Greek turkey meatballs with flatbreads

greek turkey kebabs

This is a super healthy kebab, aka Greek turkey meatballs, served with flatbread and a hot sauce itsĀ  great main or starter Continue reading “Greek turkey meatballs with flatbreads”

White bloomer bread recipe

White bread

This is a very simple bread recipe to follow to make a white bloomer – don’t do what i do and play with measurements until you get used to things otherwise it might go wrong. Continue reading “White bloomer bread recipe”



Put flour in a bowl with the salt on one side and the yeast and sugar on the other, make a well in the centre and pour in the yeast mixture and mix with your fingers. Add enough of the rest of the water to make a moist dough. Knead for 5 minutes. Dust the top with flour and place it on a floured baking tray and score the top 2 or 3 times with a knife (this speeds up the proving). Put in a warm place and leave to prove until doubled in size (about 40 minutes).
Once it has doubled in size, knock it back (that just means to knead the air out of it) and shape onto a well floured baking sheet. Scatter over some rosemary and drizzle on some olive oil. Push the top all over with your fingers to make little indentations and to massage in the oil and herbs. leave to prove again for about 45 minutes then bake for 10 – 15 mins in a really hot oven (as high as it will go). when ready remove from the oven, drizzle over more olive oil and scatter over some Maldon sea salt.

Cook’s tip

This recipe can be easily doubled to make 2 loaves.

You can try other toppings such as basil, thyme, tomatoes, olives, cheese, thinly sliced potato…..

Orange, almond and yoghurt loaf


Preheat the oven to 170C. Grease a small loaf tin with plenty butter and dust the inside with flour.

Using the paddle attachment on an electric mixer, cream together the butter, sugar and orange zest until the mixture is soft and fluffy. Add the eggs one at a time, whisking well after each one.

In a separate bowl, mix together the flour, ground almonds, baking powder and salt. Tip these dry ingredients into the creamed mixture in two batches and whisk together on a low speed until just mixed. Mix in the yogurt and two extracts.

Pour this batter into the prepared loaf tin and sprinkle the flaked almonds on top. Bake for 50-60 minutes until golden brown and a skewer inserted into the centre of the cake comes out clean. Remove from the oven and allow to cool a little before turning it out onto a wire rack to cool completely.

Mackerel crostini


  • 8 Mackerel fillets
  • 6 Vine-ripened tomatoes
  • Handful of parsley, chopped
  • 12 Slices of ciabatta
  • 1 Garlic clove, peeled
  • Maldon sea salt and black pepper
  • Good quality extra virgin olive oil
  • 1 Lemon, cut into wedges


Preheat your grill to the highest setting.

Grill the bread on both sides until lightly toasted. Rub each slice on one side with garlic and then drizzle with olive oil. Set aside.
Chop the tomatoes quite finely. Season.

Rub olive oil on both sides of each mackerel fillet and season both sides with salt and pepper. Grill on both sides until just cooked. Remove from grill, drizzle with more olive oil, squeeze over the lemon and scatter with parsley.

To serve, pile some tomatoes on each crostini and top with flakes of mackerel.
Enjoy with a glass of very chilled sauvignon blanc. Preferably sitting on a terrace in a hot country watching the sun set. Or at home in front of the TV.