Rye Sourdough Grilled Cheese with Olives & Capers

I don’t think you need to be a rocket scientist to see that this grilled cheese is going to blow your mind. I’m taking the usual formula, cheese+bread+heat, and adding a couple of little extras that I think you’re going to adore. By using a rye sourdough instead of your standard white, this adds a supreme crunchiness on the exterior of the sandwich, a brilliant sturdiness to keep your toastie from flopping (no one likes a floppy toastie) and an intense, nutty rye flavour that adds beautifully to the flavour combination of your masterpiece. You can see how the edges have crisped up into a golden crunch, and the centre of the rye bread remains soft and gooey. It is just as much about texture as it is about flavour. 

Rösti - two ways

1. Rösti with smoked salmon, avocado & dill crème fraîche
2. Rösti cakes with bacon, fried egg & roasted cherry tomatoes

Having recently visited Bad Wiessee, a picturesque Bavarian town at the foot of the Alps, I have developed a keen interest in not only hearty Bavarian cuisine, but also an incredibly simple and delicious Alpine favourite, rösti. As Felicity Cloake confirms here, it is not as easy as you might think to track down a universal recipe for this golden, crispy Swiss cuisine.

Bacon & Chocolate bread pudding

So I often get asked about my love for bacon, and for my lack of bacon recipes on my bacon-named blog. I love bacon, of course. I don't want to alarm anyone, but I also love bread. And cheese. And vegetables (I know), hence my range of incredibly diverse recipe's on the blog. One of the things I love most about cooking is how much you can achieve with just a little experimenting, and of course devouring the delicious results. This time, I wanted to bring back the bacon a bit. But not just bacon in bacony recipes. I wanted to put bacon somewhere a bit different. In bread pudding. 

Tartines - 3 ways

Working at a Bakery, I am lucky enough to have access to the most incredible breads. To the exasperation of those I have the pleasure of eating with, I have become a complete and utter bread snob. I talk more about open crumbs, crackling crusts and proving dough than I should like to admit. It's just, when the topic has risen, I knead to make sure I prove my point. I don't want to be too floury on the topic, but I can't let my friends bread knowledge go a-rye. It is, after all, how I bring in the dough.

Jazzed up Banana Bread

So I’ve jazzed up the banana bread. Imagine taking your favourite moist, sweet, banana-y banana bread and introducing him to those rice crispy guys- Snap, Crackle and Pop. Yup, he crackles. 

Garlic and Herb Chestnut Mushrooms with Goats Cheese

This is one of those recipe's that you don't really know when to eat it but you want to eat it all the time. I discovered it at breakfast. I made it again for lunch. I feel like it would be a mind-blowing canapé.

Baked Beans with Chorizo & Feta

If you're looking for a brunch which will fill the stomachs of men, impress your friends with myriad flavours, look stunning and make you fart for the rest of the weekend then you've found your dish.

The Ultimate Sourdough Toastie

There are too many words I want to put in the title of this one. Cheesy. Crispy. Toastie. Sourdough. Bacon. Crispy cheesy grilled toasted sandwich with avocado, bacon, mozzarella and SO MUCH DELICIOUSNESS. I have a feeling people might be intimidated.