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Makes: 3 Prep Time: 15 mins Plus proofing overnight Cook time: 30 min Things you need: Poolish: 120g All purpose unbleached flour 113g water Pinch of instant yeast (0.03g) Dough: 420g All purpose unbleached flour 9g instant yeast 12g salt 255g lukewarm water Steps: Mix all polish ingredients together in a bowl. Cover with cling film and leave at room temperature for 15-18 hr or overnight Next day add the contents to the stand mixer. With all of the dough ingredients and mix for 5 mins medium low. Dough should be slightly sticky. Roll out into a rough ball and put into a greased bowl. Cover let rest for 40 mins After this fold dough in a bowl as per video. Cover and rest again 40 mins Flour surface and top of dough. Turns out. Flatten and portion into 3 pieces, anywhere between 190g-205g each works Roll into log as per video. Let rest covered for 10 mins Flour couche or tea towels etc. Roll each baguette as per video. Place into a floured couche seam side up. Cover and rest for 45 mins to 1 hr. Flip onto peel (cardboard one will do) place seam side down onto a baking sheet lined with parchment paper. Pour boiling water into an oven tray that’s sitting in the bottom of a preheated oven at 460F. Close the oven and settle for 3-5 mins. Place your baguettes into the oven and spray with water generously all over. Close the oven and bake for 28-30 mins. Rest on the wire rack when done and let them cool down before cutting into one. I won’t blame you for eating one hot out of the oven with butter. Enjoy.

Makes: 350g Prep Time: 0 mins Cook time: 5 min Things you need: 25g Butter. 25 Flour 300ml Cold milk Thick bottomed saucepan Steps: Place butter in a heavy bottom saucepan. Melt. Add flour and mix both together until roux is formed. It’s important to cook out the flour. Add cold milk in 3 stages. Whisk as you go. Use a spatula to get all the roux off the sides of the pan. Then whisk again until smooth. Add seasonings and freshly grated nutmeg. Pass through a sieve to get rid of any lumps. Store with cling film on top to stop skin forming. Keep in the fridge for 5 days or freeze until needed. Tips: Make sure to use a spatula and whisk to get all the roux incorporated. Don’t let the mixture boil to much Add any flavorings like cheese and egg yolk to make a mornay sauce.

Makes: 400g Prep Time: 15 mins Cook time: 30 mins Things you need: 200g Finely chopped chorizo 100g diced red pepper 1 medium shallot finely diced 3 garlic cloves crushed 2 tbs thyme finely chopped 1-2 tsp red chili seed 1 tbs smoked paprika 50ml sherry vinegar 2 tbs tomato paste 1 tbs maple syrup 2 tbs olive oil 1/2 tsp Salt Steps: Saute onions, garlic, pepper, thyme, spices, salt on medium for 5 mins Add vinegar and cook for 3-5 mins until syrupy Add tomato paste and maple and cook for a couple of mins Add chorizo Stir through. Add 1 cup of water and bring to a simmer. Cover and cook for 30 mins on low Adjust seasoning at the end if needed. Tips: Store for 1-2 months in an airtight container in the fridge, if it lasts that long.

Makes: 7 Prep Time: 20 mins plus proofing Cook time: 15-18 min Things you need: Tangzhong: 60ml whole milk 20g all purpose flour 25 ml water Dough: 130g whole milk lukewarm 105F 9g active dry yeast 30g sugar 340g all purpose flour 7g salt 45g unsalted butter 1 large egg 1 egg yolk Topping: Egg wash 1 Tbs melted butter Sesame or nigella seed (optional) Steps: Make Tangzhong as per video instructions set aside to cool Bloom yeast with lukewarm milk set aside 5-10 mins Combine flour, sugar and salt. Mix through. Add bloomed yeast and milk mixture. Mix 1 min on slow to medium. Add the Tangzhong mix for 1 mins. Then add eggs, mix for 1 more min. Add the butter in stages. Wait until one piece is incorporated until adding more butter. Once all butter is mixed through, turn up speed to medium high and mix for 5-10 mins until dough is smooth and elastic. Roll into a ball. Put into a greased bowl and cover. Proof for 1-2 hours or until doubled in size. Degas and portion into 100g balls. Space part on a lined baking sheet. Cover and proof again for 1 hour. After the egg, wash them and Bake at 375F. As per video instructions. Tips: These freeze well. Wrap in cling film tightly. Put them into a freezer until frozen then add to a freezer bag. Mix up toppings if you want, sesame etc.

