Spiced Vegetable Strudel

Some veggies and a good hit of spice all wrapped up in filo pastry- this is a real treat.

Serves 4

278 calories per serving        

1 tsp vegetable or coconut oil

1 large onion, finely chopped

1 tsp mustard seeds

1 tsp nigella seeds

2 turnip, finely diced  (swede to geordies)

2 carrots, finely diced

200 g cauliflower, broken into small florets

2 garlic cloves, finely chopped

10 g fresh root ginger, finely chopped

1 tbsp curry powder

100 g chickpeas, from a can, lightly crushed

Small bunch of coriander, finely choppedost

25 g reduced-calorie hard cheese, grated

5 large sheets of filo pastry

Low-cal oil spray

Heat the oil in a large frying pan.  Add the onion, mustard seeds and nigella seeds and fry for several minutes until the onion has softened.  Bring a saucepan of water to the boil and add the turnips and carrots.  Simmer them for 3 minutes, then add the cauliflower florets.  Cook for a further minute, then drain all the veg thoroughly and set them aside.

Add the garlic, ginger and curry powder to the onions in the frying pan and cook for a couple of minutes.  Add the blanched vegetables, along with the chickpeas and coriander.  Pour over 250 ml and simmer until most of the water has evaporated.  Add the grated cheese and stir until it has melted.  Remove the pan from the heat and leave the mixture to cool.

Preheat the oven to 200c/180c fan/gas 6.

Lay a sheet of filo on a large baking tray.  Spray it with low-cal oil, then place another sheet of filo on top.  Continue until you have a pile of 5 sheets, spraying with oil in between each one.  Spoon the cooled mixture down the length of the filo, just to one side of the middle.  Wet the borders and turn in the short sides.  Turn in the smallest of the long borders, then roll the filo up, leaving it seam-side down.

Spray with the low-cal oil again to help the filo brown in the oven.  Bake the strudel in the oven for about 30 minutes until it’s crisp and a light golden brown.

Hairy Biker Dieters Go Veggie

Chocolate mini rolls

Makes: 12

60g cocoa powder

30g butter, melted, plus extra for greasing

1 tsp vanilla extract

4 tbsp boiling water

6 large eggs, separated

150g caster sugar

For the filling:

150g butter, softened

300g icing sugar

1 tsp peppermint essence

To finish:

200g plain chocolate, 70% cocoa solids

200g milk chocolate

100g white chocolate 

Heat the oven to 180C/fan 160C/gas 4. Grease two, 30cm x 20cm Swiss roll tins with butter. Line the base of each tin with a piece of greased greaseproof paper.

Sieve the cocoa powder into a small bowl, add the butter, vanilla extract and boiling water and mix together. Set aside.

Whisk 100g of the caster sugar and egg yolks together until light, thick and fluffy. Add the chocolate mixture and whisk until combined.

In a separate bowl, whisk the egg whites to stiff peaks. Add the remaining 50g of caster sugar and whisk until the sugar has dissolved.

Beat one third of the meringue mixture into the chocolate mixture to loosen the mix. Using a large metal spoon, fold the remaining egg whites through the mixture.

Divide the mixture between the two lined tins and level out. Bake for 12 – 18 minutes.

Remove from the oven and place on cooling racks. Cover the tins with a damp tea towel and leave to cool completely.

For the filling, beat the butter until soft and gradually beat in the icing sugar. Add the peppermint essence and continue beating until white, soft and fluffy.

Turn the cakes upside down onto 2 sheets of greaseproof paper and peel off the baking paper. Turn the cakes so that the short end is facing you. Score a line 4cm in on both short ends of both cakes. Spread the peppermint cream over the top and towards the edges.

Starting from the front short edge, roll up the cake, stopping in the middle. Repeat the same from the back until both rolls meet in the middle. Cut down the centre between the rolls.

Repeat with the remaining sponge, so you have four rolls. Trim the ends and cut each roll into three so you end up with twelve mini rolls.

Place the rolls, seam side down on a cooling rack and chill in the fridge for 15 minutes to firm up.

To finish, melt the plain and milk chocolate together in a bowl set over a pan of barely simmering water. Place the cooling rack over a baking tin (to catch the chocolate) and dip, spread or pour the chocolate over each mini roll to coat. Leave to set.

