‪Join us on Instagram this Friday 1 May at 7pm for a cooking demonstration with our very own Patrick Spinazza. He’ll be showing us how to make delicious accompaniments for light lunches from store cupboard ingredients. ‬

We will post the live on Facebook and our blog once the Instagram Live has finished incase you miss it or don't have an Instagram account.

Turkish Bread

Ingredients

• 500g plain flour
• 1 sachet of dry yeast (7g)
• 1 tsp sugar
• 1 tsp salt
• 375ml warm water
• Olive oil to grease the bowl for rising
• 2 tspn sesame seeds
• 1 tspn nigella seeds (If you have them)
• ½ tspn sea salt flakes
• 1 egg yolk
• 1 tbsp olive oil

Method

1. Preheat the oven to 230 degrees celsius
2. Combine the flour, yeast, sugar and salt in a bowl. Make a well in the centre and add the water, mix it through with a wooden spoon, then use your hands to bring together in the bowl
3. Turn out the dough onto a floured surface and knead for 15 minutes, or until smooth and elastic (if you're using a mixer with a dough hook, this should only take ½ the time to knead)
4. Brush a bowl with olive oil, add the dough to the bowl and lightly cover in olive oil. Cling film the bowl and leave to rest in a warm place for around 1 hour, or until the dough has doubled in size
5. Place a baking tray in the heated oven and turn the dough out onto floured surface
6. Cut the dough in half, flatten slightly and stretch out into rectangle shape no longer than your baking tray. Cover with a damp cloth and set aside for 15 minutes in the same warm place
7. With a floured small stick, prick holes through each dough. Combine the egg yolk and olive oil and brush the dough, before sprinkling on the seeds and sea salt
8. Remove the hot oven tray from the oven and place 1 bread dough on it. Bake in the oven for around 10 to 13 minutes or until golden brown
9. Once cooked place on a cooling rack and repeat with the next loaf

Romesco

Ingredients

• 4 red peppers
• 2 vine ripen tomatoes or 10 cherry tomatoes
• 6 sprigs of thyme
• Small handful of almonds
• 4 cloves garlic
• 2 pieces of old bread
• Olive oil to coat
• Salt and pepper
• Red wine vinegar

Method

1. Cut up the peppers and tomatoes and place into a bowl, add the thyme almonds and garlic cloves, drizzle with olive oil and season with salt and pepper
2. Turn the bowl out onto an oven tray and roast at 200 degrees celcius until the peppers are nice and charred (don’t worry if you have a few burnt bits)
3. In another bowl, add the old bread and vinegar
4. Once the pepper mix has cooled, add it to a mixer with the bread and vinegar and puree together
5. Taste to check the seasoning, if its too chucky you can add a little extra olive oil
6. Serve with charred bread and a slice of Quicke's Goat's Milk Cheese

Garlic & Goat's Cheese Mayonnaise Aioli

Ingredients

• 125g Quicke's Goat's Milk Clothbound Cheddar, grated
• 6 egg yolks
• 1tbsp Dijon mustard
• Juice of 1 lemon
• 5 cloves roasted garlic
• 2 cloves garlic, minced
• 300ml vegetable oil
• 200ml extra virgin olive oil
• Water to loosen
• Salt and pepper

1. In a food processor add the egg yolks, mustard, minced garlic and lemon juice 
2. Turn the food processor on to a slow setting and pour in the oils very slowly. If the mix is getting too thick add a little water. It's important to add slowly so it doesn’t split
3. Once the mayo is all combined, add the salt and pepper to taste, add in the Goat's Milk Clothbound Cheese and blitz
4. Pour into jars, label and date. It should last in the fridge for around 2 to 3 weeks

Wild Garlic Pesto

Ingredients

• 150g Quicke's Goat's Milk Cheese, grated
• 1 1/2 cups olive oil
• 1 ½ big handfuls of wild garlic (use basil, rocket, parsley if you can’t find any)
• 1 clove garlic
• Juice of 1 lemon
• 100g roasted hazelnuts
• Salt and pepper to taste

1. Place all ingredients in a food processor and blitz to a smooth paste
2. Add more olive oil if needed to loosen mix to desired consistency
3. Pour into clean glass jars to store in the fridge for up to 4 weeks, or you can freeze it