• Slow cook the pork belly. I'm not detailing the steps here, just do it how you prefer.

Glazing Sauce

• Add all the glaze ingredients to a small saucepan and simmer gently until it is slightly thickened. Set aside.

Bao Buns

• Steam thawed or frozen buns according to packet directions

Assembly

• Add some pork belly to the bao buns and thena dd some sauce, top with the toppings. Serve immediately and enjoy.

• Your starter should be active and vigorous. Feed it again last thing in the evening of the day before you want to bake and leave in a warm place overnight. It should double in size by the time you mix it into the dough the following morning
• Early morning (6-8 hours after feeding starter) mix together all ingredients. Mix well by hand or use a stand mixer for 5-10 minutes for better results
• Mix well, scrape down bowl and rest for 30 minutes.
• Stretch and Fold the dough, then rest for 30-40min. I do a coil fold at each stretch.
• Stretch and fold 3 more times. Followed by a final 30 minute rest.
• Preshape the dough with a coil fold then rest uncovered another 15 minutes.
• Do a final coil fold trying to avoid degassing the dough then load into floured bannetons (I use rice flour to prevent sticking), with the seam side up (ie the top of your loaf is at the bottom of the banneton to pick up that nice rattan shape). At this point you can roll in seeds such as sesame poppy etc.
• Allow to proof another 3-4 hours until almost doubled in size then refrigerate overnight.
• 1 hour before baking get your oven preheating to 250c. It needs a full hour to heat the baking stones and dutch oven properly.
• Bake time, transfer out dough to parchment paper. Score with a bakers lahm, then load via some parchment paper into the screaming hot preheated dutch oven. Spritz well with water then quickly cover to trap the steam and return to oven.
• Bake for 20 minutes with lid on. Remove lid and bake another 15-20 minutes until desired level of scorch is reached.
• Remove from oven and allow to cool FULLY on a wire rack. Don't be tempted to slice into your newly baked loaf of bread till it's cool. It's still cooking while it's cooling down and your patience will be rewarded if you wait.

• Julienne the carrot and slice other vegetables finely. Then set aside
• Cut the breasts in half or quarters depending on size
• Season with salt & pepper, then cover with flour
• Heat some oil in a frypan and fry chicken till golden brown
• Add the white wine, then add the chicken stock. Simmer for 5-10 minutes
• Add the cream
• While poaching add some salt & pepper and the garlic
• When nearly done add the prepped vegetables and simmer for 2 more minutes
• Take off heat and add chopped parsley
• Stir well and serve.

• Place all ingredients except corn slurry mix into a small saucepan
• Heat gently till bubbling. Simmer for 5 minutes until slightly reduced
• Stir in cornflour slurry. Use some or all of it depending on how thick you want
• Simmer for another 5-10 minutes until desired thickness
• Add 1 tbsp sesame seeds if desired for chicken sauce
• Discard the chillis before using.

• Cut chicken into small chunks
• Add garlic, salt, black pepper and orange juice and mix
• Leave to marinate for at least 30 minutes
• Mix the coating ingredients then add chicken and mix well
• Mix all the sauce ingredients
• Heat the oil in deep fryer and fry the chicken in batches. Don't overcook as it will be fried again. Set aside on paper towels to drain
• Once all the chicken is fried wait 5 minutes then re fry until cooked and golden brown.
• Once all the chicken is done add the sauce ingredients to a small fry pan and heat until bubbling. Cook for about a minute on medium heat
• Then add the starch water in several batches until the sauce starts to thicken. Turn off the heat and stir as it thickens. If it gets too thick add a little water.
• Add all the chicken and stir until evenly coated.
• Garnish with a few crushed peanuts or sesame seeds
• Serve immediately.

• Chop the chicken into small bite sized pieces.
• Combine with the marinade ingredients and set aside for 15-30 minutes
• Mix the batter ingredients. Adjust water so it's not too thick or thin.
• Drain the chicken and add to the batter mix.
• Deep fry in batches until golden. We are going to double fry so don't go too far. Double frying is essential for that crispy crunchy texture we all love. Once each batch is done set aside on a plate with several paper towels. We will come back to these soon.
• Once the first fry batches are done combine the coating sauce ingredients in a non-stick frypan and bring to a slow simmer to thicken slightly
• While the sauce is simmering and thickening do the second fry of the chicken till golden brown and crunchy. Try a piece to be sure the chicken is cooked through.
• Once cooked drain from frying oil then transfer to frypan with sauce and stir through to evenly coat the chicken.
• Garnish with some sesame seeds and finely cut spring onion.