Melt the white chocolate in a bowl set over a pan of barely simmering water. Spoon into a small disposable piping bag and snip off the end. Pipe fine stripes across the width of the mini rolls, then leave to set.

Roasted Cod with Parma Ham and pepper

Serves 4

1 red pepper cut into 3cm/1in chunks

1 yellow pepper cut into 3cm/1in chunks

2 courgettes cut into 2cm/1in slices

1 medium red onion cut into thin wedges

1 tsp olive oil

4 x 150g/5½oz thick, skinless cod fillets

4 slices of Parma ham or any other sliced prosciutto

10g dry white breadcrumbs

10g finely grated Parmesan

2 tbsp finely chopped parsley

2-3 tbsp balsamic vinegar

sea salt and freshly ground black pepper

Preheat the oven to 200C/180C Fan/Gas 6.

Put the peppers, courgettes and onion on a large baking tray and drizzle with oil. Season with salt and pepper and toss everything together until the vegetables are lightly coated. Roast for 20 minutes until softened and lightly charred.

Pat dry the fish on kitchen paper and check for any bones. Remove any that you see with tweezers. Season the fish with black pepper and wrap each fillet loosely with a slice of ham.

Remove the tray and make gaps for the fish. Place the fish on the tray. Mix the breadcrumbs with the Parmesan and parsley and scatter over the fish and vegetables.

Bake for another 12–15 minutes or until the fish is cooked, the ham has crisped and the breadcrumbs are lightly browned.

Serve the cod hot, drizzled with a little balsamic vinegar.

Hairy dieters

Coconut and cherry macaroon bars

Makes 16

100 g desiccated coconut

3 medium egg whites

110 g caster sugar

35 g plain flour

150 g glace cherries, cut into quarters

100 g dark chocolate (70 % cocoa), coarsely grated

50 g dark chocolate (70 % cocoa), melted

20 cm x 30 cm x 5 cm tin, with a loose bottom, grease and line.

Preheat the oven to 180c/160c fan/gas 4.

Place the desiccated coconut in a large frying pan oven a low heat and toast until just golden.  Set aside to cool.

Place the egg whites in a large bowl and whisk until soft peaks form.  Gradually add the sugar, whisking all the time, until the egg whites are thick and glossy.  Using a large metal spoon, fold in the flour, cherries, grated chocolate and coconut, until well incorporated.  Spread the evenly and  in the prepared tin and bake for 45 minutes.

Place the tin on a wire rack to cool. Drizzle over the melted chocolate.

Place the whole tin in fridge to set before cutting into slices. The slices will keep for 5 days in airtight container.

Luis Troyano - Bake it great

Cheshire cheese and onion rolls

30 g butter
1 tsp. olive oil
1 large red onion, diced
600 g strong white bread flour

12 g instant yeast
1 tbsp caster sugar
1 tsp fine salt
½ tsp freshly ground pepper
90 ml boiling water
220 ml whole milk
150 g crumbled Cheshire cheese
2 tbsp sesame seeds

Heat the butter and oil in a frying pan over a low heat, add the onions and cook until just translucent. Tip into a bowl to cool.

Place the flour, yeast, sugar, salt, and pepper in a large bowl. (Place the yeast and salt on opposite sides.) Combine the boiling water and milk and add 2/3 to the bowl, mixing with your fingers or a dough hook. Gradually add more liquid until all the dry ingredients are picked up and you have a soft dough. Tip onto a floured surface and knead for 10 minutes, or use the dough hook of a stand mixer for 6 minutes, to obtain a soft, silky dough. Oil a large bowl, tip the dough in, cover with plastic wrap and leave to double in size, between 1-2 hours.

Place the dough on a floured work surface and gently knead in the cheese. Weigh the dough and divide into 13 equal pieces. Roll each piece into a ball and place on 2 parchment-lined baking sheets. Cover and leave to rise until doubled, about 1 hour.

Heat the oven to 180c/160c fan/gas 6. Mist the rolls with water and sprinkle on the sesame seeds. Bake for 20 minutes, or until golden and the bottoms sound hollow when tapped. Leave to cool completely on a wire rack.

