Quince Jam or Poached

For jam: 

Simmer quince and two litres of water in a deep saucepan until tender, about 1½ to 2 hours. 

Purée the quince, then pass it through a sieve into a saucepan and bring to a simmer. 

Add sugar, stir to dissolve, and cook until the jam turns dark pink, thick, glossy, and sticks to a chilled plate when dripped, about 1 to 1½ hours. 

Add thyme and 1 teaspoon of cracked black pepper. 

Transfer to a sterilised jar and store in a cool place. 

Cloudy quince jam will keep for up to 2 months.

 

Or: 

Poached quince is a delicately light dessert with a fragrant flavour and a deep amber hue. It is made by poaching halved quinces in sugar syrup. Traditionally, it’s served with a scoop of kaymak, a rich Turkish clotted cream, and crushed pistachios or walnuts.

 

Ingredients:

- 2 medium-sized quinces

- 6 cloves

- 180 g white granulated sugar

- 400 ml water, at room temperature

- 1 cinnamon stick (optional)

Garnish:

- 100 g clotted cream or mascarpone cheese

- 1 tablespoon crushed pistachios or walnuts

 

Method:

- Wash and peel the quinces with a peeler or knife, saving the peels for later use.

- Cut the quinces in half horizontally, then remove a small slice from the bottom of each so they can sit upright when serving.

- Core the quinces with a spoon, reserving the seeds for future use.

- Arrange the peeled skins at the bottom of a large saucepan or deep pan with a lid. Place the quince halves on top, cut sides facing up, ensuring they do not overlap.

- Add a few seeds and a clove to each quince, then evenly distribute the remaining seeds and cloves throughout the pan.

- Sprinkle the sugar over the quinces evenly. Cover with the lid and leave at room temperature for 8 hours or overnight.

- Add a cinnamon stick and pour water into the pan. Cover and gently bring to the boil. After 10 minutes, remove the cinnamon stick.

 

Tips & Suggestions:

- Don't: eat it raw. Do: slow-cook it in these sweet and savoury recipes.

- The skin and seeds of quinces contain lots of pectin, so saving them for later during preparation is essential. This helps achieve a thick syrup and vibrant colour.

- After peeling and cutting, quinces will brown through oxidation. If cooking cannot start immediately, place them in acidulated water with the juice of half a lemon to prevent browning.

- Cutting quinces in half horizontally creates a flat, round surface, making the final dish more attractive. Also, trimming the bottom allows them to sit balanced on a plate.

- Soaking quinces in sugar overnight helps the fruit retain its shape during cooking. You can skip this step if pressed for time.

- Serve the dessert at room temperature to prevent the clotted cream from disintegrating.

- Leftover quince syrup can be used in a ginger beer and dark rum cocktail, perfect for hot summer days.

**What is the best way to eat quince?**

The best way to enjoy quince is by gently poaching it until it turns a deep ruby-red colour. This colour indicates that its texture has transformed from starchy to juicy and sweet. Simmering quince slowly with vanilla, cinnamon, and a splash of dessert wine creates a luscious, jewel-toned treat. It can be enjoyed on its own, topped with ice cream or cream, or folded into a winter pudding.

For a more rustic option, you can roast quince with honey and serve it alongside sharp cheddar as a delightful snack with drinks. Alternatively, you can emulsify it into a glaze, which pairs perfectly with pork chops. Regardless of how you prepare quince, remember that patience is key: treating it gently will yield delicious results all season long.

 **Do quinces need to be peeled?**

 Quinces generally need to be peeled before cooking because their skin is quite tough and can remain chewy even after long cooking times. However, if you are roasting or baking them, you can sometimes leave the skin on, as it softens slightly and adds a rustic texture.

 

If you are making jam or jelly, the skin of the quince contains natural pectin, which helps with setting. In this case, it can be cooked with the fruit and then strained out. Ultimately, whether to peel or not depends on your chosen preparation method and the dish you intend to make.

