Cotswold Gold Rapeseed Oil, 500ml

Perfectly Plump Hot Cross Buns This is my favourite recipe for Hot Cross Buns, slightly adapted from Richard Bertinet's superb version. I find that making a tangzhong (a flour-and-liquid roux) gives these buns the perfect texture, a soft, pliable crumb with just enough tenacity to hold up under a generous smear of butter without tearing or collapsing. I’ve never been a fan of most ... 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

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

A fragrant golden garlic bread with layers of buttery spring onion through the saffron dough, using a traditional East Asian roll shaping technique to create flower-like rolls that your guests pull-apart when you serve it. The technique it uses is for shaping a Chinese flower roll, or 花卷 (pronounced Huājuǎn): a small, steamed bread traditional in Chinese and East Asian ... Read more

This traditional American bread is an elongated sandwich roll that can be packed with fillings, making the humble sandwich a full meal. Subs are soft and pillowy calling for layers of textured fillings, think crisp pickles, crunchy lettuce, creamy hummus, you can really empty your fridge into the roll. This recipe uses pureed sweet potato to make them extra soft and slightly earthy sweet, without ... Read more

Dan Lepard, is undoubtedly one of the most influential bakers in the UK.  His gentle, informative style gives even the most nervous of bakers confidence. Most people know Dan from eight years of writing a weekly column for The Guardian, but it's not just the newspaper that made Dan's work lead the way for home bakers baking artisan bread.  You can pinpoint the resurgence in hand ... Read more