recipes

Stilton and Walnut Wholemeal Loaf

A freshly baked Stilton and walnut wholemeal loaf on a rustic wooden table, featuring a golden-brown, crusty exterior with crumbles of Stilton cheese and pieces of walnut visible on the surface. A few slices are cut to reveal the soft, hearty interior with pockets of melted cheese and crunchy walnuts. The loaf rests on a wooden cutting board, with scattered cheese crumbles, walnut halves, and a serrated bread knife nearby. Soft natural lighting enhances the warm, rustic tones.

Stilton and Walnut Wholemeal Loaf

This bread was one of the first breads I made when I worked at the Chester Grosvenor Hotel. It was produced for the restaurant and went well with the cheeseboard. It’s a real old favourite. You can also make this bread with 100 per cent white flour. This will give a slightly different texture.
Portions:1 loaf
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Ingrediënten

  • 100 g strong white flour plus extra for dusting
  • 400 g wholemeal flour
  • 10 g salt
  • 20 g yeast
  • 50 g butter softened
  • 300 ml water
  • 100 g Stilton cheese crumbled
  • 125 gwalnuts chopped

Instructies

  • Put the flours, salt, yeast and butter into a bowl.
  • Add the water, a little at a time, and gradually incorporate all the flour from the sides of the bowl.
  • Turn the dough out onto a lightly floured surface and knead for 5 minutes until the dough is smooth and pliable.
  • Put back in the bowl and leave to rise for 1 hour.
  • Line a baking tray.
  • Add the Stilton and walnuts to the dough and mix well together.
  • Divide the dough into three pieces and roll each one into a long sausage.
  • Plait the dough – place the three strips side by side and join them at the top, then bring the right strip over the middle strip, then the left strip over, and continue until the plait is complete.
  • Put on the tray and leave to rise for 1 hour.
  • Preheat the oven to 230°C/450°F/gas mark 8.
  • Bake the loaf for 30 minutes then transfer to a wire rack to cool.
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Recipe Category Bread / Cheese / Nuts

Multi-flavoured Bread

A variety of freshly baked multi-flavored bread on a rustic wooden table, featuring cheese and herb, olive and sun-dried tomato, and nut and seed bread. Each loaf has a unique crust, some golden and crisp, others dusted with flour or sprinkled with seeds. A few slices are cut to reveal the flavorful, textured interiors. The bread rests on a wooden cutting board, with scattered fresh herbs, nuts, and olives nearby. Soft natural lighting enhances the warm, inviting tones.

Multi-flavoured Bread

Portions:4 loaves
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Ingrediënten

For the toppings

  • sesame seeds
  • poppy seeds
  • flour
  • grated cheese

Instructies

  • Line 2 baking trays.
  • Make the doughs and divide them into 100 g/31⁄2 oz pieces, then shape them into balls.
  • Place one ball of dough on the tray and surround with 5 balls of different flavours.
  • Make similar circles with the remaining balls, then leave to rise for 1 hour.
  • The individual circles of dough will join up to form loaves.
  • Preheat the oven to 200°C/400°F/gas mark 6.
  • Bake for 25 minutes, then transfer to a wire rack to cool.
  • Et voila – multi flavours!
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Recipe Category Bread

Date and Fig Bread

A freshly baked date and fig bread on a rustic wooden table, featuring a golden-brown, crusty exterior with pieces of chopped dates and figs visible on the surface. A few slices are cut to reveal the soft, dense interior, generously filled with sweet dried figs and dates. The loaf rests on a wooden cutting board, with scattered dried fig slices, date pieces, and a small dish of honey nearby. Soft natural lighting enhances the warm, rustic tones.