Luis Troyano Bake it Great

Chicken, Spinach and Mustard Cobbler

It’s pure comfort food and works well instead of a traditional Sunday roast or with leftover turkey on Boxing Day.

Serves 4

3 skinless chicken breasts
25g butter
250g baby spinach
1 egg, beaten
Sea salt and freshly ground black pepper

FOR THE SCONES
175g self-raising flour, plus extra for dusting
1 tsp baking powder
30g grated Cheddar cheese
1 tbsp finely chopped tarragon
1 tbsp finely chopped flat-leaf parsley
½ tsp fine salt
½ tsp freshly ground black pepper
100g cold butter, grated

FOR THE WHITE SAUCE
60g butter
60g plain flour
300ml milk
300ml chicken stock
1 tbsp Dijon mustard
1 tbsp wholegrain mustard
2 tbsp Worcestershire sauce

Preheat the oven to 200°C/180°C fan/ gas 6. 

Lay a sheet of foil on your work surface. Place the chicken breasts, butter and a generous pinch of sea salt and pepper on top then gather the foil around it. Place the foil package on a baking tray and bake in the oven for 15 minutes. Remove and allow to cool in the foil for 20 minutes, then unwrap and roughly chop the chicken.

Meanwhile, make the scones. Mix together the 175g flour, baking powder, grated Cheddar, herbs, fine salt and pepper in a bowl. When combined, rub in the grated butter with your fingers, until it is well dispersed (the mixture will have a fine crumb texture). Add just enough cold water (3–4 tablespoons) to bring the crumbs together to form a dough, taking care not to overmix, as this will make the scones tough. Form the dough into a ball, wrap it in clingfilm and place it in the fridge for at least 20 minutes.

Bring a large pan of salted water to the boil and blanch the spinach leaves for 1 minute. Refresh in iced water, until cool, then drain well. Squeeze out the excess water with your hands, a handful at a time. Roughly chop the spinach and set it aside.

While the scone dough is resting in the fridge, make the white sauce. Melt the butter in a medium saucepan and when it starts bubbling whisk in the flour. Cook for 30 seconds, stirring, then gradually whisk in the milk and stock, a little at a time. When all the milk and stock have been added, bring the sauce to a gentle simmer and cook for 10 minutes, whisking regularly to prevent it catching on the bottom of the pan. Remove from the heat, add both mustards, the Worcestershire sauce and season with sea salt. Add the chicken and spinach and mix well.

Remove the scone dough from the fridge and unwrap it. Dust the work surface with flour and roll out the scone dough to a thickness of 2cm, then cover it loosely with clingfilm and leave it to rest for 20 minutes.

Put the chicken and spinach mix in an ovenproof dish (approximately 30 x 30cm) or four individual dishes (approximately 15cm in diameter). Cut out 25–30 rounds of scone dough, about 4–5cm in diameter, and place them on top of the chicken mix, without overlapping them. Brush the scones with the beaten egg. Bake for 20–25 minutes until the scones are golden and the chicken mix is bubbling.

Marcus Wareing - New Classics

Aubergine, Freekeh and Cashew Tagine

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Freekeh is a roasted green wheat that brings out nuttiness and earthiness in this tagine. It is similar in bulgur wheat but is a little softer.  It is readily available in most supermarkets.

TAGINE

100g of cashew nuts

200g of freekeh

6 tbsp of vegetable oil

2 large onions, finely chopped

3 garlic cloves crushed

1 knob of fresh ginger, 2cm long, grated

2 tbsp of tomato puree

400ml of passata or a 400g tin of chopped tomatoes

250ml of vegetable stock

1 tbsp of sherry vinegar

1 tsp black treacle

50g of currants

2 tsp saffron strands, soaked in 1 tbsp of warm water for 10 minutes

2 aubergines, cut into 2cm dice

1 bunch of coriander chopped

Sea salt

Freshly ground black pepper

SPICE MIX

2 tbsp of cumin seeds

1 tbsp of fennel seeds

1 tbsp of yellow mustard seeds

1 tsp coriander seeds

1 tsp ground turmeric

1 tsp ground cinnamon

1 tsp sweet smoked paprika

2 tbsp of plain flour

1/2 tsp table salt

Preheat the oven to 200°C/gas mark 6.

