Make fresh, French bread at home with this simple recipe - an overnight starter called a poolish gives a golden crust and chewy middle.
- 200g strong white bread flour
- ½ tsp easy-bake yeast from a 7g sachet
- 200g plain white flour
- 250g strong white flour, plus extra for dusting and kneading
- the rest of the yeast from the 7g sachet
- 1½ tsp fine salt
- a little semolina, or more flour, for dusting
MethodAdd 200ml room temperature water and stir to a very thick batter. Cover with cling film then chill overnight, after which time the batter will have doubled in size.
- 2 x 400g cans mixed beans, drained and rinsed
- 1 red chilli, deseeded and chopped, or 1 tsp chilli flakes
- 1 garlic clove, chopped
- 500g carton passata (or 400g can chopped tomatoes)
- 2 tsp brown sugar
- 2 tbsp balsamic vinegar
- small baguette, thickly sliced
- 1 tbsp grated vegetarian cheddar or Parmesan
- Heat grill to high. Stir the first six ingredients together in a medium pan. Bring to the boil, then turn down the heat and simmer for 4-5 mins.
- Meanwhile, spread the baguette slices over a baking sheet and slide under the grill. Toast on one side, turn over and sprinkle the second side with the cheese. Grill for another 1-2 mins until melted and golden brown. Season the beans to taste and serve over the cheesy toasts.
- 8 pork sausages
- 1 tbsp oil
- 3 tbsp soy sauce
- 3 tbsp honey
- 4 tsp wholegrain mustard
- 8 baguettes, to serve
- salad leaves, to serve
- Toss sausages in oil in a roasting tin and roast at 200C/180C fan/ gas 6 for 20 mins until browned.
- Mix soy sauce, honey and mustard together. Drain the fat from the sausages and pour over most of the soy mix, coating thoroughly. Return to the oven for 10 mins until sticky. Serve in baguettes with salad leaves and the remaining soy mix.
- 50g watercress
- 100ml crème fraîche
- ½ lime
- 6 rashers unsmoked back bacon, or 8 rashers streaky
- 300g leftover roast chicken or chicken breasts poached in a little stock
- 4 small baguettes or 1 large baguette, divided into 4
- Grab a large handful of the watercress, roughly snap off the large stalks, then put into a mini blender or food processor (or use a hand blender) with the crème fraîche and a good squeeze of lime juice. Whizz until the watercress is finely chopped, then season with pepper and chill until ready to assemble.
- Fry the bacon (in batches if necessary) on a medium heat for 8-10 mins, turning, until golden and crispy. Meanwhile, shred or slice the chicken.
- Split the baguettes in half lengthways and brush the insides with the juices from the bacon pan, then pile the chicken and bacon inside. Top with a handful of watercress, then finally add a good spoon of the watercress crème fraîche before you tuck in.