If you’re guilty of panic buying a certain pantry staple, Alastair has a few easy recipes you might like to try at home. They’ll not only taste delicious, but it’ll help free up some space in the pantry too.
- 400ml milk
- 2 tbs butter, chopped
- 1 tsp castor sugar
- 2 x 7g sachet dried yeast
- 250g plain flour
- 1 tsp salt
- 1 tsp bicarbonate of soda
- Spray oil for cooking
Slowly heat half the milk in a small pot with the butter and sugar, stirring until the butter is melted and sugar has dissolved. Add the remaining milk, stirring, and set aside until lukewarm. Whisk in the yeast and set aside in a warm, draft-free place for 10 minutes until foamy. Meanwhile sift the flour, salt and bicarbonate of soda into a large bowl, and make a well in the centre. Pour in the milk mixture, whisking until smooth. Cover with plastic wrap and set aside in a warm place for 45 minutes or until foamy. Place 2 x 11-centimetre diameter crumpet rings in a heavy-based frypan over low heat. Spray rings and pan then pour batter into the rings to 1cm high. Cook over low heat for four to five minutes or until small holes form on top. Remove the rings, turn and cook on the other side for one to two minutes. Repeat with remaining batter, thinning if necessary with a little milk. Serve immediately with butter and jam or honey
- 500g self-raising flour
- 500g Greek yoghurt
- Sea salt and freshly milled pepper
- 6 sprigs lemon thyme, leaves stripped
- 4 sprigs rosemary, leaves stripped and finely chopped
- Extra virgin olive oil
Place flour in a big mixing bowl and make a well in the centre. Add the yogurt to the well. Season with salt and pepper and add herbs and a splash of olive oil. Mix together until the dough is combined. If too dry, add more yogurt and If too wet, add more flour. Flour work surface and knead the dough until smooth and elastic. Divide into 6 portions and roll each out thinly with a rolling pin. drizzle with olive oil, season and place in a grill pan or on a BBQ over medium heat for 2 minutes each side.
Makes 6 flatbreads
- 200g plain flour + additional for dusting
- 2 tsp baking powder
- 1 tsp salt
- 250ml buttermilk
Sift flour, baking powder and salt into large bowl. Make a well and add buttermilk, stirring to form a soft dough. Turn dough onto a floured board, flour your hands and knead for 1 minute then shape into a 2cm thick round. Place a frypan over medium heat, dust with a little flour to stop the farl sticking. Cook as a whole ‘loaf’ or cut into quarters and fry for 5-6 minutes on each side until brown and cooked through.
Makes 4 farls