Makes: 4-6 servings Prep Time: 1hr mins (includes cooking potatoes) Cook time: 10-15 min Things you need: Gnocchi: 940g Russet potatoes 90g 00 flour (All purpose is fine) plus 1/2 cup set aside for rolling 1 large beaten egg 50g Ricotta Salt and white pepper to taste Roast Butternut Squash: 400g diced Butternut squash Pinch chili seed flake 1/4 Tsp ground fennel 1 tsp Olive Oil Splash maple syrup Seasoning to taste Brown Chicken Butter sauce: 100-150 ml Brown Chicken stock 2 Tbs butter Squeeze of lemon to taste Seasoning to taste Steps: Prick Potatoes all over with a fork and bake for 1 hour at 400F. If your potatoes are bigger, bake a little longer until a knife goes through easily. Dice your squash and combine with rest of seasonings and bake for 25-30 mins until a knife goes through with a little resistance. Once potatoes are cooked cut in half and let the steam escape for 10 mins. Scoop out flesh and put the potato ricer over the counter or big oven tray. Chop in the egg, ricotta and season as per the video. Sift over 3/4 of the 90g flour. Start folding in with a bench scraper and add the other 1/4 of flour. Work the dough as per video. Shape and roll as per video. Freeze some and use enough to serve 3 or 4. Or 1 for yourself, it's your choice. Cook in boiling Salted water for 1-2 mins. When they float to the top they are done. Take out and let them steam dry. Save the cooking water in the pan. This will help thicken your sauce later. Make your sauce as per video. Plate up and enjoy!!

Makes: 300ml Prep Time: 15 mins Cook time: 1 min Things you need: 1 Head garlic finely chopped 10g Korean pepper powder 2 Thai chili finely chopped 50g Crushed chili pepper 1 Tbs Salt 6g Sichuan peppercorns 2g Cinnamon bark 2 Star anise 2 Bayleaf 240ml Neutral oil like Canola Steps: Mix the garlic, chillies, salt and Korean pepper in a heatproof bowl. Set aside. Toast the spices 3-4 mins then add to a saucepan. Add oil and bring up to 340F Pour hot oil over garlic and chilies mixture. Careful hot oil is gonna splutter when it hits the spices and chilies. The aromas are intense. So be careful of the fumes going up your nose if your not used to it. Let it cool for 5 mins and put into a sterilized jar. Let it cool and put it in the fridge. Lasts for months. Tips: This is amazing on your morning eggs, noodles, stir fry’s the possibilities are endless!!

Makes: 8-15 steaks depending on size and thickness of the loin Prep Time: 30 mins Cook time: 0 min Things you need: 3-5kg Strip-loin Steps: Save yourself lots of money by buying a whole Strip-loin. In some cases its half the price of the pre cut steaks. You can use all the fat for tallow and all the meat trim for burgers, pies, stir fry's, kebabs. I portioned these into 8oz (226g) give or take. You can for sure make them bigger but well at this weight you get a good hit of protein and yield from your overall strip-loin. Keep everything chilled. I did this in the middle of a heatwave and kept some stuff in the fridge as I went along. If it gets to hot then the fat gets mushy and hard to cut. Don't be scared, take your time and give it a go!! If you make a mistake, don't worry you can use all of the meat!! This is a great way to stock up your freezer for the summer time bbq's!! Let me know how you get on! This was a 3.7kg piece of beef.

Makes: 1 Loaf Prep Time: 20 mins plus proofing Cook time: 40 min Things you need: Bread: 9g Active yeast 120ml lukewarm milk 200ml lukewarm water 7g sugar 10g salt 22g unsalted butter 480g All Purpose Flour Steps: Bloom yeast in lukewarm milk/water combo for 10 mins Add all dry (flour, sugar, salt) to a bowl and whisk together. Add bloomed yeast mix 6 mins in a stand mixer Put into a greased bowl. Cover and Proof for 1hr or until doubled in size. Degas the dough and roll it into a rectangle that’s 1/2 - 3/4 inch thick. Roll this up into a tight log. Be confident. Put this into a greased sandwich tin (8 or 9 inch works) seam side down. Cover and let this rise for 45 mins-1 hour Bake 350 f 40 mins. Tap the bottom to see if it’s hollow. Then cool out of the tin on a wire rack and brush with butter as an optional step.

Makes: 1 Large loaf Prep Time: 15 mins Cook time: 45 mins Plus proofing and overnight resting Ingredients: Starter: 225g Strong White Bread Flour 1 tsp or 4g Fast acting yeast 200ml warm water Bread: 500g Strong white bread flour 2 tsp or 8g fast acting yeast 2 tsp or 8g salt 75ml plain or greek yogurt 200-250ml warm water Steps: Make the starter by combining flour, yeast and water together. Mix in a bowl until combined. Cover with oiled cling film and refrigerate overnight. Next day it should be frothy and smell yeasty. Add 200 ml of warm water and yogurt. Stir until combined. Set aside. For bread, mix 500 g bread flour, yeast and salt together. Then combine with liquid starter mixture. Knead dough by hand or in a stand mixer as per video. If dough seems tight add up to another 50 ml or warm water. Shape into a ball, put into a greased bowl, cover with oiled cling film and cover. Let treble in size up to 1.5hrs. Degas dough and fold it into the center point as per video. Shape again, cover with oiled cling film and let proof as per video for up to 1 hr or until doubled. Once doubled, flour top of the dough, cut with a sharp knife as per video. Half fill the oven tray with boiling water and place this tray into the bottom of the oven heated at 440 F for 5-10 mins. Now place your bread into the hot, steamed oven (don’t worry if there isn’t loads of steam) and bake for 20 mins. Then turn the heat down to 425 F and bake for 25 mins more. Bread is cooked when the bottom is hollow. Cool on a wire rack. Enjoy.