A very good loaf of brown bread

The best advice I ever had regarding breadmaking was from a random man in Tesco who was shopping with his wife. He saw me oohing and ahhing over bread flour and gave me this tip - mix the flours! So Michael and I tried all combinations and this is our favourite. The addition of the white flour keeps the loaf springy and light, and the wholemeal, well I don't know, just try it - it's very good!

For a large loaf

1teaspoon of yeast

300g of granary flour

100g of strong white flour

75g of strong wholemeal flour

1 1/2 teaspoons of sugar (I use brown)

25g of butter

11/4 teaspoons of salt

320mls of water

I could not live without my breadmaker. FACT.

(Well I could, but I'd be miserable)

The absolutely best lemon curd in the world ever and it cooks in minutes in the microwave.

Found this recipe in the Guardian yonks ago and it's brill. I made some today to accompany the scone mountain!

MICROWAVE LEMON CURD

75g butter

250g sugar

3 eggs

3 lemons (juice and zest)

I don't use a grater, but one of those gadgets that gives you long yellow ribbons of zest as they look very pretty in the finished curd, and hey it's easier.

I have used limes instead of lemons for this recipe and it was tasty but exceedingly sweet.

I recommend only using 200g of sugar for lime curd.

Put the butter, sugar, lemon juice and zest in a bowl. Melt in the microwave (about 2-3 mins) Stop the microwave at the halfway point to stir. Let cool.

Break the eggs into a sieve, push through the sieve into the lemon butter/sugar solution. Whisk thoroughly.

Heat in the microwave for one minute - Whisk like mad

Repeat

Repeat

Done! Decant into sterilised jars.

Eat straight from the pot when you have a sugar dip

I also love it in scones (just as well) and it's fab as a cake filling, great with natural yoghurt and some toasted oats in the morning and for all non nutters, M&S mini tart cases filled with this curd make a pretty passable Tarte au Citron (just scatter with icing sugar and job's a good'un)

Michael makes scones (Oodles of them)

Mike does tend to get.. how can I put this, a teensy bit obsessed sometimes. Pictured above are just some of his scone output today. He made raisin scones, cheese scones, regular scones with plain flour and then regular scones with self raising flour to contrast the effect.

(The plain flour ones were better)

Really!!! Even though they were quite delish, who's going to eat them all?

MICHAEL'S CHEESE SCONE RECIPE

225 grams plain flour

4 teaspoons baking powder

A pinch of salt
1/2 teaspoon black pepper

50 grams of butter

75g Mature Cheddar Cheese (more if you like them really cheesy - I do)

1 egg

100mls milk

I asked Michael to add a teaspoon of English mustard powder too

as it gives the scones a bit of a kick, however this is optional.

A pinch of cayenne pepper sprinkled on top before baking is also pretty damn fine.

Pulse the flour, baking powder, salt and pepper in a food mixer.

Add the butter until mixture resembles breadcrumbs.

Transfer to a large bowl and stir in 50g of cheese.

Add most of the egg and milk and bring together to a soft dough.

Roll out on to a floured surface and cut rounds 2cms thick.

Place on baking sheet, brush tops with the leftover egg and milk mixture
Top with cheese
Bake for 10 mins, Gas mark 7, 220c

To serve split the scones and smother with slabs of ice cold butter

x Divine x