• Combine the yeast and sugar with the warm water. set aside for 10 min to activate the yeast.
• Mix the salt with the flour in a large bowl. Add the yeast mixture.
• Mix the yoghurt, vegetable oil and warm milk thoroughly. Then add to flour and yeast mixture. Stir well till the dough comes together.
• Knead till smooth for about 4-5 minutes. Add a little extra flour if it's too sticky.
• Place into oiled bowl and cover. Leave to rise for 1 hour.
• Gently melt the butter in a saucepan and add the garlic and coriander.
• Pat down the dough and divide into 8-12 pieces. Roll to ball and then roll the balls to an oval shape about 3-4mm thick
• Cook first side in a non stick frypan on medium-hight about 2-3 minutes till bubbles form on surface. (If you get two frypans going it takes half the time to get through the dough.)
• Brush well with the melted butter mix then flip and cook second side.
• Remove from heat and cool to freeze or eat straight form the pan.

• To a stand mixer add the warm water, yeast and sugar and let sit for 10 minutes until cloudy.
• Add the oil, the salt and 2 cups of the flour with the dough hook and let it combine on medium speed adding the flour in ¼ cup increments until the dough starts to come together and eventually starts to pull away from the bowl, then turn up the speed and let it knead for 5 minutes
• Add to an oiled bowl and turn in the bowl to coat with oil then cover with a damp towel and let rise in a warm spot until it doubles in size for 60 minutes
• Divide the dough into 12 balls, place on a greased baking sheet or tin and let rise for an additional 30 minutes
• Heat oven to 200c
• Before you put in the oven spray with a little water froma spray bottle and sprinkle a small amount of extra salt on the tops if desired.
• When you put the rolls into the oven put a cup of ice into a tray on the bottom to create steam. Spritz the rolls with water from a spray bottle half way through bake to help make crusty

• Add all of the ingredients to a bowl or stand mixer. If your using a mixer use the dough hook attachment and mix for 10 minutes. If you making the dough by hand knead it for 10 minutes also.
• Place the processed dough in a lightly greased bowl, cover and allow proving for at least 1 hour, this time may vary depending on the temperature of your kitchen.
• Grease 1 large or 2 small baking trays or 35 x 25 baking cake tin
• After the first proof, divide the dough into 8 pieces, roll each piece into a ball and allow the balls to rest for 5 minutes.
• After the 5 minutes shape each dough ball into discs and evenly space them on your trays.
• Sprinkle a little flour over the rolls and cover with a lightweight dry cloth and allow proving for however long it took for your first proving.
• When there is only 10 minutes left on the rise, preheat you oven to 180°C that’s 355°F or gas mark 4
• After the rolls have risen sprinkle with a little more flour and get them straight into the preheated oven and set your timer for 16 minutes.
• When baked place the rolls on a wire rack and allow to cool for 30 minutes.

• Mix the poolish ingredients the day before baking. Combine the flour, water, and yeast in a bowl and mix with dough whisk or wooden spoon until smooth. Cover with plastic wrap and let ferment overnight for about 16 hours at room temperature.
• Using a stand mixer with the dough hook attachment, mix all of the dough ingredients on low for about 8 minutes, scraping down the bowl after about 6 minutes.
• Place the dough in an oiled container or large bowl, cover, and let proof in a warm spot for 30 minutes.
• Stretch and fold the dough with wet hands, and let it rest for another 30 minutes. Perform three more "stretch-and-folds," every 30 minutes. Finish with a 30 minute rest.
• Generously flour your work surface and then invert your container and let the dough fall out. With wet hands, gently pull the dough into a rectangle. Cut the dough into four long pieces (or two, for larger loaves, or eight squares, for long rolls).
• Lift and place the dough pieces onto a well floured couche, floured tea towels, or oiled parchment paper. Pleat your couche or paper to help maintain the shape of the loaves.
• Cover the loaves with floured tea towels or another linen couche, and let proof for 30 to 60 minutes. Preheat the oven, equipped with a baking stone, to 450 to 480 degrees F. Place a broiler pan on the lower rack of the oven (for ice).
• Transfer each loaf to a parchment lined pizza peel, slide the loaves onto the heated stone, toss about a cup of ice onto the broiler pan, and immediately close the oven door.
• Bake for about 30 minutes depending on size of loafs/buns. Cool on a wire rack.

