Super Easy Tasty Bread

I don’t even try to make any sort of baked bread to sell commercially anymore as my kitchen is simply not set up for it. Sometimes I’m making raw foods, or chocolates and I don’t have the space.

Screen shot 2016-02-23 at 15.27.02


That doesn’t mean I don’t like bread and I want to be able to eat it but the stuff in supermarkets and sold by most bakers will do horrible things to my stomach. So when I want some bread to eat invariably I end up making it.

I know it sounds like a massive faff – but I have been doing this for over 30 years now and once you have your head set that this is how it will be done then you kinda just do it. Admittedly, a freezer bigger than an icebox would be great – but even that isn’t essential.

Straight away I will direct you to my sourdough starter recipe on here

Once this is fully on its way I freeze it. I then take it out the day before I’m baking and get it going again by adding more flour and water and I keep it going until the baking has been completed and then back into the freezer it goes until next time. It doesn’t let me down.

If you don’t want to use a starter then use 7 g of dried yeast, in a jug with a little date syrup and  warm water to activate it.

The addition of khorasan flour and spelt flour as well as sesame, sunflower, pumpkin and hemp seeds in this bread makes an extremely tasty and nutritious loaf.


Screen shot 2016-02-23 at 15.27.09


Makes 4 x 1lb loaves – which sounds like a lot – but I always use one and freeze the others asap so they still have that out of the oven freshness when I need to use them. I just don’t have time to go through this process that often.

7 oz of your sourdough starter or
7 g dried yeast (this comes in a little sachet or its a heaped teaspoonful)  in 200ml water water and 1 tsp date syrup or another natural sweetener
100g a bread flour that you like – but one with wheat
450g spelt wholemeal flour
450g khorasan flour
1.5 tbsp fine seasalt
200g sesame more for the tin
200g sunflower seeds
200g pumpkin seeds
 100g hemp seeds
50 ml olive, hemp or flax seed oil
another 700ml of warm water
I honestly don’t think this could be simpler.
Either add the 200ml of warm water to the 7g of yeast or the 7 oz of starter you want the yeast to ‘bloom’ – it goes nice and frothy and smells like something you’d like to eat.
Mix the starter to slacken it.
Put the flours into a capacious bowl (I do use a stand mixer now as I have other things to do).
Add the yeast/starter and the other 700 ml of water (500ml if you are hand mixing) and start by slowly mixing it and then either give it a full 20 minutes of kneading by hand and 5 minutes on the highest speed on your stand mixer.
Cover with a damp cloth or cling film and leave it in a warm spot to get going. It is entirely up to you how long you leave it. You could leave it for a couple of hours or you can leave it for 24 hours.
Now add the seasalt, oil and the seeds as it needs to be knocked back (a good kneading) for a couple of minutes.
If you are making the bread on a stand mixer the bread should be a soft- almost pourable dough – that is correct.
Grease and flour your bread tins.
Divide the dough equally between the tins.
Set your oven to Gas 8 230˚C 450˚F
Stand the tins in a warm place and cover with a damp t towel.
Give it 40 – 50 minutes and it should fill the tins or double in size. Allow it to double in size. If its cold in your house it will take longer.
Once its double put the t towel in for a wash and put the tins into the oven – 2 at the top, and 2 in the middle.
Allow them 30 minutes then swap the levels over.
Give it another 20 minutes and check that they are cooked.
Turn them out of the tin and give them 10 minutes before you cut them.
I bet they are good enough for you to happily eat them just plain!

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.

email me

phone or text 0792 310 9170


Ginger Cake With Fresh Figs

A lovely tea time cake that everyone can enjoy



Ginger Cake With Fresh Figs

120g / 4 oz Muscavado sugar
200 ml/ 7 fl oz sunflower oil
420g / 
14 oz SR flour
½ rounded tsp baking powder

½ teaspoon salt
1 tbsp Ground Ginger
1 tsp lime powder (optional)

1 ripe medium banana (4 oz)
100 ml / 4 fl oz water
1/2 tsp ground flax meal
1 large can of figs
2 tablespoons of apricot conserve.


Parchment line 1 x 29 cm pans
Preheat the oven to 350˚F/180˚C/Gas 4.


Drain the figs and cut each in two.


Set to one side.
Blend together the banana and sugar.
As the processor runs add the oil, ground flax and water.
Pour into a bowl and sift in the mixed flour, ginger, lime powder and baking powder.


Mix very well.
Pour into the pan.


Arrange the figs in a pattern you like. Press down a little.
Bake for 40 to 50 minutes until the centre of the cake is dry when probed with a skewer.
Allow cool on a wire rack.
Melt the conserve in a pan and then brush this onto the cooling cake.


Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me
phone or text 0792 310 9170
or follow me on Twitter
Follow Me on Pinterest

Mushroom & Wild Garlic Tart with Chestnut Crumble. (Vegan and Gluten & Wheat Free)

My lovely girl has decide to take Cookery as her GCSE exam, but at school she struggles. She cannot eat wheat and although the school have said they will accommodate this, they don’t really know how to use Gluten Free flour and so she is frustrated and feels she is no good at cooking.


When really all that is the matter is that she needs to be taught how to cook with Gluten Free flour as opposed to just following a wheaten recipe and subbing in the Gluten Free flour – mostly that doesn’t work, allowances have to be made.

Anyway, so I wanted to help her see she is very capable. SO we set about making this tart with a few fresh organic(!) ingredients I was able to pick up at the market on Saturday.

It all turned out fab, not only did it give her a little boost, we all got a lovely late breakfast – perhaps not a perfect nutritional balance – but utterly joyous!

I hope you all like it


Mushroom & Wild Garlic Tart with Chestnut Crumble.

120g/4oz wild garlic

3 tbsp olive oil
2 onions, finely diced

2 cloves of garlic pressed
6 portobello (field) mushrooms, diced


500g/1 lb Gluten Free plain flour
½ tsp sea salt

250g/8oz sunflower margarine at room temperature

75g/2½oz/heaped ½ cup sunflower or pumpkin seeds, finely chopped

250ml/10fl oz water with 1 tsp ground linseeds soaked in it

Tofu filling
400g/14oz tofu, patted dry

30ml/2 tbsp olive oil

40ml/3 tbsp lemon juice

1½ tsp sea salt

1½ tbsp dried thyme

1½ tbsp dried tarragon
1½ tbsp nutritional yeast (Engervita B12 is the one to find)

3 tbsp cornflour

250g/8oz Chestnut flour
125g/4oz Cashew nuts
90ml/3 floz olive oil

Set the oven to 190°C/375°F Gas5
Make the pastry. Super simple to make this. Blitz the marg, salt and flour together until it is crumby. On a slow speed pour in the water and it will form a ball.
Use this to line a 29 cm flan case. When you roll the pastry do not worry that it break, there is not gluten so you can easily patch this pastry as you would when you were little playing with playdough. It will not suffer at all for it. It does not need to rest or be chilled as there is not stretchy gluten to make it misbehave. Line it with the parchment paper, fill with baking beans and bake for 35- 40 minutes until it is set.

To make the Tofu filling, process all the ingredients together in the food processor and set aside.
To make the Filling, heat a frying pan over a high heat. Add the oil and cook the onions until they are starting to colour. Drain from the pan but leave in the oil and then fry the diced mushrooms until they brown too. Add the garlic and wilt in the chopped wild garlic. Tip in with the onion and set aside.

To make the crumble just blitz the ingredients until they make a nice crumble, set aside.

Take the case from the oven.

Mix the tofu and filling parts together and pour into the case. Top with the crumble and return to the oven for another 20 minutes until it is nice and brown.

Screen shot 2013-05-29 at 21.29.51

You can serve it hot, warm, cold or chilled. We had it on it’s own (with a side of fresh fruit jam parts made from the scraps of pastry and a loaf of Fennel & Caraway Sourdough on the side 🙂

Screen shot 2013-05-29 at 21.30.21

National Vegetarian Week

This week is National Vegetarian Week and as part of my commitment to great Vegetarian food I wanted to share a recipe for each day.

Screen shot 2013-05-20 at 11.35.03

I shall endeavour for it to be Vegan. But we all have to start somewhere and if you are not vegetarian then just give a few recipes a go! I honestly believe you will be surprised.

Below are links to some of my previously blogged recipes and I will add more this week (as I can – I still have ‘no camera’ issues).

If you have any questions or queries then please do ask.

I myself an not exclusively RAW, Vegan, Paleo or Vegetarian but I appreciate that they are a great addition to our weekly food habits.

I hope you enjoy them


And so to start:

Screen shot 2013-05-20 at 18.16.17

Screen shot 2013-05-20 at 18.17.48

Screen shot 2013-05-20 at 16.06.02

Screen shot 2013-05-20 at 18.18.58

Screen shot 2013-05-20 at 18.19.45

Screen shot 2013-05-20 at 18.20.07

Screen shot 2013-05-20 at 18.21.15

Have a great week


Perfect Eggs #2 Scrambled

This is the second in a little collection inspired by my delightful Daughter No2. As I have said has had a confusing relationship with eggs, she likes the look and smell of them, we kept hens ourselves until a few years ago.


And we loved them, they were a daily visitor into the house and of course we had to feed them and clean them and take care of them if they were poorly.

