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Prep: 30 min + 1 hr rising  |  Bake: 15 min  |  Makes: 8

A proper Brezel needs a lye-style bath for that dark, glossy crust. A baking soda solution gets you very close at home.

Ingredients

• 500 g strong bread flour
• 10 g fine salt
• 7 g instant yeast
• 1 tbsp soft brown sugar
• 30 g soft butter
• 280 ml warm water
• For the bath: 2 litres water and 60 g baking soda
• Coarse pretzel or flaky sea salt

Method

1. Mix flour, salt, yeast and sugar. Add the butter and water and knead 8-10 minutes until smooth and elastic.
2. Cover and rise 1 hour until doubled.
3. Divide into 8 pieces. Roll each into a 60 cm rope with thin ends and a thick middle.
4. Shape into a U, cross the ends twice and press onto the bottom of the U to form the pretzel shape.
5. Chill on a tray for 15 minutes to firm up the skin.
6. Heat oven to 220 °C. Bring the water and baking soda to a boil.
7. Dip each pretzel for 20-30 seconds, drain, place on a lined tray, slash the thick part, and sprinkle with salt.
8. Bake 12-15 minutes until deep brown. Cool on a rack.

Tips

Use a stainless steel pot for the bath, as aluminum reacts with baking soda. Serve with mustard and Obatzda.

Prep: 10 min  |  Cook: 20 min  |  Serves: 4 (about 10 pancakes)

The secret to diner-style pancakes is a lumpy batter and a rest before cooking.

Ingredients

• 250 g plain flour
• 2 tbsp caster sugar
• 2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 300 ml buttermilk
• 2 large eggs
• 50 g melted butter, plus extra for the pan
• 1 tsp vanilla extract
• To serve: mixed berries, maple syrup, softened butter

Method

1. Whisk the dry ingredients in a large bowl.
2. In a jug, whisk the buttermilk, eggs, melted butter and vanilla.
3. Pour the wet ingredients into the dry and stir until just combined. Some lumps are fine. Rest 10 minutes.
4. Heat a non-stick pan over medium-low heat and lightly butter it.
5. Pour 1/3 cup of batter per pancake. Cook 2-3 minutes until bubbles form and the edges look set.
6. Flip and cook 1-2 minutes more until golden.
7. Keep warm in a low oven and serve stacked with berries, butter and maple syrup.

Tips

Do not press down on the pancakes as they cook, as this squeezes out the air.

Prep: 20 min  |  Cook: 10 min  |  Serves: 4

Fattoush was created to use up day-old bread, and the toasted pita is what makes it special. Sumac brings a lemony tang.

Ingredients

• 2 pita breads, torn into pieces
• 3 tbsp olive oil, for the pita
• 1 romaine heart, chopped
• 3 tomatoes, diced
• 1 cucumber, diced
• 5 radishes, sliced
• 4 spring onions, sliced
• Large handful each of flat-leaf parsley and mint, roughly chopped

Dressing

• 4 tbsp olive oil
• 3 tbsp lemon juice
• 1 tbsp pomegranate molasses
• 2 tsp sumac, plus extra to finish
• 1 garlic clove, crushed
• Salt and pepper

Method

1. Toss the pita with olive oil and bake at 200 °C for 8-10 minutes until crisp and golden.
2. Whisk the dressing ingredients together.
3. Combine all vegetables and herbs in a large bowl.
4. Just before serving, add the dressing and toss, then fold in the pita so it stays crunchy.
5. Finish with a dusting of sumac.

Tips

Add the bread at the very last moment. Crumbled feta makes a good addition if you are not keeping it vegan.

Prep: 25 min  |  Cook: 50 min  |  Serves: 8

Legend says it was born from a happy kitchen accident at the Hôtel Tatin. All it needs is good apples and patience with the caramel.

Ingredients

• 7-8 firm apples (Braeburn, Granny Smith or Golden Delicious), peeled, cored and halved
• 100 g caster sugar
• 80 g salted butter
• 1 tsp vanilla extract
• Pinch of sea salt
• 1 sheet all-butter puff pastry, rolled to about 28 cm
• Crème fraîche to serve

Method

1. Heat the oven to 200 °C (180 °C fan).
2. In a 24 cm ovenproof skillet, melt the sugar over medium heat, without stirring, until amber. Whisk in the butter, vanilla and salt.
3. Arrange the apple halves tightly in the pan, rounded side down, in a spiral.
4. Cook 12-15 minutes until the caramel bubbles and the apples soften slightly.
5. Drape the pastry over the apples and tuck the edges down the sides. Prick with a fork.
6. Bake 30-35 minutes until deep golden and puffed.
7. Rest for 10 minutes, loosen the edges, then invert onto a plate. Serve warm with crème fraîche.

Tips

Pack the apples in more tightly than seems sensible. They shrink as they cook.