Morning Scroll Buns

Scroll buns

For a long time, I didn’t really understand breakfast. As alien as ‘eat to live not live to eat’ is as a mantra to me, breakfast always struck me as something of a chore, a waste of a good meal. As a child, it was a non-negotiable sit-down affair, and the food as boring and repetitive to a child as the routine; porridge or weetabix, maybe toast if we were lucky.

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There’s No Place Like Home Cornbread

Jalapeño cornbread

We were away last week. We went on holiday over a long weekend, and ate gorgeous food, and coveted beautiful houses, and met brilliant people, and saw more paintings of 17th century militia than I previously thought possible. We get home late on Monday evening, and put the washing in the machine and slippers on our feet, and I move through my kitchen, touching things. Things that ground me. My chopping boards. My tea towels. My measuring cups. The little things that make our home, well, our home. And then I pick up a tin and a mixing bowl, and choose a knife. And I make cornbread.

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Top Stotty

Stotty

Sometimes, especially when I’m sad, or just find myself in a bit of a cooking rut, I realise that what I need is a taste of home. And growing up in the North East, in Newcastle and South Shields, that taste of home is the stotty bread.  So I have  spent the last week making stotties, and it has been glorious.

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Baking for Grown Ups Brioche

Brioche buns

Brioche is amongst the loveliest of breads to bake, and the most rewarding. But it’s also one of the most daunting. You don’t fall into brioche. You don’t find yourself accidentally making it at 10pm at night. It requires planning and perseverance and a lot of eggs. This is serious baking. This is reading a phone contract before you sign it bread. This is buying bin bags before the last batch have run out dough. This is consider getting a pension, realise you can’t afford it, and then consider having children, so that they can look after you in your old age kneading. Brioche is grown up baking.

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All You Knead Is Leek Bread

Sausage and leek bread

My mother’s kitchen smelt of leeks, frying gently in butter. So when I seek succour, I fry leeks, gently, in butter.

Earlier this month, I sat at a big farmhouse table, in a house none of us live in, drinking wine with my aunt and my sister and we talk of how my mum smelt. To my sister, she will always smell of Chanel Chance, the perfume she wore as we got older. To me it is Chance mixed with the Clarins facewash she used and the Silk Cut cigarettes she smoked.

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Nutella Snowflake Bread

Nutella snowflake bread

The bits of Christmas I like most are the stolen quiet moments. And in those quiet moments, I make Nutella Snowflake Bread.

Please do not think this is an invective against Christmas. I love Christmas. I love the sparkling lights and bright colours and traditions and organised fun. I do, really.

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Super Speedy Spelt Bread

Spelt bread

Sometimes I worry that I’m flighty. And not in a charming, no one can tie me down, I’m-a-free-spirit sort of way. But rather skittish, unreliable, inconstant. When I feel that way, I come home and bake spelt bread.

Spelt bread is grounding. It is quick, physical work that you have to do with hands. It doesn’t require skill or implements or fancy ingredients. I don’t need to set a timer, or panic about precision.  It transforms me into someone pragmatic and capable and resilient.

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Chocolate Orange Sharing Scone

Chocolate orange sharing scone

I have fallen in love with scones.

Quite suddenly, all at once, head over heels. All scones. Cheese scones (sometimes with marmite, sometimes with walnuts and mustard), saffron, honey and sultana scones, cherry scones, stilton and cranberry scones. I can’t get enough of them. But this is my current favourite: a grown up, not-too-sweet scone — the only added sugar is the crunchy Demerara on the top — that is sufficiently handsome to present to friends, but simple enough to knock up for yourself at 10:30 to go with an 11 o’clock coffee.

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