Baked Rice Paper Dumplings

 This recipe for Baked Rice Paper Dumplings with Tofu and Mushrooms is a delightful twist on traditional dumplings, offering a healthier alternative by baking instead of frying. The dumplings are filled with a savory mixture of tofu and mushrooms, complemented by carrots, spring onions, and a hint of ginger and garlic, wrapped in rice paper for a light and crispy exterior. Served with a homemade dipping sauce that's tangy and slightly spicy, these dumplings are perfect for appetizers, a main dish, or a snack. They cater to a variety of dietary preferences, making them a versatile choice for any occasion.

Ingredients for Dumplings:

• 454g mixed mushrooms, finely diced or 
• 454g firm tofu, or 454g, shredded
• 1 large carrot shredded
• 1 bunch spring onions finely chopped
• 1 Tbsp fresh ginger minced
• 2 cloves garlic minced
• 2 Tbsp vegetable oil plus more for brushing
• 2 Tbsp soy sauce
• 1 Tbsp rice vinegar
• 1-2 Tbsp cornstarch optional, for thickening
• 12-14 sheets rice paper
• Sesame seeds for garnish optional

Ingredients for the Dipping Sauce:

• 1 teaspoon sugar
• 1 tablespoon hot water
• 2 tablespoons soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon chili oil
• 1 teaspoon garlic minced
• 1 teaspoon toasted sesame seeds
• ½ teaspoon sesame oil

Preheat Oven and Prepare Dipping Sauce:

- Preheat the oven to 400°F (200°C), convection setting if available.

- For the dipping sauce, dissolve the sugar in hot water in a small bowl. Add the soy sauce, rice vinegar, chili oil, minced garlic, toasted sesame seeds, and sesame oil. Stir until well combined and set aside.

Prepare Filling:

- Heat the vegetable oil in a pan over medium-high heat. Sauté the mushrooms and tofu until they begin to brown. Remove from heat.-

- In a large bowl, combine the sautéed tofu and mushroom mixture with the shredded carrot, spring onions, ginger, garlic, soy sauce, rice vinegar, and cornstarch (if using). Mix well to ensure all ingredients are evenly coated.

Assemble Dumplings:

- Fill a large bowl with warm water. Soak one rice paper sheet at a time until it is soft but still slightly firm.

- Lay the softened rice paper on a clean, damp towel. Cut it in half down the middle.

- Place some of the tofu-mushroom filling in the center of each rice paper half. Fold the sides over the filling to create a triangle shape, then continue rolling tightly.

- Place the dumplings on a baking sheet brushed with vegetable oil, making sure they do not touch. Brush the tops of the dumplings with additional oil.

Bake:

- Bake in the preheated oven for 10-15 minutes, or until the dumplings are golden brown and crispy. It's a good idea to flip them halfway through baking to ensure even crispiness.

Serve:

- Serve the dumplings hot, accompanied by the prepared dipping sauce on the side. Garnish with sesame seeds if desired.

Notes:- These dumplings are a fantastic way to enjoy a meatless meal without sacrificing flavor or texture. The baking method not only makes them healthier but also adds a delightful crunch.

They are customizable, allowing for the addition of various vegetables or spices according to taste.
Ideal for meal prep, these dumplings can be made in advance and reheated, offering a convenient and nutritious meal option.
For those with dietary restrictions, the recipe can be easily adapted to be gluten-free by using gluten-free soy sauce.

Jam with chia seeds

When making jam with chia seeds, the ratio of fruit to chia seeds is usually around 2 cups of fruit to 2 tablespoons of chia seeds. However, you can adjust the amount of chia seeds depending on your desired consistency and the juiciness of the fruit:

Thicker consistency: Add more chia seeds, one teaspoon at a time, if your fruit is very juicy or you want a thicker jam.

Spoonable consistency: Use less chia seeds for a jam that's more like a compote.

Loosening: If the jam gets too thick, you can thin it out with a little water.