Place the cashew nuts on a roasting tray and bake for 6–10 minutes until golden.

Remove, leave to cool, then chop roughly. Reduce the oven temperature to 160°C/gas mark 3.

Cook the freekeh for half of the time stated on the packet instructions, then drain.

Heat 2 tablespoons of the vegetable oil in a large casserole dish over medium heat. Add the onions, season with sea salt and pepper and sauté for about 10 minutes until they are soft but not coloured. Add the garlic and ginger for the last 3–4 minutes, then add the tomato purée, the passata or chopped tomatoes, stock, vinegar, treacle, currants and saffron to the casserole and remove from the heat.

Heat a dry large frying pan over high heat and, when hot, add the spices for the spice mix and stir them for 3–4 minutes until fragrant. Transfer the spices to a mortar and crush with the pestle. Mix with the flour and table salt in a bowl.

Add 2 tablespoons of vegetable oil to the frying pan and place back on the heat. Season the diced aubergine generously with the spiced flour and fry it in the oil, in batches, until golden, adding more oil with each batch as necessary.

Add half of the chopped coriander to the casserole and mix well. Add the part-cooked freekeh and the spiced aubergine. Sprinkle with three-quarters of the cashew nuts.

Add half of the chopped coriander to the casserole and mix well. Add the part-cooked freekeh and the spiced aubergine. Sprinkle with three-quarters of the cashew nuts.

New classic - Marcus Wareing

Tagliatelle with Butternut Squash, Hazelnuts and Crispy Sage

Serves 4

1 butternut squash, peeled, halved, deseeded and diced

2 bay leaves

4 sprigs of thyme

½ nutmeg, grated

75 g butter

80 g blanched hazelnut, roughly chopped

20 sage leaves

350 g tagliatelle pasta

Sea salt and freshly ground black pepper

Put the diced squash in a medium saucepan, cover with cold water, season with a generous pinch of salt and add the bay leaves and thyme.  Bring to the boil and simmer for 20-25 minutes until tender, then strain off the water and remove the bay leaves and thyme sprigs.

Add the nutmeg and 25 g of the butter and lightly mash the squash.  Season to taste and keep warm.

Heat the remaining 50 g in a large frying pan over high heat.  When foaming, add the hazelnuts and sage.  Season with sea salt and pepper and cook for 5-8 minutes until golden and crispy, and the butter has browned.

Cook the tagliatelle according to the packet instructions.  Drain and mix with most of the hazelnut and sage butter. Gently mix through the butternut squash mash and serve, topped with the remaining hazelnut, sage and brown butter.

New classics - Marcus Wareing

Stilton & Walnut Bread

100 g strong white flour plus extra dusting

400 g wholemeal flour

10 g tsp salt

20 g yeast

50 ml butter

300 ml water

100 g stilton cheese, crumbled

125 g walnut, chopped

Put the flour, salt, yeast and butter in a large 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 the dough back in the bowl a and leave to rise for 1 hour. 

Line a baking tray.  Add the stilton cheese and walnut 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.   Place on the baking tray and leave to rise for 1 hour.

Preheat the oven to 230c/ gas 8.   Bake in the oven for 30 minutes until golden brown, then transfer to a wire rack to cool.

100 great bread Paul Hollywood

Halloumi and Mint Loaf

Halloumi and Mint Loaf

from Paul Hollywood 100 Great Breads, a book with a good few tempting recipes. I was tempted by the cheese in this one. This is a traditional Cypriot bread.

500 g strong white flour plus extra dusting

10 g tsp salt

20 g yeast

60 ml olive oil

300 ml water

2 packets halloumi cheese, crumbled

20 g dried mint

Put the flour, salt, yeast and olive oil in a large bowl and slowly add enough water just to bring the ingredients together.  Mix for 3 minutes, then tip out onto a lightly floured surface and knead for 5 minutes.  (If you are using a food mixer, use the hook and mix for 5 minutes in total).  Put the dough back in the bowl and leave to rise for 1 hour. 

Line a baking tray.  Add the cheese and dried mint to the dough and shape into a sausage.  Taper the ends and place on the baking tray and leave to rise for 1 hour.

Preheat the oven to 220c/ gas 7.   Cut diagonal slashes across the top with flour.  Bake in the oven for 25-30 minutes until golden brown, then transfer to a wire rack to cool.

