as possible, with all the details you need for a really good sourdough. It may look daunting at first, but the steps are straightforward. Don’t be put off if your first loaves aren’t “Insta-worthy” you’ll soon get the hang of it. Everyone’s bake turns out differently, and that’s part of ... Read more

Homemade Nacho Chips Using Nixtamalised Maize Flour or Masa Harina If you've made tortillas and have any leftover, you can easily turn them into irresistibly crunchy nacho chips that taste leagues better than anything you'll find off the shelf.  Made with masa harina, these homemade nachos have the perfect crunch and a depth of flavour shop-bought chips can’t match. I feel I ought to ... Read more

Brown Bread Ice-Cream using the Ankarsrum Ice-Cream Attachment It might sound like a strange mix with brown bread and ice-cream but it works fantastically well. The toast infused ice-cream coupled with caramelised breadcrumb nuggets that give sweetness, light maltiness and texture to this delightful brown bread ice-cream made with the Ankarsrum Ice-Cream Attachment for the Ankarsrum Mixer. You ... Read more

Granola first made an appearance in 1863, then called “Granula” but it wasn't until the late 1960s that the modern style of Granola was invented, slowly growing in popularity until hitting the mass-market in 1972. It has continued to grow in popularity ever-since but not always for the better: some producers have added cheap fillers to reduce the production costs thereby lowering the quality ... Read more

An old English Georgian-era recipe for a great Shrove Tuesday “Pancake Day” pancake, that flips really well without falling apart. If you want something more delicate and less flip’able you can add ½ tsp baking powder to lighten it. There’s a range of milk given: the smaller amount will give a slightly thicker pancake; the greater amount will create a much thinner ... Read more