Chia seeds thicken jam by absorbing the fruit juices and turning into a jelly-like substance.
This process doesn't require pectin, gelatin, or preservatives.
Chia seeds are also high in protein, healthy fats, and minerals

How To Make the Ultimate Marinade for Juicy Chicken

• Ingredients:
• 1 cup 

  olive oil

• 1 cup 

  freshly squeezed lemon juice

• 1/2 cup 

  water

• 3 cloves 

  garlic, peeled and smashed

• 2 teaspoons 

  honey

• 2 teaspoons 

  kosher salt

• 1 teaspoon 

  freshly ground black pepper

• 4 pounds 

  bone-in chicken thighs or drumsticks, or boneless, skinless chicken breasts (about 8 pieces)

In zip-top bag:

Add the chicken breasts to the bag of marinade. 

Seal the bag and massage the chicken to coat in the marinade. 

Place on a rimmed baking sheet and position it so that the bag sits flat. 

Refrigerate at least 1 hour or up to overnight.

- https://www.thekitchn.com/chicken-marinade-259075

Dauphinoise, Pomme Parisienne, Pomme Anna, Pomme Soufflé - James Martin Chef

Masterclass Potatoes - Dauphinoise, Pomme Parisienne, Pomme Anna, Pomme Soufflé - James Martin Chef

WHITE BEAN SOUP WITH KALE + PUMPKIN SEED PESTO

https://www.mydarlinglemonthyme.com/2022/09/white-bean-soup-with-kale-pumpkin-seed-pesto.html

Olia Hercules

Dishes from the Black Sea and beyond: exclusive extract

 This is an extract from Olia’s new book, Kaukasis: the culinary journey through Georgia, Azerbaijan & beyond (Octopus) out on 10 August.

How to Make a Ginger Bug Starter for Natural Soda

 To make your ginger bug, you need only three ingredients:

1. Ginger

Use organic ginger. In the US, non-organic (I refuse to call it conventional) ginger may be irradiated. Irradiation kills the naturally occurring yeasts and lactic-acid bacteria on the ginger which ferment it. Only once have I made a ferment that showed zero signs of life after several days: pickled ginger. I read about irradiated ginger later and realized I must not have used organic ginger. (We almost always eat organic.)

2. Sugar

I use organic cane sugar, rapadura or sucanat. Jaggery should work too. Do not use stevia. You need real sugar. If you want to experiment with things like honey or maple syrup, I would wait until you have successfully made a bug with sugar. Sugar works and you’ll learn how your bug should smell and look.

The sugar feeds the bacteria and yeasts in the bug. The amount of sugar you add to your bug and to drinks may horrify you. I know sugar is terrible. I have read Fat Chance and have watched the documentary Fed Up. But the bug consumes the sugar—not you—and emits carbon dioxide as a result, which adds that sought-after fizz. Once your drinks have fermented, they will contain much less sugar.

3. Water

I use filtered water. If you have highly chlorinated water, fill a vessel and leave it open to the air for several hours or even a day before you’ll use it and the chlorine will dissipate. I haven’t had trouble with chlorine but I do know that too much of it will kill your microbes.

Directions

Online and in books, you’ll find varying instructions for making a ginger bug, just as you will for sourdough starter. Everyone seems to do it a bit differently. This is just how I do it.

1. In a glass jar, combine about 1 tbsp grated unpeeled organic ginger and 1 tbsp sugar.

2. Add 1 1/2 cups water and stir vigorously. Cover your jar with a small breathable cloth to let air in and keep nasties out. I find cheesecloth too flimsy and loosely woven for this purpose. 

3. Feed your bug 1 tbsp grated ginger and 1 tbsp sugar daily. Stir vigorously.

4. Your bug should be ready to use in about 5 days. It will bubble and smell yeasty, have a cloudy yellow color with sludgy looking white stuff at the bottom of the jar and the ginger will float to the top. My mature ginger bug in the pic above—I named her Mary-Ann because Ginger got all the attention on Gilligan’s Island—is three or four months old.

How to maintain your bug

Once you have established a vigorous ginger bug, you can keep it out on the kitchen counter but you will have to feed it daily—and you will end up with a lot of it. I sometimes keep mine in the fridge and feed it the usual meal once a week: about 1 tablespoon ginger, 1 tablespoon sugar. First I bring it to room temperature, feed it, let it sit for a few hours and put it back in the refrigerator, unless I want to make a drink!

