Recipes

Ingredients 1 slice of sourdough bread Seasonal vegetables (for instance butternut squash, broccoli, courgettes, aubergines…) Olive oil Halloumi cheese Salt an pepper to taste Process

The Philly Cheesesteak Baguette sandwich is pure decadence. We love it on crusty baguette, which we toast whole, in a pre-heated oven set at 190c, for about 3-4 minutes. This recipe has been generously provided by our guest contributing Chef, Jesse Dunford Wood, who is the Head Chef at Parlour Rise and 6 Portland Road […]

The Banh Mi Baguette sandwich originates from Vietnam. It has long been a street food staple in Vietnam and is now known worldwide for its fresh take on the French baguette sandwich. It is fresh, citrussy & tangy. It can be made with chicken, pork or Tofu for the vegetarians & vegans. We love it […]

We think some of the most classical recipes can be the best. Here’s a recipe for the one of our favourites, the grilled cheese sandwich. See this as a base and then experiment with all of your additional ingredients for the filling to make it your own! Ingredients Optional ingredients: vegetables, dried meats, pickles     Method

We love the festive season & celebrating bonfire night, so we’ve made up these bonfire night baps using our Ciabatta Rolls, with hot dogs of your choice (meat or veggie) to make a hassle free street-food style dinner to enjoy with the fireworks.  For the maple-mustard:  ½ maple syrup ¼ cup dijon ¼ cup wholegrain […]

As halloween approaches we have the perfect breakfast receipe to start the day off the spooky way. We hope you loaf it! French Toast Batter 4 Eggs, beaten3/4 c. milk1/2 c. pumpkin puree1 tsp. vanilla extract1/2 tsp. pumpkin pie spicekosher salt1 ‘loaf handles’ Sourdough brioche, sliced into 1″ thick slices3 tbsp. unsalted butter, divided Pumpkin […]

As the temperate starts to drop there’s no comfort food quite like a bread and butter pudding. Ingredients: 4 cooking apples  1 tblsp lemon juice 1 tblsp cinnamon 100g butter  100g muscovado sugar  100g (?) regular sugar 4 Good In Bread Cinnamon & Raisin Bagels For the custard: 200ml Cream 400ml Milk Vanilla 3 Eggs  […]

A more sustainable ‘Not-avo-mole on toast’: broad bean dip with heaps of coriander, lime, chilli & salt on sourdough toast.  We love this recipe & how versatile it is; it can be enjoyed for breakfast, as a lunch side or as a canape on ‘White Country True Loaf’ bruschettas if you’ve got friends coming round!  […]