Soda Bread

 

Spelt Wholemeal Soda Bread - from Doves Farm website

200°C, Fan 180°C, 400°F, Gas 6

1. Pre-heat the oven.
2. Rub some oil around the inside of a 1kg/2lb loaf tin or insert a baking liner.
3. Put the flour, bicarbonate of soda and salt into a bowl, stir to combine and sieve into a mixing bowl. Tip any bran left in the sieve into the bowl.
4. Measure the boiling water into a jug and add the cold water.
5. Add the yoghurt and stir to combine.
6. Pour this into the mixing bowl and stir everything together to make a soft, sticky dough mass.
7. Tip the dough into the prepared tin, smooth the top and dust lightly with flour.
8. Brush some oil over a piece of tin foil. With the oiled side down, cover the tin, creating a dome so the bread can rise during cooking.
9. Bake for 55 minutes.
10. Carefully remove the tin foil and bake for a further 10 minutes.
11. Turn the loaf out of the tin, tap the base and if it sounds hollow the bread is cooked.
12. Leave to cool on a wire rack.
13. Cool completely before slicing.

Slow Cooker Runner Bean Chutney

 This method suits those beans that are between just right for eating/freezing as a veg side and leaving to produce next years seeds. Time it so that the 10 hours is over night or turn off and cook on high for a bit more in the morning. Sticky and hot is what is required prior to potting.

800g runner beans strung, top, tailed and cut into 2cm slices. 500g chopped onion. Put into slow cooker with 250ml distilled white vinegar (or cider vinegar), 175g runny honey along with 1 tbsp each of turmeric, fennel seeds, sesame seeds, chai seeds and mustard seeds. Stir, cover and cook on high for 6 hours then on low for 10 hours.

Pot in sterilised jars and seal whilst hot. Makes 4 and a bit jars.

  

Chicken rissoles

 

The standard version I make doesn't have the feta and tomatoes - add an egg instead. Inspiration to add them is from turkey burger recipe himself makes. 

Mince 225g cooked chicken and one small onion. Add 40g breadcrumbs, 25g chopped feta, 4 chopped sun dried tomatoes and 2tbsp chopped parsley (OR coriander). Divide into 8 portions and shape into burgers. Fry for 5 minutes on each side.