I compost a little ginger occasionally. Otherwise your pile will grow to huge proportions. You can also regularly strain off the liquid, compost half the ginger-sugar mixture and start fresh—add 1 1/2 cups water and feed daily until it bubbles up again.

The basic recipe for ginger bug drinks

Stir up your bug to get the good white yeasty stuff off the bottom of the jar and strain off 1/4 cup of the liquid. Add that to sweetened tea, lemonade or water in which you simmered a lot of ginger and then sweetened. You can try adding it to juice also. I haven’t tried juice because I don’t buy juice. I would need to make it myself. DO NOT ADD YOUR BUG TO HOT LIQUIDS. You will kill the microbes.

Fill some flip-top bottles with your drink and let them sit at room temperature for three days max. Ferments with sugar can explode (I have never had it happen) so you may want to put yours in a cupboard or closet or in a box in the garage. Don’t let your bottles ferment for more than a couple of days without opening.

Once you get the hang of making this, you’ll have a feel for when yours has fermented enough. Fermentations go quickly in my kitchen. Yours may go more slowly or more quickly, depending on your environment.

Ginger Bug

Ingredients

To start

• 1 tbsp grated unpeeled organic ginger
• 1 tbsp granulated sugar
• 1 1/2 cups water

To feed daily

• 1 tbsp grated unpeeled organic ginger
• 1 tbsp granulated sugar

Directions

1. In a glass jar, combine about 1 tbsp grated unpeeled organic ginger and 1 tbsp sugar.

2. Add 1 1/2 cups water and stir vigorously. Cover your jar with a small breathable cloth.

3. Feed your bug 1 tbsp grated ginger and 1 tbsp sugar daily. Stir vigorously.

4. Your bug should be ready to use in about 5 days. It will bubble and smell yeasty, have a cloudy yellow color with sludgy looking white stuff at the bottom of the jar and some of the ginger will float to the top.

Naturally Fermented Hibiscus Soda

 If you don't have hibiscus tea, use a different type of herbal tea.

Ingredients

• 1 heaping tablespoon hibiscus tea leaves
• 1/2 cup sugar
• 4 cups water total
• 1/4 cup strained ginger bug

Instructions

1. Steep the hibiscus tea leaves in 1 cup of hot water to make strong tea.
2. Strain the tea and stir in the sugar.
3. Add the remaining 3 cups of water. By diluting the tea this way, you cool it down faster and can add the ginger bug sooner, which speeds up preparation.
4. Once the tea has cooled to room temperature, add the ginger bug.
5. Fill glass flip-top bottles with the mixture and set aside in a cupboard or box to carbonate.
6. Burp the bottles every day or two to release built-up carbon dioxide and prevent geysers and exploding bottles. Simply open and close the bottle quickly.
7. The soda will be ready in approximately 3 days. Transfer to the refrigerator or ferment for longer for a higher alcohol content.

Notes

Exploding bottles can and do happen. Store your bottles in a cupboard or box to contain any possible explosions and subsequent messes. Burp your bottles every day or two, depending on the progress of the fermentation. If you open them too often, carbonation will not develop. After you have made this drink a couple of times, you'll have a better feel for what works best in your kitchen.

Full of flavour Broccoli Soup.

Adapted from Melissa Clark's Seared Broccoli and Potato Soup

Serves 2 to 3

1/4 cup olive oil, plus more as needed
450 g (1 heads) broccoli, separated into small florets, stems peeled and diced
1 teaspoons kosher salt, more to taste
1 tablespoons unsalted butter
1/2 large Spanish onion, diced
2 cloves garlic, chopped
1/4 teaspoon black pepper, more for finishing
1/8 teaspoon red pepper flakes
1/4 pound potatoes, peeled, and thinly sliced
1/8 teaspoon finely grated lemon zest
1/2 tablespoons fresh lemon juice, more to taste
Grated or shaved Parmesan, to finish (optional)
Flaky sea salt, to finish

In a large soup pot, heat 1 tablespoons of oil over high heat. 

Add about a half of the broccoli, just enough so that it covers the bottom of the pan in a single layer without overcrowding. 