Date and Fig Bread

This is a moist, chewy bread packed with goodness. For me it’s a breakfast bread, but it would be equally at home on a cheeseboard.
Portions:2 small loaves
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Ingrediënten

  • 400 g wholemeal flour
  • 100 g strong white flour plus extra for dusting
  • 10 g salt
  • 20 g yeast
  • 50 g butter softened
  • 1 tablespoon treacle
  • 300 ml water
  • 75 g dried figs chopped
  • 75 g dates chopped

Instructies

  • Put the flours, salt, yeast, butter, treacle and water into a bowl and mix for 5 minutes.
  • Tip out onto a lightly floured surface and knead for 5 minutes, then put the dough back in the bowl and leave for 1 hour to rise.
  • Line a baking tray.
  • Incorporate the figs and dates into the dough, then divide it into two pieces.
  • Shape the pieces into balls, place on the baking tray and leave to rise for 1 hour.
  • Preheat the oven to 220°C/425°F/gas mark 7.
  • Dust the loaves with flour and, using a knife, make three equidistant horizontal cuts all around each ball.
  • Bake for 30 minutes, then transfer to a wire rack to cool.
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Recipe Category Bread
Country India

Curried Naan Bread

A freshly baked curried naan bread on a rustic wooden table, featuring a golden, slightly charred surface infused with aromatic curry spices. Some pieces are brushed with butter and sprinkled with fresh cilantro. A few naans are stacked, while one is torn open to reveal the soft, fluffy interior. The bread rests on a wooden platter, accompanied by a small dish of yogurt sauce, a bowl of curry, and scattered fresh herbs. Soft natural lighting enhances the warm, inviting tones.

Curried Naan Bread

I was asked by a chef to come up with a naan to go with his extensive buffet.
I love curries so this was the obvious recipe.
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Ingrediënten

  • 500 g strong white flour plus extra for dusting
  • 1½ teaspoons salt
  • 1 tablespoon olive oil plus extra for frying
  • 50 g mild curry powder
  • 15 g yeast
  • 300 ml water
  • 100 gsultanas
  • 3 tablespoons mango chutney

Instructies

  • Put the flour, salt, oil, curry powder, yeast and water into a bowl and mix together for 2 minutes.
  • Tip out onto a lightly floured surface and knead for 5 minutes until the dough is soft and pliable.
  • Leave to rise for 30 minutes.
  • Line a baking tray.
  • Incorporate the sultanas and chutney into the dough.
  • Divide the dough into six pieces, put on the baking tray and leave to rest for 1 hour.
  • Turn the dough out onto a lightly floured surface and, using a rolling pin, flatten each piece into a circle, 25.
  • 5 cm/10 inches in diameter, put back on the tray and leave to rest for 5 minutes.
  • Heat a frying pan to a medium heat and add a splash of olive oil.
  • Shallow-fry each dough until browned on both sides, then set aside to cool slightly before serving.
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Recipe Category Bread
Country India

Stilton and Bacon Bread

A freshly baked Stilton and bacon bread on a rustic wooden table, featuring a golden, crusty exterior with crispy bacon pieces on top. A few slices are cut to reveal the soft, airy interior with pockets of melted Stilton cheese and smoky bacon bits throughout. Scattered cheese crumbles, bacon pieces, and a bread knife add to the homemade charm. Soft natural lighting enhances the warm, savory tones.

Stilton and Bacon Bread

This multi-flavoured and coloured bread is ideal for indecisive families – there are rolls of four flavours in each loaf. It’s great for dinner parties, too. The dough can be frozen when made, if not using immediately, and then defrosted overnight before baking.
Portions:2 loaves
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Ingrediënten

  • 500 g strong white flour plus extra for dusting
  • 500 ml water
  • 20 g yeast
  • 1½ teaspoon salt
  • 75 g Stilton cheese crumbled
  • 125 g bacon chopped and fried

