Honeyfields’ Rye Sourdough Bread

Here is the link for Philip Brown’s recipe for rye sourdough bread.

Ollie’s Homemade Pizza

This is the recipe that Ollie demonstrated at the HFF Teen Pizza Cook-Off in his kitchen at The Wheatsheaf in Chilton Foliat.

Pizza Dough
240gm Doves Organic flour – use Strong White (or Pasta Flour for extra silky dough)
2 level tspn of rock salt (or 1 tspn of cooking salt)
1 tspn sugar
1 tbspn oil (olive or rapeseed)
130ml warm water
1 tspn dried yeast

Tomato Sauce
Buy good quality tinned tomatoes. Blitz with a little salt and sugar. No need to pre-cook.


There are 2 methods of mixing the ingredients:

Mix the flour, salt, sugar, oil and yeast. Then add the warm water.
Mix the flour, salt, sugar and oil. Stir the yeast into the warm water. Leave for 2 minutes then add to the rest.


kneading doughKnead the dough for a good 10 minutes, not bashing but stretching the dough as much as possible. Then put in an oiled bowl to rise for about an hour.

You can cover the top of the dough in a little oil too to stop it forming a crust.


Turn your oven on as high as it will go.

When the dough has doubled in size, cut it in half.  Roll each half into a rough circle shape, as thin as you can get, using semolina to stop the dough sticking to your surface.

Spread tomato sauce over the dough, leaving an inch of bare crust. Sprinkle with toppings of your choice (eg cheese, capers, chorizo) – but not too many. Sprinkle oil over everything.

Carefully transfer onto a pre-heated baking tray (you can turn it upside down if you want a flat surface without a lip) or pizza stone. If your pizza is big and floppy and doesn’t slide off your surface, cut it in half so you have two smaller more manageable pizzas and you can even have two people holding two corners each.

Cook for 5 – 7 minutes until crust has browned.

If the crust has browned but the base is soft underneath, take the pizza out of the baking tray and put it directly on an oven shelf or a grill and put back in the oven for a couple of minutes.

Sprinkle with fresh basil or rocket leaves.


Leftover Recipes by Ilja Harvey for Love Food, Hate Waste

250g Doves Farm Organic Strong White Flour
100ml milk
5g Doves Farm Quick Yeast
5g black onion seeds
¼ tsp baking powder
Pinch of salt
½ egg, beaten
1 tbsp ghee (clarified butter)
100ml yoghurt

• Warm some milk until its a little warmer than body temperature, add the yeast and a tablespoon of flour to the milk and set aside for 30 minutes and allow it to go frothy.
• Sieve the flour into a large bowl.
• Add the onion seeds, baking powder and salt to the flour.
• In a separate bowl mix the egg, ghee and yoghurt together, then add to the flour along with 125ml of the milk and mix to create a pliable dough, if it’s too dry add the remaining milk.
• Knead for 5 minutes or until smooth and elastic.
• Cover and leave for an hour.
• Pre-heat the oven to 200 degrees C and place a roasting tin of water in the bottom of the oven to create moisture in the oven so that the naan doesn’t dry out.
• After an hour place the dough on the table and knead the air out of it briefly and divide into 5 portions (equal sized). Pressing down and shaping into a classic naan shape, usually a tear drop.
• Place the naan on a greased baking tray and bake in the oven TOP shelf for about 7 minutes, turn over and cook for a further 5 minutes.
• Cover with a cloth or foil to keep it warm and soft.


Serves 4

2 cloves garlic, chopped
750g meat/fish/vegetables
3 tsp ground turmeric
1 onion finely grated
1 tsp red chilli powder
1 tsp salt
400g chopped tomatoes
30g ghee/clarified butter or olive oil
3 tsp ground cumin
3 tsp ground coriander
2 tbsp grated fresh ginger or 2 tsp ground ginger
30g fresh coriander, leaves roughly chopped oil for cooking

• Heat up about 2 tbsp of oil in a deep frying pan and fry the onion and garlic for 2 minutes over high heat.
• Mix in the meat /vegetables (fish can be added later as it cooks much quicker), turmeric, chilli powder and salt. Gently fry for 5-10 minutes or until golden, turning the meat/vegetables frequently.
• Mix in the tomatoes, cover and stir fry over medium heat up for 20 minutes. Uncover and simmer (boil slowly at low temperature) for 10 minutes to let all the excess liquid evaporate and the sauce thicken. This is a good time to add the fish if you are using it.
• Mix in the ghee or oil, cumin, ground coriander, ginger and fresh coriander and simmer for 5-7 minutes or until the fat separates out from the thick sauce.
• Taste for seasoning and add salt if required.