• Always weigh the ingredients. Cup sizes and teaspoons can vary
• Mix the sugar with the water. Once dissolved add the yeast and allow to activate for 10-15 minutes. If it doesn't bubble and foam your yeast is no good. Get new stuff.
• Once activated mix with the combined, flour, salt and wheat gluten. Mix in a stand mixer with dough hook for 10 minutes. If mixing by hand you must still mix for at least 10 minutes
• Oil a large bowl. After 10 minutes mixing turn the dough out into the oiled bowl. Flip it over so both sides are oiled and shape into a ball. Cover and leave in a warm place to proof for at least 1 hour. It should double in size.
• After first proof, turn it out and then reform into a ball. Return to oiled bowl and leave to proof for another 30 minutes.
• Grease a large baking tray wityh lard, butter or shortening.
• After the second proof, turn out the dough onto a floured worktop, and knock the dough back, and form it into a ball.
• Divide the dough ball into 6 or 8 equal pieces, and form them into small balls, place them, evenly spaced, onto a floured bench, dust lightly with flour, cover them with a dry light weight cloth and let them rest for 5 minutes.
• After the 5 min rest period, gently roll each dough ball into an oval shape, and place them onto the prepared baking tray, make sure there is plenty of room in between them, dust lightly with flour and cover with a light-weight dry cloth, allow to proof or rise, for 20 minutes.
• When there’s only 10 minutes left on the proof, preheat your oven to 200°C and place a heavy tray on bottom shelf.
• When the proofing time is up and the oven is up to temperature, use a baker’s blade or Lame, and carefully score the top each roll,
• Add a cup of ice to the tray at the bottom to create steam. Place the tray of rolls in the middle of the oven, and set your timer for 16 minutes, if you want a darker crust, add a further 2 minutes, at a time, until you reach the desired colour. Spray the oven walls and rolls with water to create more steam before closing the door.
• Remove from oven and allow to cool on a wire rack.

• Preheat oven to 200c
• In a fry pan over medium add the olive oil, carrot, onion and cook until it turns soft. Add the bacon and cook for a further 2-3 minutes or until the bacon starts to turn crispy (don’t make it too crispy though as it will continue to cook in the oven). Remove from the heat and allow to cool for 5 minutes.
• In a bowl combine the mince, egg, breadcrumbs, herbs and cooled bacon mixture and mix until combined.
• Cut one third off the sheet (discard). On the 2/3 part of the sheet pastry sheet, lay out one quarter of the mince mixture and form into a sausage shape along one edge of the pastry.

  Brush the other edge of the pastry with the egg wash then roll up the pastry into the sausage rolls. Cut in half and add to a baking tray lined with baking paper seamed side down.

  Repeat with the other three sheets of puff pastry.

  Run a generous seam of bbq sauce the full length for self saucing sausage rolls.
• Brush with the egg and top with sesame seeds. Bake in the preheated oven for 20-25 minutes or until deeply golden.

  Serve with tomato sauce and enjoy!

• Preheat Oven to 180c. Cover 2 baking trays with baking paper
• Melt the butter and golden syrup together. Dissolve the baking soda in the boiling water. When butter is melted stir through the baking soda and water mixture. It will foam up.
• Add the butter mixture to the dry ingredients and stir to combine.
• Scoop up golf ball size amounts and place on a baking tray. Once all mixture is used, flatten slightly with a fork so they are all the same thickness.
• Bake until golden brown for about 15 minutes. Bake slightly longer for crispy biscuits.
• Allow to cool on a rack then place in an airtight container.

• Mix the dry ingredients, then add the well mixed milk, egg and oil
• Add the zest, lemon juice and stir through
• Add the blueberries and stir through
• Put in 12 large muffin cups
• Bake 15-20 minutes @ 180c until a knife put into the muffin comes out clean
• Cook and enjoy

• Mix the oats, rice pops, sunflower seeds, buckwheat with the oil and honey. Add the salt and mix.
• Spread on a baking tray and bake in a preheated oven at 180 for about 10 minutes as they grains brown up slightly stir them up
• Add the sliced almonds, coconut and lemon zest. Give a stir and bake for another 10 minutes till the grains are lightly toasted. Stirring occasionally to give an even toast.
• Pack down about half the tray lightly with back of spoon. When set these can be broken up a bit to give nice crunchy clusters.
• Once fully cold, break up some of the clusters. Add the currants, cashews and cranberries.
• Store in an airtight container. Will keep for a couple of weeks.