Breads Ahead

Let your home bakes rise and shine! Say hello to sturdy crusts, light and fluffy crumb textures, and full flavours, all courtesy of the heat-retaining power of cast iron cooking vessels. Christopher’s all-new recipes will show you tips and techniques for baking different kinds of bread doughs in covered and uncovered cast iron pans, with delicious results.

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Rustic Olive & Herb Bread
A simple no-knead bread dough, marbled with marinated olives, garlic, fresh herbs and olive oil, baked inside a covered French Oven casserole for a beautifully dark golden crust and aromatic, flavourful crumb. Good enough to eat on its own, but also an excellent partner for roasted and stewed meats.

Potato, Onion & Bacon Piroshki
Eastern European-style buns stuffed with a filling of crushed potatoes, caramelised onions, crispy bacon, sour cream and fresh dill, baked inside a covered buffet casserole for a super-moist texture through and through. Rich, soft and addictive!

Spring Onion & Lup Cheong Scones with Ginger-Chilli Butter
A creative Cantonese twist on English scones, made with chopped spring onion and diced lup cheong (Chinese sausage), baked in a skillet and served with a piquant butter infused with fresh ginger and red chilli.