Bring the flavours of Easter to your kitchen with Mary's moreish hot cross buns. For this recipe you will need a piping bag fitted witha fine nozzle, but if you don't have a nozzle you could use a piping bag and snip the end off.
Try this salty, herby fougasse with dips for a relaxed starter when you need to feed a crowd. For this recipe you will need a freestanding mixer with a dough hook, two large baking sheets, a large container for proving the dough, a pizza cutter and a pas
Nothing beats the smell of freshly baked bread wafting through the house. Brewer Emily Scott, of St Tudy Inn, uses a copper ale in her recipe for a strong hoppy flavour. We recommend serving the bread with cheddar.