Cook broccoli without moving it for about 3 to 4 minutes, or until dark brown on 1 side only (leave the other side bright green). 

Transfer to a big bowl and repeat with remaining broccoli and more oil. 

When all the broccoli has been browned, season with 1 teaspoon salt and set aside.

Reduce heat to medium-low. 

Add butter + remaining of oil to pan 

onions

garlic 

black and red peppers 

1/2 teaspoon salt 

Cook onion-garlic mixture until soft and translucent, about 4 minutes. 

Add potato to the pot with 1 Liter water or veg broth and remaining salt.

Bring to a simmer, cover pot and cook until potato is just tender, 10 to 15 minutes. 

Add broccoli, cover again and cook until tender, another 5 to 10 minutes.

Add lemon zest and roughly purée soup with an immersion or regular blender, leaving some small chunks for texture. 

Stir in lemon juice. 

Finish with grated Parmesan, a drizzle of olive oil, black pepper and flaky sea salt.

Note: 

If you have a powerful grill, you can be even lazier in applying the half-seared technique. 

Instead of searing in the soup pot, you are grilling.

You can do a whole pan at once in under 5 minutes. 

I cut each head of broccoli lengthways and put the one side, leaving the other side barely cooked.

Same principle, just brown one side without cooking the whole vegetable.

“If it's chilly outside I want deep, rich flavors, so browning the broccoli makes sense.

In warmer times, I like to sweat the broccoli, which provides a cleaner, greener, and altogether lighter broccoli flavour.”

This technique also works well with zucchini and butternut squash, according to Clark, and I could see it doing great things for other vegetables like carrots, cauliflower, or potatoes. 

In every case, the full range of their powers are just waiting to be unlocked, and for once, adding cream will be the last thing you'd think to do.

Link https://www.melissaclark.net

Aubergine and ricotta dumplings in tomato sauce.

These are like melanzane all parmigiana in meatball form. 

They are gloriously rich and cheesy. 

Some lightly cooked greens would go well with them. 

Serves 4

90g fresh breadcrumbs, ideally sourdough (ie, from 2-3 slices)
4 aubergines, cut into roughly 2½cm cubes (1kg net weight)
150ml olive oil
Salt and black pepper
100g ricotta
75g parmesan, finely grated, plus extra to serve
2,5 tbsp parsley leaves, finely chopped
1 whole egg, plus 1 yolk extra
1,5 tbsp plain flour
6 garlic cloves, peeled and crushed
4 tbsp basil leaves, roughly chopped
600g tinned peeled plum tomatoes (ie 1½ 400g tins), blitzed smooth
1,5 tsp tomato paste
1,5 tsp caster sugar
¼ tsp chilli flakes
¾ tsp paprika
2 tsp fresh oregano leaves, finely chopped
45g pitted kalamata olives, torn in half

Heat the oven to 180C (160C fan)/390F/gas 4. 

Spread out the breadcrumbs on an oven tray and bake for 12 minutes, until lightly browned and dried out. 

Remove, leave to cool and turn up the oven to 240C (220C)/465F/gas 9.

On a large oven tray lined with baking paper, toss 

- the aubergines in 75ml oil, 

- half a teaspoon of salt and a good grind of pepper. 

Spread out on the tray, bake for 30 minutes, tossing once halfway, until golden brown, then chop into a chunky mash and put in a large bowl. 

Mix in the 

- ricotta, 

- parmesan, 

- parsley, 

- egg+extra yolk, 

- flour, 

- breadcrumbs, 

- a third of the garlic, 

- two and a half tablespoons of basil, 

- a quarter-teaspoon of salt and a good grind of pepper.

 

With lightly oiled hands, shape the mix into 16 golf-ball-sized dumplings, each weighing about 55g, and compress so they hold together.

Heat two tablespoons of oil in a large, nonstick frying pan on a medium-high flame, and fry half the dumplings for three to four minutes, turning them until golden brown all over (adjust the heat if they’re browning too much), then transfer to a plate and repeat with the rest of the dumplings.

