Ryland Peters & Small

For bread making, we require strong/bread flour. Strong or bread flour is specially blended by the miller for bread making and it contains a high amount of protein

only ever need half the weight of dried yeast as fresh.

The starter takes 3–5 days to develop

Day 1: Mix 1 teaspoon flour and 2 teaspoons water in a clear jar. Seal and let stand overnight.

Days 2, 3, 4 and 5: Add 1 teaspoon flour and 2 teaspoons water to the jar and stir. More and more bubbles will form on the surface

To make a starter, mix 15 g/1 tablespoon from the jar with 150 g/1 generous cup flour and 150 g/150 ml/⅔ cup warm water in a large bowl. Cover and let ferment overnight. The

next day, use the amount of starter needed for your recipe.

Add 1 teaspoon flour to the remaining ferment in the jar, seal and refrigerate for use another time.

wild rice, mint and pomegranate salad

braised globe artichokes

CHICKPEA SOCCA PANCAKES WITH MUSHROOMS & THYME

Socca are crispy-edged Mediterranean pancakes made with chickpea/ gram flour. They are perfect for topping with savoury or sweet ingredients. Slightly thicker than crepes, socca have a nutty-sweet flavour and a high protein content which makes them more of a wholesome, filling meal. They can be eaten for a fancy-ish breakfast or a laid-back dinner with a big green salad on the side. In this recipe, socca is paired with earthy mushrooms, but you can play around with whatever fillings you’d like. These are also nice with roasted tomatoes and a fried egg, or coconut yogurt and sliced fruit.

CHICKPEA ‘OMELETTES’

These chickpea ‘omelettes’ or crêpes are great for lunch filled with vegetables, mushrooms, baby spinach or cheese. They are highly nutritious and packed with plant-based protein. They are very convenient to make and also really easy. They can be a great savoury breakfast, with their high protein content setting you up for a healthy start to the day. This is a great way to make an omelette without using eggs.