Instructies

  • Put 125 g/4 oz of the flour, 120 ml/ 4 fl oz of the water and 15 g/1⁄2 oz of the yeast into a bowl and mix together by hand, then whisk with a hand whisk for 5 minutes.
  • Leave to rise in a warm place overnight.
  • The dough will now smell fermented, rather like beer.
  • Add the remaining flour, water and yeast and the salt and knead well for 5 minutes, then leave to rest for 30 minutes.
  • Line a baking tray.
  • Tip the dough out onto a lightly floured surface and divide into two pieces.
  • Add half the Stilton and half the bacon into each piece, then shape them into two rounds, put on the baking tray and leave to prove for 1 hour.
  • Preheat the oven to 200°C/400°F/gas mark 6.
  • Dust the loaves with flour and bake for 30 minutes, then transfer to a wire rack to cool.
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Recipe Category Bread / Pork

Guinness and Treacle Bread

A freshly baked Guinness and treacle bread on a rustic wooden table, featuring a dark, rich brown crust with a slightly glossy finish. A few slices are cut to reveal the dense, moist interior with a soft crumb. The loaf rests on a wooden cutting board, with scattered oats, a butter knife, and a small dish of butter nearby. Soft natural lighting enhances the warm, rustic tones.

Guinness and Treacle Bread

This bread is an old favourite of mine, originally created for the Michelin-starred restaurant at the Dorchester. Serve as a sandwich, piled high with crisp green salad, roasted red and yellow peppers and slivers of mustard-roasted beef. You need to start this the day before.
Portions:2 loaves
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Ingrediënten

  • 350 g wholemeal flour plus extra for dusting
  • 150 g strong white flour plus extra for dusting
  • 10 g salt
  • 20 g yeast
  • 20 tablespoons treacle
  • 150 ml Guinness
  • 120 ml oz water

Instructies

  • Put all the ingredients into a large bowl and mix together for a few minutes.
  • Tip the dough out onto a lightly floured surface and knead for 5 minutes, then put the dough back in the bowl and leave to rest for 1 hour.
  • Line a baking tray.
  • Tip the dough out onto your floured surface and shape into a ball, then flatten and roll up.
  • Put the dough on the baking tray and leave to rise for 1 hour.
  • Preheat the oven to 200°C/400°F/gas mark 6.
  • Cut several slashes across the bread and dust with wholemeal flour.
  • Bake for 30 minutes, then transfer to a wire rack to cool.
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Recipe Category Bread

Beer Bread

A freshly baked loaf of beer bread on a rustic wooden table, featuring a golden-brown crust with a slightly crisp texture and a soft, airy interior. A few slices are cut to reveal the light, fluffy crumb. The loaf rests on a wooden cutting board, with a butter knife, a small dish of butter, and a bottle of beer nearby. Scattered flour and crumbs add to the homemade charm. Soft natural lighting enhances the warm, inviting tones.

Beer Bread

Another hearty loaf, with a little extra iron (i.e. Guinness). Eat yourself fit!
Portions:1 loaf
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Ingrediënten

  • 250 g wholemeal flour
  • 250 g strong white flour plus extra for dusting
  • 10 g salt
  • 20 g yeast
  • 30 g butter softened
  • 300 mlgood beer

Instructies

  • Put all the ingredients into a bowl and mix until all the flour has been picked up.
  • Tip the dough out onto a lightly floured surface and knead for 5 minutes until the dough is smooth and creamy.
  • Put the dough back into the bowl to rest for 1 hour.
  • Line a baking tray.
  • Tip the dough out onto your floured surface and shape into a ball, then flatten out with your hands and cut diagonal lines across the top.
  • Put the dough on the baking tray and leave to rise for 1 hour.
  • Preheat the oven to 200°C/400°F/gas mark 6.
  • Bake the loaf for 30 minutes until golden brown, then transfer to a wire rack to cool.
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Recipe Category Bread

Cheese and Onion Soda Bread

A freshly baked cheese and onion soda bread on a rustic wooden table, featuring a golden-brown, crusty exterior with melted cheese bubbling on the surface. A few slices are cut to reveal the soft, airy interior, speckled with caramelized onions and bits of cheese. The loaf rests on a wooden cutting board, with scattered cheese shreds, onion slices, and a butter knife nearby. Soft natural lighting enhances the warm, savory tones.