Heat the remaining two tablespoons of oil in the same pan, fry the remaining garlic for a minute, until fragrant, then stir in the tomatoes, tomato paste, sugar, chilli, paprika, oregano, a teaspoon of salt and a good grind of pepper, and cook, stirring occasionally, for eight minutes, or until thickened slightly. 

Pour in 400ml water, bring to a simmer, then lower the heat to medium and simmer for 10 minutes. 

Add the dumplings and cook for 15 minutes, or until cooked through.

Remove from the heat, scatter over the olives, the last of the basil and a grating of parmesan, and serve straight from the pan.

Adzuki Bean Meatballs.

On Stovetop. 

Rinse beans before cooking. 

Place 1 cup beans in a large pot with 4 cups water and 1 tsp salt. 

Bring to a boil, then reduce to a simmer, cover and cook until tender, 45–60 minutes; drain well.

Ingredients:
for the vegan meatballs: 
1 cup adzuki bean (before soaking it), soaked for at least 8 hours, well rinsed and drained, alternatively- use 2 cups of cooked adzuki beans
1 medium onion
1 medium carrot
1/2 cup basil
1/2 cup pecans
1/4 cup natural oats
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper

for the sauce: 
400 g crushed tomatoes
1 small onion, finely chopped
3 cloves garlic, finely chopped
1/4 cup basil + some to serve, coarsely chopped
1/2 cup water
2 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper

Instructions:
Cooking the adzuki beans – place the adzuki beans in a pot with plenty of water (like cooking pasta). 

It is very important to remember not to add salt, which will delay the cooking of the bean and leave it stiff. 

Bring to a boil and cook for 40 minutes. Drain.

Preheat the oven to 350°F/180°C and prepare a large oven tray lined with baking paper or silicone roasting mat.

In a food processor, place all the meatballs ingredients

– cooked adzuki beans, 

- onion, 

- carrot, 

- basil, 

- pecans, 

- oats, 

- dried oregano, 

- salt and pepper, 

and grind well until the mixture is uniform.

Using clean hands, make the meatball – about 5 cm diameter. 

Place them on the baking sheet and bake for 15 minutes.

In a wide sauté pan heat olive oil, add finely chopped onion and sauté for 2-3 minutes while stirring. 

Add chopped garlic cloves and cook for another minute. 

Add crushed tomatoes, water, basil leaves, salt and pepper. 

Bring to a boil, cover and cook on low heat for 10 minutes. 

If you want the patties to have lots of sauce, you can add another 200 grams of crushed tomatoes and half a cup of water.

Carefully add the baked patties to the cooked sauce and cook for a further 5 minutes, and no longer than that. 

Make sure you don't add the patties to a boiling sauce (it should simmer gently). 

Sprinkle with basil leaves on serving.

- https://www.thehappylentils.com/en/vegan-adzuki-bean-meatballs/#wprm-recipe-container-2564

Brie in Brioche by Richard Bertinet.

For the brioche dough:

100g Full-Fat Milk
2 Medium Eggs
250g Strong White Bread Flour, plus extra for dusting

10g Fresh Yeast
- for dry active yeast you generally need to use half the quantity of fresh yeast stated in the recipe 5g 
- for instant yeast you need to use 1/4 of the quantity of fresh yeast:2-3g

30g Caster Sugar
5g Fine Sea Salt
25g Cold Unsalted Butter
500g Ripe Brie
1 Cloves of Garlic, peeled and finely sliced
A few small sprigs of fresh rosemary and thyme
1 Tbsp Good Quality Extra Virgin Olive Oil
Dash of pernod - anise-flavored liqueur from France (optional)

For the glaze:
1 Eggs
A Pinch of Fine Sea Salt

Start the dough:
-For this recipe, you will want the oven fully saturated in heat with no flame presence.

-Put the milk and eggs into the bowl of a food mixer, then add the flour. 

Break up the fresh yeast and add to one side of the bowl. 

Add the sugar and salt on the other side of the bowl. 

Break the butter into pieces on top.

- Mix on a slow speed for 4 minutes, then increase the speed to medium and continue to mix for about 12-15 minutes until the dough comes away cleanly from the sides of the bowl.