Koulouri - Cypriot Village Bread

Pinch of mastika

Pinch of mechlebe

500 g strong white flour plus extra dusting

1 ½ tsp salt

20 g yeast

50 ml olive oil

300 ml water

100 g sesame seeds

1 tbsp black cumin seeds

1 tbsp caraway seeds

Grind the mastike and mechlebe with a pestle and mortar to a smooth powder.  Put the flour, salt, yeast, olive oil and water in a large bowl and blend together.  Add the mastika and mechlebe powder and knead for 5 minutes, then leave the dough in the bowl to rest for 1 hour.

Tip the seeds into a large bowl and pour a little warm water on them just to dampen them.  This will also balloon the sesame and release their juice.

Line a baking tray.  Tip the dough out onto a lightly floured surface and shape into a ball.  Drop the dough into the dampened seeds and turn until covered in the seeds, then place the dough on the baking tray and leave to rise for 1 hour.

Preheat the oven to 220c/ gas 7.   Using a knife, make a cut around the middle of the ball and two on top.  Bake in the oven for 30 minutes until golden brown, then transfer to a wire rack to cool.

100 GREAT BREAD  PAUL HOLLYWOOD

Peanut butter brownie

Made and cooked in the frying – no bowl needed.  Brownies need to be gooey inside so be brave and take them out of the oven when the middle still looks soft as the brownies will continue cooking for a while once out of the oven.

Serves 6-8

115 g unsalted butter, cut into small cubes

125 g dark 70% cocoa chocolate, finely chopped

1-2 tsp milk

170 g caster sugar

2 large eggs

1 tsp vanilla bean paste

90 g plain flour

½ tsp salt

2 tbsp peanut butter

Preheat the oven to 180c/160c fan/gas 4.

                                                                                                                                                                                  

Melt the butter in a 24 cm (9.5in) non-stick deep ovenproof frying pan.  Remove the pan from the heat and add the chocolate.  Set the pan aside and leave the butter and chocolate mixture to sit for 5 minutes, and then stir to evenly combine.  The chocolate should be melted and the mixture be smooth.

Add the sugar and whisk to combine.  Whisk in the eggs, one at a time.  Add the vanilla bean paste and whisk vigorously for about 1 minutes.  Stir in the flour and salt, using a plastic spatula to clean the edges of pan.

Mix the peanut butter in its jar to loosen and soften slightly.  Spoon dollops of peanut butter all over the top.  Using a knife, gently swirl into the batter.

Bake for 25-30 minutes, or until the edges look firm and baked, the centre should be moist but not gooey.  Do not overcook.

Leave to cool completely in the pan before cutting into squares.

ONE PAN 100 BRILLIANT MEALS  Mari Mererid Williams

Made a Chocolate and Raspberry Brownie 

Pineapple upside down cake

Some dishes are best left in the 70 ‘s but this one classic.  (Coconut is a modern addition)

Serves 6-8

150 g golden syrup

1 x 432 g tin pineapple slices natural juice, drained, reserving 2 tbsp juice

50 g desiccated coconut

175 g butter, softened

175 g sugar

3 eggs, lightly beaten

175 g self-raising flour

Preheat the oven to 180c/160c fan/gas 4.   

You need one 24 cm (9.5) non-stick ovenproof deep frying.

                                                                                                                                                                          

Place the frying pan oven a medium, and add the golden syrup.  Heat until covering the base of the frying pan.  Add the pineapple slices and arrange neatly.  Sprinkle over half the desiccated and set aside.

Put the butter, sugar, eggs and flour in a bowl and beat together until light and fluffy.  Add the rest of the desiccated coconut and the reserved pineapple juice. 

Spoon the batter evenly over the pineapple and spread carefully so not to disturb the pineapple.  Bake for 35-40 minutes.

To check the cake is cooked press the cake lightly and if it springs back of if a skewer inserted in centre comes out clean and dry, it is done.

Remove from the oven and cool the cake in the pan.  Once the pan is cool enough to handle, ease the cake away from the edges using a plastic spatula and turn the cake out on to a plate. 

