In the latest instalment of ‘Art in Mancunia’ we present Ellie Johnson, whose photography examines the historical connotations of bread with feminine domesticity
Following on from last week’s easy bread recipe, here is a slightly more advanced bread: chocolate and peanut butter malt loaf, a tasty addition to any breakfast, lecture or revision marathon
Stanley Johnson runs through some ways to eat good nosh for less dosh
Inspired by M&S’s cranberry & toasted pecan baton, I aimed to produce something similar, but on a larger and more-affordable scale.
This recipe comes from my godmother Mary, who is a phenomenal cook. Going to her house is amazing – she measures her cookbooks by the yard (and apparently they’ve all been left to me in her will!), and she’s a brilliant source of cooking tips and interesting new flavour combinations. But it’s the basics that […]
What better brunch could there possibly be? Toast, ham, melted cheese and a white sauce. Sunday morning perfection
If you’ve never made bread before then it can seem daunting but I promise you it’s a very easy process. If you buy a tin of easy bake yeast then there’s a quick recipe on the back that will made decent enough white bread but by following these simple, additional steps you can achieve a wonderful white loaf that works as the basis for many different types of loaf. It will take time to rise (about 2 hours total) but needs less than 30 minutes of active preparation and is worth it.