James Morton
Yum Yums

Yum Yums

The artisanal Yum Yum is the best thing you will ever taste.   At the request of a certain sister of a certain member of One Direction, I tentatively present my very best recipe: Yum Yums. I’ve got a feeling I’ll have to spend the rest of my life dealing with the health repercussions of this […]

Read more

14-Hour Meringues

Why the hell would you spend 14 hours making meringues? How the hell CAN you spend 14 hours making meringues? Because these are quite lovely. They are somewhere between your traditional crisp meringue and the soft and light poached meringue. They are fluffy and cloud-like, but have a light and delicate crisp coating around the […]

Read more
Mug Bread

Mug Bread

MUG BREAD This is all you need.   Homemade bread should be ubiquitous. It is cheaper than buying bread. It requires less effort than popping to the shops to buy bread. It is more delicious than any bought bread. And the satisfaction and smell of a freshly baked loaf brings you as close as you […]

Read more
Balsamic Onion Baguettes with Shaping Guide

Balsamic Onion Baguettes with Shaping Guide

Balsamic Onion Baguettes This was a bread brought out of necessity. I had the hunger to bake last night, and it needed satiated. But shock! Only a little strong flour left and I didn’t quite feel like cake, so I checked out the fridge. Onions and eggs. You can make fantastic bread without bread flour, […]

Read more
Bread Bubbles and Crusts

Bread Bubbles and Crusts

Bubbles are what make bread big. Have you ever noticed the bubbles that litter the artisan loaf? No, not those inner bubbles. Those bubbles that are elusive until the crust is cut and are so exquisitely enormous and irregular in such a bread are not the bubbles I mean. Those bubbles collectively make up the […]

Read more
Super-fast Brioche

Super-fast Brioche

Brioche is a bread that I adore, but can never be arsed to make – I always envisage a decent, complex brioche as requiring a separate sponge and retarded prove, meaning that it just isn’t really worth the bother. Until today, when I experimented with a few recipes, and have come up with what I […]

Read more

“Miller’s” Sourdough Bagels Recipe

Paul seemed to like these, but I like them too. In fact, this, I feel, is one of the very best beginner’s Sourdoughs, as the dough is comparatively very dry and easy to work with. The name, according to the Bourke St Bakery, comes from the tradition of sweeping the floors of the bakery at […]

Read more
Fast No-Knead Wholemeal Bread Recipe

Fast No-Knead Wholemeal Bread Recipe

Hullo all! This recipe is one that comes from total laziness – I couldn’t be arsed kneading and clearing up after, and I wanted to bake and then eat good bread. Dilemma, I know. Many would have sought the help of an electric mixer, but utilise the yeast themselves to develop that gluten and you’ll soon […]

Read more

Parsnip upside down cake recipe

I’m not sure I’m allowed to even post this up here, but I’m sure  it can do no harm! It’s cake! Anyway, if I just tell you the sponge is adapted from the oliver peyton carrot cake, with pears and a simple caramel. Recipe: makes one 9 inch cake.   225g unsalted butter 225g caster […]

Read more
Wessex Mill Flour – Malt(y) Loaf

Wessex Mill Flour – Malt(y) Loaf

Being in Shetland, in a particularly rural part of Shetland, you can’t expect the single local shop to cater for every need of the home bread baker. To my surprise, though, it stocks an odd range of flours from Wessex Mill in Oxfordshire, including “Mixed Pepper and Basil Bread Flour” and this one, “Malt Loaf Bread […]

Read more
Follow

Get every new post on this blog delivered to your Inbox.

Join other followers: