Sundried Tomato and Black Olive Bread

Breadmaking has been a passion of mine for about 30 years. I was a teenager when I first learned to combine flour and water to make a dough, that adding yeast would make it rise and just enough salt would give it the perfect flavour. I learned that bread didn’t happen quickly. It had to…

Creamy Kale Polenta with Roasted Tomatoes

I am deeply in love with polenta. When I have it I think to myself ‘why am I not having this all the time?’ It’s true that it can be hard work to cook, and it does make a mess of the pan, but don’t let any of that put you off. Polenta is awesome,…

Aubergine and Cherry Tomato Bruschetta with Green Olive Tapenade

Bruschetta are a versatile lunch to have on a relaxing day. Toasted bread topped with just about anything you can imagine. What’s not to love? I’ve kept to a Mediterranean theme with mine: pan-fried aubergines and tomatoes with a little bit of salt and garlic, served on an olive tapenade and topped with rocket and…

Classic Griddled Polenta

Fed up with potatoes, pasta and rice? Try this classic dish as your carb substitute. You can have it either on its own or as an accompaniment to a variety of vegetable dishes. Prep time: 10 minutes. Cooking time: about 30 minutes, plus setting time. Makes about 16-20 triangles. Ingredients: 150g course cornmeal (polenta) 850…

Scrumptious Focaccia Bread

Breadmaking is a very satisfying thing to be able to do, and it’s something I’ve always been into. Focaccia bread is, in my opinion, one of the easiest breads to make, as you place it down on the baking tray without much in the way of shaping it. You still need to get your technique…