• 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.

• Cut the chicken into strips. Set aside
• Blend all the marinade ingredients in a food processor, add a little water if required
• Combine the cut chicken and marinade. Cover with cling film and refrigerate overnight or minimum 6 hours.
• Thread 3-4 strips onto each bamboo skewer.
• BBQ or grill the chicken skewers 2-3 minutes each side until the meat is fully cooked and the surface is nicely charred. Brush with some oil while grilling.
• Serve hot with the peanut sauce (seperate recipe)

• Crush the peanuts till fine in a food processor.
• Chop the spice paste ingredients corasly and blend in a food processor till very fine. Add a few tbsp water to help blending.
• In saucepan heat the oil on medium and add spice paste. Add two of the strips of lemon grass. Fry until aromatic and smell spicy.
• Add ground peanuts, water, tamarind, salt, palm sugar, coriander powder and sweet soy sauce. Stir to combine well.
• Reduce the peanut sauce on medium-low heat, stir continuously for 5-10 minutes or until the peanut sauce thickens to your desired consistency, or until the oil and the peanut sauce separates.
• Let cool to room temperature and serve with satay chicken.

• Combine all and mix well. Slather over meat and veges before roasting
• baste a few times during cooking
• Brush the pan juices and thickened sauce over food and grill until caramelised and gooey. Yummo

Meatballs

• Combine beef and pork mince and mix with your fingers to break up any lumps. Add finely chopped onion, garlic, breadcrumbs, egg, and mix. Add milk and season well with salt and pepper
• Shape mixture into small, round balls. Place on a clean plate, cover, and store in the fridge for 2 hours. This will help them hold their shape whilst cooking.
• In a frying pan, heat oil on medium heat. When hot, gently add meatballs and brown on all sides.
• When browned, add to an ovenproof dish and cover. Place in a hot oven (180°C or 160°C with a fan) and cook for 30 minutes more.

Cream Sauce

• Melt 40g of butter in a pan. Whisk in 40g of flour and stir for 2 minutes. Add 150ml of veg stock and 150ml of beef stock; continue to stir. Add 150ml of double cream, 2 tsp soy sauce, and 1 tsp dijon mustard.
• Bring to a simmer and allow sauce to thicken.

• Once the chook is cold remove all the meat from the bones. You want a range of sizes for the chicken bits. Cube up the stuffing.
• .Fry up the bacon, Get it good and nicely well done. Chop up roughly once cooked
• Spray oil a 10x10 square baking tin. Cut Once sheet of pastry in half and use this and one other sheet to line tin. Seal edges by squeezing together
• Put the chicken in the pastry lined tin. Dot the stuffing over top and the baked beans then spread the chopped bacon around.
• Mix the soup mix with a cup or so of boiling water. Pour the soup mix evenly around the pie. Cover with last sheet of pastry. Seal edges well. Cut a slit in the top to vent steam.
• Bake for 30-45 minutes depending on oven. Fan bake for a bit then classic bake so the pastry doesn't get burnt. Once baked remove from oven and let stand for 5-10 minutes.

• Halve any larger potatoes, then cook in a pan of boiling salted water for 15 minutes, or until tender, adding the peas to the party for the last 3 minutes.
• Meanwhile, rub the lamb all over with 1 teaspoon of olive oil, and a pinch of sea salt and black pepper.
• Starting fat side down, sear the lamb in a non-stick frying pan on a medium-high heat for 15 minutes, turning regularly until gnarly all over but blushing in the middle, or use your instincts to cook to your liking. For larger pieces of lamb you may need to finish it in an oven.
• Remove to a plate to rest, then, with the frying pan on a low heat, make a liquor by stirring in a splash of water and a little red wine vinegar to pick up all those nice sticky bits, leaving it to tick away slowly until needed.
• Drain the potatoes and peas, tip into the liquor pan, pick over most of the basil, add the pesto and toss it all well.
• Serve with the lamb, sliced thinly, then pour over the resting juices. Pick over the remaining basil leaves, and tuck in.