Bread

450g plain or bread flour

1 tsp fine salt

½ tsp dry yeast

500ml warm water

Herb chiffonade

Finely grated zest of 1 lemon

1 tbs olive oil

2 tbs finely chopped flat-leaf parsley

2 tbs finely chopped chives

2 tsp baby capers, finely chopped

1 tsp finely chopped thyme leaves

Chicken Liver Velouté

1 tbs olive oil

6 slices pancetta or streaky bacon, coarsely chopped

1 eschallot, finely chopped

500g chicken livers, trimmed

1 tsp plain flour

60ml dry sherry

250ml chicken stock

180ml thickened cream

1 egg yolk

Fresh chopped parsley or chives, to garnish

Method

To make bread, combine flour, salt and yeast in a bowl. Add the water and mix to form a soft dough. Place in bowl and cover with plastic wrap. Set aside in a warm place for 1 hour or until doubled in size. Punch

See Full Page