And there is nothing as exciting for a small child, used to animals, than to go out gathering the eggs in the morning. But she couldn’t eat them. Until recently!

And now a love affair has truly begun, she wants to learn how to cook them so that she can prepare a quick nutritious meal for herself. (‘ats ma gurl!)

Already her fragile confidence has started to build. I had hoped that my love of and daily practice of cooking would be somehow absorbed by my children, but it seems as though what it has done has created a very high standard that they feel they have to attain. I would never have wanted that. Sadly my mad love of the art that I have practiced with determination since the age of 8 has given the impression that it is effortless.

I regret this. I have had and still do have failures, recipes that do not work out and I have to try again.

I think my Mum did me a great favour, all be it ostensibly as in reality she was just very busy, fruit and veg to grow, 3 kids, animals everywhere. There wasn’t huge amounts of time for any instruction. But I was allowed to go in the kitchen and just ‘try’ to cook and everything was eaten with varying amounts of pleasure but always with gratitude as we were always hungry.

Enthusiastic eaters are an amazing spur to a keen but unskilled novice cook 😉


We had these with


Perfect Eggs #2 Scrambled

2 or 3 eggs
Small non stick pan
a pinch of sea salt
1 teaspoon of butter
a splash of milk or water
a little chopped parsley (we like the taste)



Crack the eggs into a small bowl and whisk with a fork to break it up well. I add a pinch of salt at this point as it helps to break down the structure making a creamier dish. But if you do not take salt then just leave it out.



Melt the butter in the pan over a medium heat.



Once it is melted , turn the heat up and tip the egg into the pan and start stirring, making sure you get every tiny spot on the base of the pan.


Once the dish is about 1/3 scrambled, turn the heat down to low and keep mixing very well.



As the egg looks 3/4 done, remove from the heat and ad the splash of milk or water.


There is enough heat to finish cooking the egg. This way you get a delicious soft dish that is easy on the digestion as opposed to a dish you could bounce off the walls and sits in your stomach refusing to move on.

Carefully tip the egg mixture out onto your plate.


Maybe add a flourish of chopped parsley.

Great stuff.


Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (While stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

Perfect Eggs #1 Poached

My delightful Daughter No2 has had a confusing relationship with eggs. My Dad kept hens until very recently and I also kept them for a number of years. Such lovely creatures, I have spent many happy hours engaging one way or another with my hems. Plus we had the added benefit in the summer of them keeping annoying pests at a low ebb (don’t leave them too long in the veg patch as they will start on the leafy stuff). During the Autumn and Winter they grub out the slugs and snails and in the Spring (before sowing anything) they eat the weed seeds and the diminutive weeds before they catch a hold.

I miss them! There is nothing as sweet as watching a hen nuzzle down next to a cat to do a little sunbathing 🙂


And with the Spring the hens start to naturally lay and the eggs are at their best. All long the roads the little wooden huts are appearing selling those fantastically good eggs. I know they are not Lion Branded – but they are the best.

So ‘young’un’ wanted to learn how to do eggs, so she can have a tasty selection of ‘just home from school, Mum’s not around, what can I cook’ snacks.

This is basic stuff but by learning these simple items she can build confidence and know how in a way that watching telly or reading a book will never give.

I think she did a great job. We have eaten a lot of eggs recently but seeing her surprise and pride in herself makes it all worthwhile. I’ll have a salad later


We had these with

Perfect Eggs #1 Poached

1 or 2 eggs
Small pan of boiling water
a pinch of sea salt
1 teaspoon of malt vinegar
a little chopped parsley (we like the taste)

Get ready a slotted spoon and a warm plate onto which to serve the eggs.


Crack the egg into a tea cup, if you break the yolk I suggest you try another egg – just until you get the hang of what you’re doing.


Bring a 3/4 – 4/5 full pan of water to the boil.

Add the salt and vinegar and stir with a spoon to create a swirling vortex in the middle of the boiling water.
Keep the heat on full (you need it boiling).


Hold the handle of the tea cup (you don not want to dip your fingers into the water) and tip the egg into the middle of the vortex.


Encourage the swirling to continue by a few mare spoony paddles around the edge of the egg.
I say a medium egg (UK) / large egg (USA) takes about 3 minutes for the egg white to be firm and the yolk soft.


Carefully lift the egg out (scoop right under it).
Tip away the water and onto the plate.



A little parsley.
A grind of pepper.
A perfect little meal


Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.


Russian Salad

I was going to blog the ‘Heaven Sent Hummus’ recipe today but I have been moved to give you this one instead.