-Lightly flour the work surface and a clean bowl. 

Use a scraper to turn the dough onto the work surface.

-Form the dough into a ball and leave to rest in the bowl for about 1-2 hour until just under double in size.

-When the dough has rested, lightly flour your work surface and roll the dough into a rough circle.

-Place a large baking ring (about 20-30cm diameter) on top of a baking tray, then press in a large sheet of baking parchment.

-Lower the dough into the paper and use your fingertips to gently press it down in the centre and outwards into the shape of the ring so that you create an indent big enough to hold the brie while forming a rim around the outside of the cheese.

Start the brie:
-Put in the brie and score the surface with a sharp knife in a criss-cross fashion. 

Push the slices of garlic into the cuts that you have made, along with the sprigs of fresh rosemary and thyme. 

Drizzle the whole thing with the olive oil. 

We like to sprinkle over a tablespoon of Pernod too, but that is up to you!

-Cover with a large freezer bag and leave to prove for about 45 minutes-2 hours. 

During this time the rim of the dough will almost double in size.

- Beat the eggs with the salt for the glaze and brush the rim of the dough with the egg glaze and transfer the tray to the oven (220C/200C Fan/Gas 7) or the wood fire oven.

Baking your brioche:
-You’ll be baking the brioche for around 40 minutes but it’s important to check regularly during the bake - adjust the closure of the door slightly through to control temperature until the cheese has melted and rim of the brioche is a dark golden brown. 

If you light up the parchment paper carefully, you should be able to see through it to check that the base of the brioche is also dark golden brown.

-Remove from the oven and holding the baking parchment, lift the brioche from the ring onto a board and invite everyone to tuck in while it is still warm.

- Serve with toast, potatoes and meats to dip into the cheese. 

Once the cheese has gone, fill the centre with a green salad.

Sour lentil soup by Yotam Ottolenghi.

- How to make soups with real flavour and texture | Yotam Ottolenghi | Food | The Guardian
Adas bil hamoud (aka sour lentil soup)
Versions of this soup, in which lemon is king, are found all over the Arab world.
Mine is ever-changing, depending on what kind of stock I have in my freezer, or herbs in my fridge, so feel free to play around with the ingredients as you see fit.
I like my soup super lemony, but adjust this to your taste, too.
If using vegetable stock, consider adding a couple of teaspoons of miso paste to enrich the broth.
Prep 25 min
Cook 1 hr
Serves 4-6

200g brown or green lentils
110ml olive oil
2 large onions, peeled and finely chopped
5 large garlic cloves, peeled and crushed
1½ tbsp cumin seeds
3 lemons – finely shave the skin off 1 into 5 wide strips, then juice all 3 to get 75ml
Salt and black pepper
3 firm, waxy potatoes, such as desiree, peeled and cut into 4cm pieces (650g-700g net weight)
400g Swiss or rainbow chard, leaves and stalks separated, then roughly sliced
1 litre vegetable stock (or chicken or beef, if you prefer)
1½ tbsp coriander leaves, finely chopped
2 spring onions, finely sliced on an angle

Put the lentils in a medium saucepan, cover with plenty of cold, lightly salted water and bring to a boil.
Turn down the heat to medium and simmer for 20-25 minutes, until the lentils are nearly cooked but still retain a bite, then drain.

While the lentils are cooking, put 80ml oil in a large, heavy-based pot for which you have a lid, and put on a medium heat.
Once hot, add the onions, garlic, cumin, lemon skin, two and a quarter teaspoons of salt and plenty of pepper.
Cook for about 15 minutes, stirring often, until very soft and golden.
Stir in the potatoes, lentils and chard stalks, pour in the stock and 800ml water, bring to a gentle simmer, then cover and leave to cook for 20 minutes, or until the potato is soft but still holds its shape.

Turn off the heat, stir in the lemon juice and chard leaves, and leave to cook in the residual heat for two or three minutes, until wilted.
Divide between four bowls, drizzle over the remaining two tablespoons of oil, garnish with the coriander and spring onion, and serve hot.