Cheese and Onion Soda Bread

Not that I drink a lot of beer (I prefer lager), but this bread is delicious!
Serve with a good mature Cheddar cheese.
Portions:2 loaves
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Ingrediënten

  • 500 g strong white flour plus extra for dusting
  • 1½ teaspoons salt
  • 300 ml buttermilk
  • 75 gbutter softened
  • 20 g baking powder
  • 1 onion peeled and finely chopped
  • 75 g Cheddar cheese grated

Instructies

  • Preheat the oven to 220°C/425°F/gas mark 7.
  • Line a baking tray.
  • Put all the ingredients except the onion and cheese in a food mixer and, using a paddle blade and medium speed, blend together for 2 minutes.
  • Alternatively, put into a bowl and mix well by hand for 5 minutes.
  • Add the onion and cheese and incorporate, either by hand or in the mixer (don’t overmix), into the dough.
  • Divide the dough into two pieces and tip out onto a lightly floured surface.
  • Shape each piece into a ball, then flatten each with your hand so they are approximately 5 cm/2 inches thick.
  • Cut a deep cross into each, dust with a little flour and put on the baking tray.
  • Bake for 30 minutes, then serve warm.
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Recipe Category Bread

Wholemeal Soda Bread

A freshly baked wholemeal soda bread on a rustic wooden table, featuring a rustic, golden-brown crust with a slightly rough texture and a dusting of flour on top. A few slices are cut to reveal the dense yet soft interior, filled with whole grains. The loaf rests on a wooden cutting board, with scattered oats, a butter knife, and a small dish of butter nearby. Soft natural lighting enhances the warm, wholesome tones.

Wholemeal Soda Bread

A nice twist on the traditional bread, and tastes fantastic!
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Ingrediënten

  • 250 g strong white flour plus extra for dusting
  • 250 g wholemeal flour
  • 20 g baking powder
  • 1 teaspoon salt
  • 75 g butter softened
  • 270 ml milk
  • 30 ml buttermilk

Instructies

  • Preheat the oven to 200°C/400°F/gas mark 6.
  • Line a baking tray.
  • Put all the ingredients into a large bowl and work together to form a soft dough.
  • Shape into a ball and flatten slightly and cut a cross into the top, then dust the top with a little flour.
  • Put onto the baking tray and bake for 25 minutes until golden brown.
  • Transfer to a wire rack to cool.

Notes / Tips / Wine Advice:

Variation:
This bread can be made with 100 per cent white flour – just replace the wholemeal flour with 250 g/9 oz of white flour. Proceed as above.
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Recipe Category Bread
Country European / Ireland

Irish Soda Bread

A freshly baked Irish soda bread on a rustic wooden table, featuring a golden-brown, crusty exterior with a signature cross-cut on top. A few slices are cut to reveal the soft, dense interior with a slightly crumbly texture. The loaf rests on a wooden cutting board, accompanied by a small dish of butter, a butter knife, and scattered flour for a homemade feel. Soft natural lighting enhances the warm, inviting tones.

Irish Soda Bread

I first ate this bread, baked for me by monks, while staying in Roscrea Monastery in Ireland.
Portions:2 loaves
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Ingrediënten

  • 500 g strong white flour plus extra for dusting
  • 20 g baking powder
  • 1 teaspoon salt
  • 75 g butter softened
  • 200 ml buttermilk
  • 150 ml milk

Instructies

  • Put the flour, baking powder and salt into a bowl and work in the butter.
  • Stir in the remaining ingredients and mix well.
  • Line a baking tray.
  • Combine the mixture with your hands to make a dough, then divide the dough into two and shape into balls.
  • Flatten the balls out and cut crosses in the top of each, then put on the baking tray and leave to rest for 20 minutes.
  • Preheat the oven to 200°C/400°F/gas mark 6.
  • Dust the dough lightly with flour and bake in the oven for 30–40 minutes.
  • Transfer to a wire rack to cool.
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Recipe Category Bread
Country European / Ireland
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