The Italian baker. Nobody puts flavour in a corner. Real flavours. Seriously good bakes, Ha! #ButFirstFlavour
In collaboration with Brixton Windmill and using their organic wholemeal flour A simple and super easy ham and pea savoury tart.
In collaboration with Brixton Windmill and using their organic wholemeal flour The sweetness and lightness of coconut frangipane, the delicate fresh mango flavour and the side-note (little) kick of cardamom sugar make this the perfect springtime dessert.
In collaboration with Brixton Windmill and using their organic wholemeal flour Hot cross buns are…something that I had never eaten before moving to the UK.
In collaboration with Brixton Windmill and using their organic wholemeal flour Plus orange, oats and wholemeal flour, but the title would have been too long.
In collaboration with Brixton Windmill and using their organic wholemeal flour Galette, torta salata, crusty cake, savoury tart.
In collaboration with Brixton Windmill and using their organic wholemeal flour Strudel is a traditional layered pastry that originated in Austria (or around that area) some time ago during the 18th century (but someone says even earlier than that).
In collaboration with Brixton Windmill and using their organic wholemeal flour I must say I am a cheese lover.
In collaboration with Brixton Windmill and using their organic wholemeal flour So, it’s finally time to post a sourdough bread recipe.
In collaboration with Brixton Windmill and using their organic wholemeal flour For those who don’t know it, I have a lot of love for wholemeal flour (and wholemeal ingredients in general).