44 By Holly & David Jones


Food & Drink A


nyone who has ever been here to the cooking school will know just how much we love bread making. It’s something young and old can get


stuck into and you can create a miraculous range of fabulous breads from the most basic of ingredients – flour, salt, yeast and water. Yes, you can get a bit nerdy about the process as with most things but essentially that’s all it is, 4 things and some time. Bread making does seem to be something that divides people – either it’s something they want to get stuck into (literally when some of the doughs are so wet) and others who still shudder at the memories of brick like structures coming from domestic science ovens at school. Here it’s Holly who was put off cooking for a very long time by the cookery teachers at her girls’ grammar school and pushed towards other rather more literary subjects; while David was (and still is) very proud of his cookery ‘O’ level taught by the inspirational and aptly named Mrs Bun. At the time of writing we’re in hot cross bun season


and have already created traditionally spiced buns as well as off piste chocolate ones with orange and


Khachapuri (georgian cheese filled boat)


These are fun to make and very filling, great for feeding a hungry crowd. We mix three cheeses; mozzarella for stringiness, mature cheddar for sharpness and feta for saltiness. Nothing like the original Georgian mixture but let’s not allow a lack of authenticity to get in the way of a good snack.


For 4 Khachapuri: • 400g strong white or ’00’ flour • 4g fast acting yeast • 8g salt • 260g room temperature water • 100g grated mozzarella • 100g grated mature cheddar • 100g crumbled feta • 4 medium eggs • Olive oil


• 2 tsp chopped fresh thyme or 1 tsp dried thyme.


1. Mix the flour and yeast. Add the water and mix. Cover and leave for 30 minutes.


2. Add the salt, mix well then knead the dough until smooth and springy. Try not to add more


flour as it will dry out eventually. Cover and leave to mature for 2 hours.


3. Meanwhile mix the mushrooms with a good glug of olive oil and the thyme and leave aside. Mix the three cheeses and leave in the fridge.


4. Divide the dough into 4 even sized pieces. Shape into balls, cover with oiled clingfilm and leave to rest for 30 minutes. This will make shaping the breads much easier.


5. Heat your oven to 250C or as hot as it will get and put two baking sheets in the oven.


6. Take a ball of dough and place in on a floured surface. Sprinkle a little flour on top.


7. Use your fingertips to press the dough out to make a rounded rectangle approx. 30x15cm.


8. Take two corners at one end and cross one over the other. Press down to create the bow of your boat. Repeat at the other end to make the stern.


9. Roll the edges in and press down to make the gunwales of your boat. You should know have a nice, deep pocket to fill with mushrooms and cheeses.


10. Put in a shallow layer of mushrooms and a piled up lay- er of cheeses. Do the same to create another 3 khachapuri.


11. Take each sheet out of the oven and carefully place 2 khachapuri on each one. Bake for about 10 minutes. The sides and ends should be well risen and puffy and the cheeses bubbly and browned.


Optional – Halfway through baking push aside the cheese to make a well and crack in a medium sized egg. Continue cooking until the egg is almost done; it will finish cooking on the heat of the cheese.


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