As I have driven through the Suffolk countryside I’ve noticed that the roadside ‘eggs for sale’ have started to reappear. I grew up in a house where we had various animals and we had a lot of hens for eggs. They are so good and that got me thinking about the fact that it is ‘springtime’ and we would be starting to see the hens getting broody. I also noticed a distinct change in the quality of the eggs I use. The yolks are super firm and the whites are too. Of course that is too be expected because the fertility of the hen has kicked in.


When I was growing up my Mum and Dad just produced as much of the food as they possibly could. Our garden was covered in panes of glass over heeled in pieces of timber or corrugated iron to make cold frames to get as early a crop of garden fresh food as soon as possible. (In 1979 Dad did actually get a real glass green house, he was so happy).

One of the most delicious things that my Dad (yes read it and weep) would make was Russian salad. The first one would be made around about the end of May with the very first tiny, tender and so sweet peas, carrots, new potatoes and beetroot. And of course those lovely eggs – so fresh that once boiled it would be impossible to peel them.

The other thing he always did, and I have such a strong memory of this, is he would make the mayonnaise himself. He would sit himself on a ricky old wooden chair outside but in the shade. He always insisted it had to use a china basin, a wooden spoon, an egg yolk and good olive oil. It would make a thick (really thick) cream of a dusky, rusty, golden colour that he would then season with a pinch of salt and a teaspoon of malt vinegar. Once the salad was made it would be left in the cold pantry for all the flavours to develop and marry together.

I have told him I am blogging this recipe, I don’t think he really understand what I am on about he just says ‘Oh yes, very good dear. But when I showed him over Skype just the ingredients I have gathered he really smiled and guessed straight away what I was making. I have told him I want to photograph him making the ‘crema’. I’ll put them up once I have them.

Also the photo of the olive oil is of the olive juice (it is so good) that my cousin sends me over from Italy. If you want you can buy it in England in the food halls of Harrods, but I am including a link to their webpage for you to see if you can get hold of it nearer to you. It is worth the effort.


So I am including how to make the mayonnaise but made in a machine but with the good olive oil, you can use sunflower if you think it will be too expensive or too strong a flavour.

It was amazing.

Russian Salad
Feeds a party of 8 or 3 hungry Italian kids that had spent all day running all over the countryside.

4 lb Charlotte, Saxon (waxy) potatoes,
4 eggs, hard-boiled, finely diced (optional)

1 small red or white onion, finely diced

6 carrots
2 beetroot
240g /8 oz shelled fresh or frozen peas
8 cornichons
2 tsp dried or 2 tbsp fresh chopped dill


Boil the potatoes in their skins (about 15 – 20 minutes. Drain and cool in cold running water for a minute, then set them to one side for the skins to dry . Peel them and chop into large chunks (no smaller than 2 cm cubes at all, bigger is fine)


At the same time repeat the process with the carrots and beetroot.
Put the eggs into a pan of cold water, bring up to the boil and cook for 4 minutes then drain and plunge into cold water. Once cold shell them and cut into 2 cm chunks.


Cook the peas just as normal and cool in cold water straight away.
Run the knife through the cornichons to about 1/2 cm pieces. And dice the onion as small as you can manage.


That’s all the that ready. Pop it all into a nice large bowl for mixing.

To make the mayonnaise (in a food processor, so it needs to be a larger quantity, but if you can make it in a smaller amount then just divide it all by 2 or 4)
1 lt/2 pints Olive Oil
4 whole eggs
1 tbsp malt vinegar (or lemon juice or red wine, which you prefer or have to hand)
3/4 cup mayonnaise (low-fat, or a mixture of mayo and sour cream work great here)

a little salt to taste


Add the eggs into the processor bowl with the blade attachment (I have never used a whisk for this).
Set the machine running at it’s fastest speed and through the top feed tube start to very slowly, in a fine line, pour in the oil.


Take your time. At first you think it is not working. Keep the machine on the highest setting.


When you have added about 3/4 of the oil you will notice a distinct change in the sound of the mixture, it will almost be quacking at you. You can stop the machine and have a look, it will have become super thick and mayonnaise-y.


You can turn it on again and finish adding the oil, then the vinegar and salt.


Add 3/4 of the mayonnaise into the mixture and use a big metal spoon to mix it carefully. you don’t want to break it into tiny pieces.


Spoon it into your serving dish.


And coat the outside with the rest of the ‘crema’ and sprinkle with the dill.


Have a spoon to taste yourself now but leave it in a cool spot (a fridge is probably what most people will do) and let it sit for a minimum of 4 hours.

So simple to make and so really delicious, this is nothing like the stuff they sell you in the shops.


email me
phone or text 0792 310 9170
or follow me on Twitter
Follow Me on Pinterest

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.