Put the flours, 25g cubed butter, 25g sugar, yeast and salt in a large bowl and rub the butter into the flour with your fingertips until you almost can’t feel it any more. Make a well in the centre.

30ml water 150g plain flour 15g sugar A pinch of salt 100g unsalted butter, cut into small cubes 500g rhubarb, cut into three- quarters of an inch pieces 75g caster sugar, plus a tablespoon for ...

Cook until golden and then add 25g butter around the pan. Season and set aside. Chop the whites of the leeks and the onions. Heat 25g butter in a pan and add the leeks and onions. Season with salt ...

Take the bread out of the tins and allow to cool. For the toppings, mix together some mackerel and cream cheese and put on top of your bread with some dill and lemon zest, or you can top with cream ...