ONE PAN 100 BRILLIANT MEALS  Mari Mererid Williams

Plum cake

Serves 8

2-3 ripe plum

200 g unsalted butter, unsalted

250 g caster sugar

Zest of 1 orange

¼ tsp ground cinnamon

½ tsp ground ginger

2 large eggs

200 g soured cream

300 g self-raisings flour

1 level tsp baking powder

For the orange syrup

50 g caster sugar

Juice of 1 orange made up to 100 ml with water

1 tbsp Grand Marnier (optional)

Butter a 24 cm (9.5 in) deep non-stick ovenproof frying pan. Cut long strip of baking paper about 2.5 cm (1 in) wide and lay in the bottom of the pan.  Place to cover any rivets that you may have in the pan.  Place a circle of baking paper over the strip.

Halve the plums and remove the stones.  Place the plums cut side down on a chopping board and slice from top to bottom.  Cover until ready to use.

Cream the butter, sugar, orange zest, cinnamon and ginger until light and fluffy.  Add the eggs, one at a time, a beat well until combined.  This is easiest done with an electric mixer but can be done by hand as long as butter is very soft.  Pour in the soured cream and beat well.  If the mixture looks a curdled add a spoonful of flour.  Sift in the flour and baking powder and gently mix in until thoroughly combined.  Spoon into the pan and level with the back of a spoon.

Arrange the plum slices on top of the cake.  Bake in the oven for 45-50 minutes, or until a skewer inserted in the centre comes out clean and dry.  While the cake is baking make the orange syrup.

(Bake 180c/gas 4)

Mix the sugar and orange juice in a small pan and stir over a low heat until the sugar dissolves.  Bring to the boil, then reduce the heat and simmer for 10 minutes, or until the syrup thickens slightly.  Add Grand Marnier, if using.

When the cake is cooked, remove from the oven.  While the cake is still warm pierce the surface with a cocktail stick and drizzle with the syrup.

ONE PAN 100 BRILLIANT MEALS  Mari Mererid Williams

Bakewell Tart

For this classic, you want to achieve perfectly cooked pastry and a delicious, spongy frangipane filling with a level, nicely golden surface plus some beautifully feathered icing.

Serves 12

For the jam

200g raspberries

250g jam sugar

For the sweet shortcrust pastry:

225g plain flour

150g chilled butter

25g icing sugar

1 large egg, beaten

2 tbsp cold water

For the filling:

150g butter, softened

150g caster sugar

150g ground almonds

1 large egg, beaten

1 tsp almond extract

For the icing:

300g icing sugar

1 tsp almond extract

3 tbsp water

pink food colouring gel

For the jam, place the raspberries in a small deep-sided saucepan and crush them with a masher. Add the sugar and bring to the boil over a low heat until the sugar has melted. Increase the heat and boil for 4 minutes. Remove from the heat and carefully pour into a shallow container. Leave to cool and chill to set.

To make the pastry, measure the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the icing sugar. Add the egg and water, mixing to form soft dough.

Roll out the dough on a lightly floured work surface and use to line a 23cm fluted flan tin. Leave in the fridge to chill for 30 minutes.

Preheat the oven to 200C/Fan 180C/Gas 6. Line the pastry case with non-stick baking paper and fill with baking beans. Bake blind for 15 minutes, then remove the beans and paper and cook for a further 5 minutes to dry out the base.

For the filling, spread the base of the flan with 4 tbsp of raspberry jam. Cream the butter and sugar together until pale and fluffy. Add the ground almonds, egg and almond extract and mix together. Spoon the mixture into the pastry case and level out with a palette knife.

Reduce the oven temperature to 180C/fan 160C/gas 4 and bake for 25 – 35 minutes, until golden and a skewer inserted in the centre, comes out clean. Remove from the oven and leave on a wire rack to cool.

For the icing, sift the icing sugar into a bowl. Stir in the almond extract and cold water to make a smooth, fairly thick icing.

Place 3 tbsp of the icing in a separate bowl and add the pink food colouring gel to make a raspberry coloured icing. Spoon the icing into a small piping bag fitted with a no. 2 plain nozzle.

When the tart has cooled, spoon the icing on top, spreading evenly. Pipe parallel lines of pink icing over the white icing, then drag a cocktail stick through the line to create a feathered effect. Leave to set.

