For the month of March, we’re celebrating Mother’s Day with a seriously chocolate-y spread.
Pecan Brownies, made with the finest Valrhona chocolate and a hint of sea salt, rich and fudgy Brownie Fingers and our Flourless Chocolate Cake are all on the menu, as well as our Chocolate Fondant; best served warm and gooey, straight from the oven.
We think this breakfast makes the perfect start to a weekend. It’s simple to make and the shared nature of this dippy dish gets the whole household involved.
50ml olive oil
1 medium onion, thinly sliced
1 red pepper, deseeded and thinly sliced
½ tsp chilli flakes
½ tsp ground cumin
½ tsp smoked, hot or sweet paprika to taste
3 medium tomatoes, chopped
½ tsp caraway seeds
2 x 400g tins chopped tomatoes
50g feta, crumbled
A handful of coriander leaves, chopped
Salt and pepper, to taste
Extra virgin olive oil, for drizzling
1 whole loaf of good white sourdough
Start by preheating your oven to 200C then grab a large, oven-proof frying pan and warm it up over a medium heat. Toast the caraway seeds until they’re all lovely and fragrant then add the olive oil and let it warm through, frying the toasted seeds for another minute or two.
Next up, add the onion and pepper. When it’s all soft and jammy – 10 to 15 minutes – stir in your chilli flakes, cumin and paprika and cook for another couple of minutes. Tip in the chopped fresh tomatoes, give it a good stir and cook for five more minutes before adding the tinned ones. Bring to the boil, season with salt and pepper, then cook for two minutes more.
It’s best to turn down the heat at this point and let it simmer for around 15-20 minutes for the sauce to thicken. When it’s a rich, dark red, turn off the heat let it cool down a bit.
Next, take a wooden spoon and hollow out eight little wells in the surface of your sauce to crack the eggs into. Taking care not to break the yolk, use a fork to gently bury the egg whites under the sauce but leave the yolks on show.
Crumble the feta everywhere but the egg yolks, drizzle with olive oil then place in the oven. After five minutes, the yolks should be just set. If you like them completely hard, give it another five minutes before sprinkling with coriander and drizzling with a touch more olive oil.
And that’s it. All that’s left is to rally the troops and tuck in with a fresh loaf of crusty white sourdough. Enjoy.
Move over, wind and rain – we’re longing for the first signs of spring. But while Mother Nature isn’t on our side, the return of our iconic sweet and spicy hot cross buns means it’s already Easter in our bakeries.
Made fresh throughout the day and packed with currants, sultanas and cranberries, each bun is glazed with spiced syrup to give them a delicious, sticky top. Slathered in butter or toasted straight-up, we hope they’ll brighten even the greyest of days.
For the last few months, our head chef Roy has been playing cupid in the kitchen, creating scrumptious sweets for our very favourite customers (that’s you).
From rose-topped vanilla cupcakes and red-lipped cookies to our gingerbread man “in love”, each one is ready for romance in its own special way.
And just like the rest of our bread and cakes, each one has been made without artificial additives or preservatives. So that lovely pink colour you see is totally natural and straight from the berry.
Valentine’s treats can be found in our bakeries from 30th January.
Happy Valentine’s Day! Loaf, us x
This gorgeous South African recipe sits somewhere in between a bread and a savoury cake – which isn’t a bad place to be. The spelt flour (an ancient variety of wheat) and the seeds (full of good fats) make it particularly nutritious, and together they create a complex, nutty flavour that’s underpinned by treacle’s natural and savoury note.
You’ll find this makes more of a batter than a dough: that’s how it’s meant to be, so don’t panic if your mixture looks runny.
55g white spelt flour
55g stoneground wholemeal spelt flour
1tsp bicarbonate of soda
1 tsp fine sea salt
40g rolled oats
4 tsp poppy seeds
4 tsp sesame seeds
4 tsp linseeds
1 tbs pumpkin seeds
1 tbs sunflower seeds
2 tsp nigella seeds
180ml butter milk
20ml rapeseed oil
4tsp poppy 50 g treacle
For the topping:
A handful of mixed seeds
A pinch of flaked sea salt
Preheat your oven to 155C. Grease a 1lb loaf tin and line with baking paper.
In a large bowl, whisk together all the dry ingredients. In a separate bowl, whisk the wet ingredients until completely combined. Pour the wet into the dry ingredients and gently combine the two with a wooden spoon until no dry patches of flour remain. Don’t over-mix.
Pour the batter into the tin (it will level out as it cooks, so don’t worry about smoothing the top). Sprinkle over the topping of salt and seeds and bake for an hour, or until a skewer pushed into the centre comes out clean.
We’re looking for new people to join the GAIL’s family in our bakery in Barnes (SW13). If you’re a passionate foodie with a love of bread, working in a team and the odd brownie, we’d love to meet you!
Have a look at the positions we have available here and pop us an email with a bit about yourself and your CV.