The Great British Bake Off, Perfect Cakes and Bakes To Make At Home

Greek Country Bread

Ideal for picnics, that walnut-filled loaf is perfect for dipping in good olive oil, and with ripe tomatoes and cheese.  The interesting method of construction – the dough is layered up with the filling – takes a bit of time and care but gives the loaf its unusual and appealing flaky texture.

Makes a large loaf

For the dough

325 g strong white bread flour

100 g stoneground wholemeal bread flour (wheat OR spelt)

1 x 7 g sachet fast-action dried yeast

7 g fine sea salt

2 tbsp walnut oil OR olive oil, plus extra olive oil for kneading

275 ml lukewarm water

For the filling

250 g walnut pieces

About 100 ml olive oil, for brushing

1 baking sheet, lined with baking paper

In make the dough, put both flours and the yeast into a large mixing bowl, or the bowl of a free-standing electric mixer fitted with the dough hook attachment, and mix thoroughly with your hand.  Mix in the salt, then make a well in the centre.

Spoon the oil into the well, then pour in the lukewarm water.  Gradually draw the flour into the liquid with your hand, or the dough hook on slow speed, to make a soft but not sticky dough.  Flour vary, so if the dough feels very sticky work in a little more white bread flour – you want to end up with a soft, but not sticky dough, as this will be the easiest to work later.  As soon as the dough has come together, set aside so the flour can hydrate for 5 minutes.  If, after this time, the dough feels dry or slightly stiff and hard, or there are dry crumb in the bottom of the bowl, work in a little more lukewarm water a tbsp at a time.

If you are kneading by hand, lightly oil the worktop and your hand with oil few drops of olive oil.  Turn out the dough on to the oiled worktop and knead it very thoroughly for 10 minutes (for knead for 5 minutes, without oil, using the dough hook on slow speed) until it feels very elastic and supple.  Return the dough to the bowl, if necessary, then cover it tightly with clingfilm of a snap-on lid and leave on the worktop to rise for about 1 hour until the dough has doubled in size.

Meanwhile, heat the oven to 180c/gas 4.   Tip the walnuts into a large baking dish or tin and toast in the heated oven for 6-8 minutes just until they turn golden.  Leave to cool, then cover the dish writh a clean, dry tea towel and crush the nuts by gently bashing them with the base of a small pan into

slightly small pieces – this crushing helps release their oil too.  Set aside (you can turn off the oven for now).

Very lightly flour worktop, then turn out the dough and divide if into 4 equal pieces (either by weight or by eye).  Roll out one piece to a very thin 30 cm square and carefully lift it on to a large sheet of baking paper lightly dusted with flour.  Brush the square with olive oil, making sure the edges are not forgotten, then scatter a quarter of the nuts over the dough.  Set this square to one side.

Roll out a second piece of dough in the same.  Set this on top of the nut-strewn square – make sure all the edges and corners are lined up – and gently press the dough on to the nut layer, removing any air.    Brush this second square with oil, then scatter over a second portion of nut.  Repeat with the remaining 2 pieces of dough and 2 portions of nuts, you will have some oil left.

Using the paper to help you, roll up the layered dough squares quite tightly as if you were making a Swiss roll.  When you get to the end, gently pinch the seam together – it will feel soft.  Roll the sausage of dough off the paper and on to the worktop.  Use your hands to gently roll the dough back and forth until it is 50 cm long, then slighty taper the ends.  Twist into a spiral or snail shape and lift on to the lined baking sheet, making sure the dough at the end of the spiral is tucked under.  Gently press the spiral with the flat of your hand to flatten it slightly.  Brush lightly with olive oil, then leave to rise, uncovered, on the worktop for about 1 hour until doubled in size.

Toward the end of the rising time, heat the oven to 200c/gas 6.

Brush the spiral with olive oil again, then bake in the heated oven for 40-45 minutes until the bread is golden and sounds hollow when tapped on the underside.  For best results, check after 30 minutes and, if necessary, rotate the baking sheet so the bread bakes evenly.

Leave to cool on a wire rack and eat warm or at room temperature.  Beat eaten within 3 days.  The cooled loaf can also be tightly wrapped and frozen for up to a month.

The Great British Bake Off, Perfect Cakes and Bakes To Make At Home